Introduction

These Pumpkin Spice Roll Cookies are soft, flavorful, and perfect for autumn. With a tender dough rolled around a spiced brown sugar filling and topped with creamy frosting, they’re a delightful treat for any pumpkin lover.

A close-up top view of several small cinnamon roll cookies arranged closely together on a metal cooling rack, each roll showing two layers: a light golden brown dough with a darker cinnamon swirl inside, topped with a light beige glaze drizzled unevenly across the surface, creating smooth and slightly shiny streaks. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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)
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 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

Instructions

Step 1: Blot excess moisture from the pumpkin puree using a clean kitchen towel or paper towels until you have about 1/3 cup (75g). This is crucial to prevent the dough from becoming too wet.
Step 2: In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Add the pumpkin puree and vanilla extract, then beat until combined, around 1 minute. Scrape the bowl as needed. The mixture may look curdled, which is normal.
Step 3: Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt. Beat on low speed until a thick dough forms.

Step 4: Divide the dough into two equal parts. On a floured surface, pat each into a rectangle, then roll each out to a 10×8 inch rectangle about 1/4 inch thick.
Step 5: Spread half of the melted butter over each dough rectangle. Mix the brown sugar, pumpkin pie spice, and cinnamon together, then sprinkle evenly over the butter. Press gently with the back of a spoon to help the mixture adhere.
Step 6: Roll each rectangle tightly into a 10-inch log, smoothing cracks with your fingers. Wrap logs in plastic wrap or parchment and chill in the fridge for at least 2 hours or up to 3 days.

Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
Step 8: Slice each chilled log into rounds slightly less than 1/2 inch thick (about 24-26 slices per log). Arrange the cookies on the baking sheets 1.5-2 inches apart. Reshape slices if needed.
Step 9: Bake the cookies for 13-15 minutes until lightly browned on the bottoms. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Step 10: Meanwhile, make the cream cheese icing by beating cream cheese until smooth, then adding butter and mixing until combined. Add confectioners’ sugar and vanilla extract, mixing on medium speed until smooth. Add salt if desired.
Step 11: Spread the cream cheese frosting over warm or cooled cookies.

Tips & Variations

Be sure to blot the pumpkin puree well to remove excess moisture for the best dough texture.

Use homemade pumpkin pie spice or store-bought for convenience.
For a seasonal twist, try drizzling maple icing instead of cream cheese frosting.
If dough cracks while rolling, gently smooth with your fingertips before chilling.

Storage

Store plain or frosted cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Warm slightly before serving to soften the frosting if chilled.

How to Serve

A close-up image of cinnamon rolls stacked in two layers, each roll showing a tight spiral of golden-brown dough with a darker cinnamon filling inside. The top roll has a bite taken out, revealing a soft, crumbly texture inside and a rich brown center filled with cinnamon. The top layer is covered with a smooth, creamy white icing that contrasts with the warm browns of the dough. The background is a white marbled texture with some crumbs scattered around, adding a rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, the dough logs can be frozen for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

What if my dough is too sticky or dry?

If the dough feels too sticky, chill it longer before rolling. If too dry, try adding a teaspoon of milk or cream gradually until it holds together well.