Pumpkin Spice Roll Cookies Recipe

Enjoy cinnamon roll cookies with plenty of pumpkin spice in this fall-inspired icebox/slice-and-bake-style cookie recipe. These pumpkin spice roll cookies start with a 1 bowl pumpkin sugar cookie dough that you’ll roll out and top with brown sugar and plenty of pumpkin pie spice. After rolling up into logs, chill the cookie dough before slicing and baking. Choose cream cheese icing or maple icing as the final finishing touch before serving.

These are just like cinnamon roll cookies, but with a pumpkin spice makeover. Taste testers raved about their distinctive cinnamon and spice flavors and we couldn’t choose which icing was better, so you have two options below!

Pumpkin Spice Roll Cookies: What to Expect

• Flavor: The pumpkin flavor is light, but the spice flavor is strong especially on day 2. One of my recipe testers said “the pumpkin flavor comes through and it’s just the right amount of pumpkin spice.” They’re like pumpkin cinnamon rolls in cookie form and you can choose a cream cheese or maple icing. If all of that sounds tasty to you, you’ll most definitely love these fall cookies!
• Texture: Each cookie is soft in the center with buttery brown sugar spice swirls and deliciously crisp edges. They take on a slightly crunchier texture on day 2, similar to dense shortbread.
• Ease: Once you get going, the recipe is pretty simple. If you’ve made pinwheel cookies before, the process is similar. However, since they aren’t typical drop cookies and require precise measurements, I consider these an intermediate baking recipe—definitely a fun project for a fall afternoon.
• Time: Set aside enough time to chill this cookie dough after you roll and assemble it into logs. Without chilling, it’s impossible to neatly slice the cookies and if you manage to slice a few decent cookies, they’ll lose shape and over-spread in the oven. Don’t waste your ingredients and efforts—chill this dough. After all the prep, chilling, baking, and a few minutes of cooling, this recipe typically takes a little over 3 hours.

The Trick to Working Pumpkin Into Cookie Dough

These pumpkin spice roll cookies start with a pumpkin spice sugar cookie dough. This is a great place to use your homemade pumpkin pie spice! Pumpkin puree takes the place of an egg, so these cookies are egg-free like my other naturally egg-free baking recipes, including shortbread and brown sugar shortbread. Pumpkin is quite wet and can ruin the texture of cookie dough, especially a dough that requires specific shaping. As you might remember from these brown butter pumpkin oatmeal cookies and my pumpkin chocolate chip cookies, the trick to working pumpkin into cookie dough without it changing the cookie’s texture is to rid its excess moisture.

Here’s what you’ll do: Start the recipe by blotting 6 Tablespoons of pumpkin puree with a clean kitchen tea towel or paper towels. The amount of liquid could surprise you! After drawing out some moisture, you should have about 1/3 cup of pumpkin puree.

• Why Is This Important? It might seem like a silly and pointless step, but it’s crucial to the success of this pumpkin sugar cookie dough. Without doing this, the dough will be a sloppy mess that’s impossible to roll and shape.
• Do You Always Do This with Pumpkin Cookies? No, it’s not always necessary. You can skip this step when making my soft pumpkin cookies because we want the extra moisture from the pumpkin to produce soft and cakey cookies. Think about your end result and if you want chewy, dense cookies or cookie dough that can you can easily handle and shape, it’s likely best to remove some moisture from the pumpkin.

After you ditch some of the pumpkin puree’s moisture, it’s time to start preparing the cookie dough. Like many cookie recipes, this recipe starts with creamed butter and sugar. Remember that room temperature butter is cool to the touch—not overly soft—and you can read more about how this affects your baking’s success on my room temperature butter page. Beat the pumpkin and vanilla into the creamed butter and sugar until combined and don’t worry if the mixture appears curdled because it will all come together when you add the dry ingredients.

This is a 1 bowl cookie dough—add the dry ingredients one by one right into the wet ingredients.

The rest of the process is like my regular cinnamon roll cookies. Divide the dough in half, and then roll out each half into 10×8 inch rectangles (which is slightly larger that the regular version). The dough should be about 1/4 inch thick. Now you can top with melted butter and cover the butter with a brown sugar, pumpkin pie spice, and cinnamon mixture.

Using your fingertips, carefully roll each up into a log. If your cookie dough is cracking, I have troubleshooting tips to help you listed below. Wrap up the logs and chill them in the refrigerator for at least 2 hours. After that, slice and bake your pumpkin spice roll cookies. It’s not too difficult, especially if you understand the process before you get started.

Maple Icing or Cream Cheese Icing?

The cookies don’t necessarily need a finishing touch, but if there’s an opportunity for glaze, let’s seize it. Now which should you choose? Taste tasters LOVED the cream cheese icing, but it covers up the pretty swirl. Maple icing was another favorite and you’ll appreciate that it eventually sets, so the iced cookies can easily be stacked, stored, and/or transported. Both the maple icing and cream cheese icing recipes are included below.

Can I Use This Dough for Pumpkin Cookie Cutter Cookies?

Yes, but I find this dough a little difficult to work with when using cookie cutters. Instead, I strongly recommend just using my sugar cookies and adding 1 and 1/2 teaspoons of pumpkin pie spice and 1/2 teaspoon of ground cinnamon when adding the flour.

If you decide to use this dough, make sure your work surface and cookie cutters are lightly floured and take your time re-rolling any scraps of dough. For specific instructions, it would be best to follow my printable sugar cookies instructions (steps 4-9) using this pumpkin cookie dough.

Troubleshooting the Dough

• Dough is Too Soft to Roll: If your butter was too soft (proper room temperature butter is cooler than you may think) or if you didn’t blot enough moisture out of the pumpkin puree, your cookie dough may be too soft to roll out in step 3. Add 1 Tablespoon of flour to the dough and beat on low speed until combined.
• Dough is Too Crumbly to Roll: A few times I tested this recipe, the weather was quite dry and I noticed that my dough was dry, too. This also could have been because I blotted *too much* moisture out of the pumpkin. If your cookie dough is too crumbly to roll out in step 3, add 2-3 teaspoons of pumpkin puree (not blotted) to the dough and beat on low speed until combined.
• Dough Log is Tearing/Cracking: First, roll the dough out thin enough—about 1/4 inch thick.. If the dough is still cracking/tearing as you’re rolling it, flour your hands and try to pat the tears back together. If you notice the dough is cracking because it’s too dry, moisten your fingertips with a little water to help mold the cracks back together.

Let’s avoid this! ↓↓

See Your Pumpkin Spice Roll Cookies!

So many of you have tried this recipe..

While we’re on the topic of pumpkin, don’t forget about my classic pumpkin pie as you map out your fall baking plans! For even more inspiration, here are my 30+ best pumpkin dessert recipes.