Name: Pumpkin Roll Pudding Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 3/4 cup brown sugar; 1/4 cup granulated sugar; 3.4 oz instant pumpkin spice pudding mix; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; Optional: 1 cup cinnamon chips; 4 oz cream cheese (softened); 1/4 cup unsalted butter (softened); 1/2 teaspoon vanilla extract; 2 cups powdered sugar (more or less for consistency); Dash of cinnamon powder; 2–3 tablespoons milk (add more if needed)

Jump to Recipe· 4.1 from 66 reviews

If you’re anything like me and love the cozy, spiced flavors that autumn brings, then this Pumpkin Roll Pudding Cookies Recipe is going to become your new obsession. These cookies combine the nostalgic essence of a pumpkin roll with an extra moist, tender texture thanks to the secret weapon: instant pumpkin spice pudding mix. Topped with a dreamy cream cheese frosting spiced up with cinnamon, these cookies are the perfect treat for chilly afternoons, holiday gatherings, or anytime you need a little pumpkin-flavored magic in your life.

Ingredients You’ll Need

A close-up view shows several round, golden brown cookies arranged on a white plate with a white marbled surface beneath. Each cookie has one layer, topped with smooth white icing; some cookies are covered with the icing in a spiral shape, while others have it spread thickly and evenly across the top. The icing looks creamy and soft, contrasting with the warm brown color and slightly rough texture of the cookie base. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things delightfully simple, yet every ingredient plays an important role in building flavor, texture, and that inviting autumn color. From the rich creaminess of butter to the warm spices folded right into the cookie dough, each element is essential to create these irresistibly soft and flavorful cookies.

1 cup unsalted butter: Adds richness and moisture to the cookie base for a tender crumb.
3/4 cup brown sugar: Brings deep caramel notes and helps keep the cookies soft and chewy.
1/4 cup granulated sugar: Balances sweetness and helps with cookie structure.
3.4 oz instant pumpkin spice pudding mix: The secret ingredient for extra moistness and that unmistakable pumpkin spice flavor.
2 large eggs: Provide structure and help bind the ingredients together.
1 teaspoon vanilla extract: Enhances all the warm flavors with a lovely aroma.
2 1/4 cups all-purpose flour: The foundation that holds everything together, giving the cookies structure.
1 teaspoon baking soda: Helps the cookies rise and gives them a light texture.
1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
Optional: 1 cup cinnamon chips: For extra bursts of cinnamon flavor and a fun texture contrast.
4 oz cream cheese (softened): Key ingredient in the luscious frosting that perfectly complements the cookie.
1/4 cup unsalted butter (softened): Together with cream cheese, creates that creamy frosting base.
1/2 teaspoon vanilla extract (for frosting): Adds depth and sweetness to the frosting.
2 cups powdered sugar (more or less for consistency): Sweetens the frosting and helps it thicken to the right texture.
Dash of cinnamon powder: Adds a warm, spicy kick to the frosting.
2–3 tablespoons milk (add more if needed): Used to thin the frosting to the perfect spreading consistency.

How to Make Pumpkin Roll Pudding Cookies Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F and lining two baking sheets with parchment paper. This simple prep ensures your cookies bake evenly and won’t stick, giving you that perfect golden base for these pumpkin delights.

Step 2: Cream Butter and Sugars

In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar together until creamy and light. This step is crucial for a tender cookie — the creaming process aerates the butter and sugar, which helps create that soft, melt-in-your-mouth texture you’re craving.

Step 3: Mix in Pudding, Eggs, and Vanilla

Next, mix in the instant pumpkin spice pudding mix, eggs, and vanilla extract until everything is well combined. The pudding mix is the real game-changer here; it infuses the dough with extra moisture and that unmistakable pumpkin spice aroma.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and gently mix until just combined. If you’re feeling adventurous and want more cinnamon goodness, fold in the cinnamon chips now. Be careful not to overmix; you want to keep these cookies tender, not tough.

Step 5: Scoop and Bake

Use a cookie scoop to portion the dough onto your prepared baking sheets. For medium-sized cookies, scoop about 2 tablespoons of dough each, baking for 10 to 12 minutes. If larger cookies are more your style, use about a 1/4 cup of dough and bake for 13 to 15 minutes. You’ll know they’re done when the edges look set but the centers are still soft.

Step 6: Cool Cookies

Let the cookies cool on the baking sheet for 2 minutes to set before transferring them to a wire rack to cool completely. Cooling is key here, so the frosting doesn’t melt and slide off later!

Step 7: Prepare the Frosting

For the frosting, beat softened butter and cream cheese until smooth and creamy. Add vanilla, powdered sugar, cinnamon, and milk in increments until you reach a luscious, spreadable consistency. This frosting is what truly sets these cookies apart — tangy, sweet, and spice-kissed.

Step 8: Frost the Cookies

Once cookies are fully cooled, frost each one generously with an offset spatula or a piping bag for a polished look. Allow the frosting to set before storing so every bite is perfectly delicious.

How to Serve Pumpkin Roll Pudding Cookies Recipe

The image shows a close-up of several round, golden-brown cookies on a white marbled surface. Each cookie has a thick, creamy white frosting layer on top. Some cookies are decorated with smooth swirls of frosting fully covering the surface, while the others have a neat spiral of white frosting piped on top following the circular shape of the cookie. The texture of the cookies looks soft and slightly crumbly, contrasting with the smooth and shiny frosting. The cookies are arranged closely together, filling the frame. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a touch of extra flair can elevate your cookies. Sprinkle a light dusting of cinnamon or pumpkin pie spice over the frosting. For a little crunch, finely chopped pecans or toasted walnuts also pair beautifully with the creamy frosting and pumpkin flavors.

Side Dishes

These cookies shine best when paired with warm beverages like spiced chai tea, hot apple cider, or a rich latte. The spices in the drinks amplify the pumpkin spices in the cookies, making each bite and sip an autumn celebration. A scoop of vanilla ice cream on the side can be a delightful indulgence too.

Creative Ways to Present

For holiday parties or festive gatherings, arrange your Pumpkin Roll Pudding Cookies Recipe on a rustic wooden board alongside mini pumpkins, cinnamon sticks, and colorful autumn leaves for an inviting presentation. Alternatively, sandwich two frosted cookies together for a charming pumpkin spice cookie sandwich that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Roll Pudding Cookies Recipe will stay fresh for up to 5 days when stored in an airtight container at room temperature. Keeping them sealed prevents the cookies from drying out while keeping the frosting moist and creamy.

Freezing

You can freeze these cookies without frosting for up to 3 months. Just scoop and freeze the dough balls on a tray, then transfer to a freezer bag. Bake fresh from frozen by adding an extra minute or two to the baking time. If you want to freeze frosted cookies, freeze them on a tray first, then store in an airtight container layered with parchment paper.

Reheating

For a fresh-baked feel, warm unfrosted cookies for about 10 seconds in the microwave or 5 minutes in a 300°F oven. Avoid reheating frosted cookies in the oven as the frosting can melt, but a quick microwave zap can soften the cream cheese frosting deliciously if your fridge has chilled them too much.

FAQs

Can I substitute the pumpkin spice pudding mix?

You could try substituting with plain instant pumpkin pudding mix, but you might lose some of the warm spice notes that make this recipe so special. For the best flavor, stick with pumpkin spice.

Are these cookies gluten-free?

The original recipe calls for all-purpose flour, which contains gluten. However, you can experiment with gluten-free all-purpose flour blends in equal amounts to make them gluten-free.

Can I use canned pumpkin instead of the pudding mix?

The pudding mix not only adds flavor but also modifies the texture by adding moisture and softness. Using canned pumpkin alone won’t achieve the same results, so if you don’t have pudding mix, consider looking for a similar mix or be prepared for a different texture.

How do I make these cookies dairy-free?

You can swap the butter and cream cheese for dairy-free alternatives like margarine and dairy-free cream cheese. Just make sure those substitutes are suitable for baking to maintain texture and flavor.

Can I add nuts or other mix-ins?

Absolutely! Chopped pecans, walnuts, or even dried cranberries would be amazing in this recipe. Just fold them in with the cinnamon chips to add texture and bursts of flavor.

Final Thoughts

This Pumpkin Roll Pudding Cookies Recipe is a warm hug on a plate. Whether you’re baking for yourself or sharing with loved ones, these cookies capture the heart of fall in each bite. Don’t hesitate—gather your ingredients and make these delightful treats that blend pumpkin, spice, and cream cheese frosting into one unforgettable cookie experience. You’re going to fall in love instantly.