These cookies are the epitome of fall. They will now and forever be on my list of baked goods that I HAVE to make every fall.
The idea actually came from my new Pinterest Board: Recipes to Turn Gluten Free. The idea is to have you, as the reader, pin recipes that you would like adapted into gluten free versions. All you have to do is follow gfklippys on Pinterest, and then message us requesting to be added as a pinner on our shared board. There are so many great recipes floating around pinterest that we could all partake in! This one in particular was adapted from a recipe on cooking.com from our fellow pinner, Gina. Thanks for the great idea!
They are actually easy to make, the only somewhat tricky part is making sure you roll them tightly into a log. This will ensure the cookie stays together. To help you with this, roll out your dough into a rectangle, like you would for cinnamon rolls, on a large piece plastic wrap (about the size of a cookie sheet). That way you will have the aid of the plastic wrap to lift the dough and roll it tightly.
Pumpkin Cinnamon Roll Cookies
Prep Time: 30 Minutes
Baking Time: 12-15 minutes
Baking Temperature: 350 degrees F
Level Of Difficulty: Easy
Servings: 24 Cookies
Pumpkin Cookie Dough
Stick (4 oz.) Butter, Room Temperature (or Earth Balance)
¾ C (6 oz.) Organic Cane Sugar
1 Large Organic Egg
1 tsp Vanilla Extract
½ C Organic Pumpkin Puree
1/3 C Sour Cream/ Yogurt (either can be dairy-free)
3 C (15oz.) GFK's All Purpose Flour Blend + extra for dusting
2 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
Brown Sugar Filling
1/3 C Butter, Soft (or Earth Balance)
½ C Organic Brown Sugar
2 tsp Pumpkin Pie Spice
½ tsp Kosher Salt
Cream Cheese Icing
2 T (1oz.) Butter, Soft (or Earth Balance)
4 T (2oz.) Cream Cheese, Soft (can omit or use dairy-free)
½ tsp High Quality Vanilla Extract
1 Tbsp Any Type of Milk
Pinch Kosher Salt
¼ C Powdered Sugar
Cream room temperature butter with the sugar until light and fluffy. Add the egg and vanilla and mix until incorporated.
In a separate bowl combine the gluten free flour, pumpkin pie spice, baking powder, baking soda, and kosher salt.
In another small bowl combine the pumpkin puree and the sour cream/yogurt.
Alternate adding the dry ingredients and the sour cream/pumpkin into the butter mixture, beginning and ending with the flour mixture. Scrape down the bowl with a spatula between additions.
Refrigerate dough in a disk covered in plastic wrap for at least 30 minutes, and up to 1 day.
Roll dough out on a piece of large plastic wrap, using small amounts of flour to dust as needed. Roll into a rectangle about an inch thick.
In a small bowl mix together the brown sugar, pumpkin pie spice and kosher salt for the filling. Spread the soft butter on the dough, and then sprinkle the brown sugar mixture evenly over the top.
Using the plastic wrap to help, roll the dough into a log (starting with the longer side for smaller cookies, or the shorter side for large cookies.) Be sure to roll it tightly and pinch the edge together.
Using a very sharp knife cut the log into 2-inch thick cookies and lay on a parchment lined baking sheet. Press down the cookies slightly using your palm or something flat.
Bake at 350 degrees Fahrenheit for 12-15 minutes, until the top is golden. Let cool on a baking rack, then drizzle the cream cheese glaze over the top (mix all of the ingredients together in a bowl until smooth).
Please make these, but make sure you have enough people to help you eat them since they are so addictive! These might make me reevaluate my "only pumpkin in the fall" rule.