Pumpkin Spice Cinnamon Roll Cookies
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