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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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).
Preheat Oven: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
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.
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.
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.
Frost Cookies: Spread cream cheese icing on warm or cooled cookies. Alternatively, drizzle with maple icing if preferred.
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