Soft and Indulgent Pumpkin Spice Roll Cookies to Savor This Fall
Servings: 24 cookies
Calories: 180kcal
Delight in these Pumpkin Spice Roll Cookies, a cozy fusion of soft cookies and cinnamon rolls perfect for fall.
Print Recipe
Equipment
- Mixing bowls
- Whisk
- Rolling Pin
- Baking sheet
- Parchment Paper
Ingredients
For the Dough
- 2 cups All-Purpose Flour Gluten-free flour can be used.
- 1 teaspoon Baking Soda Essential for rising.
- 1 teaspoon Salt Kosher salt can be used.
- 2 teaspoons Ground Cinnamon Adds classic fall taste.
- 1 teaspoon Ground Ginger Fresh ginger can be used for bolder flavor.
- ½ teaspoon Nutmeg Can omit if unavailable.
- ½ cup Unsalted Butter Coconut oil works for dairy-free.
- 1 cup Granulated Sugar Brown sugar or coconut sugar can be used.
- ½ cup Brown Sugar Can replace with granulated sugar.
- 1 cup Pumpkin Puree Use pure pumpkin, not pie filling.
- 1 each Egg Yolk Flax egg can be used as a vegan substitute.
- 1 teaspoon Vanilla Extract Almond extract can be swapped.
For the Filling
- 2 tablespoons Melted Butter Highly recommended for flavor.
- ½ cup Brown Sugar No alternative needed.
- 1 tablespoon Ground Cinnamon No substitutions required.
Optional Glaze Ingredients
- ¼ cup Maple Syrup Can skip for simplicity.
Instructions
Steps to Make Cookies
- Whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
- Cream the unsalted butter with granulated and brown sugar until light and fluffy.
- Add in the pumpkin puree, egg yolk, and vanilla extract, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
- Roll out the chilled dough into a rectangle shape, about ¼ inch thick.
- Brush the rolled-out dough with melted butter, then sprinkle brown sugar and ground cinnamon over it.
- Roll the dough into a tight log, wrap in plastic wrap, and freeze for about 10-15 minutes.
- Preheat the oven to 350°F (175°C) and slice the firmed dough into ½-inch thick cookies.
- Place cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes.
- Allow cookies to cool before transferring to a wire rack and glaze if desired.
Notes
These cookies are versatile and can be served at various occasions during the fall season. Don’t forget to chill the dough for the best texture.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 140mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg