Pumpkin Roll cookies will be your new favorite fall treat!
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.
Ingredients to make pumpkin roll cookies:
- pumpkin puree: because these ARE pumpkin cookies, after all!
- butterr: I love using unsalted butter for my cookies, but ghee or refined coconut oil works too
- vanilla: just a splash
- coconut sugar: gives it a caramel-y, cozy sweetness
- egg: just one! I haven’t tested these cookies with a flax egg, so if you do some experimenting, let me know how it goes!
- blanched almond flour: I haven’t tested it with any other flours, so I don’t know of any substitutions. But, if you’re in a pinch, give oat flour a try. I think it should work.
- baking soda: takes the from raw cookie dough mounds to fluffy round cookies
- sea salt: brings out that sweet and spiced flavor!
Ingredients for cream cheese icing:
- cream cheese
- pumpkin pie spice
- cinnamon
How to make gluten free pumpkin roll cookies:
Use a whisk or an electric mixer to cream together the puree, butter, vanilla, coconut sugar, and egg.
Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon. Whisk again until combined.
Use an ice cream scooper to scoop 8 – 10 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 12 minutes.
Allow to cool completely on the baking sheet before starting your icing.
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!
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 and whisk until smooth.
Transfer to a small plastic baggie and cut off one corner to ice the cookies.
Ice the cookies in a circle swirl motion, starting with the outer cookie and working your way to the center. Sprinkle with additional cinnamon.
Place the cookies in the fridge for 15 minutes for the icing to firm and the cookies to further set. Then, enjoy!
Other pumpkin desserts you’ll love:
- Moist Gluten Free Pumpkin Cake
- Gluten Free Pumpkin Spice Blondies
- Pumpkin Banana Cake Bars
- Gluten Free Pumpkin Whoopie Pies
- Pumpkin Cream Cheese Swirl Muffins (gluten free)
- Gluten Free Pumpkin Pie Squares
- Gluten Free Pumpkin Roll
Recipe
Pumpkin Roll Cookies
Pumpkin Roll Cookies are soft baked, moist, perfectly spiced and naturally gluten free with a decadent cream cheese icing!
Ingredients
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 to 350F.
- Use a whisk or an electric mixer to cream together the puree, butter, vanilla, coconut sugar, and egg.
- Once combined, add the almond flour, baking soda, sea salt, pumpkin pie spice, and cinnamon.
- Whisk again until combined.
- Use an ice cream scooper to scoop 8 – 10 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 12 minutes.
- Allow to cool completely on the baking sheet before starting your icing.
- Once the cookies are cool, 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 and whisk until smooth.
- Transfer to a small plastic baggie and cut off one corner to ice the cookies.
- Ice the cookies in a circle swirl motion, starting with the outer cookie and working your way to the center.
- Sprinkle with additional cinnamon.
- Place the cookies in the fridge for 15 minutes for the icing to firm and the cookies to further set.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 212
- Sugar: 14.9g
- Sodium: 328mg
- Fat: 15g
- Saturated Fat: 8.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.2g
- Fiber: 0.9g
- Protein: 3.4g
- Cholesterol: 54mg
Enjoy!! xo
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These came out really good! They’re very delicate and were originally a little more spread out so i pushed all the edges towards the center and it made it a lot thicker 👍
★★★★★
I’m so glad you enjoyed them!! xo
I may or may not have eaten the whole batch. So festive, delicious, and perfectly-balanced sweetness.
★★★★★
hahaha you and me both!! xo