Pumpkin Cinnamon Roll Cookies
Ingredients
- 1 stick butter (slightly softened)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 cup whole-wheat pastry flour
- 2 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 4 Tbsp pumpkin butter
- 1 tsp each cinnamon and pumpkin pie spice
- 4 Tbsp brown sugar
- 4 Tbsp butter (slightly softened)
Instructions
- 1
Preheat oven to 375 degrees F (190 C).
- 2
Cream sugars and butter with mixer; add egg and beat until combined.
- 3
Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
- 4
Chill for 30 minutes before rolling out. Roll out into a rectangle on floured surface, spread with butter, pumpkin butter and top with brown sugar, cinnamon and pumpkin pie spice.
30 min - 5
Carefully and tightly roll into a log, then use floss or a serrated knife to cut into equally thin slices.
- 6
Transfer to a baking sheet (they won't spread much) and bake for 14-15 minutes, being careful not to over-bake. They will be a little tender looking, but take them out, let them rest for 3-4 minutes on the baking sheet, and then transfer them to a cooling rack.
15 min - 7
Glazing the cookies is optional, but highly recommended! Scroll down for the glaze recipe.
Nutrition
Per serving (based on 24 servings)
