Ingredients For Pumpkin Cinnamon Roll Cookies

• Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.

• Granulated Sugar: It ensures a crispy cookie on the outside and a chewy center.

• Brown Sugar: This recipe uses brown sugar for the filling.

• Vanilla Extract: Will give the cookies a depth of flavour.

• Pumpkin Puree: I recommend using a firmer pumpkin purée, because when it contains too much water, it will lead to cakier cookies.

• All Purpose Flour: The all-purpose flour is perfect for these cookies, it creates a tender cookie.

• Cinnamon: The cinnamon is used in both the cookies and the filing.

• Baking powder: It’s a leavening agent.

• Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.

• Cream Cheese: Using room temperature cream cheese will create smooth and rich cream cheese icing.

Tips for make Pumpkin Cinnamon Roll Cookies?

Drying The Pumpkin Puree: Place the pumpkin puree on a thick paper towel and squeeze out all the excess moisture.

Whisk wet ingredients until fluffy.

Add the pumpkin puree using a spatula to mix in the dough.

Mix dry Ingredients together.

Note that : This dough is a little more tough than normal.

Assembling Filling : don’t forget to flour your work surface and place the dough on a sheet of plastic wrap.

Baking : Bake cookies for 11–12 minutes, or until the bottom turns slightly golden brown.

Icing: for successful icing, use room temperature cream cheese.

How To Store Pumpkin Cinnamon Roll Cookies?

To store pumpkin cinnamon roll cookies, place in an airtight container for up to 4 days. They can also be stored covered in the fridge for up to around 1 week.

Serving size

• Around 12 to 16 cookies

Ingredients

• 2/3 cup butter, room temperature

• 2/3 cup granulated sugar

• 2 tsp vanilla extract

• 1/3 cup pumpkin puree

• 2 cup All-purpose flour

• 1/4 tsp baking powder

• 1/2 tsp cinnamon

• 1/4 tsp ginger

• 1/2 tsp salt

Filling

• 2.5 tbsp butter, room temperature

• 1/4 tsp cinnamon

• 0.5 tsp cloves

• 3 tbsp brown sugar

Icing

• 3 tbsp cream cheese, room temperature

• 3/4 cup powdered sugar

• 1 to 2 tbsp milk

• 1 tsp vanilla extract

• Pinch of salt

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

• Place the 1/3 cup pumpkin puree on a thick paper towel and gently dry it out. (I like to wrap the pumpkin and squeeze out all the excess moisture.

Step 3

• With a whisk, beat butter, and granulated sugar together until fluffy and mixture turns a golden brown colour (about 2 minutes). Add the vanilla extract and mix until a smooth consistency. Next, add the pumpkin puree and use a spatula to mix in the dough.

Step 4

• Add the flour, cinnamon, ginger, baking powder and salt. Mix until just combined.

Step 5

• Flour your work surface and place the dough on a sheet of plastic wrap. Roll the dough into an 10 x 8 inch rectangle.

Step 6

• For the filling, combine the room temperature butter, brown sugar, cinnamon and cloves and mix until a paste forms. Spread the filling into an even layer over the dough. Roll the dough into a tight log starting from the long side. Use a sharp knife to cut into 1/2 inch thick. Bake cookies for 11–12 minutes, or until the bottom turns slightly golden brown.

Step 7

• While the cookies cool, make the icing. Beat the room temperature cream cheese until fluffy (about 2 minutes). Next mix in the powdered sugar, milk, vanilla and salt. Add more milk if needed to thin it out. Drizzle the icing on the warm cookies. Enjoy!