People have started coming back to the office! Last week I had two of my co-workers come back for a day, so I welcomed them with this Pumpkin Coffee Cake which was a big hit. This week two different teammates were in, so I used up the rest of my pumpkin puree from the can I cracked open for Thanksgiving to make these Pumpkin Cinnamon Roll Cookies with Maple Glaze. What a joy to bring treats to work again!

My friend Jess made these cookies first (we both share a love for Sally recipes) and they were so cute, I knew I had to make them too. I also had a jar of Pumpkin Pie Spice from Trader Joe’s in my cabinet which is at least two years old, so it was time to start using that up too.

These cookies were fun to make, and I have to say, I have a deep appreciation for a slice and bake cookie. They taste INCREDIBLE, almost like a shortbread cookie, and of course that swirl of spiced brown sugar is to die for. The maple glaze is optional, but sends these over the top. I think this is going to be a recurring treat for me to make every Fall from now on!

Pumpkin Cinnamon Roll Cookies with Maple Glaze

Source: Sally’s Baking Addiction

Ingredients

Filling

  • 3 tbsp butter
  • 2/3 cup brown sugar
  • 1 3/4 tsp pumpkin pie spice
  • 1 tsp cinnamon

Cookie Dough

  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 3/4 cup sugar
  • 6 tbsp pumpkin puree, blotted (line a bowl with paper towels and add the pumpkin, let sit for 5-10 minutes and use the paper towels to blot the excess moisture from the pumpkin)
  • 1 1/2 tsp vanilla
  • 2 1/4 cups flour
  • 1 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Glaze

  • 1 tbsp butter
  • 2 1/2 tbsp maple syrup
  • 1/2 cup icing sugar
  • pinch salt

Directions

  1. First get the filling ready by melting the butter, and then in a small bowl, mixing together the brown sugar, pumpkin pie spice and cinnamon.
  2. For the cookie dough, in a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about two minutes. Add the pumpkin and vanilla and mix again for about a minute.
  3. Add the flour, pumpkin pie spice, cinnamon, baking powder and salt and mix again until combined. Mixture will be thick.
  4. Divide the dough into two equal sized portions. Set one aside and place the other on a lightly floured counter, and pat into a rectangle. Use a rolling pin (also floured) to roll out the dough into a 10×8″ rectangle (it should be about 1/4″ thick).
  5. Spread about half of the melted butter onto the rectangle and sprinkle with about half of the filling. Use your fingers or the back of a spoon to gently press the filling into the butter.
  6. Tightly roll up the rectangle into a 10″ log. If the dough cracks (mine did), just use your hands to press it back together. Wrap the log in plastic wrap, then repeat the whole process with the other portion of dough and filling. Chill the logs for at least 2 hours, or up to 3 days in the fridge or freeze up to 3 months.
  7. When you’re ready to bake, preheat the oven to 350 and line cookie sheets with parchment paper. Use a sharp knife to cut the logs into 1/2″ slices (or just less than 1/2″). You can use your hands to press the cookies into round shapes if they have a flat edge from resting/slicing.
  8. Place the cookies on the baking sheet (they won’t spread too much so you don’t need to leave too much space). Bake for 13-15 minutes and let cool on the baking sheet for 10 minutes before moving to wire rack to cool completely.
  9. For the glaze, melt the butter and maple syrup together in the microwave, then whisk in the icing sugar and salt until smooth. Use a fork/spoon/whisk to drizzle over the cookies.