Pumpkin Roll Cookies

• Vegetarian

• Produce

  • 1/3 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 cup Brown sugar
  • 6 cups Flour
  • 1 cup Granulated sugar
  • 2 tsp Pumpkin pie spice
  • 3/4 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 1/2 cup Butter, unsalted
  • 6 oz Philadelphia cream cheese

Found on confectionalism.com

Description

Ingredients

• 6 oz PHILADELPHIA Cream Cheese, room temp
• 1 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg yolk
• 1 tsp vanilla
• ¼ tsp salt
• 2¾ cups flour
• 1½ cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• ⅓ cup pumpkin puree
• 2 teaspoon vanilla
• 3¼ cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1½ teaspoons baking powder
• ½ teaspoon salt

Directions

• In bowl of stand mixer beat cream cheese and butter until creamy, about 3 minutes, scraping sides frequently.
• Add the sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium-low and add in egg yolks, vanilla and salt and mix until combined.
• Finally turn mixer to low and slowly add in flour. Mix just until all flour is incorporated.
• Chill dough for at least 2 hours.
• Combine butter and brown sugar in bowl of a stand mixer. Beat at medium speed, scraping bowl often, until creamy. Add the egg, pumpkin puree and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
• Flatten into rectangle and wrap the pumpkin sough in parchment paper or plastic food wrap. Refrigerate at least 2 hours or until firm.
• Once both doughs have chilled. Roll out the Pumpkin dough between two lightly floured sheets of 12x16 in Cookie Baking Parchment sheets, to about ⅛ in think and the same size as the parchment sheets. Trim off excess on edges so your final dough rectangle is 12x16in.
• Place on a cookie sheet, and put back in refrigerator.
• Repeat rolling process with the cream cheese dough.
• Pull the pumpkin dough from the refrigerator and place on a flat surface. Peel of the top layer of parchment, but leave the bottom.
• Wet the surface of the pumpkin dough with a bit of water.
• Remove the top parchment sheet from the cream cheese dough.
• Invert the cream cheese dough onto the pumpkin dough forming two layers.
• Remove the remains parchment off the cream cheese layer. trim the edges of the large layered rectangle. If the dough begins to get to soft, place back in refrigerator for 30 min, or so until chilled again.
• Roll up the layered doughs, starting at the 16 inch side, rolling tightly to form a log 16 in wide.
• Cut the log in half. (If youd like you can now roll the cookie logs into chopped nuts or candy for variations)
• Roll each finished dough log into a sheet of parchment. Twist the ends to seal.
• Cut two paper towel rolls down the middle and place the cookie rolls into the cardboard cylinders.
• Refrigerate until firm, or freeze for up to three months.
• Preheat oven to 350 degrees Fahrenheit. Line baking sheets with Parchment Paper sheets.
• Cut ¼ inch thick slices from chilled dough log (if frozen allow to thaw in refrigerator for at least two hours.)
• Place slices onto lined cookie sheets about 1 inch apart. Bake in preheated oven for 12-13 min.
• Transfer to a cooling rack. Once cooled, Enjoy.