Pumpkin Roll Cookies

$- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup unsalted butter - 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 ground nutmeg - 1/4 teaspoon ground allspice - 1/4 teaspoon salt - 1/2 cup cream cheese - 1/4 cup powdered sugar (for filling) - 1/2 teaspoon vanilla extract (for filling) Alternatives to pumpkin puree If you can't find pumpkin puree, you can use butternut squash puree. It has a similar taste and texture. Sweet potato puree is another good option. Sugar substitutes for a healthier option You can use coconut sugar instead of granulated sugar. It has a lower glycemic index. Another option is using honey or maple syrup. Adjust the amount to taste. Dairy-free options for cream cheese If you want a dairy-free filling, use vegan cream cheese. This works well and keeps the same creamy texture. You can also blend silken tofu with powdered sugar for a unique twist. First, you need to preheat your oven. Set it to 350°F (175°C). This step ensures even baking for your cookies. Next, prepare your baking sheet. Line it with parchment paper. This helps prevent sticking. Now, let’s mix the ingredients. In a large mixing bowl, add the softened butter. Include the granulated sugar and brown sugar. Use a hand mixer or stand mixer. Cream these together for about 3-4 minutes. The mixture should be light and fluffy. Add the pumpkin puree, large egg, and 1 teaspoon of vanilla extract to the bowl. Mix on medium speed until everything blends well. In another bowl, whisk the dry ingredients. Combine the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground allspice, and salt. Gradually add this dry mix to the wet mix. Stir until just combined. Avoid over-mixing to keep your cookies soft. Now, it’s time to portion out the dough. Use a tablespoon to scoop the dough. Place each scoop on your prepared baking sheet. Leave enough space between each scoop. They will spread a little while baking. Bake your cookies for 12-15 minutes. Watch for lightly golden edges and set centers. This is when they are ready. While your cookies bake, prepare the cream cheese filling. In a clean bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract. Mix until the filling is smooth and creamy. Ensure there are no lumps for the best texture. After baking, let the cookies cool completely on a wire rack. Take half of the cookies and spread a layer of the cream cheese filling on the bottom side. Place another cookie on top, bottom side down. This creates a delightful sandwich that everyone will love. - Ensuring the right cookie texture For soft and chewy cookies, use room temperature butter. It helps the dough blend well. Mix your wet and dry ingredients until just combined. Over-mixing makes cookies tough. - Avoiding over-mixing the dough When you add the dry mix to the wet, stir gently. A few lumps are okay. If you mix too much, the cookies will be dry. Let the dough rest for a few minutes before scooping it onto the baking sheet. - Enhancing the cookie display To impress guests, arrange cookies on a colorful plate. You can dust them with powdered sugar for a sweet touch. Add a sprinkle of cinnamon for a lovely aroma. - Seasonal themes for serving Use mini pumpkins or fall leaves around the cookies. This gives a cozy autumn vibe. You can also use seasonal colors like orange and brown in your table setting. - Overbaking and underbaking Keep an eye on your cookies as they bake. They should be lightly golden at the edges. If you bake too long, they will be hard. If not enough, they will be gooey inside. - Not cooling cookies properly Let cookies cool on a wire rack after baking. This prevents sogginess. If you stack them while warm, they might stick together. Give them time to firm up! {{image_4}} You can easily make pumpkin roll cookies even more fun. Adding chocolate chips gives a sweet twist. The rich chocolate pairs well with pumpkin. You can also add nuts for crunch. Walnuts or pecans add texture and flavor. Want something unique? Try changing the spices! You can add ginger or clove for a different taste. They bring warmth and depth to the cookies. Experimenting with spices can lead to delightful surprises! Do you need gluten-free cookies? You can replace all-purpose flour with a gluten-free blend. Look for one that works well in baking. This makes the cookies safe for those with gluten allergies. If you want to make vegan pumpkin roll cookies, swap the egg for flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit to thicken. Use a plant-based butter in place of regular butter. This keeps the cookies soft and tasty! Pair your pumpkin roll cookies with coffee or tea. The warm flavors complement each other perfectly. You can serve them for breakfast or as a snack. For parties, use these cookies in dessert platters. Stack them high and add some fall decorations. They look great alongside other seasonal treats. Your guests will love the display and the taste! To keep your pumpkin roll cookies fresh, use an airtight container. These containers lock in moisture and flavor. You can also use Ziploc bags, but make sure to squeeze out the air. Store them at room temperature for the best taste. Avoid putting them in direct sunlight. A cool, dry spot works well. You can easily freeze pumpkin roll cookies for later. First, let the cookies cool completely. Then, layer them in an airtight container with parchment paper between each layer. This prevents them from sticking together. For thawing, simply take them out and let them sit at room temperature. If you want a warm treat, reheat them in the oven at 350°F for about 5 minutes. At room temperature, pumpkin roll cookies last for about five days. If you want them to last longer, store them in the fridge. In the fridge, they can last up to two weeks. Just make sure they are in an airtight container to keep them fresh. You can tell when pumpkin roll cookies are done by looking at their edges. They should turn a light golden color. The center should feel set but still soft. Use a toothpick to check; it should come out clean or with just a few crumbs. Yes, you can make the dough ahead of time. Simply prepare the dough, then cover it with plastic wrap. Store it in the fridge for up to two days. When you're ready, let it sit at room temperature for a bit before baking. If you don’t have pumpkin puree, you can use applesauce or mashed bananas. Both will add moisture and sweetness. You can also use butternut squash puree for a similar flavor. Yes, pumpkin roll cookies freeze well. Place the cooled cookies in an airtight container. You can also freeze the cookie dough before baking. Just thaw it overnight in the fridge before baking. Yes, you can substitute cream cheese. Try using Greek yogurt or mascarpone cheese for a lighter option. For a dairy-free choice, use a vegan cream cheese. Adjust the sugar to taste for each alternative. You now have all the tools to bake delicious pumpkin roll cookies. Remember the ingredients, like pumpkin puree and cream cheese, play a key role. Follow the steps laid out for mixing, baking, and filling. Don’t forget the tips for perfect texture and presentation. With these variations and storage tips, you can make them last. Enjoy making and sharing these treats with family and friends. Happy baking!$

Indulge in the flavors of fall with these delicious Pumpkin Roll Cookies! This easy recipe combines pumpkin puree and warm spices for a soft, fluffy treat that’s sandwiched with a creamy filling. Perfect for cozy gatherings or a sweet afternoon snack, these cookies will impress everyone. Click through for the full recipe and tips on presentation to make your autumn gatherings unforgettable!

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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 at room temperature

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 ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract (for filling)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, cream these ingredients together until the mixture becomes light and fluffy, which should take about 3-4 minutes.

Next, add the pumpkin puree, egg, and 1 teaspoon of vanilla extract to the bowl. Mix on medium speed until all the ingredients are fully blended and homogeneous.

In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground allspice, and salt. Gradually incorporate these dry ingredients into the pumpkin mixture. Stir until just combined to create a dough; be careful not to over-mix.

Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, ensuring to leave enough space between each scoop, as they will spread slightly while baking.

Bake the cookies in your preheated oven for 12-15 minutes. They are ready when the edges are lightly golden and the centers appear set.

While the cookies are baking, prepare the cream cheese filling. In a clean bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until the mixture is smooth and creamy, ensuring there are no lumps.

Once the cookies have cooled completely on a wire rack, take half of them and spread a generous layer of the cream cheese filling on the bottom side of each cookie.

Gently place another cookie, bottom side down, on top of each filled cookie to create a delightful sandwich.

Optional: For an extra touch of sweetness, dust the top of the assembled cookies with additional powdered sugar just before serving.

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

- Presentation Tips: To wow your guests, arrange the cookies on a festive platter. A sprinkle of cinnamon on top adds an aromatic flair. For an appealing autumn theme, consider garnishing with mini pumpkins or colorful fall leaves around the platter to bring out the seasonal spirit.