Pumpkin cinnamon roll cookies

Pumpkin cinnamon roll cookies

Technically Vegan MoFo is over, but pumpkin recipes are still piled up in my post box. It's laughable considering that when I decided I was going to do a pumpkin theme, I freaked out about how I was going to come up with enough pumpkin recipes to keep me busy all month. And now I've got twice as many. I'm not going to share them all (yet), but I figured it wouldn't hurt to introduce you to the one cookie that's absolutely worth writing home about. Because it's just that good.

And sorry for the short post today - we're dealin' with some business around here. And I figured it wasn't fair to keep this recipe from you any longer than I already have.

PUMPKIN CINNAMON ROLL COOKIES

DOUGH
1/2 cup vegan butter
1/2 cup powdered cane sugar
1 teaspoons unsulphured molasses
1 1/2 teaspoons pure vanilla extract
2 tablespoons almond milk
1/4 cup pumpkin puree
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups unbleached flour

FILLING
1 tablespoon butter, melted
1/4-1/2 cup brown sugar
2 teaspoons ground cinnamon

GLAZE
1/2 cup powdered cane sugar
1/4 teaspoon pure vanilla extract
2 teaspoons almond milk

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, molasses, vanilla extract and milk on high speed for 1-2 minutes. Add the pumpkin puree and continue beating for an additional 30-45 seconds. Add the baking soda and salt; mix until combined. Add the flour, 1/2 cup at a time, scraping down the sides as needed. Mix until all of the flour is incorporated then pinch the dough to test the consistency; it should be smooth and have a bit of elasticity. If it’s too dry, add additional milk, or if it’s too sticky, add additional flour.

Line a flat surface with parchment paper and sprinkle with flour. Roll the dough out into a 10×18 rectangle (approximately 1/4″ thick). Brush with butter then sprinkle with brown sugar (up to 1/2 cup) and cinnamon. Roll dough tightly, starting at the long end, into a log. Transfer to a baking sheet and freeze for 15 minutes, or until firm. Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper. Using a sharp knife, cut the dough into 1/2″ segments and line on baking sheet. Bake at 350˚F for 9-10 minutes then transfer to a cooling rack. While the cookies are cooling, prepare the glaze by mixing the sugar, vanilla extract and milk. Once the cookies have cooled, drizzle with glaze. Store in an air tight container for up to three days.

Yield: 2-3 dozen cookies