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Pumpkin Spice Roll Cookies Recipe

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★★★★★

4.8 from 77 reviews

These Pumpkin Spice Roll Cookies are a delightful seasonal treat perfect for autumn. Soft pumpkin-spiced dough is rolled with a buttery brown sugar and spice filling, baked until lightly golden, and finished with a creamy, dreamy cream cheese frosting. With warm flavors of cinnamon and pumpkin pie spice, these cookies are perfect for holiday gatherings or cozy afternoons with a cup of tea or coffee.

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 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

Filling

  • 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

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. Remove excess moisture from pumpkin puree: Blot pumpkin puree thoroughly with paper towels or a clean kitchen towel to remove any liquid, ensuring you have about 1/3 cup (75g) of pumpkin to use. This prevents the dough from becoming too wet.
  2. Make the dough: In a large bowl, beat softened butter and granulated sugar on high speed with a hand or stand mixer until smooth and creamy, about 3 minutes. Add the pumpkin puree and vanilla extract, then beat on high until combined. Scrape the bowl as needed. Add flour, pumpkin pie spice, cinnamon, baking powder, and salt, then mix on low speed until a thick dough forms.
  3. Shape and roll out the dough: Divide dough into two equal parts, approximately 12 ounces each. On a floured surface, pat each half into a small rectangle. Roll each portion into a 10×8 inch rectangle about 1/4 inch thick, keeping edges straight.
  4. Prepare the filling: 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 mixture down firmly with the back of a spoon to adhere.
  5. Roll the dough logs: Slowly and tightly roll each rectangle into a 10-inch log using your fingertips. Smooth any cracks. Wrap each log tightly in plastic wrap or parchment paper and chill in the refrigerator for at least 2 hours or up to 3 days (or freeze for up to 3 months).
  6. Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  7. Slice and arrange cookies: Remove chilled dough logs from the fridge, slice into pieces slightly less than 1/2 inch thick (about 24-26 slices per log). Arrange cookies 1.5 to 2 inches apart on prepared baking sheets. Reshape slices by hand if needed.
  8. Bake cookies: Bake for 13-15 minutes or until bottoms are very lightly browned. Remove from oven and cool on baking sheets for 10 minutes before transferring to wire racks.
  9. Make cream cheese icing: Beat softened cream cheese on high speed until smooth. Add softened butter and beat until combined. Add confectioners’ sugar and vanilla extract, then beat on medium speed until smooth. Add a pinch of salt if desired.
  10. Frost the cookies: Spread cream cheese icing on warm or cooled cookies, or drizzle with alternative maple icing as desired.
  11. Store cookies: Keep plain or iced cookies at room temperature up to 2 days, or refrigerate for up to 1 week.

Notes

  • It is crucial to blot the pumpkin puree well to remove excess moisture for proper dough consistency.
  • You can freeze the dough logs for up to 3 months, thaw before slicing and baking as usual.
  • For an alternative topping, a maple icing can be used instead of cream cheese frosting.
  • Use floured hands and surface to prevent sticking while rolling and shaping the dough.

Keywords: Pumpkin spice cookies, pumpkin cookies, fall cookies, cream cheese frosting cookies, holiday cookies, pumpkin pie spice dessert

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