Pumpkin Roll Cookies Recipe
I had a different recipe planned for today but once I made these pumpkin roll cookies I just couldn’t wait.
All of you sweet readers need to make these Pumpkin Roll Cake Cookies today. Not tomorrow, not Thursday {like I had planned}…today! One of my favorite fall desserts is a Pumpkin Roll…the spongy and moist cake, rolled up around a perfectly sweetened frosting is perfection! So I have spent the last week figuring out how I could turn it into a delicious cookie. I don’t want to brag but friends…I nailed it. These babies are fabulous! The fact that they’re made with a cake mix is a tasty bonus.
The cookie itself is made with only 3 ingredients which is basically magic. To get the iconic cream cheese frosting I decided to stuff it inside. That may sound complicated but I promise you that it isn’t. To keep it from baking into the cookie, we are going to freeze balls of frosting before we add them to the middle of the cookie. A little sprinkle of powdered sugar and I am telling you…if you close your eyes and take a bite…you will think that your eating a piece of Pumpkin Roll.
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Here are some other awesome cake mix cookie recipes…Kentucky Butter Cake Cookies, Texas Sheet Cake Cookies, and Red Velvet Sandwich Cookies.
Begin by combining the frosting ingredients. Spoon the mixture {by the teaspoon} onto a pan covered with parchment or wax paper. Freeze for at least 1 hour and up to 2 days.
Roll the frosting into uniform balls before you add the frosting to the middle of the cookies. Place back into the freezer until you are ready for them.
To assemble the pumpkin roll cookies, scoop a large rounded tablespoon of pumpkin dough onto a greased cookie sheet and place a ball of cream cheese frosting into the middle of each cookie.
Take an additional tablespoon {or so} of dough and cover the frosting ball {using the back of spoon to spread it out works well}. Bake for 11-12 minutes. The cookies should spring back a bit when you press your finger into them but don’t over bake them.
Once the pumpkin roll cookies have cooled, sprinkle with powdered sugar and dig in. The surprise in the center is the very best part.
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Pumpkin Roll Cookies
Ingredients
Cookies
- 1 box spice cake mix
- 1 15 oz. can pumpkin puree
- 1/2 cup vegetable oil
- 1/4 tsp pumpkin pie spice
Cream Cheese Frosting Filling
- 4 oz. cream cheese {softened}
- 1 3/4 cups powdered sugar
- 1 tbsp flour
- 1/2 tsp vanilla extract
Additional powdered sugar for sprinkling
Instructions
Cream Cheese Frosting Filling
- In a medium bowl combine the filling ingredients and mix them together using a hand mixer or stand mixer. This will take about 3 minutes. The mixture will be thick and seem like it isn't going to come together but will eventually become smooth. Spoon mixture by the teaspoon onto a wax or parchment lined pan and place in the freezer for at least an hour and up to 2 days. Before you are ready to use them, take the balls out of the freezer and roll them into a nice round ball. Place back into the freezer until ready to use.
Cookies
- Preheat oven to 350 degrees. Once the cream cheese filling has chilled, combine all of the cookie ingredients in a medium bowl and mix by hand until everything is well incorporated. On a greased cookie sheet, spoon a rounded tablespoon of dough and place a ball of cream cheese frosting in the middle of the dough. Take an additional tablespoon or so of dough and place on top of the cream cheese ball. Use the back of a spoon to spread the dough around and completely cover the frosting. Bake for 11-12 minutes, being sure to not over bake. Let the cookies cool on the sheet for 3-4 minutes before moving them to a cooling rack.
- Once cool, sprinkle your pumpkin roll cookies with additional powdered sugar. Store in an air tight container at room temperature.
