Pumpkin Spice Roll Cookies Recipe

If you’re craving a soft, flavorful treat with that unmistakable cozy vibe of fall, you’re going to adore this Pumpkin Spice Roll Cookies Recipe. It’s one of those recipes that feels like a warm hug from the inside, bursting with pumpkin goodness and fragrant spices—perfect for anytime you want to bring comfort into your kitchen. I love this recipe because it’s so versatile; whether you want to bake up a batch for a holiday gathering or just cozy up with a mug of tea, these cookies hit the spot every single time.

What really makes this Pumpkin Spice Roll Cookies Recipe stand out is how the dough rolls and fills with a sweet-spice mixture, making each bite layered and irresistibly tender. You’ll find that chilling the dough ahead of time simplifies the rolling and slicing, which is a lifesaver on busy baking days. Plus, the cream cheese icing spreads smoothly on top, offering that perfect creamy touch to balance the spice—you’re in for a real treat!

this Recipe

Ingredients You’ll Need

The magic of this Pumpkin Spice Roll Cookies Recipe comes straight from simple pantry staples combined with pumpkin puree and pumpkin pie spice to create those signature flavors. Each ingredient plays a role in balancing moisture, spice, and rich flavor.

• Unsalted butter: Softened butter creates the tender dough base and a rich filling when melted.
• Granulated sugar: Adds sweetness and helps the dough texture.
• Pumpkin puree: Fresh or canned pure pumpkin (not pie filling) is essential; blot to remove moisture for perfect dough.
• Pure vanilla extract: Boosts the overall sweetness and flavor depth.
• All-purpose flour: The structural foundation of the dough, measured carefully for the right consistency.
• Pumpkin pie spice: A warm blend of spices that delivers that signature pumpkin spice note.
• Ground cinnamon: Adds extra warmth and spice layers.
• Baking powder: Gives a subtle lift, keeping the cookies light.
• Salt: Balances sweetness and enhances flavor nuances.
• Brown sugar: The filling’s deep sweetness and molasses hint work beautifully alongside butter and spices.
• Cream cheese: Used for the frosting to give a luscious tang to the finished cookies.
• Confectioners’ sugar: Sweetens and thickens the creamy icing.

Variations

One of the things I enjoy most about this Pumpkin Spice Roll Cookies Recipe is how easy it is to tweak it slightly to suit your mood or dietary needs. There’s plenty of room to switch up the filling or the icing, making it truly your own.

• Use Maple Icing: I’ve swapped cream cheese frosting for a rich maple icing on occasion, which pairs beautifully and adds a natural sweetness that’s perfect if you want less dairy tang.
• Gluten-Free Version: Try a gluten-free all-purpose flour blend. Just be sure to check consistency when forming the dough and add a teaspoon of xanthan gum if your blend doesn’t already include it.
• Spice Adjustment: If you like it spicier, bump up the pumpkin pie spice by a half teaspoon or add a pinch of ground cloves for an extra kick.
• Pumpkin Substitute: For a twist, use sweet potato puree in place of pumpkin—the texture is similar, and the flavor is just as comforting.

How to Make Pumpkin Spice Roll Cookies Recipe

Step 1: Prep the Pumpkin and Make Your Dough

Start by blotting the pumpkin puree with a clean kitchen towel or paper towels to drain excess moisture. This step is crucial because too much liquid will make your dough too sticky and tricky to handle. After blotting, measure out about 1/3 cup of pumpkin to use. Then, in a large bowl, combine softened butter and granulated sugar, beating on high for about two minutes until it’s creamy and smooth. Add the pumpkin and vanilla, mixing again until everything melds together, even if it looks curdled at first—that’s totally normal.

Next, mix your dry ingredients separately—flour, pumpkin pie spice, cinnamon, baking powder, and salt—then gradually add these to the wet mixture on low speed. The dough should come together thick and manageable; if it’s crumbly, you can give it a couple more beats or gently knead it by hand just enough to hold.

Step 2: Roll, Fill, and Chill the Dough Logs

Divide the dough into two equal portions. On a lightly floured surface, pat each into a small rectangle and roll it out to roughly 10 by 8 inches, about a quarter of an inch thick. Spread melted butter evenly across the rectangles—this makes the filling stick and keeps the layers moist.

For the filling, mix brown sugar with pumpkin pie spice and cinnamon, then sprinkle it over the buttered dough evenly. Use the back of a spoon to press the sugar-spice mixture into the butter gently. Now, roll each rectangle up tightly into a log shape, smoothing any cracks with your fingers—this part always reminds me of rolling cinnamon rolls but with a fall twist!

Wrap the logs in plastic wrap or parchment, and chill them in the fridge for at least 2 hours, or up to 3 days if you plan ahead. Chilling firms the dough, making it super easy to slice into neat cookie rounds later.

Step 3: Slice and Bake Your Cookies to Perfection

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Take the chilled dough logs out of the fridge and use a sharp knife to cut them into slices just under 1/2 inch thick—you should get about 24–26 cookies from each log. If the slices lose their round shape, simply reshape with your fingertips.

Place the cookie slices spaced about 1.5 to 2 inches apart on the baking sheets. Bake for 13-15 minutes until the edges just start to lightly brown. When they come out, let them cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely. The cooling time allows the cookies to firm up without losing that tender crumb.

Step 4: Make and Spread the Cream Cheese Icing

While your cookies bake, whip up the cream cheese icing by beating softened cream cheese until smooth, then adding softened butter. Beat those together until creamy before adding confectioners’ sugar and vanilla. Mix on medium speed until everything comes together in a luscious, spreadable frosting. Taste and add a pinch of salt if you want to cut through the sweetness a bit.

Spread the frosting over warm or cooled cookies; I personally love putting it on while the cookies are still a bit warm so it melts in slightly. If you’re skipping cream cheese, try the maple icing variation for a different spin.

How to Serve Pumpkin Spice Roll Cookies Recipe

Garnishes

I like to keep it simple with these cookies—just a generous spread of cream cheese icing does the trick! Sometimes, I sprinkle a little extra cinnamon or a dusting of confectioners’ sugar on top, which adds a pretty finish especially if you’re serving these at a party. For a festive touch, a few chopped toasted pecans layered over the icing add a lovely crunch.

Side Dishes

These Pumpkin Spice Roll Cookies are excellent with a warm beverage—think spiced chai tea, pumpkin latte, or even a hot apple cider. If you want to make a brunch spread, serve them alongside a creamy yogurt parfait or a sharp cheddar cheese plate to contrast the sweetness.

Creative Ways to Present

For a seasonal gathering, I’ve arranged these cookies on a rustic wooden board with small ramekins of extra cream cheese and maple icing for dipping—guests love that! You can also layer them in a glass jar with parchment for gifting, tied with twine and a cinnamon stick for a charming autumn present.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which rarely happens in my house!), store the cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week if iced. The icing stays fresh, and the cookies maintain their softness beautifully.

Freezing

I’ve had great success freezing the dough logs before slicing and baking—just thaw them overnight in the fridge, then slice and bake as usual. You can also freeze baked cookies (with or without icing) in airtight containers for up to 3 months. It makes holiday prep stress-free!

Reheating

To bring frozen or refrigerated cookies back to their freshly-baked glory, I gently warm them in the oven at 300°F for about 5-7 minutes. This revives the soft texture without melting the icing too much—you’ll enjoy that fresh-out-of-the-oven feeling all over again.

FAQs

Final Thoughts

This Pumpkin Spice Roll Cookies Recipe has become one of my absolute favorites for bringing a little autumn charm into the everyday. I love how approachable it is while still delivering that bakery-worthy taste and texture that impresses everyone. You’ll enjoy how easy it is to make, slice, bake, and frost these cookies, turning even busy days into small celebrations. Seriously, once you try these, they’ll be on repeat in your kitchen for fall and beyond!

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