If you’re looking for a dessert that’s pure autumn joy and guaranteed to wow at any gathering, these Pumpkin Spice Roll Cookies are truly a celebration of cozy flavors wrapped up in a beautiful swirl. Imagine buttery layers infused with warm spices and real pumpkin, rolled with cinnamon sugar and baked until perfectly tender and golden. Whether you’re making them for a holiday tray or just because you adore pumpkin desserts, every bite of these cookies brings the essence of fall straight into your kitchen — and your heart!
Ingredients You’ll Need
The best part about these Pumpkin Spice Roll Cookies is how straightforward and pantry-friendly the ingredients are — but trust me, each one is key to making these cookies irresistibly delicious! From the classic pumpkin and sweet spices to the buttery swirl, every component shines through.
- All-purpose flour: The sturdy base that gives structure and that beloved, tender crumb in each cookie.
- Baking powder: Lends just the right amount of lift to keep the cookies light and soft.
- Salt: Balances the sweetness and heightens the spices for maximum flavor.
- Ground cinnamon: For that signature pumpkin spice warmth — it’s the star spice of the cookie and the filling.
- Ground nutmeg: Adds a subtle, nutty aroma that kicks up the autumn vibes.
- Ground ginger: A hint of zesty spice that brightens each bite.
- Ground cloves: Just enough to add depth and a lovely molasses-like note.
- Unsalted butter, softened: Provides moisture, richness, and that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the dough and creates a crisp edge — plus it’s part of the irresistible cinnamon-sugar swirl.
- Packed brown sugar: Adds a touch of caramel flavor and extra softness to the cookies.
- Canned pumpkin puree: The hero ingredient that turns these into true Pumpkin Spice Roll Cookies — make sure to use pure pumpkin, not pie filling!
- Large egg: Helps bind the dough and adds a little extra richness.
- Vanilla extract: Enhances all the spice and pumpkin notes with delicious warmth.
- Filling – Unsalted butter, melted: Helps the cinnamon sugar stick and adds rich, buttery flavor to the swirl.
- Filling – Granulated sugar: Sweetens the cinnamon swirl for that classic roll cookie finish.
- Filling – Ground cinnamon: The signature swirl that makes every bite magic!
How to Make Pumpkin Spice Roll Cookies
Step 1: Whisk the Dry Ingredients
Start your Pumpkin Spice Roll Cookies by whisking together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl. This step evenly distributes all the spices, ensuring every single cookie is bursting with cozy fall flavor in each bite.
Step 2: Cream Butter and Sugars
In a separate, large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This isn’t just about blending — it’s about creating that perfect base for irresistibly tender cookies that melt in your mouth.
Step 3: Blend in Pumpkin, Egg, and Vanilla
Beat in the pumpkin puree, egg, and vanilla extract into your butter-sugar mixture. The pumpkin adds beautiful color and moisture, while the egg ties everything together with just the right touch of richness and stability.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until a soft, dreamy dough forms. Take care not to overmix — you want your Pumpkin Spice Roll Cookies to keep that tender bite, not get tough.
Step 5: Shape, Wrap, and Chill
Divide the dough in half and gently shape each half into a rectangle. Wrap both in plastic wrap and let them chill for at least an hour. This resting time makes the dough easier to work with and helps the flavors meld beautifully.
Step 6: Roll Out and Fill with Cinnamon Sugar
Unwrap one dough rectangle and, on a lightly floured surface, roll it into a 10×8-inch rectangle. Brush the top with melted butter, then sprinkle half the cinnamon sugar filling evenly across. Starting with the long side, gently and tightly roll up the dough into a beautiful log. Repeat with the second piece of dough — and don’t worry if it’s not perfect, the swirl is always gorgeous!
Step 7: Chill the Logs Again
Each log gets wrapped up in plastic wrap one more time and chills for another 30 minutes. It’s a little extra patience, but it’s the secret to getting those neat, picture-perfect cookie spirals when you slice them.
Step 8: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each dough log into 1/4-inch thick cookies and arrange them 2 inches apart on the sheet. After 10–12 minutes of baking, the Pumpkin Spice Roll Cookies should have lightly golden edges and an enchanting aroma that fills your kitchen. Cool them for 5 minutes on the sheet before transferring to a wire rack to cool completely.
How to Serve Pumpkin Spice Roll Cookies
Garnishes
Once your cookies are cooled, a drizzle of simple powdered sugar glaze turns them into something truly special. If you love crunch, a pinch of sparkling sugar before baking adds a touch of festive shine. Even a gentle dusting of extra cinnamon feels magical and amps up that beautiful autumn look.
Side Dishes
A plate of Pumpkin Spice Roll Cookies pairs so well with a mug of chai latte, pumpkin spice coffee, or even hot cocoa. If you want to add contrasting flavors, serve them alongside a platter of fresh apple slices or a tangy cranberry compote for a dessert spread that feels straight out of a cozy harvest party.
Creative Ways to Present
For a show-stopping cookie plate, stack the swirled cookies in a pyramid and tuck in cinnamon sticks or mini pumpkins for decoration. They also make adorable edible place cards for autumn gatherings — just tie a few Pumpkin Spice Roll Cookies in a cellophane bag with ribbon and a name tag for each guest. If it’s a gift, layer them in a decorated tin for a heartfelt homemade touch.
Make Ahead and Storage
Storing Leftovers
These cookies store beautifully! Once completely cooled, keep your Pumpkin Spice Roll Cookies in an airtight container at room temperature. They stay perfectly soft and flavorful for up to five days, making them a brilliant make-ahead treat.
Freezing
You can freeze the baked cookies for longer storage. Simply arrange them in a single layer in a freezer-safe container, separating layers with wax or parchment paper to prevent sticking. They’ll stay fresh for up to two months. Thaw at room temperature before enjoying.
Reheating
If you love your Pumpkin Spice Roll Cookies slightly warm, just pop them in a 300°F oven for 2–3 minutes, or microwave in 10-second bursts. This refreshes their texture and brings back that fresh-from-the-oven flavor!
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough for Pumpkin Spice Roll Cookies up to two days in advance. Simply keep the wrapped dough logs in your fridge until you’re ready to slice and bake, letting them sit at room temperature for about five minutes before slicing.
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well, just make sure it’s thick and not watery so the cookie dough maintains the right texture. If your puree seems thin, blot it with paper towels to remove excess moisture.
What if I don’t have all the spices listed?
No worries! If you’re missing one or two spices, you can substitute with a pre-mixed pumpkin spice blend or focus on cinnamon and nutmeg. Your cookies will still taste absolutely delicious and warmly spiced.
How do I keep the swirl neat when slicing?
Chilling the logs is key for clean spirals. Use a sharp, thin knife, and if it seems sticky, wipe the blade between slices. A gentle sawing motion helps prevent the cookies from squishing as you slice.
Can I add nuts or other mix-ins to these cookies?
Certainly! Chopped toasted pecans or walnuts can be sprinkled over the cinnamon sugar filling before rolling for a delightful crunch. Mini chocolate chips are also a fabulous addition if you’re feeling extra indulgent.
Final Thoughts
Every batch of Pumpkin Spice Roll Cookies feels like a generous slice of autumn comfort. Their swirl of sweet spice and the buttery, pumpkin-kissed dough truly make them an instant favorite. Give them a try — you’ll love sharing (and savoring) the magic of these cookies with every cozy bite!
Print
Pumpkin Spice Roll Cookies Recipe
- Total Time: 2 hours 12 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these delicious Pumpkin Spice Roll Cookies. A perfect treat for holiday gatherings or cozy nights at home, these cookies are sure to be a hit with everyone.
Ingredients
Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- 2 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Dough Preparation: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Divide the dough in half and shape each half into a rectangle. Wrap in plastic wrap and chill for at least 1 hour.
- Rolling and Filling: On a lightly floured surface, roll out one dough rectangle into a 10×8-inch rectangle. Brush with melted butter and sprinkle evenly with half the cinnamon sugar filling. Starting with the long side, roll the dough up tightly into a log. Repeat with the second half. Wrap each log in plastic wrap and chill for another 30 minutes for cleaner slices.
- Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice each log into 1/4-inch thick cookies and arrange on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle the cooled cookies with a simple powdered sugar glaze.
- Store in an airtight container for up to 5 days.
- Prep Time: 30 minutes (plus 1.5 hours chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
