Description
Delight in the cozy flavors of autumn with these Pumpkin Spice Roll Cookies. Soft, buttery dough infused with pumpkin puree and warm spices is rolled with a spiced brown sugar filling, then sliced and baked to perfection. Finished with a luscious cream cheese icing or optional maple glaze, these cookies are perfect for fall gatherings or anytime you crave comforting seasonal sweets.
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, 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
Filling
- 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
Cream Cheese Icing (Or Use Maple Icing in Notes)
- 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: Remove excess liquid from the pumpkin puree by blotting it thoroughly with a clean kitchen towel or paper towels. This step is crucial to prevent dough from being too wet. After blotting, you should have about 1/3 cup (75g) of pumpkin puree to use.
- Make the Dough: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed until completely smooth and creamy, about 2 minutes. Add the pumpkin puree and vanilla extract, then beat on high speed for about 1 minute until combined. Scrape the bowl as needed. It’s normal if the mixture looks curdled at this point. Add flour, pumpkin pie spice, cinnamon, baking powder, and salt. Mix on low speed until a thick dough forms.
- Shape the Dough: Divide the dough into two equal parts, each about 12 ounces (340g). On a floured surface with floured hands, pat each piece into a small rectangle. Using a lightly floured rolling pin, roll each portion into a 10×8 inch rectangle about 1/4 inch thick. Keep edges straight by guiding with your hands.
- Prepare Filling and Spread: Spread half of the melted butter over each dough rectangle, creating a thick layer. Mix the brown sugar, pumpkin pie spice, and cinnamon, then sprinkle evenly over the buttered dough. Press the sugar-spice mixture gently into the butter using the back of a spoon to help it adhere.
- Roll and Chill: Tightly roll each rectangle into a 10-inch log using your fingertips to smooth cracks. Wrap each log tightly in plastic wrap, parchment paper, or foil. Chill in the refrigerator for at least 2 hours and up to 3 days, or freeze for up to 3 months.
- Preheat Oven: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Slice and Arrange: Remove chilled dough logs from refrigerator and slice each into pieces slightly less than 1/2 inch thick, yielding about 24–26 cookies per log. Arrange slices on baking sheets spaced 1.5 to 2 inches apart. Gently reshape slices into circles if needed.
- Bake: Bake cookies for 13–15 minutes until bottoms are very lightly browned. Remove from oven and let cool on baking sheet for 10 minutes before transferring to a wire rack.
- Make Cream Cheese Icing: Using a mixer, beat cream cheese on high speed until smooth and creamy, about 1 minute. Add softened butter and beat until combined. Gradually add confectioners’ sugar and vanilla extract, mixing on medium speed until combined. Optionally add a pinch of salt. Spread icing over warm or cooled cookies.
- Storage: Store plain or iced cookies at room temperature for up to 2 days or refrigerate up to 1 week.
Notes
- Make Ahead & Freezing: Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator. You can also freeze the chilled dough logs for up to 3 months; thaw in the refrigerator before slicing and baking. Dough can be frozen after mixing (step 2) by dividing into halves, flattening into disks, wrapping well, and freezing.
- Pumpkin: Use pure pumpkin puree, not canned pumpkin pie filling, and blot excess moisture to avoid soggy dough.
- Pumpkin Pie Spice: Use store-bought or make your own with 1/2 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp allspice, and 1/4 tsp cloves per 1 and 3/4 tsp pumpkin pie spice.
- Maple Icing Alternative: Melt 2 Tbsp unsalted butter with 1/3 cup pure maple syrup over low heat. Remove from heat and whisk in 1 cup sifted confectioners’ sugar. Add pinch of salt to taste. Drizzle over warm or room temperature cookies. Icing sets in about 1 hour.
- Special Tools: Electric mixer, rolling pin, pastry brush, baking sheets, silicone baking mats or parchment paper, cooling rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
