Irresistible Pumpkin Spice Roll Out Cookies

Finding the perfect fall cookie recipe that actually tastes like autumn and rolls out without driving you crazy can feel impossible. Trust me, I’ve been there – standing in my kitchen with sticky dough stuck to everything, wondering why I didn’t just buy store-bought cookies instead.

These pumpkin spice roll out cookies solve all those problems: they’re packed with real pumpkin flavor and warm spices, roll out like a dream without sticking, and hold their shape beautifully whether you’re making simple circles or intricate fall leaves.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Look for canned pumpkin that lists only pumpkin as the ingredient, like Libby’s 100% Pure Pumpkin. The pumpkin pie filling already has spices and sugar added, which will throw off your recipe. Since pumpkin puree can be quite wet, make sure to blot it with paper towels before measuring to remove excess moisture – this keeps your cookies from spreading too much or becoming soggy. You can also make your own pumpkin puree from fresh sugar pumpkins, but the canned stuff works just as well and saves you time.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you’re missing a few things:

• Pumpkin puree: If you’re out of pumpkin puree, try using the same amount of sweet potato puree or butternut squash puree. Make sure to blot the moisture just like you would with pumpkin.
• Pumpkin pie spice: No pumpkin pie spice? Mix your own with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves for each teaspoon called for in the recipe.
• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Avoid using cake flour as it will make the cookies too tender to roll out properly.
• Brown sugar: In a pinch, you can replace brown sugar with granulated sugar plus 1 tablespoon molasses per cup, or just use all granulated sugar (though you’ll lose some of that rich flavor).
• Cream cheese: For the frosting, you can use softened butter instead of cream cheese – just use 4 tablespoons total butter and add an extra 1/4 cup powdered sugar to get the right consistency.
• Unsalted butter: Salted butter works fine throughout the recipe – just reduce the added salt by half or skip it entirely.

Watch Out for These Mistakes While Baking

The biggest mistake with roll-out cookies is skipping the chilling step – your dough needs at least 2 hours in the fridge (or 1 hour in the freezer) to firm up, otherwise it will be too sticky to roll and will spread too much during baking. Make sure to blot excess moisture from your pumpkin puree with paper towels before adding it to the dough, as too much liquid will make your cookies soft and prevent them from holding their shape. When rolling out the dough, work with small portions at a time and keep the rest chilled, dusting your surface and rolling pin with flour as needed to prevent sticking. Don’t overbake these cookies – they should look set but still slightly soft in the center when you remove them from the oven, as they’ll continue cooking on the hot pan for a few minutes.

What to Serve With Pumpkin Spice Cookies?

These cookies are perfect with a warm cup of coffee or chai tea, especially on a cozy fall afternoon when you want something sweet to go with your drink. I love serving them alongside a glass of cold milk for dunking, or you can pair them with hot apple cider for the ultimate autumn treat. They also make a great addition to any fall dessert spread – try arranging them on a platter with other seasonal treats like caramel apples or mini pumpkin muffins. For something a little different, crumble them over vanilla ice cream or use them as a base for a quick fall trifle with whipped cream and canned pumpkin.

Storage Instructions

Store: These pumpkin spice cookies stay soft and chewy when stored in an airtight container at room temperature for up to one week. I like to place a piece of bread in the container to help keep them extra soft. Just make sure they’re completely cooled before storing so the frosting doesn’t get messy.

Freeze: You can freeze the baked and decorated cookies in a single layer on a baking sheet first, then transfer to a freezer container for up to 3 months. For even easier prep, freeze the cookie dough balls on a tray, then store in freezer bags and bake them straight from frozen – just add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be wrapped tightly and chilled for up to 3 days before rolling and cutting. This actually makes the dough easier to work with since it gets firmer in the fridge. You can also make the cream cheese frosting a day ahead and keep it covered in the refrigerator until you’re ready to decorate.

Preparation Time	30-45 minutes
Cooking Time	13-15 minutes per batch
Total Time	2 hours 50 minutes – 3 hours 5 minutes (including chilling time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 25-30 g
• Fat: 200-220 g
• Carbohydrates: 360-400 g

Ingredients

For the pumpkin cookie dough:

• 1/2 tsp ground cinnamon (freshly ground preferred)
• 2 1/4 cups all-purpose flour (I use King Arthur)
• 1 1/2 tsp vanilla extract
• 6 tbsp pumpkin puree (blotted dry for better texture)
• 3/4 cup unsalted butter (softened to about 70°F, I use Kerrygold)
• 1 3/4 tsp pumpkin pie spice blend
• 1/4 tsp salt
• 3/4 cup sugar
• 1/2 tsp baking powder

For the spiced sugar filling:

• 1 tsp ground cinnamon (for enhanced warmth and depth)
• 2/3 cup brown sugar (packed)
• 1 3/4 tsp pumpkin pie spice blend
• 3 tbsp unsalted butter (melted and cooled to room temperature)

For the cream cheese icing:

• 1/4 tsp vanilla extract
• 1 tbsp unsalted butter (at room temperature)
• 4 oz cream cheese (full-fat brick style, softened to room temperature)
• 3/4 cup confectioners’ sugar (sifted to remove lumps)
• Optional: pinch salt (optional but recommended for balance)

Step 1: Prepare Mise en Place and Make the Cookie Dough

• 6 tbsp pumpkin puree
• 3/4 cup unsalted butter
• 3/4 cup sugar
• 1 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 3/4 tsp pumpkin pie spice blend
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt

Start by blotting the pumpkin puree dry with paper towels—this removes excess moisture that would make the cookies cakey instead of tender.

While that drains, measure out all your dry ingredients (flour, pumpkin pie spice, cinnamon, baking powder, salt) and set them aside.

In a large mixing bowl, beat the softened butter and sugar together for about 2 minutes until the mixture is smooth and pale.

Add the blotted pumpkin puree and vanilla extract, beating for 1 minute until well combined.

Pour in the dry ingredient mixture and beat until a cohesive dough forms—be careful not to overmix once the flour is incorporated, as this can develop too much gluten and make cookies tough.

Step 2: Roll, Fill, and Shape the Cookie Logs

• cookie dough from Step 1
• 3 tbsp unsalted butter
• 2/3 cup brown sugar
• 1 3/4 tsp pumpkin pie spice blend
• 1 tsp ground cinnamon

Divide your dough into two equal portions.

Working with one portion at a time on parchment paper, roll it into a 10×8 inch rectangle about 1/4 inch thick—I find using parchment makes rolling easier and prevents sticking.

Brush the melted and cooled butter evenly over the entire surface of the rectangle.

In a small bowl, mix together the brown sugar, pumpkin pie spice, and cinnamon for the filling.

Sprinkle this mixture generously over the buttered dough and use the back of a spoon to press it gently into the surface so it adheres.

Starting from the long side, roll the rectangle tightly into a 10-inch log, using the parchment to help guide it.

Repeat with the second portion of dough.

Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours—this chilling time is crucial because it firms up the dough so the cookies hold their spiral shape when sliced and baked.

Step 3: Bake the Cookie Slices

• chilled cookie logs from Step 2

Preheat your oven to 350°F.

Remove one chilled log from the refrigerator and slice it into 1/2 inch thick rounds using a sharp knife—a serrated knife works great for this because it cuts through the dough cleanly without squishing the spiral.

Arrange the slices on parchment-lined baking sheets, spacing them about 1.5 to 2 inches apart since they’ll spread slightly as they bake.

Bake for 13 to 15 minutes, until the bottoms are light golden brown—don’t overbake or the cookies will be dry.

Let the cookies cool on the baking sheet for 10 minutes (they’ll continue to set), then transfer them to a wire cooling rack to cool completely before frosting.

Step 4: Make the Cream Cheese Frosting

• 4 oz cream cheese
• 1 tbsp unsalted butter
• 3/4 cup confectioners’ sugar
• 1/4 tsp vanilla extract
• Optional: pinch salt

While the cookies are cooling, prepare the frosting by beating the softened cream cheese in a clean bowl for about 1 minute until it’s smooth and creamy.

Add the room temperature butter and beat until the two are fully combined and smooth.

Add the sifted confectioners’ sugar and vanilla extract, then beat until you have a spreadable frosting with a light, fluffy texture.

I like to add just a tiny pinch of salt here—it rounds out the sweetness and makes the frosting taste more balanced without being noticeably salty.

Step 5: Frost and Serve

• cooled cookies from Step 3
• cream cheese frosting from Step 4

Once the cookies are completely cool, spread or pipe the cream cheese frosting generously onto the top of each cookie.

For the most elegant presentation, I like to apply the frosting with a small offset spatula or the back of a spoon, creating a smooth, professional-looking finish.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.