Pumpkin Cinnamon Roll Cookies

Ingredients

• 1 stick butter ((slightly softened))
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 cup whole-wheat pastry flour
• 2 tsp baking powder
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp cinnamon
• 4 Tbsp pumpkin butter
• 1 tsp each cinnamon and pumpkin pie spice
• 4 Tbsp brown sugar
• 4 Tbsp butter ((slightly softened))

Steps

1. 1

   Preheat oven to 375 degrees F (190 C).

2. 2

   Cream sugars and butter with mixer; add egg and beat until combined.

3. 3

   Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.

4. 4

   Chill for 30 minutes before rolling out. Roll out into a rectangle on floured surface, spread with butter, pumpkin butter and top with brown sugar, cinnamon and pumpkin pie spice.

5. 5

   Carefully and tightly roll into a log, then use floss or a serrated knife to cut into equally thin slices.

6. 6

   Transfer to a baking sheet (they won't spread much) and bake for 14-15 minutes, being careful not to over-bake. They will be a little tender looking, but take them out, let them rest for 3-4 minutes on the baking sheet, and then transfer them to a cooling rack.

7. 7

   Glazing the cookies is optional, but highly recommended! Scroll down for the glaze recipe.