Makes about 6 dozen
Here’s what you will need:
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cups sugar
2 eggs
2/3 cup pumpkin puree
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Glaze:
1 1/2 cups confectioners’ sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3 tablespoons milk
In a small bowl, mix together the brown sugar, 2 teaspoons cinnamon, and 2 teaspoons pumpkin pie spice. Set aside.
With a mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs, pumpkin puree, and vanilla extract. In another bowl, whisk together the flour, baking powder, dry yeast, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet until just combined.
Divide the dough into four equal parts. On a lightly floured surface, roll each into an 8×6-inch rectangle. Sprinkle each with about 3 tablespoons of the brown sugar mixture. Roll up tight starting with a long side. Wrap in plastic and refrigerate for 1 hour or until firm.
Preheat your oven to 350 degrees F. Cut the dough into 3/8-inch slices. Place 1 inch apart on a greased (or parchment-lined) baking sheet. Bake 10-12 minutes or until the bottoms of the cookies are light brown. Remove from the sheet pan and allow to completely cool on a wire rack.
In a small bowl, whisk together the glaze ingredients. (Add more milk if needed, one teaspoon at a time, to create a thin glaze.) Dip the tops of the cookies into the glaze. Let stand until set. Store in an airtight container.
