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
Calories are automatically generated. For best results calculate based on your exact ingredients.