Once the leaves begin to fall, it seems like many of us (myself included) start craving all things pumpkin-flavored. I’m certainly not complaining … look, you have to get your pumpkin while the getting is good!
Pumpkin lattes, soups, or muffins – yes please! All hail the delicious orange gourd.
I recently came up with this cookie recipe and couldn’t wait to try it out on my son and all the 7th grade boys who hang out at our house. They were an instant hit and when you get the stamp of approval from almost-teen boys, you know you’ve got a good thing on your hands.
The recipe combines the decadence of a cinnamon roll with pumpkin flavor plus a drizzle of pumpkin pie spice glaze. It has all the flavors of the season, but I promise, you’ll be craving it all year round!
Pumpkin Pie Cinnamon Roll Cookies
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 stick (4 oz) melted butter
- 1/2 cup sugar
- 1 large egg white
- 1/2 cup pumpkin puree (canned or roasted)
- 3 TBS brown sugar
- 1 tsp vanilla
- 1/2 cup brown sugar
- 2 tsp pumpkin pie spice
- 1 cup powdered sugar
- 1 1/2 TBS Milk
- 1 tsp pumpkin pie spice
- Combine flour, baking soda and salt in a small bowl, whisk until combined.
- In your mixing bowl, combine butter, sugars, egg white and vanilla, mix until smooth.
- Add in your flour mixture and mix until incorporated and smooth.
- Chill the dough for 30 minutes, then roll it out between sheets of floured parchment paper until its about 8 x 12 or so. Combine the brown sugar and pumpkin pie spice for the filling together in a small bowl and sprinkle it liberally across the surface of the dough. Carefully roll the dough away from you into a log and refrigerate for 30 minutes.
- When ready to bake, gently slice log into 1/4 inch slices, place on a parchment paper lined baking sheet at least 1 inch apart and bake at 350 degrees.
- Once cookies are cooled, make glaze by whisking powdered sugar, milk and pumpkin pie spice together. You want the glaze to be on the thicker side. Drizzle the glaze over-top the cookies and enjoy! Glaze will begin to harden.
Notes: If you are roasting your own pumpkin for this, you may need to add a little extra flour, since the amount of water in pumpkins will vary. Be sure to liberally flour the parchment paper on both sides before rolling out the dough so your dough won’t stick. For an easy, perfect drizzle, spoon glaze into a small baggie, snip off one of the corners and drizzle away in a side to side motion – although these cookies are delicious even without the drizzle!