October 24, 2023
Review RecipePumpkin Roll Cookies
Table of Contents
- Pumpkin Spice Roll Cookies Ingredients
- Substitutions And Additions
- How To Make This Pumpkin Spice Roll Cookies Recipe
- How To Serve These Pumpkin Pinwheel Cookies
- Storing This Pumpkin Roll Cookie Recipe
- Why We Love This Recipe
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
These pumpkin roll cookies are delicious and have plenty of fall vibes. The tasty cookies are rolled up with a delightful pumpkin spice butter filling, making them the perfect snack to keep you cozy all season long!
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 all-purpose flour
- 2 teaspoons of pumpkin pie spice blend
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- ¼ teaspoon of baking soda
- ½ cup of unsalted butter, room temperature
- 2 ounces of cream cheese, room temperature
- ¾ cup of granulated sugar
- ¼ cup of pure pumpkin puree, NOT pumpkin pie filling
- 1½ teaspoons of vanilla extract
PRO TIP:
Make sure you use the pure pumpkin puree and NOT the pumpkin pie filling from a can.
The pie filling has added sugars and spices, and it is wetter than the pure pumpkin puree. It will not give you the same results for your cookies.
For The Filling:
- 3 tablespoons of unsalted butter, melted and cooled
- ½ cup of light brown sugar
- 1½ teaspoons of pumpkin spice blend
For The Icing:
- 1 cup of powdered sugar, sifted
- 2 tablespoons of milk
- ½ teaspoon of vanilla extract
- 1 tablespoon of unsalted butter, melted and cooled
Substitutions And Additions
OUR RECIPE DEVELOPER SAYS
If you use an organic or homemade pumpkin puree, then you may need to place a coffee filter into a mesh strainer and then add the pumpkin puree to it to allow all the excess liquid to drip out.
A lot of the organic or homemade varieties have more moisture than the standard can of Libby’s brand pure pumpkin puree. The excess moisture will alter your cookie dough and make it too soft to hold its shape when baked.
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 a hint of caramel, enhancing the overall taste of the cookies.
Keep in mind that the color might be a bit lighter, but the flavor will still shine through.
VANILLA EXTRACT: To switch things up, try using almond extract instead of vanilla. It imparts a nutty aroma that complements the pumpkin spice flavors beautifully.
Just remember that almond extract is more potent, so start with a smaller amount and adjust to taste.
How To Make This Pumpkin Spice Roll Cookies Recipe
Let’s get started with making the cookie dough. Once it is ready, we’ll show you how to roll up the dough with the filling and turn it into cookies.
STEP ONE: In a medium bowl, combine the all-purpose flour, pumpkin pie spice blend, salt, baking powder, and baking soda. Set aside.
STEP TWO: In a large bowl, using a hand mixer on low speed, beat together the unsalted butter and cream cheese for one to two minutes or until no lumps remain.
STEP THREE: Add granulated sugar, pure pumpkin puree, and vanilla extract to the butter and cream cheese mixture.
Beat for an additional one to two minutes or until the dough comes together to form a rough ball.
STEP FOUR: Add the reserved flour mixture to the bowl of wet ingredients. Mix together just until all the dry ingredients are fully incorporated.
Do not overmix, or your dough will be tough.
STEP FIVE: Turn out your dough onto a lightly floured work surface.
A piece of parchment paper is great as a work surface.
Form your dough into a rough rectangle.
With a rolling pin, roll the dough out to a 10×12-inch rectangle that is approximately ¼-inch thick.
PRO TIP:
When flouring your work surface to roll out your dough, be sure to only add a couple of tablespoons of flour. If you work too much excess flour into your dough, then it will not be as easy to roll and can cause cracking.
STEP SIX: In a small bowl, stir together the melted butter, light brown sugar, and pumpkin pie spice blend to create the filling layer.
STEP SEVEN: Spread the sugar and spice blend evenly over the dough.
STEP EIGHT: Slowly roll the dough, using your fingertips, into a log.
You will want to roll from the longer end of the dough, being careful to pinch together any dough that may lightly split open as you roll.
STEP NINE: Wrap your cookie dough log with plastic wrap and place it in the refrigerator to chill.
When wrapping your cookie dough log, try not to flatten the round shape as much as possible.
You want to make sure that when you slice your cookies, they are a circle.
STEP TEN: Chill your pumpkin spice roll cookie dough log for two hours or up to two days before slicing and baking.
STEP ELEVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
STEP TWELVE: Slice the chilled cookie dough into ½ to ¾-inch thick slices with a sharp knife. You should get between 16 to 18 cookies.
You can trim off the very edges of the log so that you have evenly shaped and sized cookies.
STEP THIRTEEN: Place five to six cookies onto each prepared cookie sheet.
You need to allow space between the cookies because they will spread some as they bake.
STEP FOURTEEN: Bake for 12 to 14 minutes or until just barely golden on the edges. Repeat until all the cookies have been baked.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP FIFTEEN: Allow your cookies to cool on the baking sheet for two to three minutes before transferring them to a wire rack.
PRO TIP:
You can place your cooling rack over a piece of parchment paper on your counter, and when you drizzle your icing, the excess drips will fall on the parchment paper and make clean-up much easier.
STEP SIXTEEN: While your cookies cool completely on the counter, you can make your icing drizzle.
Whisk together, in a medium bowl, the sifted powdered sugar, milk, vanilla extract, and melted and cooled unsalted butter until you have a smooth mixture.
You should be able to use a spoon to drizzle the icing over the cooled cookies.
If your icing is too thick, then you can thin it with a little more milk, starting with ½ teaspoon at a time until you reach the desired consistency.
If it is too thin, you can add a little powdered sugar, one tablespoon at a time, to reach the desired consistency.
STEP SEVENTEEN: Transfer the icing to a piping bag or zip-top plastic bag.
Drizzle the icing over the pumpkin spice cinnamon roll cookies once they have cooled completely.
Allow the icing on the cookies to dry and harden before placing them into a storage container.
PRO TIP:
You do not have to place your icing into a piping bag; you can just use a spoon to drizzle the icing. I like the use of the bags because it controls the look of the icing drizzle.
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.
MORE COOKIE RECIPES
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.
IN THE FREEZER: You can freeze the pumpkin spice roll cookie dough log tightly with plastic wrap and place it into a freezer-safe zip-top bag for up to three months.
Thaw the frozen dough in the refrigerator overnight before slicing and baking the cookies.
Why We Love This Recipe
AUTUMN BLISS: These cookies capture the essence of fall with the warm, comforting flavors of pumpkin pie spice and real pumpkin puree, making them a perfect seasonal treat.
DELICIOUSLY SOFT TEXTURE: Thanks to the addition of cream cheese and butter, these cookies have a wonderfully tender and melt-in-your-mouth texture that’s absolutely irresistible.
SWEET AND SPICY FILLING: The brown sugar and pumpkin spice filling adds a delightful contrast of sweetness and spice to the cookies, reminiscent of a classic pumpkin roll cake.
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
Can I use homemade pumpkin puree?
You can use homemade pumpkin puree if you prefer in this pumpkin spice cookies recipe.
Can I keep these cookies out on the counter?
You can keep the cookies on the counter for up to four days in an airtight container.
Can I freeze the dough to bake these cookies later?
You can freeze the dough log wrapped in plastic wrap for up to three months.
More Recipes You’ll Love
- Cookies and Cream Cinnamon Rolls
- Cinnamon Roll Bread
- Mini Cinnamon Roll Cheesecakes Recipe
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- Small Cinnamon Rolls
- Caramel Sauce
Pumpkin Roll Cookies
Our soft pumpkin roll cookies are full of all of the cozy warm flavors of fall.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 16
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, room temperature
- 2 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- ¼ cup pure pumpkin puree, NOT pumpkin pie filling (I used Libby’s brand)
- 1½ teaspoons vanilla extract
Filling
- 3 tablespoons unsalted butter, melted and cooled
- ½ cup light brown sugar
- 1½ teaspoons pumpkin spice blend
Icing
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted and cooled
Instructions
- In a medium bowl, combine the all-purpose flour, pumpkin pie spice blend, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, using a handheld mixer on low speed, beat together the unsalted butter and cream cheese for 1 to 2 minutes or until no lumps remain.
- Add granulated sugar, pure pumpkin puree, and vanilla extract to the butter and cream cheese mixture. Beat for an additional 1 to 2 minutes or until the dough comes together to form a rough ball.
- Add the reserved flour mixture to the bowl of wet ingredients. Mix together just until all the dry ingredients are fully incorporated. Do not overmix, or your dough will be tough.
- Turn out your dough onto a lightly floured surface (a piece of parchment paper works great). Form your dough into a rough rectangle and roll it out to a 10×12-inch rectangle that is approximately ¼-inch thick.
- In a small bowl, stir together the melted and cooled unsalted butter, light brown sugar, and pumpkin pie spice blend to create the filling layer.
- Spread the sugar and spice blend evenly over the dough.
- Slowly roll the dough, using your fingertips, into a log. You will want to roll from the longer end of the dough, being careful to pinch together any dough that may lightly split open as you roll.
- Wrap your cookie dough log with plastic wrap and place it in the refrigerator to chill. When wrapping your cookie dough log, try not to flatten the shape as much as possible. You want to make sure that when you slice your cookies, they are a circle.
- Chill your pumpkin spice roll cookie dough log for 2 hours or up to 2 days before slicing and baking.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Slice the chilled cookie dough log into ½ to ¾-inch thick slices. You should get between 16 to 18 cookies. You can trim off the very edges of the log so that you have evenly shaped and sized cookies.
- Place 5 to 6 cookies onto each prepared cookie sheet. You need to allow space between the cookies because they will spread some as they bake.
- Bake for 12 to 14 minutes or until just barely golden on the edges. Repeat until all the cookies have been baked.
- Allow your cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack.
- While your cookies cool completely on the counter, you can make your icing drizzle by whisking together, in a medium bowl, the sifted powdered sugar, milk, vanilla extract, and melted and cooled unsalted butter until you have a smooth mixture. You should be able to use a spoon to drizzle the icing over the cooled cookies. If your icing is too thick, then you can thin it with a little more milk, starting with ½ teaspoon at a time until you reach the desired consistency. If it is too thin, you can add a little powdered sugar, 1 tablespoon at a time, to reach the desired consistency.
- Transfer the icing to a piping bag or zip-top plastic bag, and drizzle the icing over the pumpkin spice cinnamon roll cookies once they have cooled completely. Allow the icing on the cookies to dry and harden before placing them into a storage container.
Notes
- If you use an organic or homemade pumpkin puree, then you may need to place a coffee filter into a mesh strainer and then add the pumpkin puree to it to allow all the excess liquid to drip out. A lot of the organic, or homemade varieties, have more moisture than the standard can of Libby’s brand pure pumpkin puree. The excess moisture will alter your cookie dough and make it too soft to hold its shape when baked.
- When flouring your work surface to roll out your dough, be sure to only add a couple of tablespoons of flour. If you work too much excess flour into your dough, then it will not be as easy to roll and can cause cracking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- You can place your cooling rack over a piece of parchment paper on your counter, and when you drizzle your icing, the excess drips will fall on the parchment paper and make clean-up much easier.
- You do not have to place your icing into a piping bag; you can just use a spoon to drizzle the icing. I like the use of the bags because it controls the look of the icing drizzle.
Nutrition
Calories: 242kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 60mg | Fiber: 1g | Sugar: 24g | Vitamin A: 912IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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