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Pumpkin Roll Cookies

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These Pumpkin Roll Cookies transform the classic pumpkin roll into easy, bite-sized cookies with a soft pumpkin spice dough and creamy cream cheese filling. Perfect for fall gatherings, bake sales, or cozy treats, they deliver all the nostalgic flavor with less fuss.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (or pumpkin pie spice)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 4 oz cream cheese, softened (block-style)
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 1/4 cup mini chocolate chips
  • Optional: 1 tablespoon cinnamon sugar for sprinkling

Instructions

  1. In a medium bowl, combine cream cheese, 2 tablespoons butter, powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Beat with an electric mixer until smooth and fluffy, about 2-3 minutes. Chill if needed.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, cream 1/2 cup softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  4. Beat in egg yolk and 1 teaspoon vanilla extract.
  5. Add pumpkin puree and mix until just combined.
  6. Gradually add dry ingredients, mixing until a soft dough forms. If too sticky, add flour 1 tablespoon at a time.
  7. On a lightly floured surface, roll dough into a 1/4-inch thick rectangle (about 10×8 inches).
  8. Spread cream cheese filling evenly over dough, leaving a 1/2-inch border.
  9. Carefully roll up dough from the long side, jelly-roll style. Pinch to seal if cracks appear.
  10. Wrap roll tightly in parchment paper and chill in the fridge for 30 minutes.
  11. Preheat oven to 350°F. Line baking sheet with parchment paper.
  12. Slice chilled roll into 1/2-inch thick cookies with a sharp knife. Wipe blade between cuts if needed.
  13. Place cookies 2 inches apart on baking sheet. Sprinkle with cinnamon sugar or nuts if desired.
  14. Bake for 12-14 minutes, until edges are golden and centers are set but soft.
  15. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Chill the dough before slicing for clean swirls. If the dough cracks, patch with damp fingers. For gluten-free, use a 1:1 baking flour. For dairy-free, use vegan cream cheese and plant-based butter. Filling can be customized with nuts or chocolate chips. Cookies freeze well for up to 2 months.

Nutrition

Keywords: pumpkin roll cookies, pumpkin cookies, cream cheese filling, fall dessert, easy pumpkin cookies, autumn baking, Thanksgiving cookies, pumpkin spice, homemade cookies, holiday treats

Find it online: https://hungermind.com/pumpkin-roll-cookies-recipe-easy-homemade-treats-with-creamy-filling/