Pumpkin Spice Roll Cookies (gluten-free, grain-free, soy-free)

Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie form! They’re soft, moist cookies with crisp edges and a number of pumpkin spice and even real pumpkin. These gluten-free pumpkin cookies are perfect for fall. Glutenfree grainfree Soyfree

These are principally like cinnamon roll cookies but with pumpkin pie spice and a bit little bit of pumpkin puree within the cookie. 

To make them, you roll out the cookie dough, then you definitely spread this pumpkin spice almond butter and pumpkin puree mixture everywhere in the dough. Roll those cookies, then chill, slice, and bake.

The result’s perfectly moist and delicious pumpkin spice roll cookies which might be crispy on the perimeters and moist in the center. You may bake them a bit longer in case you prefer crispier cookies, but I like them moist, spicy, and delicious! 

These are based on my almond flour cookie base(what can this cookie base not do!!), which I just love since it’s super easy. You simply add all the dry ingredients and the wet ingredients, mix, and you usually get an incredible dough. The dough is super versatile to the ingredients that you just add and the order of ingredients that you just add it to the bowl. It just works out really splendidly each time! No whipping butter and sugar, no need to make use of any equipment!

When you like these pumpkin spice roll cookies, try a few of my other almond flour cookies, like Strawberry Cheesecake Cookies, Baklava Cookies, and Ginger Molasses Cookies.

Why You’ll Love Pumpkin Spice Roll Cookies

• moist cookies with crisp edges and a sweet-and-spicy pumpkin spice filling
• one-bowl cookie dough
• gluten-free and grain free with an incredible texture!
• soy-free and vegan butter-free with an oil-free option

More Pumpkin Spice Recipes

Recipe Card

Print Recipe

Pumpkin Spice Roll Cookies

Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie form! They’re soft, moist cookies with crisp edges and a number of pumpkin spice and even real pumpkin. These gluten-free almond flour pumpkin cookies are perfect for fall.

Prep Time10 minutes mins

Cook Time13 minutes mins

Chilling Time10 minutes mins

Total Time33 minutes mins

Course: Cookie, Dessert

Cuisine: American

Keyword: pumpkin spice roll cookies

Servings: 10

Calories: 120kcal

Writer: Vegan Richa

Ingredients

Dry Ingredients

• 1 cup (236.59 g) blanched almond flour
• 3 tablespoons tapioca starch or use other starch of selection
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 teaspoon vanilla extract
• 1 tablespoon melted coconut oil I take advantage of refined coconut oil to maintain the flavour less coconutty.
• 3 tablespoons maple syrup or more

For The Pumpkin Spice Filling

• 1 tablespoon smooth almond butter
• 1 tablespoon pumpkin puree, that is optional, or use one other teaspoon maple syrup as a substitute
• 1 1/2 tablespoons brown sugar
• 1.5 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 to 2 teaspoons maple syrup

Instructions

Make the cookie dough.

• In a bowl, add all the dry ingredients and blend very well. Press and blend to interrupt the almond flour lumps, then add within the wet ingredients and press and blend to make a dough. It’ll take 1-2 for the moisture to include into the flour and turn into a dough. If the dough is a bit too dry, add in a teaspoon more of maple syrup. We wish the dough to be not too sticky, because you would like it to be easy to spread and roll. Once the dough is formed, chill it within the freezer for 10 minutes whilst you prep the filling.

Make the pumpkin spice filling.

• Warm the almond butter and pumpkin puree within the microwave or in a skillet. Once warm, add the brown sugar, pumpkin pie spice, cinnamon, and 1 teaspoon of the maple syrup. Mix very well to mix all of the almond butter and pumpkin puree. (When you’re omitting the pumpkin puree, add one other teaspoon of maple syrup and blend very well.) Depending on the consistency of the ingredients and the moisture within the ingredients, this might be a somewhat spreadable consistency like paste or barely thinner. Whether it is more thick than a paste and difficult to spread, add in 1 more teaspoon of maple syrup and blend in.

Assemble and bake.

• Remove the dough from the freezer and press it between two pieces of parchment paper. Using your hands or a rolling pin, spread it out right into a 7×9” inch rectangle. Even out the perimeters, so that they’re easy to roll right into a cinnamon roll form of shape.

• Spread the pumpkin pie spice mixture throughout and even it out with a spatula. Keep a couple of 1/4” from the perimeters, in order that it doesn’t squeeze out whenever you’re rolling it.

• Using the parchment paper, start rolling from the shorter end and keep rolling the cookie dough until you reach the opposite end. The cookie dough will still be a bit soft at this point, so use the parchment paper to roll over the cookie dough and put it back into the freezer for an additional 10 to quarter-hour.

• Remove the roll from the freezer and slice using a pointy knife. Place these cookies on a parchment lined baking sheet, after which place the baking sheet within the oven to bake for 13 to 14 minutes, or until crisp and golden to preference. Remove from the oven, let the pumpkin cookies sit on the baking sheet for an additional 2 to three minutes, after which remove the cookies from the baking sheet and allow them to cool for an additional 5 minutes before serving.

• Store on the counter for the day and refrigerate for upto 5 days. When you didn’t use pumpkin purée then the cookies can stay refrigerated for upto 2 weeks.

Notes

This recipe is gluten-free, grain-free, soy-free and vegan butter-free. It uses some coconut oil.
Oil-free, add 1 tablespoon of smooth almond butter as a substitute or the coconut oil. You would possibly have to add one other 1 to 2 teaspoons of maple syrup to the mixture if the dough is simply too dry.
To make this nut-free, you need to use a unique vegan shortbread dough and use just the pumpkin puree, brown sugar and pumpkin pie spice mixture that you just spread on the cookie dough. Omit the almond butter.

Nutrition

Nutrition Facts

Pumpkin Spice Roll Cookies

Amount Per Serving

Calories 120
Calories from Fat 72

% Each day Value*

Fat 8g12%

Saturated Fat 2g13%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Sodium 73mg3%

Potassium 35mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 3g6%

Vitamin A 234IU5%

Vitamin C 0.1mg0%

Calcium 41mg4%

Iron 1mg6%

* Percent Each day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• blanched almond flour – It’s also possible to use regular almond flour, but blanched will give the perfect color and texture to the finished cookies.
• tapioca starch – Acts as a binder. You should utilize other starches, like corn or potato starch.
• baking soda and salt – To condition the dough.
• vanilla extract – To flavor the dough.
• melted coconut oil – Use refined for less of a coconut flavor. You should utilize smooth almond butter as a substitute for an oil-free cookie.
• maple syrup – For moisture and sweetness.
• almond butter – The bottom for the pumpkin spice filling. You should utilize more pumpkin puree as a substitute of the almond butter, if needed.
• pumpkin puree – The opposite a part of the pumpkin spice filling base. You may replace this with more maple syrup, if needed.
• brown sugar – For sweetness. It also barely thickens the spread mixture.
• spices – A combination of pumpkin pie spice and cinnamon give these pumpkin spice roll cookies such an incredible flavor!

Suggestions

• Chilling the dough is important. It is way easier to roll out and to slice in case you chill it. You save time by making the filling while the dough chills, so it doesn’t add as much to the whole time as you’d think.
• You wish a cohesive ball of dough that’s not too crumbly or too sticky, so it would roll out well. Add more maple syrup, if it’s too dry, and add a bit more almond flour, if it seems way too wet.
• Definitely warm the almond butter and pumpkin puree. It will make them easier to combine!

Learn how to Make Pumpkin Spice Roll Cookies

First, make the cookie dough. 

In a bowl, add all the dry ingredients and blend very well. Press and blend to interrupt the almond flour lumps, then add within the wet ingredients and press and blend to make a dough. It’ll take a minute to come back together. If the dough is a bit too dry, add in a teaspoon more of maple syrup.

You wish the dough to be not too sticky, because you would like it to be easy to spread and roll without sticking an excessive amount of.

Once the dough is formed, chill it within the freezer for 10 minutes whilst you prep the pumpkin spice filling. 

Warm the almond butter and pumpkin puree within the microwave or in a skillet. Once warm, add the brown sugar, pumpkin pie spice, cinnamon, and 1 teaspoon of the maple syrup. Mix very well to mix all of the almond butter and pumpkin puree.

When you’re omitting the pumpkin puree, add one other teaspoon of maple syrup and blend very well. Depending on the consistency of the ingredients and the moisture within the ingredients, this might be a somewhat spreadable consistency like paste or barely thinner. Whether it is more thick than a paste and difficult to spread, add in one other teaspoon of maple syrup and blend in. 

Now, you’re able to assemble and bake your pumpkin spice roll cookies!

Remove the dough from the freezer and press it between two pieces of parchment paper. Using your hands or a rolling pin, spread it out right into a 7×9” inch rectangle. Even out the perimeters, so that they’re easy to roll right into a cinnamon roll form of shape. 

Spread the pumpkin pie spice mixture throughout. Keep a couple of 1/4” from the perimeters, in order that it doesn’t squeeze out whenever you’re rolling it. 

Using the parchment paper, start rolling from the shorter end and keep rolling the cookie dough until you reach the opposite end. The cookie dough will still be a bit soft at this point, so use the parchment paper to roll over the cookie dough and put it back into the freezer for an additional 10 to quarter-hour. 

Remove the roll from the freezer and slice using a pointy knife. Place these cookies on a parchment lined baking sheet, after which place the baking sheet within the oven to bake for 13 to 14 minutes, or until crisp and golden to preference.

Remove from the oven, let the pumpkin cookies sit on the baking sheet for an additional two to a few minutes, after which remove the cookies from the baking sheet and allow them to cool for an additional five minutes before serving. 

Regularly Asked Questions