Pumpkin Roll Cookies

You will love these fun Pumpkin Roll Cookies are gluten free, perfectly fall flavored, moist and chewy with a decadent cream cheese icing!

I baked. I baked the most deliciously fluffy pumpkin cookies with a fun creamy topping and I need you to know about it. As Thanksgiving approaches I find myself not only gearing up for the big meal… 

But also making preparatory meals that are getting me ready for the big day. It’s kind of like how I used to not shave my legs for months to psychologically prepare myself for our championship swim meets. I am really amping myself up for this Thanksgiving meal by having hints of fall flavors every day. I’m looking at you, craisins!

So what’s on the menu for Thursday? No. Clue. I’m procrastinating hard. I know at the very least I’ll be making these Brussels. Other Thanksgiving options are these smashed sweet potatoes with garlic beet aioli. Omg, I just salivated a bit thinking about it. Each night I say I’m going to sit down and come up with a menu so I can do the food shopping, but I just can’t! 

I think I want to make a ham this year… is that blasphemous?! I just… I just don’t love turkey. There, I said it. The only thing I like about turkey (really) is the leftover turkey sandwiches. I’m less traditional and I really think ham is happening.

This is such an easy dessert for any non-traditionalists out there. I’ve been dying for that pumpkin roll flavor combo and wanting to find a way to reinvent it a bit. These cookies are fun, unexpected and ohh so addicting. Like, didn’t last 24 hours addicting.

They are light and delicate and fluffy. But, so moist and chewy on the inside with an insanely decadent creamy icing. OH LAWD! These are a favorite over here.

Use an electric mixer to cream together the puree, ghee, vanilla, coconut sugar, and egg. Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon. Continue to mix with your handheld mixer until combined.

Use an ice cream scooper to scoop 6 large cookie dough balls onto a baking sheet lined with parchment paper. Dampen your fingers with water and gently press them down to flatten the tops. Bake them for 10 – 12 minutes.

Allow to cool completely on the baking sheet before transferring to a cooling rack. While they’re cooling, make your icing.

Warm the cream cheese in a small bowl, about 1 minute in the microwave. This just makes it easier to get a smooth cream cheese icing and helps with any lumps. Add the cinnamon and agave nectar to the bowl.

Transfer to a small plastic baggie and store in the fridge until you’re ready to use it and the cookies are cool.

When you’re ready to ice the cookies, cut one corner off the plastic baggie and ice the cookies in a circle motion (or any motion you like!). Sprinkle with additional cinnamon (optional).

If you ice the cookies when they’re hot, straight from the oven, the icing will melt and drip everywhere. This has the potential to be amazing (warm cookies + gooey icing = I ain’t complaining). I just neeeed you to be prepared and have an idea of what you’re in for!

Pumpkin Roll Cookies

★★★★ 4 from 2 reviews

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 9

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Description

You will love these fun Pumpkin Roll Cookies are gluten free, perfectly fall flavored, moist and chewy with a decadent cream cheese icing!

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Ingredients

• Cookies:1/2 cup pumpkin puree
• 1/4 cup ghee (butter 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)

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Instructions

1. Preheat oven to 350F.
2. Use an electric mixer to cream together the puree, ghee, vanilla, coconut sugar, and egg.
3. Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon.
4. Continue to mix with your handheld mixer until combined.
5. Use an ice cream scooper to scoop 6 large cookie dough balls onto a baking sheet lined with parchment paper.
6. Dampen your fingers with water and gently press them down to flatten the tops.
7. Bake them for 10 – 12 minutes.
8. Allow to cool completely on the baking sheet before transferring to a cooling rack.
9. While they’re cooling, make your icing.
10. Warm the cream cheese in a small bowl, about 1 minute in the microwave. This just makes it easier to get a smooth cream cheese icing and helps with any lumps.
11. Add the cinnamon and agave nectar to the bowl.
12. Transfer to a small plastic baggie and store in the fridge until you’re ready to use it and the cookies are cool.
13. When you’re ready to ice the cookies, cut one corner off the plastic baggie and ice the cookies in a circle motion (or any motion you like!).
14. Sprinkle with additional cinnamon (optional).

Enjoy!! xo

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