pumpkin cinnamon roll cookies dough: 1 cup (226g) unsalted butter, softened 1/2 cup (100g) white sugar 1/2 cup packed (100g) light brown sugar 1 whole egg + 2 yolks 1 tsp (4g) vanilla extract 1/2 cup (120g) pumpkin puree 3 cups (375g) ap flour 3/4 tsp (4g) baking soda 1/2 tsp (3g) salt 4 tsp pumpkin spice *cream together the butter and sugars well then add in the eggs, vanilla, extract, and pumpkin puree. important: press the pumpkin puree between a couple layers of paper towel to get rid of the moisture! in another bowl, whisk the flour, baking soda, salt, and pumpkin spice. pour the dry into the wet and fold to mix. using some plastic wrap or parchment paper. spread the dough evenly. if its too soft and sticky, then set it in the fridge for 30-45 min to firm up a bit. once all flat and even in a large rectangle. spread on the swirl paste (recipe below) as even possible but leaving abut an inch or two on the top. carefully roll into a tight log then set in the fridge at least an hour so that it holds it shape. slice into even pieces and bake at 350 for 12-14 min (time will vary on the size). let cool completely before glazing! swirl paste: 3 tbsp (40g) light brown sugar 1 tbsp (14g) unsalted butter, melted 2 tsp (5g) cinnamon 1/2 tsp (2g) pumpkin spice blend 1/2 tsp (2g) cornstarch pinch of salt *combine everything into a paste and spread on the rectangle flat dough sheet. vanilla glaze: 1 cup (120g) powdered sugar 1-2 tbsp (15-20g) milk, cream, or water 1/2 tsp (2g) vanilla pinch of salt *mix all together and adjust the consistency with either more powdered sugar or more liquid. brush evenly on the cooled cookies :) #pumpkin #cinnamonroll #cookies #Recipe — @emijuju TikTok