Description
Delicious and festive Pumpkin Roll Cookies feature a blend of pumpkin puree, warm spices, and a smooth cream cheese icing. These gluten-free, naturally sweetened treats are perfect for fall and holiday gatherings, combining soft, spiced cookies with a luscious cinnamon-tinged frosting.
Ingredients
Units
Scale
Cookies:
- 1/2 cup pumpkin puree
- 1/4 cup melted butter (ghee or coconut oil works)
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 egg
- 1 1/2 cup blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
Icing:
- 8 oz. cream cheese
- 1/2 teaspoon cinnamon
- 3 tablespoons agave nectar (honey or maple syrup works)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix wet ingredients: In a mixing bowl, use a whisk or electric mixer to cream together pumpkin puree, melted butter, vanilla extract, coconut sugar, and egg until smooth and well combined.
- Add dry ingredients: Incorporate almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon into the wet mixture and whisk again until fully combined and the dough forms properly.
- Scoop cookie dough: Using an ice cream scooper, portion out 8-10 large balls of cookie dough onto a baking sheet lined with parchment paper for easy cleanup.
- Flatten cookies: Dampen your fingers with water and gently press down on each dough ball to flatten the tops, ensuring even baking.
- Bake cookies: Bake the cookies in the preheated oven for 12 minutes until edges are set and tops spring back slightly.
- Cool cookies: Allow the cookies to cool completely on the baking sheet before proceeding to icing to prevent melting.
- Prepare icing: Warm the cream cheese in a small bowl for about 1 minute in the microwave to soften it and help remove lumps.
- Add flavor to icing: Mix in cinnamon and agave nectar with the cream cheese and whisk until the icing is smooth and creamy.
- Ice cookies: Transfer the icing to a small plastic bag, cut off one corner, and pipe the icing onto each cookie in a circular swirl, starting from the outer edge working toward the center.
- Finish and chill: Sprinkle additional cinnamon on top for garnish, then place the iced cookies in the refrigerator for 15 minutes to firm the icing and allow the cookies to set further.
Notes
- Use parchment paper on the baking sheet to prevent sticking and simplifiy cleanup.
- Alternative oils like ghee or coconut oil can be used instead of butter for dairy-free options.
- If you prefer a different sweetener, honey or maple syrup may be used in the icing in place of agave nectar.
- The cookies are gluten-free due to the use of almond flour but are not vegan because they contain egg and cream cheese.
- Store leftover cookies in an airtight container in the fridge to maintain freshness and icing texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
