Desserts
Pumpkin Roll Cookies
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Why You’ll Love This Recipe
- Pumpkin Roll Cookies are made with simple, pantry staple ingredients.
- These cookies taste like the center of a cinnamon roll, which is arguably the best part.
- It’s a sugar cookie that is swirled with pumpkin and cinnamon spice.
- A delicious cookie for the holidays.
- This recipe is really easy to make too!
- If you loved this one, check out my cinnamon roll cookies for another great idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Pumpkin Roll Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
This recipe uses both cane sugar and coconut sugar. You may substitute for all coconut sugar, but you run the risk of not seeing the swirl once they are baked.
I prefer to use grass-fed butter in my baking as it’s the best quality.
Vanilla extract is a must for any baked good.
I used oat milk in these cookies, but you can also use almond milk, cashew milk or even dairy milk.
All purpose flour is the best option, however if you are gluten-free then I’d recommend using King Arthur’s 1:1 gluten free flour mix. I have not tested it, but i’m sure it will work the same.
Baking powder works to give these cookies a great texture.
A touch of salt helps to balance out all the flavors.
Cinnamon and pumpkin spice will gives these cookies that lovely fall flavor.
How To Make
ONE: In an electric mixer, add in cane sugar, coconut sugar and room temperature butter. Whisk until creamed together.
TWO: Next, add in vanilla extract and choice of milk. Whisk once more.
THREE: Add in all purpose flour, baking powder, cinnamon, 1 tsp of pumpkin pie spice and salt last and mix until fully combined.
FOUR: Bring the dough out of the mixing bowl and roll into a ball and then cut in half. Add one half back into the mixing bowl and add in pumpkin puree and more 1 tsp more of pumpkin pie spice. Mix again.
FIVE: Roll out the plain sugar cookie dough between two pieces of parchment paper. Then, use a spoon to add on the pumpkin spice mixture. Spread evenly and then roll tightly into a log and then back into the parchment paper. Place in the fridge for 30 minutes to chill.
SIX: When ready, preheat oven and slice log into 1/2 inch pieces. Place on a baking sheet that’s lined with parchment paper and bake. Let cool before topping with icing.
Tips And Tricks
An electric mixer is best to really make sure the butter and sugars are creamed together.
When measuring flour, spoon into measuring cup and then level off any excess.
Add on dollops of the pumpkin spice dough and then spread evenly with a spoon.
Place the log on a baking sheet in the fridge so it stays even and doesn’t get crushed.
Slightly under bake the cookies for a soft and perfect texture.
How To Serve And Store
Serve these Pumpkin Roll Cookies warm and with a drizzle of two ingredient icing if desired.
Store in an airtight container on the counter and enjoy within 4-5 days.
Taste And Texture
These Pumpkin Roll Cookies taste like a cinnamon roll but in cookie form that has the perfect balance of pumpkin pie spice.
The texture is soft in the center, but crispy on the edges.
Frequently Asked Questions
I haven’t tested it myself, but you can use vegan butter instead of regular.
I haven’t tested it myself so I can’t say for sure. But the best gluten free flour in my opinion is King Arthurs 1:1 baking flour. So i’d start there!
Yes!
Other Recipes You May Like
- Cinnamon Roll Cookies
- Cinnamon Roll Pancakes
- Pumpkin Roll
- Pumpkin Streusel Muffins
- Gluten Free Maple Cookies
If you make these Pumpkin Roll Cookies I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
