Soft Pumpkin Spice Roll Cookies
Add Preferred Source
Pumpkin Spice Roll Cookies bring together the warm flavors of fall in a buttery, spiral-shaped treat. With soft layers of spiced pumpkin dough wrapped in vanilla, these cookies are perfect for any fall occasion. They’re fun to make, easy to share, and full of cozy, seasonal flavor that will make you want to bake them again and again.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
Can your kitchen smell any more like fall than when you’re cooking pumpkin-spiced cookies? Apart from that wonderful aroma, I love how easy this recipe is, but the end result looks as if a lot of effort has gone into it. Perfect for the holidays, potlucks, or bake sales, these are always crowd-pleasers whenever I make them.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Spice Roll Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
While they may look a little difficult, these pumpkin swirl cookies are very easy if you follow my straightforward instructions.
Start with the dry ingredients
Whisk together your flour, baking powder, and salt on a piece of parchment paper. This simple step keeps everything evenly mixed and ready to go when you need it.
Cream the butter and sugar
In a large bowl, beat your softened butter with the sugar until it’s light and fluffy. About two minutes should do it. This makes the base of your cookie dough nice and creamy.
Add eggs and vanilla
Toss in the egg, extra yolk, and vanilla, then beat again for about a minute. Your dough will get richer and smooth as everything comes together.
Combine the wet and dry ingredients
Slowly mix your dry ingredients into the wet mixture on a low setting. You’ll notice the dough thickening up—it should be sticky, but that’s what you want here.
Divide the dough
Split the dough into two halves. This is where the magic happens as you get ready for the pumpkin spice twist.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Make the pumpkin spice dough
To one-half of the dough, add your pumpkin puree, cinnamon, ginger, nutmeg, clove, and turmeric. Mix until the dough turns a warm orange color and the spices are fully blended.
Chill the dough
Pop both doughs in the fridge for at least two hours. Once they’re ready, let them sit for about 10 minutes before you start rolling them out.
Roll out the dough
Roll each half into a rectangle about 3 mm thick. Aim for about 3 by 10 inches to get the perfect size for rolling.
Layer and roll
Place the pumpkin spice dough on top of the vanilla dough. Roll it all up from the long side to get that nice spiral shape, then cut the log into ½-inch thick slices.
Bake the cookies
Line two baking sheets with parchment paper and preheat your oven to 350°F (180ºC). Place the cookie slices on the sheets and bake for 10 minutes. Let them cool completely before serving.
Equipment
Ingredients
- 2 ⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 1 tablespoon pure vanilla extract
For the pumpkin spice dough:
- 2 tablespoons pumpkin puree
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- ⅛ teaspoon turmeric powder
Instructions
- Whisk together the flour, baking powder, and salt on parchment paper, then set aside.2 ⅔ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon salt
- In a large bowl, beat the softened butter and sugar until light and fluffy, approx. two minutes. Add the egg, egg yolk, and vanilla, and mix until well combined, approx. 1 minute.1 cup unsalted butter, 1 cup granulated sugar, 1 large egg + 1 egg yolk, 1 tablespoon pure vanilla extract
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until a thick, sticky dough forms. Divide the dough in half.
- In one half, mix in the pumpkin puree, cinnamon, ginger, nutmeg, clove, and turmeric until the dough is evenly spiced.2 tablespoons pumpkin puree, 1 teaspoon cinnamon powder, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, ⅛ teaspoon ground clove, ⅛ teaspoon turmeric powder
- Chill both doughs for at least two hours. Once chilled, let them sit for 10 minutes before rolling. Roll each dough into a rectangle approx. 3 mm thick. Place the pumpkin dough on top of the vanilla dough, then roll them tightly into a log. Slice into ½-inch thick cookies.
- Preheat the oven to 350°F (180ºC) and line two baking sheets with parchment paper. Arrange the cookies on the sheets and bake for 10 minutes. Cool completely before serving.
Notes
- Room temperature eggs: Make sure your egg and yolk are at room temperature for smoother mixing. Cold eggs can mess with the texture.
- Chilling the dough: Don’t skip the chill time. It makes the dough easier to handle and helps the cookies hold their shape.
- Rolling technique: If the dough sticks while rolling, a light dusting of flour on the rolling pin or dough helps avoid frustration.
- Boost the spices: Want an extra kick? Add a little more cinnamon or a pinch of extra clove for deeper flavor.
- Even slices: Try to keep your slices uniform for even baking. A little precision here goes a long way.
- Cooling is key: Allow the cookies to cool fully before moving them. They’ll be too delicate while warm.
- Storing leftovers: These cookies stay fresh in an airtight container for up to five days, making them a perfect make-ahead treat.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
Here are some extra tip for you to make sure your cookies turn out perfect.
- Room temperature eggs: Make sure your egg and yolk are at room temperature for smoother mixing. Cold eggs can mess with the texture.
- Chilling the dough: Don’t skip the chill time. It makes the dough easier to handle and helps the cookies hold their shape.
- Rolling technique: If the dough sticks while rolling, a light dusting of flour on the rolling pin or dough helps avoid frustration.
- Boost the spices: Want an extra kick? Add a little more cinnamon or a pinch of extra clove for deeper flavor.
- Even slices: Try to keep your slices uniform for even baking. A little precision here goes a long way.
- Cooling is key: Allow the cookies to cool fully before moving them. They’ll be too delicate while warm.
- Storing leftovers: These cookies stay fresh in an airtight container for up to five days, making them a perfect make-ahead treat.
How to Store Leftover Pumpkin Spice Roll Cookies
Store these cookies at room temperature in an airtight container for up to five days.
If you want to prepare the dough in advance, you can freeze it for up to three months. Just thaw the dough overnight in the fridge before rolling and baking.
What to Serve With Pumpkin Spice Roll Cookies
These cookies pair wonderfully with a warm chai tea or a spiced latte. For a richer dessert, serve them with a scoop of vanilla ice cream or alongside hot apple cider during cooler weather.
More Easy Cookie Recipes for You to Try at Home
If you love cookies, then you should check these easy recipes out!
