Soft & Chewy Pumpkin Spice Roll Cookies
These pumpkin spice roll cookies are the perfect fall treat that combines warm spices with real pumpkin puree for incredible flavor. Rolled in cinnamon sugar before baking, they create a beautifully cracked exterior with a soft, chewy center.
Perfect for autumn gatherings, cookie exchanges, or cozy afternoons with coffee, these cookies capture all the best flavors of the season in one delicious bite.
Why You’ll Love These Cookies
These pumpkin spice roll cookies deliver maximum flavor with minimal effort. The combination of pumpkin puree and warm spices creates a cookie that’s incredibly moist and full of autumn essence.
The cinnamon sugar coating adds the perfect sweet crunch that contrasts beautifully with the soft interior. Plus, they stay fresh for days and freeze wonderfully for meal prep.
Unlike traditional sugar cookies, these don’t require chilling or rolling out dough, making them perfect for busy baking days.
Key Ingredients
Pumpkin puree is the star ingredient that provides moisture and that signature fall flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Warm spices, including cinnamon, nutmeg, ginger, and clove, create the classic pumpkin spice blend. You can use store-bought pumpkin pie spice or make your own blend.
Brown sugar adds depth and helps create that perfectly chewy texture, while the cinnamon sugar coating provides extra sweetness and crunch.
Baking Tips
Roll the dough balls in cinnamon sugar just before baking for the best coating adhesion. Don’t skip this step as it creates that signature crackled appearance.
Slightly underbake these cookies for the perfect chewy texture. They should look set but still soft in the center when you remove them from the oven.
Space cookies at least 2 inches apart on the baking sheet as they spread during baking. Use parchment paper for easy removal.
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Soft & Chewy Pumpkin Spice Roll Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12
20
minutes5
5
hours20
minutesLearn to make perfect salted caramel cheesecake with creamy filling and homemade caramel sauce. Easy recipe with step-by-step photos and tips!
Ingredients
- For the Crust:
1½ cups graham cracker crumbs
â…“ cup melted butter
¼ cup granulated sugar
- For the Filling:
24 oz cream cheese, room temperature
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
¼ tsp salt
- For the Salted Caramel:
1 cup granulated sugar
¼ cup water
½ cup heavy cream
3 tbsp butter
1 tsp sea salt
Directions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan bottom. Bake 10 minutes.
- Make the filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and salt.
- Pour filling over crust. Bake 50-60 minutes until center is almost set. Cool completely.
- Make caramel: Heat sugar and water in saucepan until deep amber. Remove from heat, whisk in cream and butter. Stir in salt.
- Pour cooled caramel over cheesecake. Refrigerate 4 hours before serving.
Notes
- Room temperature ingredients prevent lumps in filling
Don’t overbake – center should still jiggle slightly
Caramel can be made 3 days ahead and stored in fridge
Cheesecake keeps covered in fridge up to 5 days
| Nutrient | Per Serving |
|---|---|
| Calories | 145 kcal |
| Total Fat | 6.2 g |
| Sugars | 12.5 g |
| Protein | 1.8 g |
| Dietary Fiber | 0.8 g |
Storage & Serving
Store these pumpkin spice roll cookies in an airtight container at room temperature for up to one week. They actually get more flavorful after the first day as the spices meld together.
For longer storage, freeze baked cookies in freezer bags for up to three months. Thaw at room temperature for best texture.
Serve alongside hot coffee, apple cider, or a glass of cold milk for the ultimate fall comfort experience.
Recipe Variations
Try adding ½ cup mini chocolate chips or white chocolate chips for extra indulgence. Fold them in with the dry ingredients.
For a more intense pumpkin flavor, increase the pumpkin puree to â…“ cup and reduce the oil slightly. This creates an even softer texture.
Make them gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend.
Frequently Asked Questions
Q: Can I make these cookies without pumpkin puree?
A: Pumpkin puree is essential for the flavor and texture of these cookies. You could substitute with the same amount of mashed sweet potato, but the flavor will be different.
Q: Why are my cookies spreading too much?
A: Make sure your baking soda is fresh and don’t overmix the dough. If the dough seems too soft, chill it for 30 minutes before rolling and baking.
Q: Can I double this recipe?
A: Yes! This recipe doubles perfectly. You may need to bake in multiple batches depending on your oven and baking sheet size.
