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!



  • 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)


  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).