Pumpkin Spice Pinwheel Cookies: Soft, Swirled Fall Cookies

Table of Contents

1. Pumpkin Spice Roll Cookies Ingredients
2. Substitutions and Additions
3. How to Make Pumpkin Spice Roll Cookies
4. How to Serve Pumpkin Spice Roll Cookies
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Pumpkin spice roll cookies capture all the cozy flavors of autumn in a soft, slice-and-bake cookie. The dough is tender and pumpkin-scented, rolled with a buttery brown sugar and spice filling, then finished with a simple sweet glaze. They slice and bake easily, making them a great option for holiday cookie trays or a comforting afternoon treat.

If you enjoy pumpkin cookies, try these other ideas: Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Spice Pudding Cookies, or Pumpkin Chocolate Chip Cookies for more seasonal inspiration.

Pumpkin Spice Roll Cookies Ingredients

You will need:

Dough

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice blend
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup unsalted butter, room temperature
• 2 ounces cream cheese, room temperature
• ¾ cup granulated sugar
• ¼ cup pure pumpkin puree, not pumpkin pie filling (Libby’s or similar)
• 1½ teaspoons vanilla extract

Filling

• 3 tablespoons unsalted butter, melted and cooled
• ½ cup light brown sugar
• 1½ teaspoons pumpkin spice blend

Icing

• 1 cup powdered sugar, sifted
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 tablespoon unsalted butter, melted and cooled

Pro tip: Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices and has more moisture, which changes the dough’s texture and results.

Substitutions and Additions

Spices: If you don’t have pumpkin pie spice, make a quick blend with ground cinnamon, nutmeg, ginger, cloves, and allspice. Alternatively, use mainly cinnamon and add a pinch of one other warm spice to suit your taste.

How to Make Pumpkin Spice Roll Cookies

STEP ONE: In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Set aside.

STEP TWO: In a large bowl, beat the unsalted butter and cream cheese together on low speed until smooth, about 1–2 minutes.

STEP THREE: Add the granulated sugar, pumpkin puree, and vanilla. Beat another 1–2 minutes until the mixture forms a loose dough.

Pro tip: If using homemade or organic pumpkin puree that seems watery, drain it through a coffee filter set in a mesh strainer to remove excess liquid. Too much moisture will make the dough too soft.

STEP FOUR: Add the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing to keep the cookies tender.

STEP FIVE: Turn the dough onto a lightly floured surface (parchment works well). Shape it into a rough rectangle and roll to about 10×12 inches, roughly 1/4-inch thick.

Pro tip: Use only a few tablespoons of flour when rolling. Too much flour worked into the dough can make it dry and prone to cracking.

STEP SIX: In a small bowl, mix the melted and cooled butter with the brown sugar and pumpkin pie spice to make the filling.

STEP SEVEN: Spread the filling evenly over the rolled dough.

STEP EIGHT: Starting from the long edge, gently roll the dough into a log, using your fingertips to keep the roll tight. Pinch any small gaps closed as you go.

STEP NINE: Wrap the dough log tightly in plastic wrap without flattening it and refrigerate. Chill for at least 2 hours or up to 2 days so it firms for even slices.

STEP TEN: Preheat the oven to 350°F and line a baking sheet with parchment paper.

STEP ELEVEN: Slice the chilled log into ½–¾-inch rounds; you should get about 16–18 cookies. Trim the ends if you prefer even rounds.

STEP TWELVE: Arrange 5–6 cookies per sheet, leaving space for slight spreading.

STEP THIRTEEN: Bake 12–14 minutes, until edges are just golden. Check at the lower end of the time since oven temperatures vary.

STEP FOURTEEN: Let cookies rest on the baking sheet 2–3 minutes, then transfer to a cooling rack to cool completely.

STEP FIFTEEN: Whisk the sifted powdered sugar, milk, vanilla, and melted cooled butter until smooth. Adjust consistency with small amounts of milk (to thin) or powdered sugar (to thicken) as needed.

STEP SIXTEEN: Place icing in a piping bag or use a spoon to drizzle over cooled cookies. Let the icing set before storing.

Pro tip: Set a piece of parchment under your cooling rack to catch any icing drips for an easy cleanup.

How to Serve Pumpkin Spice Roll Cookies

These soft, spiced cookies pair beautifully with a warm pumpkin spice latte or a simple vanilla coffee. They make a cozy snack, a lovely addition to dessert plates, and an easy cookie to bring to gatherings.

Storage

On the counter: Store cooled cookies in an airtight container for up to 4 days.

In the freezer: Wrap the chilled dough log tightly in plastic and place it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.

Pumpkin spice roll cookies bring the warmth of fall into a handheld treat: thick, soft, and fragrant with pumpkin pie spice. They’re simple to prepare and perfect for sharing all season long.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pumpkin puree?

Yes. If homemade puree is very watery, drain excess liquid through a coffee filter in a mesh strainer before using.

How long can I keep these cookies on the counter?

Stored in an airtight container, they stay fresh up to four days.

Can I freeze the dough to bake later?

Yes. Freeze the wrapped dough log for up to three months, and thaw in the refrigerator overnight before slicing and baking.

MORE RECIPES YOU’LL LOVE

• Pumpkin Chocolate Chip Cookies
• Homemade Glazed Donuts
• Pumpkin Donut Holes
• Fluffernutter Cookies