Introducing Pumpkin Roll Cookies: delicious sugar cookies infused with the cozy flavors of pumpkin spice, inspired by everyone’s favorite holiday treat, cinnamon rolls.
Why You’ll Love This Recipe:
- Made with simple pantry staples, these cookies are easy to whip up anytime.
- They capture the essence of a cinnamon roll’s gooey center, making them a delightful indulgence.
- A perfect blend of sweetness and spice, these cookies are a festive addition to any holiday spread.
- Easy to make, even for beginner bakers!
Tips And Tricks:
- Use an electric mixer to ensure the butter and sugars are thoroughly creamed together.
- When measuring flour, spoon it into the measuring cup and level off any excess for accuracy.
- Dollop spoonfuls of the pumpkin spice dough onto the cookie dough, then spread evenly with a spoon.
- Chill the dough in the fridge before slicing to maintain its shape and prevent flattening.
- For a soft and perfect texture, slightly underbake the cookies.
Frequently Asked Questions:
- Can these be made vegan?
While I haven’t tested it, you can try using vegan butter instead of regular butter. - Can these be made gluten-free?
Although I haven’t tried it myself, King Arthur’s 1:1 gluten-free baking flour is a good option to start with. - Is chilling time required?
Yes, chilling the dough helps it firm up and maintain its shape during baking.
Pumpkin Roll Cookies
Servings 16 cookies
Ingredients
- 1/2 cup cane sugar
- 1/4 cup coconut sugar
- 1/2 cup unsalted butter at room temperature
- 2 tsp vanilla extract
- 1/4 cup oat milk or any other milk alternative
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice divided
- 3 tbsp pumpkin puree
Instructions
- In an electric mixer, cream together cane sugar, coconut sugar, and room temperature butter until smooth.
- Add vanilla extract and milk, then whisk again.
- Mix in all-purpose flour, baking powder, cinnamon, 1 tsp pumpkin pie spice, and salt until fully combined.
- Divide the dough in half. Mix pumpkin puree and remaining pumpkin pie spice into one half.
- Roll out plain dough between parchment paper sheets. Spoon pumpkin dough on top, spread evenly, then roll tightly into a log. Chill for 30 minutes.
- Preheat oven, slice the log into 1/2-inch pieces, and place on a parchment-lined baking sheet.
- Bake for 12-15 minutes, then let cool for a couple of minutes before enjoying.
Notes
- An electric mixer ensures thorough creaming of butter and sugars.
- Spoon flour into the measuring cup for accuracy.
- Chill the log to maintain shape.
- Slightly underbake for a softer texture.