Oh my gosh, you guys – these pumpkin spice roll cookies are my absolute favorite thing to bake when the leaves start turning! There’s just something magical about that warm blend of cinnamon, nutmeg, and ginger mingling with sweet pumpkin puree. My grandma used to say pumpkin desserts were like eating autumn, and she wasn’t wrong.
I created this recipe after one particularly disastrous attempt at pumpkin whoopie pies (let’s just say the filling ended up more on me than the cookies). These roll cookies came out perfectly soft and chewy on the first try – and that tangy cream cheese filling? Total accident of genius! Now they’re a must-have at all our family gatherings. My nephew literally hides them in his pockets “for later” (which drives his mom crazy but makes me secretly proud).
The best part? These cookies smell like heaven while baking and taste even better. The pumpkin keeps them moist for days, and that cream cheese center is just rich enough without being overpowering. They’re like little edible hugs for your tastebuds – perfect with a cup of coffee on a crisp fall morning!
Ingredients for Pumpkin Spice Roll Cookies
Gathering the right ingredients makes all the difference with these cookies. Trust me – I learned the hard way that pumpkin pie filling and pumpkin puree are NOT the same thing (my first batch turned into pumpkin soup cookies – yikes!). Here’s what you’ll need:
- 1 cup all-purpose flour (spooned & leveled – no packing!)
- 1/2 tsp baking powder (fresh is best)
- 1/2 tsp cinnamon (the good stuff)
- 1/4 tsp each: nutmeg, ginger, cloves (freshly ground if possible)
- 1/4 cup pumpkin puree (not pie filling – read that label twice!)
- 2 tbsp unsalted butter, softened (leave it out for 30 minutes)
- 1/4 cup brown sugar (pack it in that measuring cup!)
- 1/4 cup cream cheese, softened (full-fat please – this isn’t diet food)
- 1 tbsp powdered sugar (for that perfect sweet tang)
See? Simple pantry staples that come together to make something magical. Just wait until you smell these baking!
How to Make Pumpkin Spice Roll Cookies
Okay, let’s get baking! I promise this is easier than it looks – and way easier than those pumpkin whoopie pies I attempted years ago. Just follow these steps and you’ll have perfect, pillow-soft cookies ready to fill with that dreamy cream cheese center.
Mixing the Dough
First things first – preheat that oven to 350°F (175°C). While it’s warming up, whisk together all your dry ingredients in a medium bowl – the flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Get those spices evenly distributed – you want every bite to have that perfect pumpkin spice flavor!
In another bowl (I use my trusty stand mixer), beat together the pumpkin puree, softened butter, and brown sugar until it’s smooth and fluffy. Here’s my secret: scrape down the sides halfway through to make sure everything gets incorporated evenly. Now, add the dry ingredients to the wet mixture gradually, mixing just until combined. Overmixing is the enemy here – stop when you no longer see flour streaks.
Baking the Cookies
Roll the dough into small balls – about 1 tablespoon each. Place them on a parchment-lined baking sheet (trust me, the parchment is worth it). Gently flatten each ball slightly with your fingers or the bottom of a glass. They don’t need to be perfect circles – rustic is charming!
Bake for 10-12 minutes until the edges are firm but the centers are still soft. They’ll continue to set as they cool. And don’t be alarmed if they don’t spread much – that’s exactly what we want for sandwiching later!
Assembling with Cream Cheese Filling
While the cookies cool (this is crucial – warm cookies will make the filling melt!), whip up the cream cheese filling. Beat together the softened cream cheese and powdered sugar until smooth. It should be thick but spreadable – if it’s too stiff, add a teaspoon of milk.
Now the fun part! Spread about ½ tablespoon of filling on the flat side of one cookie, then gently press another cookie on top. Give it a little twist to help the filling reach the edges. And voila – you’ve got pumpkin spice perfection!
Why You’ll Love These Pumpkin Spice Roll Cookies
These cookies have stolen hearts at every gathering I’ve brought them to – and here’s why they’ll become your new fall favorite too:
- Effortless baking: No fancy techniques needed – just mix, roll, and bake! Even my baking-challenged sister can make these.
- Autumn in every bite: That warm pumpkin spice aroma fills your kitchen and transports you straight to cozy sweater weather.
- Perfect texture combo: Soft, chewy cookies hugging a creamy filling creates pure magic in your mouth.
- Total crowd-pleaser: Kids adore them, adults sneak seconds, and they disappear faster than fall leaves in the wind!
Seriously – one tray of these and you’ll be everyone’s favorite baker this season!
Pumpkin Spice Roll Cookies Tips for Success
After making these cookies more times than I can count (okay fine – I may have a problem), I’ve learned a few secrets to perfect pumpkin spice rolls every time:
- If your dough feels too sticky to handle, pop it in the fridge for 15-20 minutes – the butter will firm up beautifully.
- Pull the cookies when the edges are just set – they’ll finish cooking on the baking sheet. Overbaking makes them dry.
- For the creamiest filling, let that cream cheese soften completely at room temperature. Microwaving makes it greasy!
- Want pretty cookies? Dust the tops with cinnamon sugar before baking for that bakery-worthy sparkle.
Follow these simple tricks and you’ll be the pumpkin spice queen (or king) of your kitchen!
Ingredient Substitutions & Notes
Baking should be fun, not stressful – so here are my favorite ways to tweak these cookies when needed! Swap brown sugar for an equal amount of maple syrup (just reduce other liquids by 1 tsp). Vegan? Use plant-based cream cheese and dairy-free butter. No pumpkin spice blend? Double the cinnamon and add a pinch of allspice. And if you’re feeling wild, toss in some chopped pecans or chocolate chips to the dough – my cousin swears by it!
Storing Pumpkin Spice Roll Cookies
Here’s the scoop on keeping your pumpkin spice roll cookies fresh (if they last long enough to store, that is!). The filled cookies stay perfect in an airtight container at room temperature for up to 3 days – just separate layers with parchment paper to prevent sticking. For longer storage, freeze just the unfilled cookies in a ziplock bag for up to 2 months. Thaw at room temperature, then fill with fresh cream cheese mixture when ready to serve. Pro tip: the filling tastes best when freshly made, so I always assemble right before serving!
Pumpkin Spice Roll Cookies Nutritional Information
Now, let’s be real – we don’t eat pumpkin spice cookies for their nutritional value (hello, dessert!), but I know some folks like to keep track. These numbers are estimates based on standard ingredients – your exact counts might vary depending on brands and measurements. My philosophy? Everything in moderation, including moderation!
Per cookie (that’s one filled sandwich cookie, not just half!):
- Calories: About 120 – totally worth it for that pumpkin spice happiness
- Fat: 5g (3g saturated) – mostly from the butter and cream cheese, because flavor matters
- Carbohydrates: 17g – with 8g coming from sugars (we’re talking brown sugar and that powdered sugar filling)
- Protein: 2g – bonus points for the little protein boost from the cream cheese
- Fiber: 1g – thank you, pumpkin puree!
Remember, these are homemade treats meant for enjoyment – not a nutrition label competition. I always say one perfectly spiced cookie beats a dozen mediocre ones any day! And hey, there’s pumpkin in there – that basically makes it health food, right? (Okay, maybe not, but let me have my moment.)
FAQs About Pumpkin Spice Roll Cookies
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree your own pumpkin – just make sure to drain it really well in cheesecloth to remove excess moisture. I’ve found homemade puree gives an even fresher pumpkin flavor, though canned is more convenient.
How do I prevent my cookies from spreading too much?
Chilling the dough for 20-30 minutes before baking works wonders. Also, make sure your baking powder is fresh (test it if unsure) and don’t over-soften the butter – it should be just soft enough to leave an indent when pressed.
Can I make these cookies ahead of time?
You bet! The unfilled cookies freeze beautifully for up to 2 months. I often bake a double batch and freeze half for last-minute treats. Just whip up fresh cream cheese filling when you’re ready to assemble – it takes less than 5 minutes!
Try this recipe and share your results! Tag me with your pumpkin spice creations – I love seeing your baking adventures!
For more delicious baking inspiration, check out my Pinterest board!
Print
45 Pumpkin Spice Roll Cookies That Will Steal Your Heart
- Total Time: 27 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Soft and chewy pumpkin spice roll cookies with a sweet cream cheese filling.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 cup pumpkin puree
- 2 tbsp unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup cream cheese, softened
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, baking powder, cinnamon, nutmeg, ginger, and cloves in a bowl.
- In another bowl, beat pumpkin puree, butter, and brown sugar until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Roll dough into small balls and flatten slightly on a baking sheet.
- Bake for 10-12 minutes until edges are firm.
- Let cookies cool, then mix cream cheese and powdered sugar for the filling.
- Spread filling on one cookie and top with another to make a sandwich.
Notes
- Store in an airtight container for up to 3 days.
- Dough can be chilled for easier handling.
- Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
