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Pumpkin Roll Cookies

Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
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.