Spiced Pumpkin Pinwheel CookiesThe Perfect Fall Treat

Welcome to your new favorite fall cookie recipe! These Pumpkin Spice Roll Cookies (also known as pinwheel or icebox cookies) combine a soft, pumpkin sugar cookie dough with a buttery, rich brown sugar and spice filling. The result is a stunning swirl cookie with a strong, comforting pumpkin spice flavor. They’re like a pumpkin cinnamon roll in a crispy-edged, soft-centered cookie form. Learn the simple trick to using pumpkin puree in cookie dough for perfect results every time!

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Why You’ll Love This Recipe

• It has the cozy, comforting flavors of pumpkin and cinnamon perfect for autumn baking.
• The slice-and-bake method makes it easy to prep the dough ahead of time for fresh cookies later.
• They are incredibly addictive with a beautiful spice swirl that impresses guests!

What You Need to Make the Recipe

Ingredients

• Note on Pumpkin: Use pure canned pumpkin, not pumpkin pie filling.

Tools and Equipment

• Electric Mixer (Handheld or Stand Mixer)
• Large Mixing Bowls
• Rolling Pin
• Measuring Cups and Spoons
• Clean Kitchen Towel or Paper Towels (for blotting pumpkin)
• Sharp Knife
• Parchment Paper or Silicone Baking Mats
• Baking Sheets
• Wire Rack (for cooling)

How to Make Spiced Pumpkin Pinwheel Cookies: Step-by-Step

This is an intermediate-level baking project. Be patient, especially with the chilling!

Step 1: Prep the Pumpkin (The Crucial Trick!

1. Measure out 6 tablespoons of pumpkin puree.
2. Place the puree onto a clean kitchen towel or several layers of paper towels.
3. Blot the pumpkin thoroughly to remove excess moisture. Press down gently until it feels drier. This step is essential for a dough that is easy to roll. You should be left with about 1/3 cup (75g) of puree.

Step 2: Make the Cookie Dough

1. In a large bowl, use your electric mixer to beat the softened butter and granulated sugar until they are smooth and creamy (about 3 minutes).
2. Add the blotted pumpkin puree and vanilla extract. Beat until just combined. The mixture may look slightly curdled—that’s fine!
3. Scrape down the sides of the bowl. Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt.
4. Beat on low speed until a thick dough forms. Do not overmix!

Step 3: Roll and Fill the Dough

1. Divide the dough into 2 equal parts.
2. Lightly flour your work surface and your rolling pin.
3. Roll out each dough half into a 10×8-inch rectangle, about 1/4 inch thick. Keep the edges as straight as you can.
4. In a small bowl, mix the brown sugar, pumpkin pie spice, and cinnamon for the filling.
5. Spread half of the melted butter over one dough rectangle. Repeat with the second rectangle.
6. Sprinkle half of the sugar-spice filling evenly over the butter on each rectangle.
7. Use the back of a spoon to gently pat the filling down so it sticks to the butter.

Step 4: Roll and Chill (Don’t Skip the Chill!

1. Starting with a 10-inch side, carefully and tightly roll up one rectangle into a log. Repeat with the second rectangle. Use your fingers to smooth out any cracks or tears as you roll.
2. Wrap each log tightly in plastic wrap, parchment paper, or foil.
3. Chill the dough logs in the refrigerator for at least 2 hours, or up to 3 days. This hardens the butter, making the logs easy to slice cleanly.

Step 5: Slice and Bake

1. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
2. Remove the dough logs from the refrigerator.
3. Using a sharp knife, slice each log into pieces that are slightly less than 1/2 inch thick. Aim for 24–26 cookies per log.
4. If any slices have lost their round shape, gently re-mold them with your fingers.
5. Place the cookies on the prepared baking sheets, about 1.5–2 inches apart.
6. Bake for 13–15 minutes, or until the edges are very lightly browned.
7. Let the cookies cool on the baking sheet for 10 full minutes before transferring them to a wire rack to finish cooling.

Step 6: Make the Icing

1. In a bowl, beat the softened cream cheese until smooth (about 1 minute).
2. Add the softened butter and beat until combined.
3. Add the confectioners’ sugar and vanilla extract. Beat on medium speed until smooth. Add a pinch of salt if you want to balance the sweetness.
4. Spread or drizzle the icing over the warm or cooled cookies.

How to Serve

These cookies are best served once the icing has slightly set. They make a beautiful addition to any fall dessert platter. They pair wonderfully with a warm cup of coffee, tea, or apple cider.

Storage, Reheating, and Make Ahead

Storage

• Plain or Iced Cookies: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Make Ahead & Freezing

• Dough Logs: You can chill the rolled dough logs for up to 3 days in the refrigerator. You can also freeze the logs for up to 3 months. Thaw frozen logs overnight in the refrigerator before slicing.
• Baked Cookies: Baked cookies (with or without icing) freeze well for up to 3 months. Thaw them overnight in the refrigerator.

Special Tips

1. Use Room Temperature Butter Correctly: Your butter should be cool to the touch but easily indented with a light press—not overly soft or greasy. This is vital for the dough’s texture and shape.
2. Blot the Pumpkin: Do NOT skip removing the excess moisture from the pumpkin puree. It ensures the dough is pliable and doesn’t spread excessively when baked.
3. Flour Your Surface: Lightly flour your hands and work surface when rolling out the dough. This prevents sticking, which can cause cracking and tearing.
4. Sharp Knife for Slicing: A sharp knife makes all the difference for getting clean, beautiful swirls.

Variations

• Maple Icing: For an icing that sets (and is easier for stacking/shipping), melt 2 Tbsp unsalted butter with cup pure maple syrup over low heat. Remove from heat and whisk in 1 cup sifted confectioners’ sugar. Drizzle over cookies.
• Nutty Swirl: Sprinkle finely chopped pecans or walnuts over the filling mixture just before rolling the log.
• Chocolate Chip: Skip the pumpkin spice in the dough and add mini chocolate chips for a classic chocolate swirl roll cookie.

Side Dish Suggestion

Enjoy these cookies alongside a scoop of vanilla bean ice cream or with a warm mug of spiced hot chocolate.

Common Mistakes to Avoid

• Not Chilling Long Enough: The logs must be chilled for at least 2 hours. If you slice them warm, they will squash and lose their round pinwheel shape.
• Not Blotting the Pumpkin: This is the quickest way to end up with a wet, sticky dough that is impossible to roll and shape neatly.
• Over-mixing the Dough: Once the flour is added, mix only until just combined. Over-mixing develops too much gluten, which can result in tough, dry cookies.
• Too Much Flour: Always spoon and level your flour. Scooping it directly from the bag packs it down, adding too much dry ingredient, which makes the dough crumbly and difficult to roll without cracking.

A Short History

Roll cookies, often called icebox or refrigerator cookies, became popular in the early 20th century. The method involves shaping dough into a log and chilling it, which was revolutionary as it allowed home bakers to have fresh cookies ready to slice and bake at a moment’s notice. The cinnamon roll adaptation, using a rolled-up filling, is a beloved spin on this classic technique.

FAQ (Frequently Asked Questions)

Q: Why do I need to blot the moisture from the pumpkin puree?

A: Pumpkin puree is naturally very high in moisture. For a cookie dough that needs to be rolled out thinly and hold a precise pinwheel shape, excess moisture is a recipe killer. Blotting the pumpkin removes that extra liquid, preventing a sticky, sloppy mess and ensuring your slice-and-bake dough has the proper workable texture. This trick keeps the cookies from spreading too much in the oven, too.

Q: Can I use this dough for cookie cutters?

A: This specific pumpkin sugar cookie dough is a little difficult for cookie cutters because of the pumpkin’s consistency. If you want a perfectly shaped cut-out cookie, it’s better to use a dedicated sugar cookie recipe and simply add pumpkin pie spice and cinnamon to that dough instead.

Q: How do I fix my dough if it’s too dry or crumbly?

A: If your dough is too dry or crumbly (perhaps you blotted too much pumpkin or the flour was packed), try adding 2–3 teaspoons of unblotted pumpkin puree and beat it on low speed until combined. If your dough is too soft (butter was too warm), chill it briefly, or try adding 1 tablespoon of all-purpose flour and beating until just combined.

Q: Can I skip the icing?

A: Yes, you can! These spiced pumpkin cookies are delicious on their own. The brown sugar filling provides plenty of sweetness and spice. However, the cream cheese icing or maple glaze adds a wonderful finishing touch and extra moisture, especially after the second day.

Q: What is the best way to slice the dough for perfect pinwheels?

A: After a good, long chill (at least 2 hours), use a sharp, non-serrated knife. Apply even pressure to cut slices that are slightly less than 1/2 inch thick. Gently reshape any slices that become squashed back into a circle before placing them on the baking sheet.

Short Conclusion

These Pumpkin Spice Roll Cookies are a must-bake for the season. They’re a fun twist on the classic cinnamon roll flavor, giving you a beautiful, spiced pinwheel cookie that is soft, chewy, and irresistibly festive. Perfect for holidays or a cozy afternoon treat!

Recipe Card

Spiced Pumpkin Pinwheel Cookies
Prep Time	2 hours, 40 minutes (includes chilling)
Cook Time	14 minutes
Total Time	3 hours, 10 minutes
Yield	50 cookies
Description	Icebox cookies featuring a pumpkin sugar cookie dough swirled with a buttery brown sugar and pumpkin spice filling, topped with a creamy cheese icing.
Ingredients	Dough: 3/4 cup butter, 3/4 cup granulated sugar, 6 Tbsp blotted pumpkin puree, 1 1/2 tsp vanilla, 2 1/4 cups flour, 1 3/4 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp baking powder, 1/4 tsp salt. Filling: 3 Tbsp melted butter, 2/3 cup brown sugar, 1 3/4 tsp pumpkin pie spice, 1 tsp cinnamon. Icing: 4 oz cream cheese, 1 Tbsp butter, 3/4 cup confectioners’ sugar, 1/4 tsp vanilla.
Instructions	1. Blot pumpkin puree. 2. Cream butter and sugar, add pumpkin and vanilla. Mix in dry ingredients. 3. Divide dough into 2, roll into 10×8-inch rectangles. 4. Spread with melted butter and filling mixture. 5. Tightly roll each into a log, wrap, and chill for at least 2 hours. 6. Slice logs into 1/2-inch cookies. 7. Bake at 350°F (177°C) for 13-15 minutes. 8. Prepare icing and spread on warm or cooled cookies.
Author	isaacblogger