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
4T granulated sugar
1 stick Earth Balance (or butter), softened (RT)
1c packed brown sugar
3c flour (I used a mix of AP and white whole wheat)
2t baking powder
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!).