Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe

I absolutely love how the Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe brings cozy fall flavors right into your kitchen. The soft, pumpkin-spiced dough rolled up with a buttery brown sugar filling and topped with that luscious cream cheese icing? It’s like biting into autumn itself! These cookies are perfect for chilly afternoons or festive gatherings where you want a little something special that’s still comfort food at heart.

When I first tried this recipe, I was surprised at how easy it was to roll and slice the dough, making me feel like a pro baker even if I’m pressed for time. You’ll find that the balance of warm spices mixed with the tangy cream cheese icing makes these cookies unforgettable—and they hold up beautifully if you want to make them ahead for a party or gift them to friends.

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Ingredients You’ll Need

The ingredients in this Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe work harmoniously to create a tender, fragrant cookie that’s both sweet and lightly spiced. Use fresh or canned pure pumpkin (not pie filling) and a good pumpkin pie spice blend for authentic flavor.

• Unsalted Butter: Room temperature for easy creaming in the dough; melted for the filling to ensure a smooth spread.
• Granulated Sugar: Sweetens the dough evenly without overpowering.
• Pumpkin Puree: Moisture-blotted to avoid soggy dough; it gives that authentic pumpkin taste and color.
• Pure Vanilla Extract: Enhances all the flavors with subtle warmth.
• All-Purpose Flour: Spoon and level for precise measurement to keep the dough from being too dry or wet.
• Pumpkin Pie Spice: Essential mix of cinnamon, nutmeg, clove, and allspice that defines fall baking.
• Ground Cinnamon: Adds extra warmth and spice beyond the pumpkin pie blend.
• Baking Powder: Gives the cookies just the right amount of rise and lightness.
• Salt: Balances sweetness and enhances flavor.
• Light or Dark Brown Sugar: Packed for deep caramel flavor in the filling.
• Cream Cheese: Full-fat and softened for smooth, tangy icing.
• Confectioners’ Sugar: Makes the icing beautifully smooth and sweet.

Variations

One of my favorite things about this Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe is how easy it is to make your own spin on it. Whether you want to lighten it up or amp up the spice, you can tweak it to suit your taste or dietary needs.

• Use Maple Icing: I sometimes substitute the cream cheese icing for a simple maple icing—it’s lighter and adds a lovely natural sweetness from the syrup.
• Gluten-Free Version: Try swapping in a gluten-free flour blend that measures cup-for-cup to keep the texture nice and tender.
• Spice it Up: If you like a little heat, add a pinch of ground ginger or cayenne to the filling for a surprising kick.
• Dairy-Free Option: Use vegan butter and cream cheese alternatives to make this recipe dairy-free without sacrificing flavor.

How to Make Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe

Step 1: Prepare and Blot the Pumpkin Puree

Before mixing your dough, it’s crucial to blot the pumpkin puree to remove as much excess moisture as possible. I discovered this trick after my first batch came out too soft and floppy—wrapping the puree in a clean kitchen towel and pressing gently makes a huge difference. After blotting, measure about 1/3 cup of pumpkin to use; this keeps your dough firm and easy to work with.

Step 2: Make the Dough

Use a hand or stand mixer to cream the butter and sugar on high speed until super smooth and fluffy—about 2 minutes. Then add pumpkin puree and vanilla, beating again until combined. Don’t worry if it looks curdled here; that’s just how pumpkin behaves. Add your dry ingredients—flour, pumpkin pie spice, cinnamon, baking powder, and salt—and mix on low until you have a thick dough. Stop before overmixing or the cookies will be tough.

Step 3: Roll, Fill, and Chill

Divide the dough into two equal parts and on a floured surface, shape each into a neat rectangle about 10 by 8 inches and 1/4 inch thick. Spread melted butter on each rectangle, then sprinkle the brown sugar, pumpkin pie spice, and cinnamon mixture evenly on top. Press it down gently with the back of a spoon—it helps the filling stick better during rolling.

Next, carefully roll each rectangle up like a jelly roll, pressing the edges as you go to seal cracks. Wrapping the logs tightly in plastic wrap helps them chill evenly. Refrigerate for at least 2 hours; I like to make this step the night before for less rush.

Step 4: Slice and Bake

Preheat your oven to 350°F and line baking sheets with parchment or silicone mats. When Dough logs are nicely chilled, use a sharp knife to slice into rounds just under 1/2 inch thick. Don’t worry if the slices aren’t perfectly round—use your fingers to gently reshape if you like. Place them spaced 1.5-2 inches apart on your baking sheets so they bake evenly.

Bake for 13 to 15 minutes until lightly golden on the bottoms. The smell here is amazing! Let the cookies cool on the pan for 10 minutes before transferring to a wire rack—this keeps them from breaking.

Step 5: Whip Up the Cream Cheese Icing

While the cookies bake, beat softened cream cheese and butter until creamy, about a minute. Add confectioners’ sugar and vanilla, then mix until smooth. Taste and add a pinch of salt if the sweetness needs balancing. Then spread or drizzle icing over warm or cooled cookies. I usually spread it warm because it melts slightly, but cooled cookies work just as well.

How to Serve Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe

Garnishes

I usually keep the garnishes simple because the cookies speak for themselves, but a light dusting of cinnamon sugar or finely chopped toasted pecans on the icing can add a nice touch. For a festive twist, you could sprinkle some edible gold dust or pumpkin-shaped sprinkles if you’re serving at a party.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea, spiced latte, or even a simple glass of cold milk. I’ve also served them alongside caramel apple slices or a warm bowl of butternut squash soup for a cozy fall dessert spread that makes guests feel right at home.

Creative Ways to Present

For holiday gatherings, I like to arrange the cookies in a spiral on a wooden board with little pumpkins and autumn leaves scattered around for a seasonal vibe. Wrapped in cellophane tied with a cinnamon stick, these make charming edible gifts. You can also stack them in a clear jar layered with wax paper for a rustic look.

Make Ahead and Storage

Storing Leftovers

My family goes crazy for these cookies, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Beyond that, I keep them refrigerated in a sealed container for up to a week, which also helps the cream cheese icing stay fresh and creamy.

Freezing

You can freeze both the unbaked dough logs or the fully baked cookies. I usually wrap the dough logs tightly in plastic wrap and then foil, popping them in the freezer for up to 3 months. When you’re ready, thaw overnight in the fridge, slice, and bake as usual. Baked cookies freeze well too—just thaw in the fridge before serving.

Reheating

To bring back that fresh-baked warmth, I reheat leftover cookies in a low oven (about 300°F) for 5-7 minutes or microwave for 15-20 seconds. This softens the cookie and gives the icing a slight melty goodness that’s hard to resist.

FAQs

Final Thoughts

This Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe has become my go-to fall treat, whether it’s for holiday baking or a cozy weekend at home. I love how the rolling method makes them easy to portion, and the flavor combination always impresses friends and family. Give it a try—you’ll enjoy the process as much as the sweet rewards. Trust me, once you make these, they’ll be a staple in your seasonal baking lineup!

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