Pumpkin spice roll cookies are icebox cookies. You roll a soft pumpkin dough out to a rectangle, spread it with brown sugar and pumpkin pie spice, roll it into a log, and chill it. Then you slice it into rounds and bake them up.
Each slice makes a pretty spiral, and gets drizzled with vanilla icing after they cool. The recipe makes 16 to 18 cookies, and there are no eggs in the dough – the pumpkin puree does that job instead.
Three different desserts get called pumpkin roll cookies, so it’s worth being clear about which one this is. There’s the Crumbl-style cookie: thick, cakey, topped with a swirl of cream cheese frosting. There’s the pinwheel made with an actual pumpkin pie filling spread inside a buttery dough. And there’s this one: a slice-and-bake with a dry brown sugar and spice filling, which is what keeps the swirl sharp instead of bleeding into the dough, and lets the edges go crisp while the center stays soft.
Pumpkin roll-style desserts are fall treats that look beautiful on dessert trays. For a show-stopping fall cake, try my classic pumpkin roll.
Pumpkin Spice Roll Cookies Ingredients
The cookie dough combines pantry staples with plenty of pumpkin spice for an aromatic treat.
The sweet, spiced filling contrasts beautifully with the cookies, and the icing provides a sweet glaze that ties everything together.
You’ll need:
For The Dough:
- 2 cups of flour
- 2 teaspoons of pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup of unsalted butter (allow it to come to room temperature)
- 2 ounces of cream cheese (allow it to soften to room temperature)
- ¾ cup of granulated sugar
- ¼ cup of pure pumpkin puree
- 1½ teaspoons of vanilla extract
For The Filling:
- 3 tablespoons of unsalted butter, melted and cooled
- ½ cup of light brown sugar
- 1½ teaspoons of pumpkin pie spice
For The Icing:
- 1 cup of powdered sugar, sifted if it’s lumpy or if it’s been i your cupboard for a while
- 2 tablespoons of milk
- ½ teaspoon of vanilla extract
- 1 tablespoon of unsalted butter, melted and cooled
Ingredient Notes:
Make sure you use pure pumpkin puree and NOT the pumpkin pie filling from a can. We’ve all made this mistake – assuming pumpkin puree and pie filling are the same – but they aren’t. The pie filling has added sugars and spices, and it is wetter than the pure pumpkin puree. It won’t give you the same results for your cookies.
Substitutions And Additions
SPICES: If you don’t have pumpkin pie spice, you can make your own quick blend with ground cinnamon, nutmeg, ginger, cloves, and allspice.
You could also opt to modify the spice you are using and mix and match a teaspoon of ground cinnamon with one of the other spices.
BROWN SUGAR: While brown sugar lends a rich flavor, you can experiment by using coconut sugar as a substitute. It offers a similar sweetness with just a hint of caramel. I always like to substitute coconut sugar into my baking in the fall.
Read This Before You Start Baking
A Few Things That Make These Cookies Easy To Bake
This dough is soft on purpose. There are no eggs in it, and cream cheese stands in for some of the butter, which is exactly what makes these cookies so tender. It also means a few small habits go a long way. None of this is difficult, it’s just the handful of things we’ve found make the difference between a pretty spiral and a slightly smudged one.
A little draining goes a long way with your pumpkin. Libby’s is thick enough to use right from the can, so if that’s what you have, you’re all set. Organic and homemade purées tend to hold more water, and that water ends up in your dough. If you’re using one of those, pop it into a coffee filter set inside a mesh strainer for about 20 minutes and let it drain before you measure.
Parchment paper is your friend. You can absolutely flour your counter, but every bit of extra flour that touches your dough makes it a little drier and a little more likely to crack when you roll it up. Rolling on parchment means you don’t need any flour, and you can lift and shift the whole sheet of dough wherever you like.
Stand the log up while it chills: If the log rests on its side in the fridge, it’ll flatten a bit where it touches the shelf, and a flat side will yield slightly oval cookies. Standing it in a tall container keeps it round, or you can just give it a quarter-turn every 20 minutes for the first hour. Wrap it snugly, but no need to squeeze.
Slice when the log is really cold. Two hours in the fridge is usually long enough. If you have a little extra time, another 30 to 45 minutes in the freezer gives you an even cleaner cut. A sharp knife and one gentle downward press work better than sawing, which can pull the filling sideways. I usually slice just what fits on my cookie sheet, and I return the rest of the roll to the fridge.
How To Make This Pumpkin Spice Roll Cookies Recipe
This recipe starts by making the dough. From there, we’ll make the filling. Finally, we’ll bake. Once the cookies are cool, we’ll drizzle them with frosting, and voila! Cozy pumpkin roll cookies are ready to eat.
Making the Dough
Step One: Whisk your flour, pumpkin pie spice, salt, baking powder, and baking soda together in a medium bowl and set it aside for now.
Step Two: In a larger bowl, beat the butter and cream cheese together on low with a hand mixer until they’re completely smooth — a minute or two, and you shouldn’t see any lumps left.
Step Three: Add the sugar, pumpkin purée, and vanilla, and beat for another minute or two. The mixture will come together into a rough ball, which is exactly what you want.
Step Four: Add the flour mixture and mix just until it disappears. Stop when it’s just combined so they don’t turn tough.
Rolling and Filling
Step Five: Turn the dough out onto parchment, shape it into a rough rectangle with your hands, and roll it to about 10×12 inches and a quarter inch thick.
Step Six: Stir your cooled melted butter together with the brown sugar and pumpkin spice, then spread it evenly across the dough, right to the edges.
Shaping and Chilling
Step Seven: Starting from the long edge, roll the dough into a log, keeping your fingertips underneath and pinching closed any spots that open up as you go.
Step Eight: Wrap the log in plastic and refrigerate for at least two hours. It’ll happily keep for up to two days if you’d rather bake tomorrow.
Slicing and Baking
Step Nine: Heat your oven to 350°F and line a baking sheet with parchment. Slice the chilled log into rounds between a half and three-quarters of an inch thick – you’ll get 16 to 18. Trimming the very ends gives you a tidier set.
Step Ten: Arrange five or six on the sheet with room between them, since they’ll spread a little, and bake for 12 to 14 minutes, until the edges are just barely golden. Let them sit on the sheet for two or three minutes before moving them to a rack.
Finishing
Step Eleven: While they cool, whisk the sifted powdered sugar, milk, vanilla, and cooled melted butter into a smooth icing. Thin it with milk a half teaspoon at a time if it’s too thick, or thicken it with powdered sugar a tablespoon at a time. Drizzle over your completely cooled cookies – a spoon works, though a piping bag gives you more control – and let it set before storing.
How To Serve These Pumpkin Pinwheel Cookies
If you are a fan of pumpkin spice flavors, enjoy these fall cookies along with a warm mug of homemade pumpkin spice latte.
Enjoy with an ice-cold refreshing vanilla latte, if you are looking for something cold to drink.
Pumpkin cookie recipes are the best way to enjoy delicious autumn treats.
Whip up a batch of delicious pumpkin chocolate chip cookies or pumpkin spice jello cookies to satisfy your craving.
Storing This Pumpkin Roll Cookie Recipe
Let’s talk about how to store them to keep that homemade goodness intact.
MAKE AHEAD: If you’re planning ahead or want to save some time, you can prepare the dough for these cookies in advance.
After making the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours.
When you’re ready to bake, simply roll and fill the dough as instructed in the recipe.
ON THE COUNTER: These pumpkin spice roll cookies can be stored in an airtight container for up to four days, but they’re best eaten fresh. Make sure the frosting is set before you stack them.
IN THE FREEZER: You can freeze the pumpkin spice roll cookie dough log tightly with plastic wrap and place it into a freezer-safe Ziploc bag for up to three months.
Thaw the frozen dough in the refrigerator overnight before slicing and baking the cookies.
Just in time for fall, get your pumpkin spice fix with these delicious pumpkin roll cookies! They’re loaded with flavor, and you won’t be able to stop at just one bite.
Frequently Asked Questions
No, there aren’t. The pumpkin purée does the work an egg would normally do, binding the dough and keeping it moist. That makes these a nice option if you’re baking around an egg allergy, and it’s part of why the dough stays so soft.
The pumpkin flavor is gentle. It’s really the spice that comes through, especially from the brown sugar and pumpkin spice filling rolled through the middle. If you’re hoping for a big pumpkin punch, my pumpkin delight might be a better choice.
You can. Homemade and organic purées usually hold more water than canned, so let yours drain in a coffee filter set inside a mesh strainer for about 20 minutes before measuring. That keeps the dough firm enough to roll easily.
Usually it just needs a moment to warm up, or it picked up a little too much flour from the counter. Rolling on parchment sidesteps both, and any small splits will pinch closed easily as you roll. There’s more on this in the tips section above.
A hand mixer is all I use for these. The dough comes together quickly and doesn’t need much muscle.
More Recipes You’ll Love
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Pumpkin Roll Cookies
Ingredients
Dough
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice blend
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter softened to room temperature
- 2 ounces cream cheese softened to room temperature
- ¾ cup granulated sugar
- ¼ cup pure pumpkin purée — not pumpkin pie filling I use Libby's
- 1½ teaspoons vanilla extract
Filling
- 3 tablespoons unsalted butter melted and cooled
- ½ cup light brown sugar
- 1½ teaspoons pumpkin pie spice blend
Icing
- 1 cup powdered sugar sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter melted and cooled
Instructions
- Whisk the flour, pumpkin pie spice, salt, baking powder, and baking soda together in a medium bowl. Set aside.
- Beat the butter and cream cheese on low with a hand mixer until smooth, about 1 to 2 minutes, with no lumps remaining.
- Add the granulated sugar, pumpkin purée, and vanilla. Beat another 1 to 2 minutes, until the mixture gathers into a rough ball.
- Add the reserved flour mixture and mix just until it’s incorporated. Stopping here keeps the cookies tender.
- Turn the dough onto parchment, shape it into a rough rectangle, and roll it out to about 10×12 inches, a quarter inch thick.
- Stir the cooled melted butter, brown sugar, and pumpkin pie spice together in a small bowl, then spread it evenly over the dough.
- Roll the dough into a log from the long edge, keeping your fingertips underneath and pinching closed any spots that split.
- Wrap the log in plastic and chill for 2 hours, or up to 2 days.
- Heat the oven to 350°F and line a baking sheet with parchment.
- Slice the chilled log into rounds ½ to ¾ inch thick — 16 to 18 in all. Trimming the ends gives you a tidier set.
- Place 5 or 6 on the sheet with space between them, and bake 12 to 14 minutes, until the edges are just barely golden.
- Rest the cookies on the sheet 2 to 3 minutes, then move them to a wire rack to cool completely.
- Whisk the sifted powdered sugar, milk, vanilla, and cooled melted butter into a smooth icing. Thin with milk ½ teaspoon at a time, or thicken with powdered sugar a tablespoon at a time.
- Drizzle over the fully cooled cookies and let the icing set before storing.
Notes
- Be sure you buy pure pumpkin purée rather than pumpkin pie filling.
- If you’re using homemade or organic purée, these tend to hold more water than canned. Set the purée in a coffee filter inside a mesh strainer and let it drain for about 20 minutes before measuring, so the dough stays firm enough to roll comfortably.
- Room temperature matters for the butter and cream cheese to blend smoothly
- Every extra bit of flour that’s worked into the surface dries the dough slightly and makes it more likely to split as you roll it. Rolling on parchment means you don’t need any flour, but if you must use it, keep it to a couple of tablespoons.
- For the cleanest slices, two hours in the fridge is enough. If you have time, another 30 to 45 minutes in the freezer gives an even sharper cut. A sharp knife and one gentle downward press works better than sawing, which drags the filling sideways.
- Slice as you bake. Cookies that go in the oven cold hold their shape best. We slice just what fits on the sheet going into the oven and leave the rest in the fridge.
- Ovens vary. They drift over time and benefit from occasional recalibration, so it’s worth checking your cookies at the earlier end of the range.
- The wrapped dough log keeps in the fridge up to 2 days, or in the freezer up to 3 months (thaw overnight in the fridge before slicing). Baked cookies keep about 4 days in an airtight container once the icing has fully set.
Nutrition
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