Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe

There’s something so cozy and irresistible about these Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe that instantly transports me to crisp autumn afternoons spent baking with my family. I absolutely love how these cookies balance tender pumpkin-spiced dough with that tangy, cinnamon-kissed cream cheese icing—it’s like a little celebration in every bite. Whether you’re welcoming guests for Thanksgiving or just craving an easy homemade treat, this recipe always delivers delight with minimal fuss.

You’ll find that this Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe is perfect when you want a seasonal dessert that’s both comforting and a little bit fancy. When I first tried this, I was surprised at how quickly the dough came together and how beautifully the icing pops against the warm cookie—plus, they’re pretty allergy-friendly thanks to almond flour. Trust me, once you make these, they’ll become your go-to for fall gatherings or anytime you want a cookie that’ll have everyone asking for the recipe.

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Ingredients You’ll Need

The ingredients here come together beautifully to create tender, flavorful cookies with delightful spice notes. I like using blanched almond flour for a subtle nuttiness, and pumpkin puree is your secret to moist texture without extra oil.

• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture control.
• Melted butter (or ghee/coconut oil): Adds richness; I sometimes swap in ghee for a dairy-free twist.
• Vanilla extract: A splash brightens the pumpkin flavor and rounds out the spices.
• Coconut sugar: Gives a subtle caramel note and keeps the sweetness gentle.
• Egg: Helps bind everything together and adds moisture.
• Blanched almond flour: Lightweight and tender, essential for that soft texture.
• Baking soda: Provides a gentle lift for airy cookies.
• Sea salt: Elevates all the flavors without being overpowering.
• Pumpkin pie spice: Our fall hero—cinnamon, nutmeg, cloves, and ginger in perfect harmony.
• Cinnamon: Just a pinch spices the dough deeper for warmth.
• Cream cheese: For the luscious icing; I like full-fat for creaminess.
• Agave nectar (or honey/maple syrup): Adds balanced sweetness without granules in the icing.
• Cinnamon (for icing): A little extra for that perfect finishing touch.

Variations

I love how this Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe invites you to make it your own. Over time, I’ve tried a few tweaks that let you adjust sweetness, spice, or dietary needs without losing the cozy vibe.

• Dairy-Free Version: I swapped the butter for coconut oil and used dairy-free cream cheese—still delicious, just a slightly nuttier flavor.
• Less Sweet Icing: When I want a lighter touch, I cut back the agave nectar to 2 tablespoons and add a splash of vanilla extract to the icing.
• Nut-Free: I discovered that replacing almond flour with oat flour works well for nut allergies, just keep an eye on baking time since texture varies.
• Extra Spice: For spice lovers, double the cinnamon in both dough and icing for a more intense flavor punch.

How to Make Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe

Step 1: Mix the Moist Ingredients

Start by preheating your oven to 350°F—getting it ready early means no waiting around later. Grab a whisk or electric mixer and beat together the pumpkin puree, melted butter (or your chosen fat), vanilla, coconut sugar, and egg. I like to mix these until they’re smooth and creamy because that means the sugar is well blended, which helps with cookie texture.

Step 2: Add Your Dry Ingredients

Once your wet mixture looks silky, toss in the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon. I usually whisk gently at first to avoid lifting the almond flour too much—don’t want fluffy clouds here! Mix just until you don’t see any streaks of flour because overmixing can make cookies tough.

Step 3: Scoop and Shape Cookies

Using an ice cream scooper, portion out 8 to 10 large balls onto a parchment-lined baking sheet. This tool makes sure your cookies are pretty much the same size, so they bake evenly. Here’s a neat trick: wet your fingers slightly with water and gently press each ball to flatten the dough into cookie shapes—this helps them bake with a nice thickness and prevents cracking.

Step 4: Bake and Cool

Bake for 12 minutes, keeping an eye so they don’t overbake. The cookies will still be soft but firm at the edges—that’s exactly what you want. After pulling them out, I always let them cool fully on the baking sheet; trust me, trying to ice warm cookies leads to a goopy mess.

Step 5: Make the Cream Cheese Cinnamon Icing

Pop your cream cheese into a microwave-safe bowl and warm it for about a minute—this makes it much easier to mix without lumps. Stir in the cinnamon and agave nectar until you get a smooth, creamy icing. If you want it sweeter or spicier, feel free to adjust here. I like to transfer the icing to a small plastic bag, snip a corner, and pipe a beautiful swirl on each cookie.

Step 6: Ice and Chill

Start icing from the outside circle of each cookie, working your way inward in a spiral—this makes for a nice visual and helps the icing settle evenly. A little sprinkle of cinnamon on top ties it all together. Finally, pop your iced cookies in the fridge for 15 minutes to let the frosting firm up. The wait is worth it!

How to Serve Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe

Garnishes

I usually keep garnishes simple—just a sprinkle of ground cinnamon on top adds warmth and color. Sometimes, I like to add a few finely chopped toasted pecans or walnuts for a bit of crunch and extra fall flavor. If you want to be festive, a dash of edible gold dust or orange zest also looks beautiful.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea or rich coffee to complement the spices. I also like serving them alongside a simple caramel dip or a scoop of vanilla ice cream for a dessert party. Trust me, your guests will go crazy for the combo of warm pumpkin goodness and cream cheese sweetness.

Creative Ways to Present

For holiday get-togethers, I’ve arranged the cookies in a circle on a wooden platter with cinnamon sticks and small pumpkins scattered around—makes for a cozy tablescape. Another idea I love is stacking them with parchment paper in between and tying the stack with twine for a charming gift presentation. They’re just as cute as they are tasty!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge to keep the cream cheese icing fresh. They’ll stay soft and delicious for up to 4 days, which means I often get to enjoy a midweek treat! If stored at room temperature, the icing can get a bit soft, so refrigeration is best.

Freezing

Freezing these Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe works surprisingly well. I freeze the cookies un-iced first, wrapped tightly in plastic wrap and then placed in a freezer bag. When ready, thaw fully, then add fresh cream cheese icing for best texture. This trick keeps your icing tasting fresh and luscious.

Reheating

To revive leftover cookies, I let them come to room temperature or warm gently in the microwave for about 10 seconds—just enough to soften without melting the icing completely. This step brings out the pumpkin’s warmth and freshens up the icing’s texture perfectly.

FAQs

Final Thoughts

This Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe has become one of my cherished fall baking staples—a cozy, easy recipe that feels special yet never intimidating. I love sharing them with friends and family because they bring that warm, comforting feeling of home and holiday cheer. I hope you’ll give this recipe a try and enjoy the magic that comes from homemade pumpkin treats paired with the perfect cream cheese cinnamon icing. You’re going to love it as much as we do!

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