Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe

I absolutely love how these Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe come together so quickly yet deliver a big flavor punch. They’re delightfully soft and tender with that cozy pumpkin spiced touch, elevated by the luscious cream cheese cinnamon icing. You’ll find they’re perfect for when you want a sweet treat that tastes like fall in every bite but without a long fuss in the kitchen.

When I first tried this recipe, I was amazed at how simple ingredients like almond flour and coconut sugar, paired with real pumpkin puree, create such a warm and wholesome cookie. Whether it’s a weekday afternoon snack or a holiday gathering, these cookies feel homemade and special — and you’ll be surprised how easy it is to impress everyone with them. This Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe is definitely one you’ll want to save and repeat.

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Ingredients You’ll Need

These ingredients work together seamlessly to create a cookie that’s moist, spiced, and perfectly balanced—making sure every bite feels comforting and full of flavor. When shopping, look for fresh pumpkin puree and good-quality cream cheese to make the icing luxuriously smooth.

• Pumpkin Puree: Fresh or canned works well; this adds moisture and that classic pumpkin flavor.
• Melted Butter (or Ghee/Coconut Oil): Provides richness; I like using ghee sometimes for a nuttier flavor.
• Vanilla Extract: Enhances sweetness and depth, a little goes a long way.
• Coconut Sugar: Adds a caramel-like sweetness and keeps the cookies moist.
• Egg: Acts as a binder and adds structure.
• Blanched Almond Flour: Keeps the cookies gluten-free and tender.
• Baking Soda: Helps the cookies rise just right.
• Sea Salt: Balances the sweetness perfectly.
• Pumpkin Pie Spice: The magic blend of cinnamon, nutmeg, and cloves that makes pumpkin taste like fall.
• Cinnamon: Doubles down on that warm spice flavor.
• Cream Cheese: For the icing; softens to a spreadable texture.
• Agave Nectar (or Honey/Maple Syrup): Natural sweetener for the icing that blends smoothly.

Variations

One of the things I love about this Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe is how easy it is to make it your own. Whether you want to spice it up or swap ingredients to fit your dietary needs, there’s room to get creative.

• Spice it Up: I sometimes add a pinch of ground cloves or ginger to boost the warmth, especially around the holidays.
• Sugar Alternatives: For a lower-sugar version, try swapping coconut sugar for erythritol or allulose—you might need to tweak the sweetness in the icing too.
• Nut-Free Option: Substitute almond flour with oat flour to accommodate nut allergies, but the texture will be a bit different, so watch your baking time.
• Add-ins: Chopped pecans or walnuts mixed into the dough make a nice crunch if you want an extra texture.

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

Step 1: Mix the Wet Ingredients to Start

Begin by preheating your oven to 350°F. Then, in a mixing bowl, use a whisk or electric mixer to cream together the pumpkin puree, melted butter (or your chosen fat), vanilla extract, coconut sugar, and egg. This mixture will be smooth and slightly fluffy — if it looks a bit curdled, that’s okay; just keep mixing until it feels uniform.

Step 2: Incorporate the Dry Ingredients

Next, add in the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon. Whisk everything together until the dough is fully combined. It’ll be soft but should hold together well when you scoop it. If your dough feels too sticky, a touch more almond flour can help, but be careful not to dry it out.

Step 3: Shape and Bake Your Cookies

Using an ice cream scooper, portion out 8 to 10 large dough balls onto a baking sheet lined with parchment paper. Here’s a tip: dampen your fingers with water and gently press the balls down to flatten them — this ensures they bake evenly and get that lovely texture. Bake for 12 minutes; watch for the edges to set but not brown too much.

Step 4: Prepare the Cream Cheese Cinnamon Icing

After your cookies have cooled completely on the baking sheet, it’s time for the icing. Warm the cream cheese in the microwave for about a minute — this helps achieve a smooth, creamy texture without lumps. Stir in the cinnamon and agave nectar, whisking until silky smooth.

Step 5: Ice and Chill the Cookies

Transfer the icing to a small plastic baggie and snip off one corner to create a piping bag. Ice the cookies with a simple circular swirl starting from the outer edges and moving inward — it’s a fun way to decorate and makes each bite pretty. Sprinkle a little extra cinnamon on top and pop the cookies in the fridge for at least 15 minutes to let the icing firm and the flavors meld.

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

Garnishes

I love finishing these cookies with a light dusting of cinnamon or even a sprinkle of finely chopped toasted pecans for a bit of crunch. Sometimes, a tiny drizzle of maple syrup over the icing adds an extra touch of cozy sweetness that’s irresistible.

Side Dishes

Pair these cookies with a warm cup of chai tea or pumpkin spice latte to bring out all the flavors. They also go surprisingly well alongside a scoop of vanilla bean ice cream for a decadent dessert twist.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies onto a rustic wooden platter with sprigs of fresh rosemary and autumn leaves for a festive look. Wrapping them in cellophane bags tied with cinnamon stick accents makes for adorable edible gifts too!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container in the fridge to keep the cream cheese icing fresh and firm. They stay delicious for up to a week, though I can’t say they stick around that long in my house!

Freezing

Freezing is a great option if you want to make these ahead. I freeze the cookies without icing first on a baking tray, then transfer them to a freezer-safe bag. When ready to enjoy, thaw completely and add the cream cheese cinnamon icing fresh for best texture.

Reheating

Reheat cookies gently in the microwave for 10-15 seconds to warm the pumpkin flavor without melting the icing too much. This brings out the soft texture I love so much. Just be careful not to overheat or the cream cheese topping can become runny.

FAQs

Final Thoughts

Honestly, this Pumpkin Roll Cookies with Cream Cheese Cinnamon Icing Recipe feels like a little hug baked into a cookie. It’s one of those recipes I return to whenever I want something simple but special, especially during cozy afternoons or festive gatherings. You’ll enjoy how quick it is to make, yet how deeply satisfying every bite tastes. So, next time you want to impress friends or just treat yourself, give this recipe a try — I promise it’ll become a fast favorite in your cookie lineup!