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Pumpkin Roll Cookies
Pumpkin spice roll cookies are the perfect fall dessert, filled with warm spices and creamy frosting. They're easy to make and ideal for any occasion!
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Pumpkin spice roll cookies are the perfect fall treat! These soft cookies are bursting with cozy pumpkin spice flavor and a sweet, creamy filling. They're fun to make, and the delicious swirls make them look amazing on any dessert table. Whip up a batch to satisfy your pumpkin cravings this season!
This recipe is easy to follow, with step-by-step photos and directions to guide you. We've also included pro tips and tricks for perfect results every time. Plus, we've answered all your frequently asked questions to make baking these cookies even easier!
More Recipes ⭐ Molasses Cookies | Turtle Cookies | Cherry Wink Cookies
Pumpkin Cinnamon Roll cookies take just thirty minutes to make and are packed with the warm flavors of fall spices. Perfect for parties, potlucks, or cozy evenings, these cookies are soft and filled with sweet cream cheese frosting. Their swirl design makes them as beautiful as they are delicious.
If you're looking for a crowd-pleasing fall dessert, this recipe is a must-try!
Ingredients
What you'll need to make these Pumpkin Pinwheel Cookies:
For The Dough:
- 2 cups of all-purpose flour
- 2 teaspoons of pumpkin pie spice blend
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- ¼ teaspoon of baking soda
- ½ cup of unsalted butter, room temperature
- 2 ounces of cream cheese, room temperature
- ¾ cup of granulated sugar
- ¼ cup of pure pumpkin puree, NOT pumpkin pie filling
- 1½ teaspoons of vanilla extract
Pro Tip
Make sure you use the pure pumpkin puree and NOT the pumpkin pie filling from a can.
The pie filling has added sugars and spices, and it is wetter than the pure pumpkin puree. It will not give you the same results for your cookies.
For The Filling:
- 3 tablespoons of unsalted butter, melted and cooled
- ½ cup of light brown sugar
- 1½ teaspoons of pumpkin spice blend
For The Icing:
- 1 cup of powdered sugar, sifted
- 2 tablespoons of milk
- ½ teaspoon of vanilla extract
- 1 tablespoon of unsalted butter, melted and cooled
Substitutions and Additions
Personalize your pumpkin spice roll cookies recipe by swapping ingredients and adding delicious extras! These simple changes can make your cookies uniquely yours. Here are some top substitutions and additions:
Substitute Pumpkin Spice: Replace pumpkin spice with cinnamon and nutmeg for a more traditional spice flavor in the cookies.
Instead of Cream Cheese: Swap the cream cheese with mascarpone for a richer, smoother filling in your pumpkin spice roll cookies.
Substitute Sugar: Use brown sugar instead of white for a deeper, caramel-like sweetness in the cookie dough.
Add Nuts: Mix in chopped pecans or walnuts for a crunchy texture and extra fall flavor in every bite.
These easy substitutions and additions can be swapped out while still maintaining the deliciousness of these Rolled Pumpkin Cookies.
How to Make Pumpkin Roll Cookies
Follow along with our pictures, step-by-step instructions, and the tips and tricks listed below. Let’s get started making these delicious pumpkin spice roll cookies today! You’ll love how easy and fun this recipe is to create.
FIRST STEP: In a medium bowl, combine the all-purpose flour, pumpkin pie spice blend, salt, baking powder, and baking soda. Set aside.
SECOND STEP: In a large bowl, using a hand mixer on low speed, beat together the unsalted butter and cream cheese for one to two minutes or until no lumps remain.
THIRD STEP: Add granulated sugar, pure pumpkin puree, and vanilla extract to the butter and cream cheese mixture.
Beat for an additional one to two minutes or until the dough comes together to form a rough ball.
FOURTH STEP: Add the reserved flour mixture to the bowl of wet ingredients. Mix together just until all the dry ingredients are fully incorporated.
Do not overmix, or your dough will be tough.
FIFTH STEP: Turn out your dough onto a lightly floured work surface.
A piece of parchment paper is great as a work surface.
Form your dough into a rough rectangle.
With a rolling pin, roll the dough out to a 10×12-inch rectangle that is approximately ¼-inch thick.
Pro Tip
When flouring your work surface to roll out your dough, be sure to only add a couple of tablespoons of flour. If you work too much excess flour into your dough, then it will not be as easy to roll and can cause cracking.
SIXTH STEP: In a small bowl, stir together the melted butter, light brown sugar, and pumpkin pie spice blend to create the filling layer.
SEVENTH STEP: Spread the sugar and spice blend evenly over the dough.
EIGHTH STEP: Slowly roll the dough, using your fingertips, into a log.
You will want to roll from the longer end of the dough, being careful to pinch together any dough that may lightly split open as you roll.
NINTH STEP: Wrap your cookie dough log with plastic wrap and place it in the refrigerator to chill.
When wrapping your cookie dough log, try not to flatten the round shape as much as possible.
You want to make sure that when you slice your cookies, they are a circle.
TENTH STEP: Chill your pumpkin spice roll cookie dough log for two hours or up to two days before slicing and baking.
ELEVENTH STEP: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
TWELFTH STEP: Slice the chilled cookie dough into ½ to ¾-inch thick slices with a sharp knife. You should get between 16 to 18 cookies.
You can trim off the very edges of the log so that you have evenly shaped and sized cookies.
THIRTEENTH STEP: Place five to six cookies onto each prepared cookie sheet.
You need to allow space between the cookies because they will spread some as they bake.
FOURTEENTH STEP: Bake for 12 to 14 minutes or until just barely golden on the edges. Repeat until all the cookies have been baked.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
FIFTEENTH STEP: Allow your cookies to cool on the baking sheet for two to three minutes before transferring them to a wire rack.
Pro Tip
You can place your cooling rack over a piece of parchment paper on your counter, and when you drizzle your icing, the excess drips will fall on the parchment paper and make clean-up much easier.
SIXTEENTH STEP: While your cookies cool completely on the counter, you can make your icing drizzle.
Whisk together, in a medium bowl, the sifted powdered sugar, milk, vanilla extract, and melted and cooled unsalted butter until you have a smooth mixture.
You should be able to use a spoon to drizzle the icing over the cooled cookies.
If your icing is too thick, then you can thin it with a little more milk, starting with ½ teaspoon at a time until you reach the desired consistency.
If it is too thin, you can add a little powdered sugar, one tablespoon at a time, to reach the desired consistency.
SEVENTEENTH STEP: Transfer the icing to a piping bag or zip-top plastic bag.
Drizzle the icing over the pumpkin spice cinnamon roll cookies once they have cooled completely.
Allow the icing on the cookies to dry and harden before placing them into a storage container.
Pro Tip
You do not have to place your icing into a piping bag; you can just use a spoon to drizzle the icing. I like the use of the bags because it controls the look of the icing drizzle.
How To Serve Pumpkin Roll Cookies
These pumpkin spice roll cookies are perfect for any occasion, especially during the fall season. They’re loved by both kids and adults alike! Here are some fun ways to serve this recipe:
- Fall Festivals and Parties: Pumpkin spice roll cookies are a hit at fall gatherings with their warm flavors and sweet cream cheese filling. Pair them with apple cider or hot cocoa for a cozy seasonal treat.
- Holiday Celebrations: These cookies add a festive touch to Thanksgiving and Christmas dessert tables. Serve them alongside pumpkin pie or pecan bars for a dessert spread that celebrates the season.
- Afternoon Treats for Kids: Kids love these fun, swirly cookies as an after-school snack or weekend treat. Pair them with chocolate milk or a vanilla milkshake for an extra special sweet moment.
Why You'll Love This Pumpkin Roll Cookie Recipe
Pumpkin Cinnamon Cookies are more than just a sweet treat—they’re a beloved favorite for so many reasons:
- A Fall Flavor Explosion: These cookies combine the best flavors of fall with pumpkin spice and a rich cream cheese filling. The swirl design adds a beautiful touch to each batch, making them as delightful to look at as they are to eat.
- Easy to Make and Share: With a quick thirty minute prep time, these cookies are perfect for any occasion, from casual gatherings to holiday celebrations. Readers love how simple they are to whip up while impressing everyone with their beautiful presentation.
- Nostalgic Comfort: For many, the flavor of pumpkin spice evokes cozy memories of autumn and family gatherings. These cookies bring that warm, comforting feeling to any moment, whether enjoyed as a special treat or shared with loved ones.
Pumpkin Spice Roll Cookies are the perfect blend of flavor, ease, and comfort, making them a favorite that never disappoints!
Recipe FAQ
What is the best way to roll the dough for pumpkin spice roll cookies?
Roll the dough tightly to create perfect swirls. Chilling the dough helps keep the shape during baking.
How do I prevent cracks when rolling the dough?
Chill the dough for at least thirty minutes before rolling. This prevents it from breaking or cracking.
Can I make these cookies without a stand mixer?
Yes, a hand mixer or whisk will work to combine the ingredients. Just make sure everything is well-mixed.
How long should I let the cookies cool before adding the filling?
Let the cookies cool for at least ten to fifteen minutes. This ensures the filling spreads smoothly without melting.
Serving FAQ
Can I serve pumpkin spice roll cookies warm or cold?
These cookies taste great both warm and cold, but the cream cheese filling sets better when chilled.
How should I present pumpkin spice roll cookies for a party?
Arrange the cookies on a platter in neat rows. The swirl design makes them look beautiful and inviting.
Are pumpkin spice roll cookies suitable for kids?
Yes, kids love the sweet and spiced flavors of these cookies, making them perfect for any family gathering.
How many pumpkin spice roll cookies should I serve per person?
Plan to serve two to three cookies per person. Their perfect size makes them easy to enjoy in multiples!
Storage FAQ
Follow the directions, tips, and tricks below for optimal storage of these pumpkin spice roll cookies. From making them ahead to reheating, we’ve got you covered to keep your cookies fresh and delicious!
Can I prepare pumpkin spice roll cookies ahead of time?
Yes, you can prepare the dough ahead, chill it, and bake the cookies the next day for fresh results.
What's the best way to store leftover pumpkin spice roll cookies?
Store leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to three days.
Can I freeze pumpkin spice roll cookies?
Yes, you can freeze the cookies in an airtight container for up to two months to enjoy later.
How should I reheat pumpkin spice roll cookies when ready to serve?
Allow the cookies to come to room temperature or gently reheat them in the microwave for ten to fifteen seconds if desired.
Pumpkin Roll Cookies
Pumpkin spice roll cookies are the perfect fall dessert, filled with warm spices and creamy frosting. They're easy to make and ideal for any occasion!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Dough
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice blend
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter (room temperature)
- 2 ounces cream cheese (room temperature)
- ¾ cup granulated sugar
- ¼ cup pure pumpkin puree (NOT pumpkin pie filling (I used Libby’s brand))
- 1½ teaspoons vanilla extract
Filling
- 3 tablespoons unsalted butter (melted and cooled)
- ½ cup light brown sugar
- 1½ teaspoons pumpkin spice blend
Icing
- 1 cup powdered sugar (sifted)
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter (melted and cooled)
DIRECTIONS
- In a medium bowl, combine the all-purpose flour, pumpkin pie spice blend, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, using a handheld mixer on low speed, beat together the unsalted butter and cream cheese for 1 to 2 minutes or until no lumps remain.
- Add granulated sugar, pure pumpkin puree, and vanilla extract to the butter and cream cheese mixture. Beat for an additional 1 to 2 minutes or until the dough comes together to form a rough ball.
- Add the reserved flour mixture to the bowl of wet ingredients. Mix together just until all the dry ingredients are fully incorporated. Do not overmix, or your dough will be tough.
- Turn out your dough onto a lightly floured surface (a piece of parchment paper works great). Form your dough into a rough rectangle and roll it out to a 10×12-inch rectangle that is approximately ¼-inch thick.
- In a small bowl, stir together the melted and cooled unsalted butter, light brown sugar, and pumpkin pie spice blend to create the filling layer.
- Spread the sugar and spice blend evenly over the dough.
- Slowly roll the dough, using your fingertips, into a log. You will want to roll from the longer end of the dough, being careful to pinch together any dough that may lightly split open as you roll.
- Wrap your cookie dough log with plastic wrap and place it in the refrigerator to chill. When wrapping your cookie dough log, try not to flatten the shape as much as possible. You want to make sure that when you slice your cookies, they are a circle.
- Chill your pumpkin spice roll cookie dough log for 2 hours or up to 2 days before slicing and baking.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Slice the chilled cookie dough log into ½ to ¾-inch thick slices. You should get between 16 to 18 cookies. You can trim off the very edges of the log so that you have evenly shaped and sized cookies.
- Place 5 to 6 cookies onto each prepared cookie sheet. You need to allow space between the cookies because they will spread some as they bake.
- Bake for 12 to 14 minutes or until just barely golden on the edges. Repeat until all the cookies have been baked.
- Allow your cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack.
- While your cookies cool completely on the counter, you can make your icing drizzle by whisking together, in a medium bowl, the sifted powdered sugar, milk, vanilla extract, and melted and cooled unsalted butter until you have a smooth mixture. You should be able to use a spoon to drizzle the icing over the cooled cookies.
- If your icing is too thick, then you can thin it with a little more milk, starting with ½ teaspoon at a time until you reach the desired consistency. If it is too thin, you can add a little powdered sugar, 1 tablespoon at a time, to reach the desired consistency.
- Transfer the icing to a piping bag or zip-top plastic bag, and drizzle the icing over the pumpkin spice cinnamon roll cookies once they have cooled completely. Allow the icing on the cookies to dry and harden before placing them into a storage container.
Notes
- If you use an organic or homemade pumpkin puree, then you may need to place a coffee filter into a mesh strainer and then add the pumpkin puree to it to allow all the excess liquid to drip out. A lot of the organic, or homemade varieties, have more moisture than the standard can of Libby’s brand pure pumpkin puree. The excess moisture will alter your cookie dough and make it too soft to hold its shape when baked.
- When flouring your work surface to roll out your dough, be sure to only add a couple of tablespoons of flour. If you work too much excess flour into your dough, then it will not be as easy to roll and can cause cracking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- You can place your cooling rack over a piece of parchment paper on your counter, and when you drizzle your icing, the excess drips will fall on the parchment paper and make clean-up much easier.
- You do not have to place your icing into a piping bag; you can just use a spoon to drizzle the icing. I like the use of the bags because it controls the look of the icing drizzle.
Nutrition
Calories: 242kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 60mg | Fiber: 1g | Sugar: 24g | Vitamin A: 912IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
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