Pumpkin Spice Roll Cookies Recipe

I absolutely love how these Pumpkin Spice Roll Cookies turn out—soft, tender, and packed with all that cozy fall flavor you crave. This Pumpkin Spice Roll Cookies Recipe is a fantastic way to enjoy the aromas of pumpkin, cinnamon, and pumpkin pie spices all rolled up into one delightful bite. Whenever I make these, the whole kitchen fills with warmth and it instantly feels like autumn, no matter the time of year.

You’ll find this recipe is not just tasty but super practical, too. It’s perfect for holiday cookie swaps, casual weekend baking sessions, or just when you want a comforting treat with a twist. Plus, the dough can be made ahead and chilled or frozen, which makes it a lifesaver when you have a busy schedule but still want fresh-baked cookies on demand.

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Ingredients You’ll Need

These ingredients combine to create a dough that’s rich and flavorful, with a perfect balance of spices and pumpkin. Be sure to use real pumpkin puree, not pumpkin pie filling, to control moisture and flavor.

• Unsalted butter: Softened to room temperature for easy creaming and rich flavor.
• Granulated sugar: Adds sweetness and helps create that tender crumb.
• Pumpkin puree: Make sure to blot excess moisture to keep dough from becoming too wet.
• Pure vanilla extract: Boosts the warm, sweet profile of the cookies.
• All-purpose flour: Provides structure while keeping the cookies tender.
• Pumpkin pie spice: The key to that signature spice blend; you can use store-bought or homemade.
• Ground cinnamon: Adds depth to the spice mix and enhances the pumpkin flavor.
• Baking powder: Lightens the texture and helps the dough rise just right.
• Salt: Balances the sweetness and intensifies the flavor.
• Brown sugar: For the filling—it adds caramel-like richness and moisture.
• Melted butter (for filling): Helps the sugar and spices stick and melt into the dough.
• Cream cheese (for icing): Offers a tangy creaminess that pairs beautifully with pumpkin.
• Confectioners’ sugar: Sweet and smooth, perfect for frosting consistency.

Variations

I like to switch things up depending on the occasion. This Pumpkin Spice Roll Cookies Recipe is fantastic as-is, but playing around with the filling or icing lets you make it your own and keep the cookies exciting every time you bake.

• Maple Icing: I discovered this maple glaze variation and it brings a lovely, natural sweetness that pairs perfectly with pumpkin—plus it’s so simple to make!
• Spiced Nut Filling: Adding chopped pecans or walnuts to the filling gives a delightful crunch and extra autumn vibe.
• Gluten-Free Option: I once swapped the flour for a gluten-free blend with great success—just watch out for extra moisture and chill longer.
• Mini Cookie Rolls: For smaller treats, roll the dough thinner and slice into bite-sized pieces; these disappear quickly at parties.

How to Make Pumpkin Spice Roll Cookies Recipe

Step 1: Prep Your Pumpkin Puree

The very first thing I do is blot the pumpkin puree well to remove extra moisture — this step is so important! Use clean kitchen towels or paper towels to soak up any liquid. Without this, the dough can be too wet and won’t hold its shape well. After blotting, you should be left with about 1/3 cup of thick pumpkin puree ready to add to the dough.

Step 2: Make the Dough

In a large bowl, beat softened butter and sugar on high speed for about 2 minutes until creamy and smooth. Then mix in the pumpkin puree and vanilla. Don’t worry if it looks a bit curdled—that’s normal because of the pumpkin. Next, add your flour, pumpkin pie spice, cinnamon, baking powder, and salt, and mix on low speed until a thick dough forms. If you’re like me, you’ll make a bit of a mess here, but that’s part of the fun!

Step 3: Roll, Fill, and Chill

Divide the dough into two equal parts and pat each into a rectangle. Roll each one out carefully into a 10×8 inch rectangle, using floured hands and a rolling pin to keep the shape neat. Spread melted butter on each rectangle, then sprinkle the brown sugar mixed with pumpkin pie spice and cinnamon evenly on top. Use the back of a spoon to gently press the sugar-spice mixture so it sticks well.

Now, the fun part: slowly roll each rectangle tightly into a log. If the edges crack, just smooth them with your fingertips. Then wrap these logs tightly in plastic or parchment and chill in the fridge for at least 2 hours. I usually let mine chill overnight — it really helps the flavors meld and makes slicing so much easier.

Step 4: Slice and Bake

Preheat your oven to 350°F (177°C) and line your baking sheets. Take the chilled dough logs out and slice them into pieces slightly less than ½ inch thick. You should get around 24-26 cookies per log. If any slices lose their round shape, gently reshape them with your fingers—this little step makes your cookies look so polished!

Bake the cookies for 13-15 minutes, checking for a very light golden brown at the bottoms. Cool them on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 5: Make and Add the Icing

While cookies bake or cool, whip up the cream cheese icing by beating softened cream cheese and butter until smooth, then adding confectioners’ sugar and vanilla. I like to add a tiny pinch of salt to balance the sweetness. Spread it on warm or cooled cookies—or drizzle with the maple icing if you want to switch it up. Both ways make these cookies extra irresistible!

How to Serve Pumpkin Spice Roll Cookies Recipe

Garnishes

I love garnishing my Pumpkin Spice Roll Cookies with a light dusting of cinnamon or a sprinkle of finely chopped toasted pecans for extra crunch and warmth. Sometimes, a drizzle of melted dark chocolate makes them feel extra special without overpowering the pumpkin flavor.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea, pumpkin spice latte, or even a simple glass of cold milk. For a festive spread, try offering alongside spiced apple cider or your favorite creamy coffee.

Creative Ways to Present

For holiday parties, I like arranging these cookies on a wooden board with fresh sprigs of rosemary or cinnamon sticks for an inviting autumn centerpiece. Another fun idea is packing them in mason jars tied with twine as homemade gifts that look as thoughtful as they taste.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, I keep these cookies in an airtight container at room temperature for up to two days. They stay soft and flavorful, but if you want to extend their life, moving them to the fridge keeps them fresh for about a week.

Freezing

I often freeze the unbaked dough logs wrapped tightly in plastic wrap—up to 3 months—so I can slice and bake fresh cookies whenever I want. Baked cookies also freeze well; just thaw overnight in the fridge for the best texture.

Reheating

Leftover or thawed cookies reheat beautifully in a warm oven at 300°F for about 5 minutes to refresh their softness. I avoid the microwave since it can make them gummy, but if you’re in a hurry, 10-15 seconds usually works.

FAQs

Final Thoughts

Honestly, this Pumpkin Spice Roll Cookies Recipe has become one of my all-time favorites because it captures the essence of fall in a delicious, approachable way. I love sharing these with friends and family; they always get rave reviews and requests for seconds. If you decide to make these cookies, follow the tips and tricks above, and I promise you’ll enjoy the warm flavors and soft texture as much as I do. Give it a try — it’s like wrapping fall’s best flavors in a perfect cookie hug!

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