Pumpkin Spice Roll Cookies Recipe

Introduction

These Pumpkin Spice Roll Cookies capture the cozy flavors of fall in every bite. Soft and spiced with pumpkin pie seasonings, they are filled with a delicious brown sugar butter layer and topped with creamy frosting. Perfect for holiday gatherings or any time you crave a warm, comforting treat.

Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 6 Tablespoons (86g) pumpkin puree (moisture blotted)
• 1 and 1/2 teaspoons pure vanilla extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 and 3/4 teaspoons store-bought or homemade pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons (43g) unsalted butter, melted and slightly cooled
• 2/3 cup (135g) packed light or dark brown sugar
• 1 and 3/4 teaspoons store-bought or homemade pumpkin pie spice
• 1 teaspoon ground cinnamon
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1 Tablespoon (14g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• Optional: pinch of salt

Instructions

1. Step 1: Blot excess liquid from the pumpkin puree using a clean kitchen towel or paper towels until you have about 1/3 cup (75g) to use. This prevents the dough from becoming too wet.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Add the pumpkin puree and vanilla extract, then beat for another minute. Scrape down the bowl and mix until combined, even if the mixture looks curdled.
3. Step 3: Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt to the bowl. Beat on low speed until a thick dough forms.
4. Step 4: Divide the dough into two equal parts. On a floured surface, shape each portion into a small rectangle and roll into a 10×8 inch rectangle about 1/4 inch thick.
5. Step 5: Spread half of the melted butter evenly over each rectangle. Mix the brown sugar, pumpkin pie spice, and cinnamon together, then sprinkle evenly over the butter. Press the sugar mixture into the butter with the back of a spoon.
6. Step 6: Using your fingertips, tightly roll up each rectangle into a 10-inch log, smoothing cracks as needed. Wrap in plastic wrap or parchment and chill for at least 2 hours or up to 3 days. You can also freeze for up to 3 months.
7. Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
8. Step 8: Remove dough logs from the fridge. Slice each log into pieces slightly less than 1/2 inch thick, about 24-26 cookies per log. Arrange on prepared sheets, spacing 1.5-2 inches apart. Reshape slices if needed.
9. Step 9: Bake for 13-15 minutes, until the bottoms are lightly browned. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
10. Step 10: To make the cream cheese icing, beat the cream cheese until smooth. Add the softened butter and beat until combined. Add confectioners’ sugar and vanilla extract, then beat on medium speed until smooth. Add a pinch of salt if desired.
11. Step 11: Spread the cream cheese frosting on warm or cooled cookies, or drizzle with your favorite maple icing.

Tips & Variations

• Blotting excess moisture from the pumpkin puree is essential for proper dough texture; too much liquid will make the dough sticky and hard to work with.
• Use homemade pumpkin pie spice or adjust spices like cinnamon and nutmeg for a personalized flavor.
• Chilling the dough logs overnight enhances flavor and makes slicing easier.
• Try swapping cream cheese frosting for a simple maple glaze for a different but equally delicious finish.

Storage

Store plain or iced cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. Reheat slightly before serving if you prefer them warm, and always keep them covered to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works well, but make sure to blot any excess moisture before using to prevent a too-wet dough.

Can I freeze the cookies after baking?

You can freeze the baked and cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before icing or serving.

Pumpkin Spice Roll Cookies Recipe

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★★★★★

4.4 from 143 reviews

• Author: Mariam
• Total Time: 2 hours 35 minutes (including chilling time)
• Yield: Approximately 48–52 cookies 1x
• Diet: Vegetarian

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Description

These Pumpkin Spice Roll Cookies are soft, flavorful, and swirled with a buttery brown sugar-spice filling inspired by classic pumpkin pie flavors. Rolled into logs and sliced before baking, they produce delicate, tender cookies dusted with a smooth cream cheese frosting that perfectly complements the warm pumpkin and spice notes. Ideal for autumn gatherings or cozy days at home, these cookies bring seasonal goodness into a delightful bite-sized treat.

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Ingredients

Scale 1x2x3x

Dough

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 6 Tablespoons (86g) pumpkin puree (moisture blotted, about 1/3 cup or 75g usable)
• 1 and 1/2 teaspoons pure vanilla extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 and 3/4 teaspoons store-bought or homemade pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Filling

• 3 Tablespoons (43g) unsalted butter, melted and slightly cooled
• 2/3 cup (135g) packed light or dark brown sugar
• 1 and 3/4 teaspoons store-bought or homemade pumpkin pie spice
• 1 teaspoon ground cinnamon

Cream Cheese Icing

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1 Tablespoon (14g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• optional: pinch of salt

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Instructions

1. Prepare Pumpkin Puree: Blot excess moisture from pumpkin puree with a clean kitchen towel or paper towels to ensure proper dough texture, using about 1/3 cup (75g) blotted pumpkin for the recipe.
2. Make the Dough: In a large bowl, cream softened butter and granulated sugar with a hand or stand mixer on high speed until smooth and creamy, about 3 minutes. Add the blotted pumpkin puree and vanilla extract, mixing on high until combined, scraping the bowl as needed. Mix in flour, pumpkin pie spice, cinnamon, baking powder, and salt on low speed until a thick dough forms.
3. Shape Dough Rectangles: Divide dough into two equal parts (~12 ounces each). On a floured surface, shape each into a small rectangle. Roll each rectangle to about 10×8 inches and 1/4 inch thick, keeping edges as straight as possible.
4. Apply Filling: Evenly spread half of the melted butter on each dough rectangle. Combine brown sugar, pumpkin pie spice, and cinnamon, then sprinkle over the butter layer. Press gently with the back of a spoon to help the sugar mixture stick.
5. Roll the Logs: Slowly and tightly roll each rectangle into a 10-inch log, smoothing out any cracks with your fingers. Wrap each log tightly in plastic wrap, parchment, or foil, and chill in the refrigerator for at least 2 hours or up to 3 days (freezable up to 3 months).
6. Preheat Oven: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Slice Cookies: Remove chilled logs and slice into pieces slightly less than 1/2 inch thick (approximately 24-26 cookies per log). Arrange cookies on prepared baking sheets spaced 1.5 to 2 inches apart, reshaping rounds if necessary.
8. Bake: Bake cookies for 13-15 minutes or until bottoms are very lightly browned. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
9. Make Cream Cheese Icing: Beat softened cream cheese on high speed until smooth. Add softened butter and beat until combined. Mix in confectioners’ sugar and vanilla extract on medium speed until smooth. Add a pinch of salt if desired.
10. Frost Cookies: Spread cream cheese icing on warm or cooled cookies. Alternatively, drizzle with maple icing if preferred.
11. Storage: Store plain or iced cookies covered at room temperature for up to 2 days, or refrigerate for up to 1 week.

Notes

• Blotting the pumpkin puree thoroughly is essential to prevent a dough that is too wet or sticky.
• If dough cracks while rolling, gently smooth with your fingers to prevent breakage.
• Cookies can be frozen as shaped logs for up to 3 months; thaw and slice before baking.
• Optional: Use maple icing instead of cream cheese frosting as an alternative topping.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin spice cookies, fall cookies, pumpkin roll cookies, cream cheese frosting, pumpkin pie spice, baked cookies