Pumpkin Spice Roll Cookies

  • Total time: 3 hours 10 minutes
    • Prep time: 45 minutes
    • Chill time: 2 hours
    • Cook time: 15 minutes
    • Post-cook time: 10 minutes
  • Yield: 48 cookies
  • Author: Sarah Kieffer


Image source: https://sallysbakingaddiction.com

Inventory

Ingredients

Cookies

  • 2¼ cups (281g) all-purpose flour
  • 2 tsp pumpkin pie spice[x]
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • ¾ cup (1½ stick; 170g) unsalted butter, room temperature
  • ¾ cup (150g) granulated sugar
  • 6 T (86g) pumpkin puree
  • 1½ tsp vanilla extract

Filling

  • 3 T (43g) unsalted butter, melted, slightly cooled
  • ⅔ cup (135g) packed light or dark brown sugar
  • 2 tsp pumpkin pie spice[x]
  • 1 tsp ground cinnamon

Maple Icing

  • 2 T (30g) unsalted butter
  • ⅓ cup (80ml) pure maple syrup
  • 1 cup (112g) confectioners’ sugar
  • Pinch of kosher salt

Special Equipment

  • Baking scale
  • Medium bowl
  • Large bowl
  • Hand mixer / stand mixer w/ paddle
  • Rolling pin
  • Pastry brush
  • Small saucepan
  • Baking sheet
  • Parchment paper

Instructions

Prepare

  1. Blot 6 T (86g) pumpkin puree with a clean towel or paper towels.
    • You should be left with ⅓ cup (75g) puree for the recipe.
  1. In medium bowl
    • 2¼ cups (281g) all-purpose flour
    • 2 tsp pumpkin pie spice
    • ½ tsp ground cinnamon
    • ½ tsp baking powder
    • ¼ tsp kosher salt
  2. In large bowl
    1. 2 min - beat on high
      • ¾ cup (1½ stick; 170g) unsalted butter
      • ¾ cup (150g) granulated sugar
    2. 1 min - beat on high
      • ⅓ cup (75g) blotted pumpkin puree
      • 1½ tsp vanilla extract
  3. Add dry ingredients to wet ingredients
    1. Beat on low

Roll up

  1. In small bowl
    • ⅔ cup (135g) packed light or dark brown sugar
    • 2 tsp pumpkin pie spice
    • 1 tsp ground cinnamon
  2. On floured work surface
    1. Divide dough in half
    2. Pat each into small rectangle
    3. Roll out each into 10x8” rectangle ¼” thick
  3. Spread
    1. Half of 3 T (43g) unsalted butter on each
  4. Sprinkle
    1. Half of brown sugar / spice mixture on each
    2. Pat down with back of a spoon
  5. Slowly, tightly roll up each into a 10” log

Chill

  1. 2 hours to 3 days - cover and refrigerate
    1. Every 15 min for first hour, rotate 90 degrees

Slice

Preheat oven to 350°F

  1. Remove logs from refridgerator
  2. Slice into 24 ⅓” cookies
    1. Slice in half (2 sections)
    2. Slice each in half (4 sections)
    3. Slice each in half (8 sections)
    4. Slice each in thirds (24 sections)
  3. Mold cookies from ovals back into circles if necessary

Bake

  1. Line baking sheet with parchment paper
  2. Arrange cookies about 2” apart
  3. 13-15 min - bake at 350°F
    • Until lightly browned around the bottom

Post-bake

  1. ~10 min - cool completely on pan

Icing

  1. In small bowl
    1. Sift
      • 1 cup (112g) confectioners’ sugar
  2. In small saucepan
    1. Melt over low
      • 2 T (30g) unsalted butter
      • ⅓ cup (80ml) pure maple syrup
    2. Remove from heat
    3. Whisk
      • Sifted confectioners’ sugar
    4. Add pinch of kosher salt
  3. Drizzle over cookies
    • Will set after about 1 hour

Notes

Storage

  • Will keep in airtight container at room temperature for 2-3 days