Description
These Pumpkin Spice Roll Cookies are soft, tender, and packed with warm autumn spices. A pumpkin-infused dough is rolled thin, filled with a luscious cinnamon-brown sugar and butter mixture, then sliced and baked to perfection. Finished with a creamy cream cheese icing or a sweet maple glaze, these cookies are perfect for fall gatherings or cozy 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 to yield about 1/3 cup or 75g)
- 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
- 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
- Prepare Pumpkin Puree: Blot excess liquid from the pumpkin puree using a clean kitchen towel or paper towels until you have about 1/3 cup (75g). This step is crucial as excess moisture will affect the dough consistency.
- Make the Dough: In a large bowl, beat the softened butter and granulated sugar on high speed with a hand mixer or stand mixer until smooth and creamy, about 2 minutes. Add the blotted pumpkin puree and vanilla extract; beat again on high speed for about 1 minute until well combined. Scrape down the bowl as needed. It’s okay if the mixture looks curdled. Add the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and salt. Beat on low speed just until a thick dough forms.
- Shape and Fill the Dough: Divide the dough into two equal parts, each about 12 ounces. On a floured surface, pat each half into a small rectangle, then roll each out to a 10×8 inch rectangle about 1/4 inch thick. Spread half of the melted butter over each rectangle. Mix brown sugar, pumpkin pie spice, and cinnamon and sprinkle evenly over the butter. Press lightly with the back of a spoon to help the filling adhere.
- Roll and Chill: Slowly and tightly roll each dough rectangle into a 10-inch log, smoothing cracks with your fingers if needed. Wrap the logs tightly in plastic wrap, parchment paper, or foil. Chill in the refrigerator for at least 2 hours or up to 3 days. Optionally freeze for up to 3 months.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut and Shape Cookies: Remove logs from refrigerate and cut into slices slightly less than 1/2 inch thick (between 1/4 and 1/2 inch is ideal), yielding approximately 24-26 cookies per log. Arrange slices 1.5-2 inches apart on baking sheets. Reshape cookies into circles if needed.
- Bake Cookies: Bake for 13-15 minutes, or until bottoms are lightly browned. Remove from oven and allow to cool on sheets for 10 minutes before transferring to wire racks.
- Make Cream Cheese Icing: Beat cream cheese on high speed until smooth, about 1 minute. Add butter and beat until combined. Add confectioners’ sugar and vanilla extract; beat on medium speed until smooth. Taste and add a pinch of salt if desired.
- Ice and Serve: Spread cream cheese icing on warm or cooled cookies. Alternatively, drizzle with maple icing as described in notes.
- Storage: Store plain or iced cookies at room temperature for up to 2 days or refrigerated for up to 1 week.
Notes
- Make Ahead & Freezing: Baked cookies freeze well for up to 3 months; thaw overnight in the refrigerator. Dough logs can be chilled up to 3 days or frozen for 3 months; thaw in fridge before slicing and baking. Dough can also be frozen after mixing (step 2) as disks before rolling.
- Pumpkin Purée Preparation: Use pure pumpkin, not pumpkin pie filling. Measure before blotting moisture out.
- Pumpkin Pie Spice Substitute: Combine 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/2 tsp ground allspice, and 1/4 tsp ground cloves if you don’t have pumpkin pie spice.
- Maple Icing Alternative: Melt 2 Tbsp unsalted butter with 1/3 cup pure maple syrup over low heat. Remove from heat and whisk in 1 cup sifted confectioners’ sugar. Add pinch of salt if desired. Drizzle over cookies; icing sets after about 1 hour.
- Special Tools: Electric mixer (handheld or stand), rolling pin, pastry brush, baking sheets, parchment paper or silicone mats, cooling rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
