Fall baking just got cozier with our Pumpkin Spice Cinnamon Roll Cookies! Made with our signature Cinnamon Snickerdoodle Nut Butter, these cookies offer the perfect blend of warm spices and creamy goodness. Want to take it up a notch? Pair them with our limited edition Pumpkin Pie Nut Butter for an extra taste of autumn! Perfect for your next party, mid-morning snack, or holiday baking session. 🎃🍪

Get ready to bake up a batch of fall magic!

Ingredients:

For the dough: 

• 1 ⅔ cup brown rice flour 
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ½ tsp baking powder
• ½ cup Cinnamon Snickerdoodle nut butter
• ⅓ cup pumpkin puree
• ¼ cup maple syrup
• ¼ cup almond milk 
• 1 flax egg (1 tbsp flax meal + 3 tbsp water) 
• 2 tsp vanilla extract

For the cinnamon sugar filling:

• ¼ cup brown sugar
• 1 tsp cinnamon 

For the icing:

• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1-2 Tbsp almond milk 

Directions:

1. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set aside. 
2. To a small bowl, sift together the flour, pumpkin spice, salt, and baking powder. Set aside. 
3. To a large mixing bowl, whisk together the nut butter, pumpkin puree, maple syrup, almond milk, vanilla extract, and flax egg until smooth. 
4. Gradually add in the dry ingredients, mixing with a spatula until just combined and a dough-y consistency forms. 
5. Generously flour your designated rolling surface before removing the dough from the mixing bowl to roll out. Roll the dough into a large ball and roll out into a rectangle about ½” thick. 
6. In a small bowl, whisk together the filling ingredients and sprinkle over the dough.
7. Gently roll the dough into a log, starting from the longer end, making sure to avoid any gaps between the dough. 
8. Lay the log on the baking tray and place the tray in the freezer for around 10 minutes. This will allow the cookie dough to firm up a bit and prevent the dough from spreading and the keep the cookies from losing their shape in the oven. 
9. Remove the dough from the freezer and slice the dough into even slices around 1” wide. 
10. Lay all the cookies flat on the baking tray and bake for 13-15 minutes, or until the cookies are golden on the top. 
11. Remove from the oven and let cool. 
12. While the cookies are cooling, prepare the icing by whisking all the ingredients together in a small bowl until smooth. After the cookies are completely cooled (you don’t want the cookies to be warm or it will melt the frosting), drizzle the icing on top and enjoy! 

**You can store leftovers in an airtight container at room temperature for up to 4 days.