Pumpkin Spice Roll Cookies Recipe

I absolutely love this Pumpkin Spice Roll Cookies Recipe because it captures all the cozy flavors of fall in one beautifully soft, spiced bite. When I first tried this, I was amazed at how the pumpkin and warming spices come together to create a cookie that feels just like a hug from the season itself. It’s perfect for when you want something a little more special than your everyday cookie but not overwhelmingly complicated.

You’ll find that this Pumpkin Spice Roll Cookies Recipe works beautifully for holiday gatherings, afternoon tea, or just a quiet evening with a cup of coffee. The fun of rolling these cookies up with a spiced brown sugar filling means you get that delightful swirl inside, making every bite extra special and festive. Trust me, your family and friends will go crazy for these!

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Ingredients You’ll Need

Each ingredient in this Pumpkin Spice Roll Cookies Recipe has a role in building those comforting flavors and textures we all love. I always suggest using real pumpkin puree (not pumpkin pie filling!) to get that authentic taste, and fresh spices make a huge difference.

• Unsalted butter: Softened to room temperature for easy creaming and perfect dough texture.
• Granulated sugar: Adds sweetness and helps create a tender cookie crumb.
• Pumpkin puree: Make sure to blot out excess moisture for the right dough consistency.
• Pure vanilla extract: Enhances the flavor depth and balances spices.
• All-purpose flour: Spoon and level it to avoid over-measuring and tough cookies.
• Pumpkin pie spice: Use store-bought or your homemade blend for flavor freshness.
• Ground cinnamon: Gives warmth and supports the pumpkin spice profile beautifully.
• Baking powder: Helps cookies rise just enough to stay tender but hold shape.
• Salt: Balances sweetness and rounds out flavors.
• Light or dark brown sugar: Packed for rich molasses flavor in the filling.
• Cream cheese: For that luscious cream cheese icing that pairs so well with spice.
• Confectioners’ sugar: Perfect for smooth, sweet frosting texture.

Variations

I love tweaking this Pumpkin Spice Roll Cookies Recipe depending on the occasion, and I encourage you to make it your own. Whether you want a dairy-free option or an extra-special twist, there’s plenty of room to experiment here.

• Maple Icing Instead of Cream Cheese: One year, I swapped out the cream cheese frosting for a drizzle of homemade maple icing, adding a different kind of sweetness that was a hit with the whole family.
• Gluten-Free Version: Using a gluten-free flour blend works well if you need to avoid gluten—just be sure to chill the dough a bit longer to prevent crumbling.
• Added Nuts: I’ve sprinkled chopped pecans or walnuts in the brown sugar filling for an added crunch and a lovely nutty flavor.
• Spice It Up More: If you’re a spice lover, add a pinch of ground cloves or nutmeg to the dough mixture for an extra depth of flavor.

How to Make Pumpkin Spice Roll Cookies Recipe

Step 1: Prep Your Pumpkin Puree

First, blot as much moisture as you can from the pumpkin puree using a clean tea towel or paper towels—you really don’t want that extra water messing with your dough consistency. I discovered this trick after a few failed batches when my dough was too sticky to roll. After blotting, you want about 1/3 cup of pumpkin puree to add that moist but not soggy texture.

Step 2: Make the Dough

Beat your softened butter and granulated sugar on high speed until super creamy—this usually takes around 2 minutes. Adding the pumpkin puree and vanilla, keep beating until fully combined, even if the mixture looks a little curdled. Then, in goes the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and salt on low speed until you get a thick, cohesive dough. Don’t overmix here; just until everything holds together.

Step 3: Roll and Fill your Dough

Divide the dough into two equal rectangles on a floured surface. Roll each out to about 10 by 8 inches and 1/4 inch thick. Spread half your melted butter on each rectangle, then sprinkle your brown sugar and spices filling evenly on top. I like to press it down lightly so it sticks well—this little step really locks those flavors in when the cookies bake.

Step 4: Roll into Logs and Chill

Tightly roll each dough rectangle into a 10-inch log, smoothing cracks with your fingers as needed. Wrap the logs in plastic wrap or parchment and chill in the fridge for at least 2 hours, or up to 3 days if you’re prepping ahead. This chilling step is key—trust me, it makes slicing so much easier without cracking.

Step 5: Slice and Bake

Preheat your oven to 350°F (177°C) and line your sheet pans. Take the chilled logs out, and slice each into rounds just under 1/2 inch thick—you’ll have 24-26 cookies per log. If the edges get a little wonky, just pat them back into a circle with your fingers. Bake for 13-15 minutes until the bottoms are just lightly browned, then let them cool for 10 minutes on the sheets before transferring to a rack.

Step 6: Make the Cream Cheese Icing and Finish

Beat the softened cream cheese and butter until silky smooth, then add confectioners’ sugar and vanilla. Give it a taste—if you want, add a pinch of salt to balance the sweetness. Spread this luscious frosting over warm or cooled cookies. I love how this icing adds a tangy contrast to the sweet, spicy cookie—perfect way to finish off.

How to Serve Pumpkin Spice Roll Cookies Recipe

Garnishes

I usually keep it simple with a generous spread of cream cheese icing, but for a little extra flair, I love sprinkling a bit of finely chopped pecans on top of the icing. It adds a nice crunch and looks festive, too. A light dusting of cinnamon sugar can also make these cookies feel even more special when serving guests.

Side Dishes

These cookies are perfect with a warm drink—think chai tea, pumpkin spice latte, or a simple cup of freshly brewed coffee. Sometimes I serve them alongside a soft cheese platter with apple slices and nuts for a cozy snack spread that balances sweet and savory wonderfully.

Creative Ways to Present

For holiday parties, I like to arrange the Pumpkin Spice Roll Cookies on a rustic wooden board with sprigs of fresh rosemary and cinnamon sticks for an Instagram-worthy presentation. They also look adorable stacked in a glass jar tied with twine as a thoughtful homemade gift. It’s great fun to personalize how you share these gems!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies stored in an airtight container at room temperature for up to two days, and they stay soft and flavorful. If I need them to last longer, I pop the container in the fridge for up to a week—just bring them back to room temp before serving to bring back some softness.

Freezing

Freezing baked cookies with or without icing works like a charm for me. I freeze them in single layers separated by parchment paper in airtight containers for up to three months. Thaw them overnight in the fridge, then let them warm on the counter before enjoying. You can also freeze the dough logs as instructed — super convenient when you want fresh cookies fast!

Reheating

I gently reheat leftover or thawed cookies in a warm oven at 300°F for about 5 minutes. This refreshes the soft texture without drying them out. Alternatively, a quick 10-second zap in the microwave does the trick if you’re impatient like me!

FAQs

Final Thoughts

This Pumpkin Spice Roll Cookies Recipe holds a special place in my kitchen because it brings the essence of fall to life in a way that’s fun to make and easy to share. I love recommending it to friends because it’s satisfying to bake, smells incredible, and tastes even better than it looks. Give this recipe a try—you’ll soon find it becoming your go-to when you want a little seasonal magic on a plate!

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