Average Rating: 0TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min./batch + cooling
YIELD: 3 dozen.Ingredients
- 2 cups butter, softened
- 12 ounces cream cheese, softened
- 1/8 teaspoon salt
- 3-3/4 cups all-purpose flour
- 1 can (15 ounces) pumpkin
- 3 tablespoons plus 1 cup sugar, divided
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 4-1/2 teaspoons ground cinnamon
- 1 large egg
- 1 tablespoon 2% milk
ICING:- 12 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 2/3 cup 2% milk
- 1 teaspoon vanilla extract
Instructions
- 1. In a large bowl, cream butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate 1 hour.
- 2. Preheat oven to 350°. In a small bowl, combine pumpkin, 3 tablespoons sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-in. circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture.
- 3. Cut dough into 12 wedges. Roll up from wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and milk; brush over pastries. Sprinkle with remaining sugar mixture.
- 4. Bake until bottoms are browned , 18-22 minutes. Remove from pans to wire racks to cool completely. In a small bowl, beat icing ingredients; drizzle over pastries. Let stand until set.
Nutrition Facts
1 cookie: 258 calories, 17g fat (10g saturated fat), 52mg cholesterol, 154mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 3g protein.
