Pumpkin Spice Roll Cookies Recipe
Fall is the perfect time for warm, spiced treats that bring comfort and joy. One such delightful recipe is Pumpkin Spice Roll Cookies. These cookies combine the warm flavors of pumpkin and spices, creating a soft, chewy cookie that will surely become a favorite. The best part? They are easy to make and perfect for sharing!
Why Make This Recipe
Making Pumpkin Spice Roll Cookies is a great way to embrace the flavors of autumn. The combination of pumpkin puree and spices not only adds delicious taste but also fills your home with a wonderful aroma. These cookies are perfect for gatherings, holidays, or simply a cozy evening at home. Plus, they’re fun to make, making it a great activity for family and friends!
How to Make Pumpkin Spice Roll Cookies
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, see note; about 1/3 cup or 75g usable)
- 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
Directions
- Start by removing excess liquid from the pumpkin puree. Use a clean kitchen towel or paper towels to blot it thoroughly. You should have about 1/3 cup (75g) of usable pumpkin puree.
- In a large bowl, beat the softened butter and granulated sugar using a hand mixer or stand mixer with a paddle attachment. Beat on high speed until smooth and creamy, about 2 minutes.
- Add the pumpkin puree and vanilla extract. Beat on high speed for about 1 minute until combined. It’s normal for the mixture to look curdled at this point.
- Add flour, pumpkin pie spice, cinnamon, baking powder, and salt. Mix on low speed until a thick dough forms.
- Divide the dough into two equal parts, each about 12 ounces (340g). On a floured surface, pat each piece into a small rectangle. Roll each portion into a 10×8 inch rectangle about 1/4 inch thick using a floured rolling pin.
- Spread half of the melted butter over each dough rectangle. In a bowl, mix brown sugar, pumpkin pie spice, and cinnamon. Sprinkle this mixture over the buttered dough and press it gently with the back of a spoon.
- Tightly roll each rectangle into a log. Wrap each log in plastic wrap, parchment paper, or foil. Chill in the refrigerator for at least 2 hours or freeze for up to 3 months.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Remove the chilled dough logs from the refrigerator and slice each log into pieces slightly less than 1/2 inch thick, yielding about 24–26 cookies per log. Arrange slices on the baking sheet, spaced around 1.5 to 2 inches apart.
- Bake the cookies for 13–15 minutes until the bottoms are very lightly browned. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
- For the icing, beat cream cheese on high speed until smooth. Add softened butter and mix until combined. Gradually add confectioners’ sugar and vanilla extract. Optionally add a pinch of salt. Spread this icing over the warm or cooled cookies.
- Store plain or iced cookies at room temperature for up to 2 days or refrigerate for up to 1 week.
How to Serve Pumpkin Spice Roll Cookies
Serve these delicious cookies warm or at room temperature. They pair perfectly with a cup of coffee or tea, making them a cozy treat for any time of the day. You can also serve them at parties, holiday gatherings, or bake sales!
How to Store Pumpkin Spice Roll Cookies
These cookies can be stored at room temperature in an airtight container for up to 2 days. For longer freshness, place them in the refrigerator for up to 1 week. If you’ve made too many, they can also be frozen for later enjoyment. Just make sure to wrap them well!
Tips to Make Pumpkin Spice Roll Cookies
- Ensure the pumpkin puree is well blotted. This avoids a wet dough that can be hard to handle.
- Use a sharp knife or a pizza cutter to slice the logs for neat cookies.
- For extra flavor, add nuts or chocolate chips to the cookie dough before rolling.
Variation
You can customize these cookies by adding chopped nuts, chocolate chips, or even a sprinkle of sea salt on top of the icing for a sweet and salty flavor.
FAQs
1. Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend that is designed for baking.
2. How long do the cookies last?
Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 1 week.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the rolled logs for up to 3 months. Just slice and bake directly from the freezer, adding a few extra minutes to the baking time.
Enjoy your delicious Pumpkin Spice Roll Cookies, and share them with family and friends!
