These Pumpkin Cinnamon Roll Cookies combine all the things you love about pumpkin spice, cinnamon rolls, and cookies in bite-sized form. These easy-to-make cookies are loaded with pumpkin flavor and finished off with a pumpkin spice glaze.
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 8x6-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.