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To make these delicious pumpkin roll cookies, you need specific ingredients. Here's the list: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon allspice - 1/4 teaspoon salt - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract (for filling) These ingredients create a soft, moist cookie with a creamy filling. To switch things up, you can add optional ingredients. Consider trying: - Chopped nuts for crunch - Chocolate chips for sweetness - Dried cranberries for a fruity twist These variations add new flavors and textures to your cookies. Having the right tools makes baking easier. Here are some recommended items: - Mixing bowls for combining ingredients - Electric mixer for creaming and beating - Baking sheet lined with parchment paper - Cookie scoop for even portions - Cooling rack for letting cookies cool With these tools, you can whip up the perfect pumpkin roll cookies with ease. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a large bowl. Cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/4 cup of packed brown sugar. Mix until it feels light and fluffy. This takes about two minutes. Add in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Stir until everything combines well. In another bowl, mix together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of allspice, and 1/4 teaspoon of salt. Gradually add this dry mix to the pumpkin mix. Blend gently until just combined. Now, scoop tablespoons of your dough onto a lined baking sheet. Remember to leave space between each scoop. Bake in the preheated oven for 12-15 minutes. Look for lightly golden edges. The cookies should feel set but soft. Once baked, remove the sheet from the oven and let them cool for a few minutes. This helps them firm up a bit before moving. While your cookies cool, let’s make the filling. In a bowl, beat 1/2 cup of softened cream cheese with 1/4 cup of powdered sugar. Add in another 1/2 teaspoon of vanilla extract. Mix until it’s smooth and creamy. This filling will add a touch of sweetness to our cookies. To assemble, take half of your cooled cookies. Spread a generous amount of the cream cheese filling on the bottom side of each. Top with another cookie, bottom side down. This creates a delightful sandwich. If you want an extra touch, dust the cookies with powdered sugar before serving. Enjoy this tasty treat! To make soft and chewy pumpkin roll cookies, keep a few tips in mind. First, use room temperature butter. This helps the sugars blend well and gives your cookies a nice texture. Next, do not overmix the dough. Mix just until you see no flour. Overmixing can make cookies tough. Keep an eye on the baking time. Cookies should be light golden on the edges but soft in the center. If you bake them too long, they will be hard. Lastly, let the cookies cool completely before adding the cream cheese filling. This step prevents the filling from melting. Many home cooks make some common mistakes. One is using too much flour. Always measure your flour correctly. Use the spoon and level method for best results. Another mistake is skipping the cooling time. If you fill warm cookies, the filling will slide out. Don’t forget to check your baking powder and baking soda. If they are old, they might not work well, and your cookies won’t rise. Also, avoid pressing the dough too flat on the baking sheet. This can cause uneven baking. To get the perfect cookie texture, you need to balance ingredients. The pumpkin puree adds moisture, while the flour gives structure. Use the right amount of each. Aim for 2 cups of flour and 1 cup of pumpkin puree. If you want softer cookies, add a bit more butter or a splash of milk. This can help make them extra tender. You can also chill the dough for 30 minutes before baking. This helps the cookies spread less, making them thicker and chewier. Finally, remember the cream cheese filling adds creaminess. Spread it on the cookies only after they are cool. This keeps the cookies from becoming soggy. Enjoy your pumpkin roll cookies! {{image_2}} You can make gluten-free pumpkin roll cookies. Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the cookies soft and tasty. Make sure the blend has xanthan gum. This helps the cookies hold their shape. Follow the same steps in the recipe for the best results. You can switch up the filling to match your taste. Try using chocolate ganache for a richer flavor. You can also add chopped nuts, like walnuts or pecans, for a nice crunch. If you want a fruity twist, mix in some crushed pineapple. This adds more moisture and a unique taste to your cookies. Get creative with seasonal flavors! Add pumpkin spice to the cream cheese filling for a stronger pumpkin flavor. You can also use maple syrup instead of sugar for a sweet twist. Another fun idea is to add a touch of orange zest. This gives a bright flavor that pairs well with pumpkin. Don’t be afraid to experiment and find your favorite mix! To keep your pumpkin roll cookies fresh, place them in an airtight container. This helps maintain their soft texture. You can store them at room temperature for up to three days. For longer storage, keep them in the fridge. This keeps the cream cheese filling nice and cool. You can also freeze these cookies for later enjoyment. First, let them cool completely. Then, assemble the cookies with the filling. Wrap each cookie sandwich in plastic wrap or foil. Place them in a freezer bag, removing as much air as possible. They can last in the freezer for up to three months. When you're ready to eat them, thaw them in the fridge overnight. If stored correctly, pumpkin roll cookies last about three days at room temperature. In the fridge, they stay fresh for about a week. If you freeze them, they maintain their flavor and texture for three months. Always check for any off smells or changes in texture before eating. Enjoy these delightful treats anytime! Yes, you can use canned pumpkin puree. It saves time and is easy to find. Just make sure it’s pure pumpkin, not pumpkin pie filling. This gives you the right flavor and consistency. Canned pumpkin has a smooth texture, making it perfect for these cookies. You can simply scoop it straight from the can and mix it into your dough. You can make these cookies without cream cheese by using a different filling. Try using a simple buttercream or whipped cream instead. Mix softened butter with powdered sugar and vanilla for a quick filling. This adds sweetness and keeps the cookies moist. You can also use a fruit jam, like raspberry or apple, for a fun twist. These cookies pair well with many drinks and snacks. Serve them with a warm cup of coffee or tea. A glass of cold milk is always a favorite, too. For a festive touch, try pumpkin spice lattes or apple cider. You can also add a side of whipped cream for extra sweetness. You’ve learned how to make delicious pumpkin roll cookies. We covered key ingredients, step-by-step instructions, and tips for great texture. I shared variations for gluten-free options and seasonal twists. Storing these cookies properly keeps them fresh for longer. Remember, even if you make a mistake, it’s part of the fun. Enjoy baking and sharing these treats. They are sure to impress!

Pumpkin Roll Cookies

Indulge in the delightful flavors of fall with these scrumptious Pumpkin Roll Cookies! Made with creamy pumpkin puree and a luscious cream cheese filling, these cookies are perfect for any autumn gathering. Get inspired with our easy step-by-step recipe that ensures everyone can enjoy this seasonal treat. Click through to explore how to create these irresistible cookies that are sure to impress your friends and family!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon salt

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract (for filling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Mix in the pumpkin puree, egg, and 1 teaspoon of vanilla extract until fully combined.

        In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.

          Scoop tablespoons of the dough onto the prepared baking sheet, leaving space between each cookie.

            Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.

              While the cookies are baking, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract in a bowl until smooth and creamy.

                Once the cookies are cool, spread a generous amount of the cream cheese filling on the bottom side of half of the cookies.

                  Top each filled cookie with another cookie, bottom side down, to create a sandwich.

                    Optional: Dust with additional powdered sugar for an extra sweet touch before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a festive platter, and consider adding a sprinkle of cinnamon on top for an autumn flair. You can also garnish with mini pumpkins or fall leaves for decoration.