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Pumpkin Spice Roll Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 134 reviews
  • Author: Lauren
  • Prep Time: 2 hours 40 minutes (includes chilling time)
  • Cook Time: 14 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 50 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Spice Roll Cookies are a delightful autumn treat featuring a soft, spiced pumpkin dough rolled with a buttery, brown sugar filling and topped with a smooth cream cheese icing. Perfectly balanced with warm spices and a touch of sweetness, these cookies are great for holiday gatherings or cozy fall afternoons.

Ingredients

Units Scale

Cookie 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 (Or Use Maple Icing in Notes)

  • 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

  1. Blot Pumpkin Puree: Remove excess liquid from the pumpkin puree by blotting it thoroughly with a clean kitchen towel or paper towels until mostly dry. This step is crucial to prevent a soggy dough. After blotting, use about 1/3 cup (75g) of pumpkin puree for the recipe.
  2. Make the Dough: In a large bowl, use a hand or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Add the pumpkin puree and vanilla extract, beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed. Add the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and salt and beat on low speed until a thick dough forms.
  3. Shape and Fill Dough: Divide the dough into two equal parts (about 12 ounces each). On a floured surface, pat each half into a small rectangle, then roll each into a 10×8 inch rectangle about 1/4 inch thick with a floured rolling pin. Spread half of the melted butter evenly on each rectangle. Mix brown sugar, pumpkin pie spice, and cinnamon, then sprinkle evenly over the buttered dough. Pat the brown sugar mixture into the butter gently using the back of a spoon.
  4. Roll and Chill: Carefully roll each rectangle into a tight 10-inch log using your fingertips to smooth cracks. Wrap the logs in plastic wrap or foil and chill in the refrigerator for at least 2 hours or up to 3 days. Alternatively, freeze the logs for up to 3 months.
  5. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  6. Slice Cookies: Remove dough logs from the fridge and slice them into rounds slightly less than 1/2 inch thick (about 24-26 cookies per log). Arrange cookies 1.5-2 inches apart on the prepared baking sheets. Reshape any cookie slices that lose their round shape if desired.
  7. Bake Cookies: Bake for 13-15 minutes or until cookies are lightly browned around the bottoms. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  8. Make Cream Cheese Icing: Beat cream cheese on high speed until smooth, about 1 minute. Add softened butter and beat until combined. Add confectioners’ sugar and vanilla extract; beat on medium speed until fully combined. Add a pinch of salt if desired.
  9. Ice and Serve: Spread cream cheese icing on warm or cooled cookies. For an alternative, drizzle maple icing (recipe in notes) over the cookies instead.
  10. Storage: Store plain or iced cookies covered at room temperature for up to 2 days or refrigerated for up to 1 week.

Notes

  • Baked cookies freeze well for up to 3 months, with or without icing. Thaw overnight in the refrigerator.
  • Rolled dough logs can be chilled for up to 3 days or frozen for up to 3 months. Thaw frozen logs in the refrigerator before slicing and baking.
  • You can also freeze dough after mixing but before rolling. Divide dough into disks, wrap tightly, and freeze up to 3 months. Thaw at room temperature before rolling.
  • Use pure pumpkin puree, not pumpkin pie filling, for best results.
  • Pumpkin pie spice can be store-bought or homemade: mix 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/2 tsp ground allspice, and 1/4 tsp ground cloves to make the equivalent amount.
  • Maple Icing: Melt 2 Tbsp (30g) unsalted butter with 1/3 cup (80ml) pure maple syrup over low heat, whisking. Remove from heat and whisk in 1 cup (112g) sifted confectioners’ sugar. Add pinch of salt to taste. Drizzle over warm or room temperature cookies; icing sets in about 1 hour.
  • Special Tools: Electric mixer (handheld or stand), rolling pin, pastry brush, baking sheets, silicone baking mats or parchment paper, cooling rack are helpful.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 10g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://tastyrates.com/pumpkin-spice-roll-cookies-recipe/