Pumpkin cinnamon roll cookies

Pumpkin cinnamon roll cookies

Technically Vegan MoFo is over, but the pumpkin recipes are still piled up in my post box. It’s laughable considering, when I decided I was going to do a pumpkin theme, I freaked out about how I was going to come up with 21 pumpkin recipes. 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. I suppose I should also inform you that these cookies are magic. Once you make them you’ll understand.

1/2 c. vegan butter
1/2 c. powdered cane sugar
1 tsp unsulphured molasses
1 1/2 tsp pure vanilla extract
2 tbsp almond milk
1/4 c. pumpkin puree
1/4 tsp baking soda
1/2 tsp fine sea salt
1 3/4 c. unbleached flour
1 tbsp butter, melted
1/4-1/2 c. brown sugar
2 tsp ground cinnamon

1/2 c. powdered cane sugar
1/4 tsp pure vanilla extract
2 tsp 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 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

16 thoughts on “Pumpkin cinnamon roll cookies

  1. I cannot tell you how giddy I got when I saw that there was a new post from you…and it was still on the pumpkin theme! Did Christmas come early for me or what??! Thank you Santa. I'm un-glutening these bad boys. Man, you are my go-to for all baked needs, you know that? 🙂

  2. Magic huh? What's ALSO magic, is I have NO pumpkin cookies on the horizon. Did we FINALLY break our chain of posting the same thing?? I think so! But after seeing these, yep, gonna have to add them to the list, pumpkin cookies WILL be made!

  3. the cookies look fabulous! i agree with jess.. i am dreaming of waking up to pumpkin cookies, breads, scones, pies.. and more everyday… u should be santa this year and grant us all our wishes!

  4. Ashlae, do you sell your baked goods at all?If you don't, it would be really great if you considered it because I think you would do incredibly well. Your food is just so awesome.I would love to be able to buy vegan treats like these around here.

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