Gingersnap and Pumpkin Cinnamon Roll Cookies are a simple and fun recipe twist on cinnamon roll sugar cookies. Perfect for your holiday cookie exchange!
Yes, I am one of those crazy folks who begins dreaming about everything pumpkin at the end of July. I know, I know. But around here schools start up at the beginning of August, so the back-to-school displays are all over the place and it’s just a Pavlovian response that I just cannot resist!
And really, why would I want to? Pumpkin is magical. It’s delicious in sweets, in savories, and I am literally (figuratively) unable to get enough. So, please forgive me for scooching the season forward just a smidge.
*Official* EVERYTHING PUMPKIN season is right around the corner, so here we are with my Gingersnap and Pumpkin Cinnamon Roll Cookies – just in case the Cinnamon Roll Pumpkin Sugar Cookies weren’t Autumn enough for you.
Or, if you just needed another excuse to make MORE PUMPKIN FOOD!!! Because, nom nom nom nom.
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Gingersnap and Pumpkin Cinnamon Roll Cookies, Ingredients:
- One package gingerbread cookie mix, prepared (I’m partial to Betty Crocker)
- 4-5 ounces Pumpkin Butter (about 8-10 tablespoons)
- glaze ingredients (optional):
- 2 tablespoons whole milk
- 2 tablespoons melted butter
- 1/4 teaspoon real vanilla extract
- 2 cups powdered sugar
Gingersnap and Pumpkin Cinnamon Roll Cookies, Directions:
- 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 2-3 hours.
- Carefully remove dough from wrap, and slice into 1/2″ thick cookies. Bake on parchment at 375 degrees for approximately 9 – 11 minutes (until edges are set). 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.