Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie type! They’re smooth, moist cookies with crisp edges and plenty of pumpkin spice and even actual pumpkin. These gluten-free pumpkin cookies are good for fall. Glutenfree grainfree Soyfree
Desk of Contents
These are principally like cinnamon roll cookies however with pumpkin pie spice and just a little 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 are crispy on the sides and moist within the center. You may bake them just a little longer should you want 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 all the dry components and the moist components, combine, and also you at all times get a fantastic 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 tools!
For those who like these pumpkin spice roll cookies, strive 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 unimaginable 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 smooth, moist cookies with crisp edges and plenty of pumpkin spice and even actual pumpkin. These gluten-free almond flour pumpkin cookies are good for fall.
Servings: 10
Energy: 120kcal
Components
Dry Components
- 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 Components
- 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 easy almond butter
- 1 tablespoon pumpkin puree, that is optionally available, or use one other teaspoon maple syrup as a substitute
- 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.
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In a bowl, add all the dry components and blend rather 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 can take 1-2 for the moisture to include into the flour and turn out to be 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 straightforward 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.
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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 rather well to mix all of the almond butter and pumpkin puree. (For those who’re omitting the pumpkin puree, add one other teaspoon of maple syrup and blend rather well.) Relying on the consistency of the components and the moisture within the components, this will likely be a considerably spreadable consistency like paste or barely thinner. Whether it is extra thick than a paste and troublesome to unfold, add in 1 extra teaspoon of maple syrup and blend in.
Assemble and bake.
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Take away the dough from the freezer and press it between two items of parchment paper. Utilizing your fingers or a rolling pin, unfold it out right into a 7×9” inch rectangle. Even out the sides, in order that they’re straightforward to roll right into a cinnamon roll form of form.
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Unfold the pumpkin pie spice combination throughout and even it out with a spatula. Preserve a couple of 1/4” from the sides, in order that it would not squeeze out while you’re rolling it.
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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 smooth 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.
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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 choice. 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.
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Retailer on the counter for the day and refrigerate for upto 5 days. For those who didn’t use pumpkin purée then the cookies can keep refrigerated for upto 2 weeks.
Notes
Oil-free, add 1 tablespoon of easy almond butter as a substitute or the coconut oil. You would possibly want so as to add one other 1 to 2 teaspoons of maple syrup to the combination if the dough is simply 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
% Each 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 Each day Values are primarily based on a 2000 calorie food regimen.
Components and Substitutions
- blanched almond flour – You may as well use common almond flour, however blanched will give the most effective 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 easy almond butter as a substitute 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 a substitute of the almond butter, if wanted.
- pumpkin puree – The opposite a part of the pumpkin spice filling base. You may substitute 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 full time as you’d suppose.
- You desire a cohesive ball of dough that’s not too crumbly or too sticky, so it can roll out effectively. Add extra maple syrup, if it’s too dry, and add just a little extra almond flour, if it appears manner too moist.
- Undoubtedly heat the almond butter and pumpkin puree. This may make them a lot simpler to combine!
How you can Make Pumpkin Spice Roll Cookies
First, make the cookie dough.
In a bowl, add all the dry components and blend rather 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 can take a minute to come back 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 straightforward 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 rather well to mix all of the almond butter and pumpkin puree.
For those who’re omitting the pumpkin puree, add one other teaspoon of maple syrup and blend rather well. Relying on the consistency of the components and the moisture within the components, this will likely be a considerably spreadable consistency like paste or barely thinner. Whether it is extra thick than a paste and troublesome 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 fingers or a rolling pin, unfold it out right into a 7×9” inch rectangle. Even out the sides, in order that they’re straightforward to roll right into a cinnamon roll form of form.
Unfold the pumpkin pie spice combination throughout. Preserve a couple of 1/4” from the sides, 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 smooth 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 choice.
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.
Continuously 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 easy almond butter as a substitute for the coconut oil. You would possibly want so as to add one other one to 2 teaspoons of maple syrup to the combination if the dough is simply too dry.
