Gingersnap and Pumpkin Cinnamon Roll Cookies are a simple and fun recipe twist on cinnamon roll sugar cookies. Perfect for your holiday cookie exchange!
One package gingerbread cookie mixprepared (I'm partial to Betty Crocker)
4-5ounces Pumpkin Butter about 8-10 tablespoons
glaze ingredientsoptional:
2tablespoonswhole milk
2tablespoonsmelted butter
1/4teaspoonreal vanilla extract
2cupspowdered sugar
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 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.
Enjoy!!!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.