Pumpkin Spice Roll Cookies Recipe

I absolutely adore this Pumpkin Spice Roll Cookies Recipe because it combines everything I love about fall—the warm spices, the comforting pumpkin flavor, and that soft, tender cookie texture that just melts in your mouth. Honestly, these cookies come out so flavorful and perfectly spiced that once you try them, you’ll be making them all season long. Whether you’re baking for a cozy afternoon with friends or prepping something special for your holiday cookie trays, this recipe delivers every time.

When I first tried this recipe, I was amazed at how the pumpkin puree keeps the cookies moist without making them cakey, and the brown sugar filling adds just the right amount of gooey sweetness inside each rolled slice. Plus, topping them with the cream cheese icing gives a luscious, tangy finish that my family goes crazy for—seriously, you’ll want to double the batch. Stick with me, and I’ll share all my favorite tips so your Pumpkin Spice Roll Cookies turn out perfectly every single time.

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Ingredients You’ll Need

Every ingredient in this Pumpkin Spice Roll Cookies Recipe works together to create the iconic flavors of fall wrapped up in a soft, buttery dough. Keeping fresh spices and quality pumpkin puree on hand ensures the best results—that’s what I always focus on when shopping.

• Unsalted butter: Using softened butter helps achieve the smoothest dough texture and balances the sweetness perfectly.
• Granulated sugar: Sweetens the dough gently—make sure it’s fresh for the best flavor.
• Pumpkin puree: Key for moisture and flavor, but blot out excess liquid to avoid dough issues.
• Pure vanilla extract: Adds warmth and depth to the flavor profile.
• All-purpose flour: Provides the structure; spoon and level for accurate measurement.
• Pumpkin pie spice: Essential blend of cinnamon, nutmeg, ginger, and cloves; use store-bought or homemade for freshness.
• Ground cinnamon: Adds an extra spicy note for an irresistible aroma.
• Baking powder: Helps the cookies rise just enough while keeping texture tender.
• Salt: Balances sweetness and amplifies the pumpkin and spice flavors.
• Light or dark brown sugar (for filling): Gives that sticky, caramel-like center your tastebuds will thank you for.
• Cream cheese (for icing): Full-fat brick style is best for smooth, tangy frosting that complements the spices.
• Confectioners’ sugar: For silky-smooth icing sweetness.

Variations

I love how flexible this Pumpkin Spice Roll Cookies Recipe is—once you’ve nailed the basics, you can easily swap out or add touches to fit your taste or dietary needs. Experimenting with a few ideas keeps it fresh every time I bake.

• Maple Icing: I swapped the cream cheese frosting for a simple maple butter icing once, and it was a total hit—adds a lovely natural sweetness and even more seasonal character.
• Gluten-Free Version: I’ve used a 1:1 gluten-free flour blend with good results; just handle the dough a bit more gently as it’s a little more delicate.
• Vegan Adaptation: Replace butter with vegan margarine and use a dairy-free cream cheese alternative for the icing—you’d never guess they’re not the real deal.
• Extra Spices: For a bolder flavor, I sometimes add a pinch of freshly grated nutmeg or a dash of cloves to the filling—it amps up the warmth.

How to Make Pumpkin Spice Roll Cookies Recipe

Step 1: Prep Your Pumpkin Puree Carefully

This is a game-changer: before starting the dough, blot out as much moisture as you can from your pumpkin puree using a clean kitchen towel or several layers of paper towels. I learned this the hard way—too much liquid makes the dough sticky and hard to work with, and your cookies can fall flat. After blotting, you should have about 1/3 cup of pumpkin ready to add.

Step 2: Whip the Dough to Creamy Perfection

In a large bowl with your mixer, beat the softened butter and granulated sugar on high until it’s super smooth and creamy—this usually takes about 2 minutes. Adding the pumpkin and vanilla next, beat again for about a minute; it might look a bit curdled, but that’s totally fine. Then add your dry ingredients—flour, pumpkin pie spice, cinnamon, baking powder, and salt—and mix on low speed until a nice thick dough forms. Remember to scrape the bowl sides so everything incorporates evenly.

Step 3: Roll, Fill, and Shape the Dough Logs

Split your dough into two equal parts—if you have a kitchen scale, each should be around 12 ounces. On a floured surface, gently pat each half into a rectangle, then roll them out to about 10 by 8 inches, roughly 1/4 inch thick. Spread melted butter evenly over each rectangle, then sprinkle the brown sugar mixed with pumpkin pie spice and cinnamon. Pat the filling down with the back of a spoon so it sticks nicely to the buttered dough.

Roll each rectangle up tightly from one long edge into a 10-inch log. If the dough cracks at the edges, don’t worry—just smooth it out with your fingertips. Wrap each log tightly with plastic wrap or parchment and chill for at least 2 hours or up to 3 days. Chilling helps the dough firm up so slicing is easier and cleaner.

Step 4: Slice and Bake Your Cookies

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Remove chilled logs from the fridge. Using a sharp knife, cut them into slices just under 1/2 inch thick—you’ll get around 24-26 per log. Place slices onto your baking sheets spaced about 1.5–2 inches apart. If the slices lose their circles, gently reshape with your fingers before baking.

Bake the cookies until the bottoms are just lightly browned, about 13 to 15 minutes. Once baked, let them cool on the sheet for 10 minutes before transferring to a wire rack. This helps them firm up so they don’t break when moving them.

Step 5: Whip Up the Cream Cheese Icing and Enjoy

While the cookies bake, make the cream cheese icing by beating softened cream cheese till smooth, then adding softened butter. Beat in confectioners’ sugar and vanilla until creamy. Taste, and if you want, add a pinch of salt to balance the sweetness. Spread the icing over warm or cooled cookies for a luscious finish, or drizzle with maple icing if you’re feeling adventurous.

How to Serve Pumpkin Spice Roll Cookies Recipe

Garnishes

I usually keep it simple with a coating of cream cheese icing, but for festive occasions, a light dusting of cinnamon sugar or a sprinkle of finely chopped toasted pecans adds a lovely texture and visual pop. Sometimes I even drizzle a little extra maple syrup on top—just for a little extra indulgence.

Side Dishes

These cookies pair wonderfully with a cup of hot chai latte, pumpkin spice coffee, or even an earthy black tea. When serving at brunch or holiday parties, I love placing them alongside spiced apple cider or creamy hot chocolate for the ultimate cozy vibe.

Creative Ways to Present

For a festive touch, I’ve arranged these Pumpkin Spice Roll Cookies standing upright in a clear glass trifle bowl to show off their beautiful swirls. I’ve also wrapped a few in parchment paper tied with twine as sweet party favors. They’re delightful plated on rustic wooden boards with little labels that say “Fall Treats” or “Season’s Spice,” which always sparks compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 2 days—if I want them softer, I’ll keep them in the fridge for up to a week. When refrigerated, I always bring them to room temperature before serving to get that perfect melt-in-your-mouth texture again.

Freezing

I freeze both baked cookies and unbaked dough logs with great success. For dough logs, I wrap tightly and freeze for up to 3 months. When ready, thaw in the fridge overnight, slice, and bake fresh. Baked cookies freeze well too—just thaw them gently in the fridge and warm slightly before serving.

Reheating

My go-to reheating method is popping the cookies in a 300°F oven for 5 minutes wrapped in foil or microwaving a single cookie for 10 seconds under a damp paper towel to bring back moisture and warmth. Both ways revive the texture and flavor wonderfully without drying them out.

FAQs

Final Thoughts

This Pumpkin Spice Roll Cookies Recipe has become a staple in my kitchen every fall—not just because it tastes incredible, but because the process of rolling out the dough and smelling the spices baking feels like a warm hug during cooler months. I hope you enjoy making these cookies as much as my family loves eating them. Once you’ve tried the recipe, I’m confident it will be one of your go-to fall treats, bringing that perfect cozy, homemade vibe to your kitchen.

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