Pumpkin Roll Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 16 cookies 1x
- Category: Dessert
Ingredients
Scale
- 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.
