Pumpkin Spice Roll Cookies

Love the cozy flavors of fall? Pumpkin spice roll cookies are the perfect treat! They’re soft, sweet, and bursting with warm spices.

These cookies combine the taste of pumpkin pie and cinnamon rolls in one bite. Made with simple ingredients, they’re easy to bake. Perfect for chilly mornings or family gatherings!

Imagine biting into a soft cookie filled with creamy, spiced goodness. It’s like autumn in dessert form! Everyone will ask for seconds.

Ready to bake? Grab your apron and try this easy recipe today. You’ll fall in love with every bite!

Why You’ll Love This Recipe

Cozy Fall Flavor: Pumpkin spice, cinnamon, and brown sugar combine to create a cookie that tastes like autumn in every bite.
Soft and Buttery Texture: The perfect balance of softness with a slightly crisp edge.
Versatile: Ideal for holiday cookie platters, gifting, or enjoying as a snack.
Easy to Make Ahead: Prep the dough and filling ahead of time for effortless baking later.
Cream Cheese Icing: The tangy icing adds a luxurious finish to these cookies.

Required Kitchen Tools

To make Pumpkin Spice Roll Cookies, you’ll need:

Mixing Bowls: For the dough, filling, and icing.
Hand or Stand Mixer: Ensures the dough and icing are well combined.
Rolling Pin: To roll out the dough evenly.
Baking Sheet: For baking the cookies.
Parchment Paper: Keeps the cookies from sticking and makes cleanup easy.
Pastry Brush: For spreading the filling evenly.
Sharp Knife or Dental Floss: To slice the cookie rolls neatly.

Ingredients for Pumpkin Spice Roll Cookies

For the Cookie Dough:

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
6 Tablespoons (86g) pumpkin puree (blotted to remove excess moisture, see note)
1 and 1/2 teaspoons pure vanilla extract
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 3/4 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt

For the 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 pumpkin pie spice
1 teaspoon ground cinnamon

For the Cream Cheese Icing:

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

Variations for Pumpkin Spice Roll Cookies

Maple Icing: Swap the cream cheese icing for a maple glaze by mixing powdered sugar, maple syrup, and a touch of milk.
Nutty Addition: Add chopped pecans or walnuts to the filling for a crunchy texture.
Extra Spice: Increase the pumpkin pie spice for a bolder flavor.
Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking blend.
Chocolate Lover’s Twist: Sprinkle mini chocolate chips over the filling before rolling.

Step-by-Step Instructions

1. Make the Cookie Dough

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the pumpkin puree and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 24 hours).

2. Prepare the Filling

In a small bowl, mix together the melted butter, brown sugar, pumpkin pie spice, and cinnamon until it resembles a thick paste.

3. Roll and Fill the Dough

Remove one portion of dough from the fridge. Roll it out on a lightly floured surface into a rectangle approximately 10×12 inches.
Spread half of the filling mixture evenly over the dough using a pastry brush or spatula, leaving a small border around the edges.
Starting from one long edge, roll the dough tightly into a log. Use your fingers to seal the edge.
Repeat with the second portion of dough and remaining filling.

4. Chill and Slice

Wrap each dough log in plastic wrap and refrigerate for at least 1 hour (or freeze for 20-30 minutes for quicker results).
Once chilled, use a sharp knife or dental floss to slice the logs into 1/4-inch thick cookies.
Place the slices on a parchment-lined baking sheet, spacing them 1-2 inches apart.

5. Bake

Preheat your oven to 350°F (175°C).
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

6. Make the Cream Cheese Icing

In a mixing bowl, beat the cream cheese and butter together until smooth.
Add the confectioners’ sugar, vanilla extract, and a pinch of salt (if using). Mix until creamy.
Drizzle or spread the icing over the cooled cookies.

Serving and Decoration

How to Serve Pumpkin Spice Roll Cookies

As Is: Enjoy them with a glass of milk or a cup of coffee.
With Garnish: Sprinkle additional cinnamon or pumpkin pie spice over the icing for a decorative touch.
For Gifting: Package them in festive boxes or tins for a thoughtful holiday gift.

Storing Pumpkin Spice Roll Cookies

Room Temperature: Store un-iced cookies in an airtight container for up to 5 days.
Refrigerator: Keep iced cookies in the fridge for up to 7 days.
Freezer: Freeze un-iced cookies for up to 3 months. Thaw and ice before serving.

Nutrition Information (Per Cookie):

Component	Amount
Calories	110
Total Fat	6g
Saturated Fat	4g
Carbohydrates	14g
Sugars	9g
Protein	1g
Sodium	35mg