Pumpkin Spice Cinnamon Roll Cookies

I've made Pumpkin Cinnamon Rolls in the past and also tried Cinnamon Bun Cookies, so when I saw a recipe that combined those 2 ideas, I had to give it a try. I made a few changes to the recipe that I found and made these very delicious, unique cookies.

The dough is mixed together like a typical cookie dough, but it is rolled out like you would cinnamon rolls. A cinnamon-sugar mixture is sprinkled over the dough and then it is rolled up and chilled. I actually made the dough on a Tuesday afternoon and didn't have time to slice and bake the cookies until Friday morning. I had rolled the dough out on parchment paper, so once I had it filled with the cinnamon sugar and rolled up- I wrapped it in the parchment and kept it in the fridge for a couple of days.

The amazing part about these cookies is that they actually taste like a cinnamon roll and have the texture of both a cookie and a cinnamon roll. I was really quite surprised when I bit into one and it had such an amazing, interesting texture. I was able to share these cookies with quite a few people and many others had the same reaction and look of surprise when they bit into these cookies. These cookies are the perfect fall treat and a wonderful cookie to share with friends!

Pumpkin Spice Cinnamon Roll Cookies adapted from this post
who adapted from Dine and Dish

Yield: 3 dozen

Filling:
1/4 cup granulated sugar
1Tbls ground cinnamon

Dough:
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 egg
1/2 cup pumpkin puree
1 tsp vanilla
3 cups all- purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4-1/2 tsp ground nutmeg
dash of ground cloves

For the glaze:
2 Tbls butter
1 cup powdered sugar
1 tsp vanilla extract
1-3 Tbls hot water

Cream together butter and brown sugar in a large mixing bowl, until light and fluffy. Add egg, pumpkin, and vanilla and beat until well incorporated. While this is beating, combine dry ingredients in a medium bowl and whisk together. Add dry ingredients to the butter mixture in several additions and mix until everything is combined.

In a small bowl, stir together the filling (sugar and cinnamon) until well mixed. Turn out dough onto parchment paper and spread or roll out into a large rectangle. Sprinkle the filling mixture over the dough, leaving about an inch around the edge. Roll up the dough jelly-roll style, using the parchment paper to help. If the dough starts to break as you're rolling, don't worry, just pinch it back together. Wrap and refrigerate for a few hours.

Preheat oven to 350 degrees. Remove dough from refrigerator, unwrap from plastic and cut into 1/4" thick slices. Place on a parchment-lined cookie sheet or baking stone, 1-2" apart. Bake in preheated oven 9-11 min, until just beginning to brown around the edges or until just set. Cool a few minutes on the cookie sheet and then transfer to a wire rack.

Once cookies have cooled, make the glaze by using an electric mixer to mix the butter, powdered sugar and vanilla. Add hot water, 1 tablespoon at a time, until the glaze has reached desired consistency.

Place glaze in a ziploc bag, cut a small hole in the corner, and pipe glaze onto cookies, following the swirl of the cookie. Allow to set.