Pumpkin Spice

When I came across these cinnamon roll cookies, I was intrigued.  I knew I'd have to have a go at them!

Inspired by the awesome pumpkin cinnamon rolls I made a few months ago, I adapted the recipe a bit.  Turns out my modifications made it vegan, if you're looking for that kind of recipe :)  Of course you can also un-veganize it by using butter, no worries!    Delicious!

Pumpkin Spice Cinnamon Roll Cookies
adapted from Dine & Dish
Yield: ~3dozen

Filling/topping:
4T granulated sugar
1T cinnamon

Dough:
1 stick Earth Balance (or butter), softened (RT)
1c packed brown sugar
1/2c pumpkin
1t vanilla
3c flour (I used a mix of AP and white whole wheat)
2t baking powder
1/2t salt
1t cinnamon
1/4-1/2t freshly grated nutmeg  (it can be strong, so use your judgement!  I liked the spice and went closer to 1/2t)
dash of cloves

For the glaze:
1c powdered sugar
1t maple syrup (I'd recommend Grade B)
1/8t maple extract (optional)
1-3T apple cider (or milk)

In a stand mixer, cream together butter and brown sugar until light and fluffy.  Add pumpkin and vanilla and beat until well incorporated.  While this is beating, combine dry ingredients in a medium bowl and whisk together.  Add dry ingredients to the butter mixture in several additions and mix until everything is combined.

In a small bowl, stir together the filling (sugar and cinnamon) until well mixed.   Turn out dough onto parchment paper and spread or roll out into a large rectangle (~1/4" thick, or ~9x6").   Sprinkle over filling mixture, leaving about an inch around the edge.  You may have some left, reserve it for later.  Roll up the dough jelly-roll style, using the parchment paper to help.  If the dough starts to break as you're rolling, don't worry, just pinch it back together :)   Roll in any extra cinnamon sugar and wrap tightly in plastic wrap.  Refrigerate for a few hours.

Preheat oven to 350deg when you're about to get your cookies ready.  Remove dough from refrigerator, unwrap from plastic and cut into 1/4" thick slices.  Place on a parchment-lined cookie sheet or baking stone, 1-2" apart.   Bake in preheated oven 8-10min, until just beginning to brown around the edges or the cookie is not too soft in the center.  Cool a few minutes on the cookie sheet and then transfer to a cooling rack.

Once completely cool, prepare the glaze by adding powdered sugar to a bowl.  Add syrup and extract and stir to moisten all the sugar.   Add cider, 1T at a time, stirring well after each addition, until desired consistency is reached.  I aimed for one that was thin enough to be spreadable, but not too thin.  Brush each cookie with glaze using a pastry brush and allow glaze to harden before transferring to a container for storage (or shipping!).