Soft Pumpkin Spice Roll Cookies

Pumpkin Spice Roll Cookies combine the cozy flavors of fall in buttery, spiced layers. They’re easy to make but look impressive, making them perfect for holidays and gatherings. The warm pumpkin spice aroma will fill your kitchen and get everyone excited to try them. Whether for a potluck or just because these cookies are always a hit.

Prep Time30

Cook Time10

Total Time2 40

Servings

Calories312

Author: Mandy Applegate

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

Metric - US Customary

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

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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