Name: Pumpkin Spice Roll Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 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 1/2 teaspoons pure vanilla extract; 2 1/4 cups (281g) all-purpose flour (spooned & leveled); 1 3/4 teaspoons store-bought or homemade pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 Tablespoons (43g) unsalted butter, melted and slightly cooled; 2/3 cup (135g) packed light or dark brown sugar; 1 3/4 teaspoons store-bought or homemade pumpkin pie spice; 1 teaspoon ground cinnamon; 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

Introduction

These Pumpkin Spice Roll Cookies offer a perfect blend of warm spices and soft, buttery dough, rolled and sliced into delightful treats. Topped with smooth cream cheese icing, they make an irresistible autumn snack or holiday dessert. Easy to prepare and full of seasonal flavor, they’re sure to become a new favorite.

The image shows many round cinnamon rolls covered with a light drizzle of white icing. Each roll has a spiral pattern with a golden-brown base and darker brown cinnamon layers inside. The icing is shiny and appears unevenly spread in stripes over each roll, adding a creamy texture on top. The rolls are placed closely together on a cooling rack, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)*

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

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

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

Step 1: Blot excess moisture from the pumpkin puree using a clean kitchen towel or paper towels until you have about 1/3 cup (75g) to use. This step is important to prevent dough from becoming too wet.

Step 2: In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Add the pumpkin puree and vanilla extract, then mix on high until combined. Scrape down the bowl as needed.

Step 3: Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt to the mixture. Beat on low speed until a thick dough forms.

Step 4: Divide the dough into two equal parts. On a floured surface, shape each into a small rectangle. Roll each into a 10×8 inch rectangle about 1/4 inch thick.

Step 5: Spread half of the melted butter onto each dough rectangle. Mix the brown sugar, pumpkin pie spice, and cinnamon, then sprinkle evenly over the buttered dough. Press the sugar mixture gently into the butter with the back of a spoon.

Step 6: Roll each rectangle tightly into a 10-inch log using your fingertips to smooth cracks. Wrap each log in plastic wrap or parchment and chill for at least 2 hours, or up to 3 days.

Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 8: Remove dough logs from the fridge and slice into pieces slightly less than 1/2 inch thick. Arrange slices 1.5 to 2 inches apart on prepared sheets, reshaping rounds if needed.

Step 9: Bake for 13-15 minutes or until lightly browned at the bottoms. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack.

Step 10: To make the cream cheese icing, beat cream cheese on high speed until smooth. Add softened butter and mix until combined.

Step 11: Add confectioners’ sugar and vanilla extract, then beat on medium speed until smooth. Add a pinch of salt if desired.

Step 12: Spread the cream cheese frosting on warm or cooled cookies, or drizzle maple icing if you prefer.

Tips & Variations

Blotting excess moisture from the pumpkin puree is crucial for dough texture—too much liquid will make it too sticky and hard to roll.

You can freeze the dough logs for up to 3 months; thaw thoroughly before slicing and baking.

For a different flavor, try swapping the cream cheese icing with a maple glaze or simple powdered sugar glaze.

Use homemade pumpkin pie spice for a fresher, more vibrant flavor.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works well. Just be sure to blot it thoroughly to remove excess moisture before using.

What if the dough cracks while rolling?

If the dough cracks, gently smooth it out with your fingers as you roll. Chilling the dough before rolling can also help reduce cracking.

Dessert

Pumpkin Spice Roll Cookies Recipe