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Pumpkin Spice Roll Cookies Recipe

★★★★★

4.9 from 82 reviews
  • Author: Thomas
  • Total Time: 2 hours 35 minutes (including chilling time)
  • Yield: Approximately 48-52 cookies 1x

Description

These Pumpkin Spice Roll Cookies are a delightful fall treat featuring a soft, spiced cookie dough rolled with a buttery brown sugar and pumpkin pie spice filling, then topped with a creamy vanilla cream cheese icing. Perfect for seasonal celebrations or cozy afternoons, these cookies combine the warm flavors of pumpkin, cinnamon, and spice with a luscious frosting for a scrumptious bite every time.

Ingredients

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 pumpkin pie spice (store-bought or homemade)
  • 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 pumpkin pie spice (store-bought or homemade)
  • 1 teaspoon ground cinnamon

Cream Cheese Icing

  • 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. Prepare the Pumpkin Puree: Blot the pumpkin puree thoroughly using a clean kitchen towel or paper towels to remove excess liquid. Proper moisture removal is essential to achieve the right dough consistency. You should end up with about 1/3 cup (75g) of pumpkin puree to use in the recipe.
  2. Make the Dough: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Add the blotted pumpkin puree and vanilla extract, then beat on high until combined, about 1 minute. Scrape down the bowl as needed. The mixture may look curdled; this is normal. Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt, then beat on low speed until a thick dough forms.
  3. Shape the Dough: Divide the dough into two equal parts (about 12 ounces or just over each). On a floured surface with floured hands, pat each half into a small rectangle. Use a lightly floured rolling pin to roll each portion into a 10×8 inch rectangle about 1/4 inch thick, keeping the edges straight by gently shaping with your hands.
  4. Add Filling: Spread half of the melted butter evenly over each rectangle. Mix the brown sugar, pumpkin pie spice, and ground cinnamon together, then sprinkle evenly over the buttered dough. Press the sugar-spice mixture into the butter using the back of a spoon to help it stick well.
  5. Roll the Dough Logs: Carefully and slowly, use your fingertips to roll each rectangle tightly into a 10-inch log. Smooth any cracks with your fingers as you roll. Wrap each log tightly in plastic wrap, parchment, or foil. Chill in the refrigerator for at least 2 hours, or up to 3 days. Dough logs can also be frozen for up to 3 months.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Slice Cookies: Remove chilled dough logs from the refrigerator. Using a sharp knife, slice each log into pieces slightly less than 1/2 inch thick (between 1/4 and 1/2 inch). Each log yields about 24-26 cookies. Arrange slices on baking sheets 1.5 to 2 inches apart. If slices lose their round shape, gently reshape them with your fingers.
  8. Bake the Cookies: Bake for 13-15 minutes, or until the bottoms are very lightly browned. Remove from oven and let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  9. Make the Cream Cheese Icing: In a large bowl, beat the softened cream cheese on high speed until smooth and creamy, about 1 minute. Add the softened butter and beat until combined. Add confectioners’ sugar and vanilla extract, then beat on medium speed until smooth. Taste and add a pinch of salt if desired.
  10. Frost the Cookies: Spread the cream cheese icing on the warm or cooled cookies. Alternatively, drizzle with maple icing as an option mentioned in the original recipe note.
  11. Store the Cookies: Store plain or iced cookies at room temperature for up to 2 days or refrigerate for up to 1 week for best freshness.

Notes

  • It is critical to remove excess moisture from the pumpkin puree to prevent dough from becoming too wet and unworkable.
  • You can freeze the dough logs wrapped tightly for up to 3 months before slicing and baking.
  • If you prefer, maple icing can be used instead of the cream cheese frosting for a different flavor.
  • For best texture, do not slice the dough logs thinner than 1/4 inch or thicker than 1/2 inch to ensure even baking.
  • Ensure the butter is softened to room temperature for proper creaming during dough preparation.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin spice cookies, pumpkin roll cookies, pumpkin pie spice, cream cheese frosting, fall cookies, autumn baking

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