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Pumpkin Spice Roll Cookies
Pumpkin spice roll cookies are thick and soft, with plenty of pumpkin pie spice in each bite. These cookies are everything you love about fall rolled up in a handheld treat.
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Pumpkin spice roll cookies are everything you love about fall rolled up into a cookie. Soft, fluffy, and loaded with pumpkin flavor, your friends and family will be begging for more from the first bite. With a delightful pumpkin spice butter filling, this fall-inspired slice-and-bake-style cookie recipe is the perfect treat to keep you cozy all season long!
Looking for more yummy pumpkin cookie recipes? Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Spice Pudding Cookies, and Pumpkin Chocolate Chip Cookies are three more cookie recipes to satisfy your craving.
Pumpkin Spice Roll Cookies Ingredients
You will need:
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
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.
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.
How to Make Pumpkin Spice Roll 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 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.
STEP THREE: 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.
PRO TIP: 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.
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 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.
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 and cooled unsalted 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 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 2 hours or up to 2 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 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.
STEP THIRTEEN: 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.
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 2 to 3 minutes before transferring them to a cooling 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 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.
STEP SEVENTEEN: 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.
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 Pumpkin Spice Roll Cookies
Get your pumpkin spice fix with these delicious soft pumpkin cookies! If you are a fan of pumpkin spice flavors, pair these yummy cookies with a warm mug of homemade pumpkin spice latte. These soft pumpkin spice roll cookies would also be delicious with an ice-cold refreshing vanilla latte.
Storage
ON THE COUNTER: These pumpkin spice roll cookies can be stored in an airtight container for up to 4 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 3 months. Thaw the frozen dough in the refrigerator overnight before slicing and baking the cookies.
Pumpkin spice roll cookies are full of all of the cozy warm flavors of fall. Thick and soft, with plenty of pumpkin pie spice in each bite, these cookies are everything you love about fall wrapped up in a delicious hand-held treat. Pumpkin spice roll cookies are the best way to enjoy tasty autumn flavors.
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.
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Pumpkin Spice Roll Cookies
Pumpkin spice roll cookies are thick and soft, with plenty of pumpkin pie spice in each bite. These cookies are everything you love about fall rolled up in a handheld treat.
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.
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