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- 2 cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup pumpkin puree These main ingredients are key to making your cookies soft and flavorful. All-purpose flour gives structure. Unsalted butter adds richness. Pumpkin puree brings moisture and a delightful taste. - ½ cup granulated sugar - 1 tablespoon ground cinnamon For the filling, granulated sugar creates sweetness. Ground cinnamon adds a warm, spicy note. Together, they enhance the pumpkin flavor and make each bite a treat. - ½ cup cream cheese, softened - 1 cup powdered sugar - 1 tablespoon milk The frosting is smooth and creamy. Cream cheese gives it richness, while powdered sugar sweetens it up. A splash of milk helps achieve the perfect spreadable texture. 1. Preheat oven and prepare baking sheet: Start by setting your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper. This step helps prevent sticking and makes cleanup easy. 2. Mix dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. Mixing these ingredients first helps to ensure even flavor and texture in your cookies. 1. Cream butter and sugar: In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of packed brown sugar. Use an electric mixer on medium speed for about 2-3 minutes. You'll know it's ready when the mixture is light and fluffy. 2. Incorporate wet ingredients: Next, beat in 1 large egg and 1 teaspoon of vanilla extract. Mix until fully combined. Then, add 1 cup of pumpkin puree. Stir until the mixture is smooth and creamy. 1. Prepare the filling: In a small bowl, mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be the tasty filling for your cookies. 2. Shape cookies and bake: Scoop out some dough and flatten it into a disc on a lightly floured surface. Sprinkle a generous amount of the cinnamon-sugar filling on each disc. Fold the dough and shape it back into a round ball. Place the cookie dough balls onto your prepared baking sheet, leaving about 2 inches between each cookie. Bake in the preheated oven for 10-12 minutes or until lightly golden. Enjoy the delicious aroma as they bake! To make great cookies, avoid overmixing the dough. When mixing your ingredients, stop as soon as they blend. Overmixing can lead to tough cookies, and nobody wants that! Ensure even baking by spacing your cookies 2 inches apart on the sheet. This space helps hot air circulate around each cookie. Rotate the baking sheet halfway through for even baking. Achieving the right frosting consistency is key. Mix cream cheese, powdered sugar, and milk until smooth. If it's too thick, add more milk a little at a time until it flows well. If you want a twist on frosting, try using Greek yogurt instead. It gives a nice tang and cuts some sweetness. You could also drizzle melted chocolate for a fun change. Adding nuts or spices can make these cookies even better. Chopped pecans or walnuts add crunch and flavor. You can also sprinkle in extra pumpkin pie spice for a bolder taste. Changing up the filling is another fun idea. Swap the cinnamon sugar for chocolate chips or dried fruits. This will give your cookies a unique touch and surprise your taste buds! {{image_2}} To make these cookies gluten-free, use a gluten-free flour blend. Look for a mix that has xanthan gum in it, as this helps with texture. Substitute the all-purpose flour in the recipe with an equal amount of gluten-free flour. This small change allows everyone to enjoy these cookies without worry. You can easily make these cookies dairy-free. Swap the unsalted butter with vegan butter. For the frosting, use vegan cream cheese instead of regular cream cheese. This keeps the cookies rich and tasty without any dairy. Want to take these cookies to the next level? Try adding chocolate chips to the dough. They pair well with the pumpkin spice. You can also mix in extra spices, like nutmeg or ginger, for added warmth. Each of these options adds a unique twist to the classic recipe. To keep your pumpkin spice cinnamon roll cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. I suggest using a plastic or glass container with a tight seal. If you have a larger batch, layer the cookies with parchment paper to prevent sticking. Store them at room temperature for up to five days. You can freeze these cookies for later enjoyment. To freeze baked cookies, let them cool completely. Then, place them in a single layer in a freezer-safe bag. Remove as much air as possible before sealing. For unbaked cookies, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a bag. When you're ready to enjoy them, thaw baked cookies at room temperature. For unbaked cookies, bake them straight from frozen. Just add a couple of extra minutes to the baking time. This way, you always have a tasty treat on hand! You can use several options if you lack pumpkin puree. Canned butternut squash works well. Sweet potato is another great choice. You can also use applesauce, but it may change the flavor. Each option keeps your cookie moist and tasty. These cookies stay fresh for about one week. Store them in an airtight container. Keeping them at room temperature works best. If you refrigerate them, they may dry out faster. Yes, you can make these cookies ahead of time. You can bake them and freeze them for later. Just let them cool first. You can also freeze the dough for up to three months. Thaw it in the fridge before baking. In this article, we covered key ingredients for pumpkin cookies, including flour, butter, and pumpkin puree. You learned step-by-step instructions for mixing the dough, shaping cookies, and baking them perfectly. We offered handy tips to enhance flavor and frosting, along with storage options to keep your cookies fresh. Remember, the right ingredients and techniques make all the difference. With these insights, you'll enjoy delicious cookies every time you bake. Keep experimenting and have fun in the kitchen!

Pumpkin Spice Cinnamon Roll Cookies

Indulge in the cozy flavors of fall with these Pumpkin Spice Cinnamon Roll Cookies! These delightful treats combine the rich taste of pumpkin and warm spices, topped with a creamy frosting for the perfect sweet finish. Easy to make, they're ideal for gatherings or a quiet night in. Click to discover the full recipe and treat yourself to a batch of these delicious cookies that everyone will love! Don't miss out on this seasonal delight!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

½ cup granulated sugar (for cinnamon roll filling)

1 tablespoon ground cinnamon (for filling)

½ cup cream cheese, softened (for frosting)

1 cup powdered sugar (for frosting)

1 tablespoon milk (for frosting)

Optional: chopped pecans or walnuts for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

        Incorporate Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully combined. Then, add the pumpkin puree and mix until smooth.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Prepare the Filling: In a small bowl, combine granulated sugar and ground cinnamon.

              Shape Cookies: Scoop out dough and flatten it into a disc on a lightly floured surface. Sprinkle a generous amount of the cinnamon-sugar filling over each disc, then fold and shape back into a round ball.

                Bake Cookies: Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes until lightly golden.

                  Make the Frosting: While the cookies are baking, prepare the frosting by mixing the softened cream cheese with powdered sugar and milk until smooth and creamy.

                    Cool and Frost: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle or spread the cream cheese frosting over the cookies.

                      Garnish: Optional - Sprinkle with chopped pecans or walnuts for added texture and flavor.

                        Prep Time: 20 min | Total Time: 45 min | Servings: 24 cookies