It’s cookie swap time! I’m going to be sharing all of my favorite cookie recipes on the blog this month. Some NEW, scrumptious cookie recipes. Some recipes from the past that should ALL be on your cookie Christmas list. Also, I would be delighted to hear from all of you! What are your favorite holiday cookies? What family cookie recipes would you LOVE to see made to be gluten, dairy and egg free?
I’m kickin’ off this cookie season with these pumpkin cinnamon roll sugar cookies. Yeah, you heard me. Do any of you remember my award-winning cinnamon roll sugar cookies from earlier this year? So good. I’ve vamped up the recipe by adding a little pumpkin puree and pumpkin pie spice. Soft pumpkin sugar cookies, brown sugar cinnamon spice filling and a simple vanilla glaze. A fun twist on the classic sugar cookie and most-beloved cinnamon roll!
gluten free vegan pumpkin cinnamon roll sugar cookies
- 2 1/2 cups Sarah’s gluten free flour blend*
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic powdered sugar
- 1/3 cup coconut oil, softened
- 1/3 cup pure pumpkin puree
- 3 tablespoons So Delicious unsweetened coconut milk, room temp
- 1 1/2 teaspoons vanilla extract
brown sugar filling
- 1/3 cup organic brown sugar
- 1 tablespoon coconut oil, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
vanilla glaze
- 1 1/2 cups organic powdered sugar
- 2 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
Mix together melted coconut oil, brown sugar, cinnamon and pumpkin pie spice. Set aside. On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll dough into a 16″x18″ rectangle. Remove top layer of plastic wrap. Spread brown sugar mixture evenly over dough. Starting with 16″ edge, carefully roll up dough into log. Slice in half and wrap each log in plastic wrap. Refrigerate for 15-20 minutes or until firm.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using sharp knife, slice dough into 1/4″ slices. Place cookies on prepared baking sheets. Bake for 7-8 minutes (cookies won’t brown). Remove from oven and place on cooling rack to cool completely. Mix together powdered sugar, coconut milk and vanilla to make glaze (add more coconut milk if needed). Place in piping bag with small, round tip and pipe onto cookies. Allow glaze to set. Store in airtight container.
What an awesome idea! And they look so yummy too! nice work!
I made these yesterday during a "rain day" in the Bay Area…while they didn't look like those in the pic (need to work on my dough nadling skills LOL), they tasted AMAZING!