Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Roll Cookies with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 96 reviews
  • Author: Jaden
  • Prep Time: 2 hours 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 50 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Spice Roll Cookies are soft, flavorful cookies rolled with a spiced brown sugar filling and topped with creamy cream cheese icing. Featuring warm pumpkin pie spices and pumpkin puree, these cookies are perfect for fall and holiday treats. The dough is rolled, chilled, sliced, baked, and iced to create tender, aromatic cookies with a rich filling and luscious topping.

Ingredients

Units Scale

Dough

  • 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, 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 store-bought or homemade pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

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 store-bought or homemade pumpkin pie spice
  • 1 teaspoon ground cinnamon

Cream Cheese Icing (Or Use Maple Icing in Notes)

  • 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

  1. Remove excess moisture from pumpkin puree: Blot the pumpkin puree thoroughly using a kitchen towel or paper towels to remove as much liquid as possible. You should have about 1/3 cup (75g) of pumpkin puree remaining for the recipe to ensure the dough texture is correct.
  2. Make the dough: In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Add the blotted pumpkin puree and vanilla extract, then beat on high speed until combined, about 1 minute. Scrape down the bowl as needed. Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt, and beat on low speed until a thick dough forms.
  3. Shape and fill dough: Divide dough into two equal parts (about 12 ounces each). On a floured surface with floured hands, pat each into a small rectangle, then roll each into a 10×8 inch rectangle about 1/4 inch thick. Spread half of the melted butter over each rectangle. Mix brown sugar with pumpkin pie spice and cinnamon, then sprinkle evenly over the butter layer. Press the filling gently into the butter using the back of a spoon.
  4. Roll and chill dough logs: Roll each rectangle tightly into a 10-inch log, smoothing any cracks with your fingers. Wrap each log tightly in plastic wrap or parchment paper, and chill in the refrigerator for at least 2 hours, up to 3 days, or freeze for up to 3 months.
  5. Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  6. Slice and shape cookies: Remove chilled dough logs from refrigerator and slice into pieces slightly less than 1/2 inch thick (between 1/4 and 1/2 inch). You will get about 24-26 cookies per log. Arrange cookies spaced 1.5 to 2 inches apart on the baking sheets. If slices are no longer perfectly round, gently reshape with your fingers.
  7. Bake cookies: Bake for 13-15 minutes until cookies are very lightly browned on the bottoms. Remove from oven and cool on baking sheets for 10 minutes before transferring to wire racks.
  8. Make cream cheese icing: Beat softened cream cheese on high speed until smooth and creamy, about 1 minute. Add softened butter and beat until combined. Add confectioners’ sugar and vanilla extract, beating on medium speed until smooth. Taste and add a pinch of salt if desired.
  9. Frost cookies: Spread cream cheese icing on warm or cooled cookies. Alternatively, use maple icing as described in notes.
  10. Store cookies: Cover plain or iced cookies. Store at room temperature up to 2 days or refrigerate up to 1 week.

Notes

  • Make Ahead & Freezing: Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator. Rolled dough logs can be chilled in the fridge up to 3 days or frozen for 3 months; thaw before slicing and baking. Dough can also be frozen after mixing and divided into disks; thaw completely before rolling.
  • Pumpkin: Use pure pumpkin puree (canned pure pumpkin), not pumpkin pie filling. Always blot out excess moisture before using to get consistent cookie texture.
  • Pumpkin Pie Spice: Store-bought or homemade works. Homemade blend: 1/2 tsp each ground nutmeg, ginger, allspice, 1/4 tsp ground cloves. This spice is used both in dough and filling, in addition to cinnamon.
  • Maple Icing Alternative: Melt 2 Tbsp unsalted butter with 1/3 cup pure maple syrup over low heat. Remove from heat, whisk in 1 cup sifted confectioners’ sugar until smooth. Add salt if desired. Drizzle over cookies and allow to set about 1 hour.
  • Special Tools: Electric mixer (handheld or stand), rolling pin, pastry brush, baking sheets, silicone mats or parchment paper, cooling racks.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://yummyhere.com/pumpkin-spice-roll-cookies-with-cream-cheese-icing-recipe/