Cinnamon Roll Sugar Cookies – Pumpkin Edition!
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Cinnamon Roll Sugar Cookies are a stand-by in our house. They’re everything you love about cinnamon rolls all packaged up in a tasty little sugar cookie. So of course now that PUMPKIN EVERYTHING season has rolled around again, I just had to reinvent these cookies. So here we are with my Cinnamon Roll Sugar Cookies – Pumpkin Edition! And I dare say, they may be even better than the original. Mmmmm.
Cinnamon Roll Sugar Cookies - Pumpkin Edition
Ingredients
- Sugar cookie mix I'm partial to Betty Crocker, plus ingredients called for on package
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon real vanilla extract
- 4-5 ounces pumpkin butter approximately 8-10 tablespoons
glaze ingredients (optional):
- 2 tablespoons whole milk
- 2 tablespoons melted butter
- 1/4 teaspoon real vanilla extract
- 2 cups powdered sugar
Instructions
- Add nutmeg, ginger, cinnamon, and vanilla to sugar cookie mix, then prepare dough as per package instructions.
- Roll cookie dough out into a large rectangle, on a piece of foil or plastic wrap.
- Spread a thin layer of pumpkin butter (I hope you’re using my pumpkin butter recipe!) over cookie dough and roll up lengthwise. Wrap with foil or plastic wrap and freeze at least 30 minutes.
- Carefully remove dough from wrap, and slice into 1/4″ thick cookies. Bake on parchment at 375 degrees for approximately 9 minutes (until cookies are just starting to brown on the edges). Cool on a wire rack.
- Optional glaze step: combine milk, butter, and vanilla. Pour slowly into sugar, stirring constantly until desired consistency is reached. Drizzle over cookies.
- Enjoy!!!
Notes
Nutrition
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Cinnamon Roll Sugar Cookies – Pumpkin Edition, Ingredients:
- Sugar cookie mix (I’m partial to Betty Crocker), plus ingredients called for on package
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon real vanilla extract
- 4-5 ounces pumpkin butter (approximately 8-10 tablespoons)
- glaze ingredients (optional):
- 2 tablespoons whole milk
- 2 tablespoons melted butter
- 1/4 teaspoon real vanilla extract
- 2 cups powdered sugar
Cinnamon Roll Sugar Cookies – Pumpkin Edition, Directions:
- Add nutmeg, ginger, cinnamon, and vanilla to sugar cookie mix, then prepare dough as per package instructions.
- Roll cookie dough out into a large rectangle, on a piece of foil or plastic wrap.
- Spread a thin layer of pumpkin butter (I hope you’re using my pumpkin butter recipe!) over cookie dough and roll up lengthwise. Wrap with foil or plastic wrap and freeze at least 30 minutes.
- Carefully remove dough from wrap, and slice into 1/4″ thick cookies. Bake on parchment at 375 degrees for approximately 9 minutes (until cookies are just starting to brown on the edges). Cool on a wire wrack.
- Optional glaze step: combine milk, butter, and vanilla. Pour slowly into sugar, stirring constantly until desired consistency is reached. Drizzle over cookies.
- Enjoy!!!
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