Soft Pumpkin Spice Roll Cookies Recipe

Introduction

These Soft Pumpkin Spice Roll Cookies capture the warm, cozy flavors of fall in a tender, flavorful treat. Perfect for sharing with friends or enjoying with a cup of tea, they combine the richness of pumpkin with classic autumn spices for a delightful twist on traditional roll cookies.

Ingredients

• 2 ⅔ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk (at room temperature)
• 1 tablespoon pure vanilla extract
• 2 tablespoons pumpkin puree
• 1 teaspoon cinnamon powder
• ½ teaspoon ginger powder
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground clove
• ⅛ teaspoon turmeric powder

Instructions

1. Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, clove, and turmeric. Set aside.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
3. Step 3: Add the egg, egg yolk, vanilla extract, and pumpkin puree to the butter mixture and beat until fully combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
5. Step 5: Shape the dough into a log or roll shape as desired, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
6. Step 6: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Step 7: Slice the chilled dough into ¼-inch thick rounds and place them about 2 inches apart on the prepared baking sheet.
8. Step 8: Bake for 10 to 12 minutes, or until the edges are just set but the centers remain soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a stronger pumpkin flavor, substitute half of the butter with pumpkin puree, but adjust the dry ingredients slightly to keep the dough firm.
• Add chopped nuts or white chocolate chips for extra texture and sweetness.
• Chilling the dough overnight helps deepen the flavor and makes slicing easier.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat frozen cookies briefly in a low oven or microwave to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute canned pumpkin puree with fresh pumpkin?

Yes, you can use fresh pumpkin puree, but make sure it is cooked and pureed smoothly. Fresh pumpkin has a higher moisture content, so adjust the flour slightly if the dough feels too wet.

What can I do if my dough is too sticky to roll?

If the dough is too sticky, refrigerate it longer until firm. You can also lightly flour your hands and work surface to make handling easier without adding too much extra flour to the dough.

Soft Pumpkin Spice Roll Cookies Recipe

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★★★★★

4.9 from 51 reviews

Soft Pumpkin Spice Roll Cookies are tender, flavorful treats that perfectly capture the essence of fall with warm spices and pumpkin puree. These cookies are soft and lightly spiced, rolled into a delightful shape that makes them perfect for snacking or serving at holidays and cozy gatherings.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: 24 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ⅔ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon powder
• ½ teaspoon ginger powder
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground clove
• ⅛ teaspoon turmeric powder

Wet Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk (at room temperature)
• 1 tablespoon pure vanilla extract
• 2 tablespoons pumpkin puree

Instructions

1. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, clove, and turmeric powder. Set this mixture aside to ensure even distribution of the spices.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step adds air into the mixture for a soft texture.
3. Add Eggs and Flavorings: Beat in the large egg and extra egg yolk one at a time, ensuring they are fully incorporated. Then add the vanilla extract and pumpkin puree, mixing until smooth and combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour and spice mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix to maintain tenderness.
5. Shape the Dough: Turn the dough onto a lightly floured surface and gently knead it just enough to form a cohesive ball. Then roll the dough into a log shape, about 2 inches in diameter, to prepare for rolling and slicing.
6. Chill the Dough: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours or until firm. Chilling helps the dough hold its shape while baking.
7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
8. Slice and Bake: Remove the chilled dough log from the refrigerator and slice it into ¼- to ½-inch thick cookies. Place the cookies about 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This preserves their soft texture. Enjoy with a cup of tea or coffee!

Notes

• Use room temperature eggs and butter for easier mixing and better texture.
• Chilling the dough is essential to prevent spreading and maintain the roll shape.
• You can adjust the spice levels according to your taste preferences.
• Stores well in an airtight container at room temperature for up to 5 days.
• Optional: sprinkle powdered sugar or drizzle with glaze for extra sweetness.

Keywords: pumpkin spice cookies, soft pumpkin cookies, fall cookies, spiced roll cookies, autumn dessert, pumpkin puree cookies