Pumpkin Roll Cookies

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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:

  1. Made with simple pantry staples, these cookies are easy to whip up anytime.
  2. They capture the essence of a cinnamon roll’s gooey center, making them a delightful indulgence.
  3. A perfect blend of sweetness and spice, these cookies are a festive addition to any holiday spread.
  4. Easy to make, even for beginner bakers!

Tips And Tricks:

  1. Use an electric mixer to ensure the butter and sugars are thoroughly creamed together.
  2. When measuring flour, spoon it into the measuring cup and level off any excess for accuracy.
  3. Dollop spoonfuls of the pumpkin spice dough onto the cookie dough, then spread evenly with a spoon.
  4. Chill the dough in the fridge before slicing to maintain its shape and prevent flattening.
  5. For a soft and perfect texture, slightly underbake the cookies.

Frequently Asked Questions:

  1. Can these be made vegan?
    While I haven’t tested it, you can try using vegan butter instead of regular butter.
  2. 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.
  3. Is chilling time required?
    Yes, chilling the dough helps it firm up and maintain its shape during baking.

Pumpkin Roll Cookies

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Servings 16 cookies


  • 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


  • 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.


  • 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.

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