Pumpkin Butter Roll Cookies – Inspired from Fig Rolls aka Fig Newtons {made vegan}


Buttery soft roll cookies filled with naturally sweetened pumpkin butter. These pumpkin cookies are not overly sweet, contain no refined sugar and make great diabetic friendly cookies, snacks or desserts. They are pretty much a homemade vegan version of fig rolls or Fig Newtons with spiced date pumpkin filling.

pumpkin butter roll cookies, fig rolls, fig newtons

The good thing about pumpkin is that its natural sweetness contributes much to sweeten goodies without the need for refined sugar. A handful of dates and a ripe pear incorporated in my previously featured pumpkin butter recipe were all that were needed to round off the flavours and make this butter palatably mellifluous.

Because it’s the season where it’s all about pumpkin, I am delivering some more treats (as promised, although a little bit later than anticipated). These pumpkin butter roll cookies are not overly sweet and, just like the butter, they are naturally sweetened with no refined sugar.

I do have a similar recipe for these date pumpkin roll cookies. But we decided it was time to make a video for this scrumptious recipe. I’ve also brought a slight change to the biscuit recipe by using oil instead of vegan margarine (the latter may not be available everywhere) and a touch of maple syrup instead of sugar.

If you do like your cookie sweeter add 1-2 teaspoons of sugar instead. On the other hand, you can omit the maple syrup altogether if you are trying to reduce any added sweetener. You may also make the butter filling a little sweeter with some additional dates. These roll cookies are diabetic friendly — eat in moderation though — and you don’t miss the refined sugar at all.

pumpkin butter roll cookies, fig rolls, fig newtons

Tips:

  1. Make sure to reduce the pumpkin butter to a very thick pasty consistency for two reasons:
  • If left too watery, it will make the biscuit soggy inside.
  • When baked, it will reduce and will leave a space in between the biscuit and the filling. This makes a less appealing roll cookie rather than one that is well stuffed with a luscious sticky caramel like paste.
  1. I strongly recommend using a food scale for this cookie recipe and all types of pastry projects for that matter. If you are looking into investing in a digital food scale, the Better Brighter Ideas Ultra Slim Food Scale would be one of my recommendations. I also own a similar one in the the ThinkKitchen brand hanging to a hook on the wall — pretty neat way to avoid counter space clutter. If you are looking for the wall mount feature, the Triumph Multifunction Digital Food Scale seems a good one too (judging by the reviews). Similar to the ThinkKitchen and the Better Brighter Ideas one, it also has the tare feature and measure grams, ounces, fluid ounces and millilitres.

 

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Watch the video tutorial for these roll cookies. In the video I am making a double batch of the recipe below.

Pumpkin Butter Roll Cookies

Inspired from Fig Rolls {made vegan}

Ingredients (about 12 cookies)

Filling –
1/2 cup date pumpkin butter (reduced to a thick and pasty consistency)

Biscuit –
80 g [1/2 cup*] white spelt flour (or all-purpose/plain flour)
80 g [1/2 cup*] whole spelt flour (or whole wheat flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons [60ml] vegetable oil (or melted coconut oil)
1/2 tablespoon maple syrup (optional, or 1 teaspoon sugar)
3 tablespoons [45ml] coconut milk (canned) cold or other non-dairy milk (like soy milk or almond milk)
1/2 teaspoon apple cider vinegar

*volume measurement not recommended

Make the biscuit:
In a mixing bowl, whisk the flours, baking powder and salt. Make a well in the centre and add in the oil, coconut milk, vinegar and maple syrup (if using).

Mix with the spoon until mixture starts to form a dough. Go in with your hand and press into a smooth dough. Try not to knead it too much. Once the dough is formed, do not over-handle it. Place in a closed container (or wrap in cling film) and refrigerate for 30 minutes or freeze for 10 minutes (if short of time).

Take the dough out of the fridge.

Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).

Place the dough on a lightly floured board (you may want to divide it in half to make it easier to work with).

Roll it out to about 5mm or 1/4 inch thick. Trim the rolled out dough into rectangles of 9 x 12 cm (3.5 X 5 inches).

Make the cut out bits into a ball of dough and keep aside to roll out again later.

Now place the filling along the centre of the dough. Do not overfill. Fold both sides over the filling towards the centre then roll the closed log on itself so that the seam is facing down.

Gently lift and transfer onto a baking sheet lined with parchment paper.

Make some dents into the rolled dough at 4 cm (1.5 inch) intervals but do not cut all the way through. You will get a cleaner cut once the cookies are baked and still warm.

Optionally, you can press a fork (or metal skewer) along the centre of each roll to create some indented patterns.

Repeat for the rest of the dough.

Bake for 12 minutes. Then gently turn the cookies over and bake for another 8 – 12 minutes (depending on your oven).

Remove from the oven and carefully cut the cookies through the indentations. They may still be a little spongy at this stage. But they will crisp up once cooled.

Allow cookies to cool. Then keep in an airtight container and enjoy!

They keep well for 3-4 days. If they go too soft, just pop them back in a preheated oven for 5 – 8 minutes and allow them to cool again, they will get their biscuity bite back.

Pumpkin Butter Roll Cookies - Inspired from Fig Rolls {made vegan}
 
Prep time
Cook time
Total time
 
Buttery soft roll cookies filled with naturally sweetened pumpkin butter. These pumpkin cookies are not overly sweet, contain no refined sugar and make great diabetic friendly cookies, snacks or desserts. They are pretty much a homemade vegan version of fig rolls or Fig Newtons with spiced pumpkin filling.
Author:
Recipe type: Cookies
Yield: 12 - 15 cookies
Ingredients
Filling –
  • ½ cup date pumpkin butter (reduced to a thick and pasty consistency)
Biscuit –
  • 80 g [1/2 cup*] white spelt flour (or all-purpose/plain flour)
  • 80 g [1/2 cup*] whole spelt flour (or whole wheat flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons [60ml] vegetable oil (or melted coconut oil)
  • ½ tablespoon maple syrup (optional, or 1 teaspoon sugar)
  • 3 tablespoons [45ml] coconut milk (canned) cold or other non-dairy milk (like soy milk or almond milk)
  • ½ teaspoon apple cider vinegar
*volume measurement not recommended
Instructions
Make the biscuit:
  1. In a mixing bowl, whisk the flours, baking powder and salt. Make a well in the centre and add in the oil, coconut milk, vinegar and maple syrup (if using).
  2. Mix with the spoon until mixture starts to form a dough. Go in with your hand and press into a smooth dough. Try not to knead it too much. Once the dough is formed, do not over-handle it. Place in a closed container (or wrap in cling film) and refrigerate for 30 minutes or freeze for 10 minutes (if short of time).
  3. Take the dough out of the fridge.
  4. Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).
  5. Place the dough on a lightly floured board (you may want to divide it in half to make it easier to work with).
  6. Roll it out to about 5mm or ¼ inch thick. Trim the rolled out dough into rectangles of 9 x 12 cm (3.5 X 5 inches).
  7. Make the cut out bits into a ball of dough and keep aside to roll out again later.
  8. Now place the filling along the centre of the dough. Do not overfill. Fold both sides over the filling towards the centre then roll the closed log on itself so that the seam is facing down.
  9. Gently lift and transfer onto a baking sheet lined with parchment paper.
  10. Make some dents into the rolled dough at 4 cm (1.5 inch) intervals but do not cut all the way through. You will get a cleaner cut once the cookies are baked and still warm.
  11. Optionally, you can press a fork (or metal skewer) along the centre of each roll to create some indented patterns.
  12. Repeat for the rest of the dough.
  13. Bake for 12 minutes. Then gently turn the cookies over and bake for another 8 - 12 minutes (depending on your oven).
  14. Remove from the oven and carefully cut the cookies through the indentations. They may still be a little spongy at this stage. But they will crisp up once cooled.
  15. Allow cookies to cool. Then keep in an airtight container and enjoy!
  16. They keep well for 3-4 days. If they go too soft, just pop them back in a preheated oven for 5 – 8 minutes and allow them to cool again, they will get their biscuity bite back.
Notes
Date Pumpkin Butter Recipe - http://veganlovlie.com/date-pumpkin-butter-sugar-free-recipe/

pumpkin butter roll cookies, fig rolls, fig newtons

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1 Comment

  • Kelly
    November 21, 2016 at 1:40 pm

    Beautiful — I love the pumpkin-date filling!

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