Description

Delight in the cozy flavors of autumn with these Pumpkin Spice Roll Cookies, featuring a tender pumpkin-infused dough rolled with a spiced brown sugar filling and topped with creamy homemade cream cheese icing. Perfectly spiced and soft-baked, these cookies bring the warmth of pumpkin pie into a delicious handheld treat.

Ingredients

Scale

Dough 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, 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 Ingredients

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 Ingredients

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 the pumpkin puree: Blot the pumpkin puree well with a clean kitchen tea towel or paper towels to remove excess moisture. You should have about 1/3 cup (75g) usable pumpkin puree after blotting, which is essential for the dough to hold properly.
Make the dough: In a large bowl using a hand mixer or stand mixer with a paddle attachment, cream together softened butter and granulated sugar on high speed for about 3 minutes until smooth and creamy. Add the blotted pumpkin puree and vanilla extract, beat on high until combined (about 1 minute). Scrape down the bowl sides as needed. Add all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and salt, then mix on low speed until a thick dough forms.
Shape and roll dough: Divide the dough into two equal parts (approximately 12 ounces each). On a floured surface, pat each portion into a small rectangle and roll out with a lightly floured rolling pin to a 10×8 inch rectangle about 1/4 inch thick, keeping edges straight with your hands.
Apply filling: Spread half of the melted butter evenly over each rectangle. In a separate bowl, combine brown sugar, pumpkin pie spice, and cinnamon, then sprinkle this mixture evenly over the buttered dough. Use the back of a spoon to gently pat the sugar-spice mixture into the butter to help it adhere.
Roll the dough logs: Starting carefully, roll each rectangle tightly into a 10-inch log using your fingertips to smooth any cracks. Wrap each log tightly in plastic wrap, parchment paper, or aluminum foil and chill in the refrigerator for at least 2 hours or up to 3 days. Logs can also be frozen for up to 3 months.
Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
Slice cookies: Remove chilled dough logs from the refrigerator, and using a sharp knife, slice them into pieces slightly less than 1/2 inch thick (ideal thickness between 1/4 and 1/2 inch). Arrange slices 1.5 to 2 inches apart on the prepared baking sheets, gently reshaping any slices that lose their round shape.
Bake cookies: Bake for 13 to 15 minutes, or until cookies are very lightly browned around the bottoms. Remove from oven and let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Make cream cheese icing: In a bowl, beat softened cream cheese on high speed until creamy (about 1 minute). Add softened butter and beat until smooth. Add confectioners’ sugar and vanilla extract, then mix on medium speed until fully combined. Optionally add a pinch of salt to balance sweetness.
Ice and store cookies: Spread the cream cheese icing on warm or cooled cookies. Store iced or plain cookies covered at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

It is critical to blot excess moisture from pumpkin puree to prevent dough from becoming too soft and unmanageable.
The dough logs can be frozen for up to 3 months. Thaw in the refrigerator before slicing and baking.
For a variation, try drizzling maple icing (not listed here) instead of cream cheese frosting.
If dough cracks while rolling, gently smooth with fingertips to maintain log shape.
Use room temperature butter and cream cheese to ensure smooth mixing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: American

Keywords: pumpkin spice cookies, fall cookies, pumpkin roll cookies, cream cheese frosting cookies, autumn desserts