Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie type! They’re tender, moist cookies with crisp edges and plenty of pumpkin spice and even actual pumpkin. These gluten-free pumpkin cookies are excellent for fall. Glutenfree grainfree Soyfree
Desk of Contents
These are mainly like cinnamon roll cookies however with pumpkin pie spice and slightly little bit of pumpkin puree within the cookie.
To make them, you roll out the cookie dough, then you definately unfold this pumpkin spice almond butter and pumpkin puree combination everywhere in the dough. Roll these cookies, then chill, slice, and bake.
The result’s completely moist and scrumptious pumpkin spice roll cookies which can be crispy on the perimeters and moist within the center. You’ll be able to bake them slightly longer should you favor crispier cookies, however I like them moist, spicy, and scrumptious!
These are primarily based on my almond flour cookie base(what can this cookie base not do!!), which I simply love as a result of it’s tremendous easy. You simply add the entire dry components and the moist components, combine, and also you at all times get an incredible dough. The dough is tremendous versatile to the components that you just add and the order of components that you just add it to the bowl. It simply works out actually splendidly each time! No whipping butter and sugar, no want to make use of any gear!
In case you like these pumpkin spice roll cookies, attempt a few of my different 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 unbelievable texture!
- soy-free and vegan butter-free with an oil-free possibility
Extra Pumpkin Spice Recipes
Recipe Card
Pumpkin Spice Roll Cookies
Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie type! They’re tender, moist cookies with crisp edges and plenty of pumpkin spice and even actual pumpkin. These gluten-free almond flour pumpkin cookies are excellent for fall.
Servings: 10
Energy: 120kcal
Elements
Dry Elements
- 1 cup (236.59 g) blanched almond flour
- 3 tablespoons tapioca starch or use different starch of selection
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Moist Elements
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted coconut oil I take advantage of refined coconut oil to maintain the flavour much less coconutty.
- 3 tablespoons maple syrup or extra
For The Pumpkin Spice Filling
- 1 tablespoon clean almond butter
- 1 tablespoon pumpkin puree, that is elective, or use one other teaspoon maple syrup as an alternative
- 1 1/2 tablespoons brown sugar
- 1.5 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 to 2 teaspoons maple syrup
Directions
Make the cookie dough.
-
In a bowl, add the entire dry components and blend very well. Press and blend to interrupt the almond flour lumps, then add within the moist components and press and blend to make a dough. It should take 1-2 for the moisture to include into the flour and develop into a dough. If the dough is a bit too dry, add in a teaspoon extra of maple syrup. We would like the dough to be not too sticky, since you need it to be simple to unfold and roll. As soon as the dough is shaped, chill it within the freezer for 10 minutes when you prep the filling.
Make the pumpkin spice filling.
-
Heat the almond butter and pumpkin puree within the microwave or in a skillet. As soon as heat, add the brown sugar, pumpkin pie spice, cinnamon, and 1 teaspoon of the maple syrup. Combine very well to mix all of the almond butter and pumpkin puree. (In case you’re omitting the pumpkin puree, add one other teaspoon of maple syrup and blend very well.) Relying on the consistency of the components and the moisture within the components, this will probably be a considerably spreadable consistency like paste or barely thinner. Whether it is extra thick than a paste and tough to unfold, add in 1 extra teaspoon of maple syrup and blend in.
Assemble and bake.
-
Take away the dough from the freezer and press it between two items of parchment paper. Utilizing your arms or a rolling pin, unfold it out right into a 7×9” inch rectangle. Even out the perimeters, in order that they’re simple to roll right into a cinnamon roll sort of form.
-
Unfold the pumpkin pie spice combination throughout and even it out with a spatula. Maintain a few 1/4” from the perimeters, in order that it does not squeeze out while you’re rolling it.
-
Utilizing the parchment paper, begin rolling from the shorter finish and hold rolling the cookie dough till you attain the opposite finish. The cookie dough will nonetheless be a bit tender at this level, so use the parchment paper to roll over the cookie dough and put it again into the freezer for an additional 10 to fifteen minutes.
-
Take away the roll from the freezer and slice utilizing 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 till crisp and golden to desire. Take away from the oven, let the pumpkin cookies sit on the baking sheet for an additional 2 to three minutes, after which take away the cookies from the baking sheet and allow them to cool for an additional 5 minutes earlier than serving.
-
Retailer on the counter for the day and refrigerate for upto 5 days. In case you didn’t use pumpkin purée then the cookies can keep refrigerated for upto 2 weeks.
Notes
Oil-free, add 1 tablespoon of clean almond butter as an alternative or the coconut oil. You may want so as to add one other 1 to 2 teaspoons of maple syrup to the combination if the dough is just too dry.
To make this nut-free, you should use a distinct vegan shortbread dough and use simply the pumpkin puree, brown sugar and pumpkin pie spice combination that you just unfold on the cookie dough. Omit the almond butter.
Vitamin
Vitamin Details
Pumpkin Spice Roll Cookies
Quantity Per Serving
Energy 120
Energy from Fats 72
% Every day Worth*
Fats 8g12%
Saturated Fats 2g13%
Polyunsaturated Fats 0.2g
Monounsaturated Fats 1g
Sodium 73mg3%
Potassium 35mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 234IU5%
Vitamin C 0.1mg0%
Calcium 41mg4%
Iron 1mg6%
* P.c Every day Values are primarily based on a 2000 calorie weight loss plan.
Elements and Substitutions
- blanched almond flour – You too can use common almond flour, however blanched will give the perfect shade and texture to the completed cookies.
- tapioca starch – Acts as a binder. You should utilize different starches, like corn or potato starch.
- baking soda and salt – To situation the dough.
- vanilla extract – To taste the dough.
- melted coconut oil – Use refined for much less of a coconut taste. You should utilize clean almond butter as an alternative for an oil-free cookie.
- maple syrup – For moisture and sweetness.
- almond butter – The bottom for the pumpkin spice filling. You should utilize extra pumpkin puree as an alternative of the almond butter, if wanted.
- pumpkin puree – The opposite a part of the pumpkin spice filling base. You’ll be able to exchange this with extra maple syrup, if wanted.
- brown sugar – For sweetness. It additionally barely thickens the unfold combination.
- spices – A mixture of pumpkin pie spice and cinnamon give these pumpkin spice roll cookies such a tremendous taste!
Suggestions
- Chilling the dough is crucial. It’s a lot simpler to roll out and to slice should you chill it. You save time by making the filling whereas the dough chills, so it doesn’t add as a lot to the whole time as you’d assume.
- You need a cohesive ball of dough that’s not too crumbly or too sticky, so it’ll roll out properly. Add extra maple syrup, if it’s too dry, and add slightly extra almond flour, if it appears approach too moist.
- Undoubtedly heat the almond butter and pumpkin puree. This can make them a lot simpler to combine!
How one can Make Pumpkin Spice Roll Cookies
First, make the cookie dough.
In a bowl, add the entire dry components and blend very well. Press and blend to interrupt the almond flour lumps, then add within the moist components and press and blend to make a dough. It should take a minute to return collectively. If the dough is a bit too dry, add in a teaspoon extra of maple syrup.
You need the dough to be not too sticky, since you need it to be simple to unfold and roll with out sticking an excessive amount of.
As soon as the dough is shaped, chill it within the freezer for 10 minutes when you prep the pumpkin spice filling.
Heat the almond butter and pumpkin puree within the microwave or in a skillet. As soon as heat, add the brown sugar, pumpkin pie spice, cinnamon, and 1 teaspoon of the maple syrup. Combine very well to mix all of the almond butter and pumpkin puree.
In case you’re omitting the pumpkin puree, add one other teaspoon of maple syrup and blend very well. Relying on the consistency of the components and the moisture within the components, this will probably be a considerably spreadable consistency like paste or barely thinner. Whether it is extra thick than a paste and tough to unfold, add in one other teaspoon of maple syrup and blend in.
Now, you’re able to assemble and bake your pumpkin spice roll cookies!
Take away the dough from the freezer and press it between two items of parchment paper. Utilizing your arms or a rolling pin, unfold it out right into a 7×9” inch rectangle. Even out the perimeters, in order that they’re simple to roll right into a cinnamon roll sort of form.
Unfold the pumpkin pie spice combination throughout. Maintain a few 1/4” from the perimeters, in order that it doesn’t squeeze out while you’re rolling it.
Utilizing the parchment paper, begin rolling from the shorter finish and hold rolling the cookie dough till you attain the opposite finish. The cookie dough will nonetheless be a bit tender at this level, so use the parchment paper to roll over the cookie dough and put it again into the freezer for an additional 10 to fifteen minutes.
Take away the roll from the freezer and slice utilizing 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 till crisp and golden to desire.
Take away from the oven, let the pumpkin cookies sit on the baking sheet for an additional two to a few minutes, after which take away the cookies from the baking sheet and allow them to cool for an additional 5 minutes earlier than serving.
Steadily Requested Questions
This recipe is gluten-free, grain-free, soy-free and vegan butter-free. It makes use of some coconut oil.
To make this nut-free, you should use a distinct vegan shortbread dough and use simply the pumpkin puree, brown sugar and pumpkin pie spice combination that you just unfold on the cookie dough. Omit the almond butter.
If you wish to make these pumpkin spice roll cookies oil-free, add a tablespoon of clean almond butter as an alternative for the coconut oil. You may want so as to add one other one to 2 teaspoons of maple syrup to the combination if the dough is just too dry.
