Description
Delight in these soft and flavorful Pumpkin Spice Roll Cookies, perfect for fall baking. With a moist pumpkin-infused dough rolled up with a spiced brown sugar filling and topped with creamy cream cheese icing or optional maple drizzle, these festive cookies combine warm autumn spices and rich textures for a cozy treat.
Ingredients
Units
Scale
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 after blotting)
- 1 1/2 teaspoons pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour, spooned & leveled
- 1 3/4 teaspoons pumpkin pie spice, store-bought or homemade
- 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 pumpkin pie spice
- 1 teaspoon ground cinnamon
Cream Cheese Icing (Or Use Maple Icing as Noted)
- 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 moisture from the pumpkin puree with a clean kitchen towel or paper towels until dry. You should have about 1/3 cup (75g) remaining. This step is crucial to prevent a wet dough.
- Make the Dough: In a large bowl, beat softened butter and granulated sugar on high speed using a hand or stand mixer until smooth and creamy, about 2 minutes. Add pumpkin puree and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down bowl sides as needed. Add flour, pumpkin pie spice, cinnamon, baking powder, and salt, then mix on low speed until a thick dough forms.
- Shape and Fill Dough: Divide dough into two equal portions (~12 ounces each). On a floured surface, pat each portion into a small rectangle. Roll each to about a 10 x 8 inch rectangle, 1/4 inch thick, ensuring straight edges. Spread half the melted butter onto each dough rectangle. Combine brown sugar, pumpkin pie spice, and cinnamon; sprinkle evenly over butter. Use the back of a spoon to press filling into butter.
- Roll and Chill Dough Logs: Carefully roll up each rectangle tightly into a 10-inch log, smoothing any cracks with your fingers. Wrap logs tightly in plastic wrap, parchment, or foil. Chill in refrigerator for at least 2 hours up to 3 days or freeze for up to 3 months.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Slice and Prepare Cookies: Remove chilled dough logs from fridge. Using a sharp knife, slice into pieces slightly less than 1/2 inch thick (between 1/4 and 1/2 inch). Arrange slices on baking sheets spaced 1.5-2 inches apart. Optionally reshape slices into rounds if distorted.
- Bake Cookies: Bake for 13-15 minutes or until cookies are very lightly browned at the bottoms. Remove from oven and let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make Cream Cheese Icing: Beat softened cream cheese until smooth, about 1 minute. Add softened butter and beat until combined. Add confectioners’ sugar and vanilla extract, then beat on medium speed until smooth. Add pinch of salt if desired.
- Ice and Store: Spread cream cheese icing on warm or cooled cookies. Alternatively, make and drizzle maple icing as per notes. Store plain or iced cookies at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: Baked cookies freeze well for up to 3 months; thaw overnight in refrigerator. Unbaked logs can be refrigerated up to 3 days or frozen up to 3 months; thaw before slicing and baking. Dough can also be frozen after mixing (step 2) and thawed to roll.
- Pumpkin Prep: Always blot excess moisture from pumpkin puree to ensure proper dough texture. Use pure pumpkin, not pumpkin pie filling.
- Pumpkin Pie Spice: Use store-bought or homemade (1/2 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp allspice, 1/4 tsp cloves). This is in addition to cinnamon.
- Maple Icing: Melt 2 Tbsp unsalted butter with 1/3 cup pure maple syrup over low heat, whisk in 1 cup confectioners’ sugar off heat, add salt to taste. Drizzle over cookies; sets after ~1 hour.
- Special Tools: Electric mixer (handheld or stand), rolling pin, pastry brush, baking sheets, silicone mats or parchment paper, cooling rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
