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:

• 3/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 6 tbsp pumpkin puree, liquid blotted out
• 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

For the spiced sugar filling:

• 3 tbsp unsalted butter, melted & cooled
• 2/3 cup packed brown sugar (light or dark)
• 1 3/4 tsp pumpkin pie spice blend
• 1 tsp ground cinnamon

For the cream cheese icing:

• 4 oz full-fat cream cheese (brick style), softened
• 1 tbsp unsalted butter, at room temperature
• 3/4 cup confectioners’ sugar
• 1/4 tsp vanilla extract
• Optional: pinch salt

Step 1: Prepare Pumpkin Puree and Cookie Dough

• 6 tbsp pumpkin puree, liquid blotted out
• 3/4 cup unsalted butter, room temperature
• 3/4 cup granulated 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

Begin by removing excess liquid from the pumpkin puree by blotting it with a clean kitchen towel or paper towels until you have about 1/3 cup of pumpkin left.

In a large bowl, use a hand mixer or stand mixer to beat the room-temperature unsalted butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.

Add the blotted pumpkin puree and vanilla extract, then beat on high speed for another minute until combined.

Scrape down the bowl as necessary.

Add the all-purpose flour, pumpkin pie spice blend, ground cinnamon, baking powder, and salt.

Beat on low speed until a thick dough forms.

Step 2: Shape and Fill Dough

• cookie dough from Step 1
• 3 tbsp unsalted butter, melted & cooled
• 2/3 cup packed brown sugar (light or dark)
• 1 3/4 tsp pumpkin pie spice blend
• 1 tsp ground cinnamon
• all-purpose flour (for dusting; from Step 1)

Divide the prepared dough into 2 equal parts (about 12 ounces each if you wish to be precise).

On a floured work surface, use floured hands to pat each portion into a small rectangle.

Using a lightly floured rolling pin, roll each into a 10×8 inch rectangle about 1/4 inch thick.

Spread half of the melted butter over each rectangle.

In a separate bowl, mix the brown sugar, pumpkin pie spice blend, and ground cinnamon.

Sprinkle this sugar mixture evenly over each buttered rectangle and use the back of a spoon to gently press it into the butter.

I like to take my time here to make sure the filling is evenly distributed for every bite.

Step 3: Roll, Chill, and Slice Cookie Dough

• filled dough logs from Step 2

Slowly and tightly roll up each filled rectangle into a 10-inch log using your fingertips; smooth out any cracks as needed.

Wrap the logs in plastic wrap, parchment, or foil, and chill for at least 2 hours (or up to 3 days) in the refrigerator.

After chilling, preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.

Remove dough logs from the refrigerator and slice each log into rounds slightly less than 1/2 inch thick.

Arrange slices on prepared baking sheets about 1.5-2 inches apart.

If needed, reshape the slices into circles using your fingers.

Step 4: Bake Cookies

• sliced, filled dough from Step 3

Bake the cookies in the preheated oven for 13-15 minutes, or until very lightly browned at the bottoms.

Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

While the cookies are baking or cooling, you can prepare the cream cheese frosting in the next step.

Step 5: Make Cream Cheese Frosting

• 4 oz full-fat cream cheese (brick style), softened
• 1 tbsp unsalted butter, at room temperature
• 3/4 cup confectioners’ sugar
• 1/4 tsp vanilla extract
• optional: pinch salt

Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese on high until creamy and smooth, about 1 minute.

Add the room temperature butter, beating again until fully combined.

Add confectioners’ sugar and vanilla extract, beating on medium speed until the frosting comes together.

Taste the frosting, and if you’d like, add a pinch of salt to balance the sweetness—I always do for extra flavor.

The frosting should be smooth and fluffy.

Step 6: Frost and Serve Cookies

Once cookies are cool or just slightly warm, spread or drizzle the cream cheese frosting (from Step 5) onto the cookies as desired.

Serve immediately or store covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

I sometimes add an extra sprinkle of pumpkin pie spice on top of the frosting for a little seasonal flair.