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pumpkin spice roll cookies on a wooden tray
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5 from 3 votes

Pumpkin Spice Roll Cookies

Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie form! They’re soft, moist cookies with crisp edges and lots of pumpkin spice and even real pumpkin. These gluten-free almond flour pumpkin cookies are perfect for fall.
Prep Time10 minutes
Cook Time13 minutes
Chilling Time10 minutes
Total Time33 minutes
Course: Cookie, Dessert
Cuisine: American
Keyword: pumpkin spice roll cookies
Servings: 10
Author: Vegan Richa

Ingredients

Dry Ingredients

  • 1 cup blanched almond flour
  • 3 tablespoons tapioca starch or use other starch of choice
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil I use refined coconut oil to keep the flavor less coconutty.
  • 3 tablespoons maple syrup or more

For The Pumpkin Spice Filling

  • 1 tablespoon smooth almond butter
  • 1 tablespoon pumpkin puree, this is optional, or use another teaspoon maple syrup instead
  • 1 1/2 tablespoons brown sugar
  • 1.5 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 to 2 teaspoons maple syrup
US Customary - Metric

Instructions

  • Preheat the oven to 335° F (168 °C).

Make the cookie dough.

  • In a bowl, add all of the dry ingredients and mix really well. Press and mix to break the almond flour lumps, then add in the wet ingredients and press and mix to make a dough. It will take 1-2 for the moisture to incorporate into the flour and become a dough. If the dough is a bit too dry, add in a teaspoon more of maple syrup. We want the dough to be not too sticky, because you want it to be easy to spread and roll. Once the dough is formed, chill it in the freezer for 10 minutes while you prep the filling.

Make the pumpkin spice filling.

  • Warm the almond butter and pumpkin puree in the microwave or in a skillet. Once warm, add the brown sugar, pumpkin pie spice, cinnamon, and 1 teaspoon of the maple syrup. Mix really well to combine all the almond butter and pumpkin puree. (If you're omitting the pumpkin puree, add another teaspoon of maple syrup and mix really well.) Depending on the consistency of the ingredients and the moisture in the ingredients, this will be a somewhat spreadable consistency like paste or slightly thinner. If it is more thick than a paste and difficult to spread, add in 1 more teaspoon of maple syrup and mix in.

Assemble and bake.

  • Remove the dough from the freezer and press it between two pieces of parchment paper. Using your hands or a rolling pin, spread it out into a 7x9” inch rectangle. Even out the edges, so that they are easy to roll into a cinnamon roll kind of shape.
  • Spread the pumpkin pie spice mixture all over and even it out with a spatula. Keep about a 1/4” from the edges, so that it doesn't squeeze out when you're rolling it.
  • Using the parchment paper, start rolling from the shorter end and keep rolling the cookie dough until you reach the other end. The cookie dough will still be a bit soft at this point, so use the parchment paper to roll over the cookie dough and put it back into the freezer for another 10 to 15 minutes.
  • Remove the roll from the freezer and slice using a sharp knife. Place these cookies on a parchment lined baking sheet, and then place the baking sheet in the oven to bake for 13 to 14 minutes, or until crisp and golden to preference. Remove from the oven, let the pumpkin cookies sit on the baking sheet for another 2 to 3 minutes, and then remove the cookies from the baking sheet and let them cool for another 5 minutes before serving.
  • Store on the counter for the day and refrigerate for upto 5 days. If you didn’t use pumpkin purée then the cookies can stay refrigerated for upto 2 weeks.

Video

Notes

This recipe is gluten-free, grain-free, soy-free and vegan butter-free. It uses some coconut oil.
Oil-free, add 1 tablespoon of smooth almond butter instead or the coconut oil. You might need to add another 1 to 2 teaspoons of maple syrup to the mixture if the dough is too dry.
To make this nut-free, you can use a different flour based vegan shortbread dough and use just the pumpkin puree, brown sugar and pumpkin pie spice mixture that you spread on the cookie dough. Omit the almond butter.
For Not gluten-free version: use half cup all purpose flour and half cup almond flour, omit tapioca starch. Add 1 flax egg(1 tbsp flaxmeal plus 2.5 tbsp water), and more maple as needed to make a dough. 
 
 
 
 
 

Nutrition

Calories: 120kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 35mg | Fiber: 1g | Sugar: 6g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg