Pumpkin Roll Out Cookies Recipes

EASY PUMPKIN ROLL

Steps:

• Preheat oven to 350°F.
• Line a 10×15- inch jelly roll pan with parchment paper, leaving about an inch of extra parchment at the ends, for easy removal. Very lightly coat the parchment with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, add in the eggs and mix on medium until lightly beaten.
• Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla, baking soda, and salt and mix for 1 minute until smooth.
• Turn mixer to low and add in the flour, mixing for 30 seconds, or until smooth, scraping the sides of the bowl as necessary.
• Spread the batter into the prepared pan evenly.
• Bake for 15 minutes, or until the cake is set and a toothpick comes out clean. As soon as the cake comes out, while hot, lift the cake out of the pan using the parchment paper and place on a heat safe surface.
• Leaving the parchment paper on the cake, roll it up carefully starting with the narrow end, placing it on a wire rack seam-side down to cool completely.
• While the cake is cooling, prepare the filling. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together for 1 minute on medium speed until smooth.
• Add in the powdered sugar and vanilla and mix for another minute until creamy, scraping the sides of the bowl as necessary.
• When your cake is cooled, carefully unroll it. Using an offset spatula, spread your cream cheese filling evenly onto the cake, leaving 1- inch around the edges.
• Now carefully roll the cake back up tightly, but pull the parchment paper away from the cake as you do so. Once you have it rolled up, place it on a baking sheet or serving dish, cover airtight and place in to the refrigerator for at least 30 minutes, or until ready to serve.
• Dust with powdered sugar before slicing and serving.

PUMPKIN ROLLOUT COOKIES

Steps:

• Preheat oven to 375ºF In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
• Add the pumpkin, egg yolk, and vanilla.
• Gradually add the flour and spices.
• Mix with your hands to create a soft dough.
• Wrap in plastic and refrigerate for 30 minutes.
• Divide dough into two pieces.
• Roll out each piece to 1/8-inch thickness on a floured surface.
• Cut into shapes with cookie cutters.
• Place on ungreased cookie sheet and bake for 10-15 minutes.
• Optional: Decorate with favorite frosting and candies if desired.