First of all, lets grab our Ingredients!
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 cup graham cracker crumbs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cinnamon sugar (for rolling the cookies)
- 1/4 teaspoon pumpkin pie spice (optional)
In a large bowl, stir together cream cheese, butter, and pumpkin until completely smooth.
Add in the sugar and vanilla and stir until combined.
Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely mixed and smooth.
Next, assemble the frame and turn dough out into the frame. Place another sheet of wax paper over top of the dough and with a rolling pin, roll it out flat. It’s a little sticky! Then put the frame of dough into the refrigerator over night or until it’s cold throughout. About 2 hours. Once they are firm Preheat oven to 350 degrees.
Next, place the dough into the Easy Roller to be cut, and then remove the strips of dough.
Replace 3 of the strips of dough horizontally on the bottom half of the Easy Roller, leaving a bit of space between each one.
Cover those 3 strips of dough with the lid and slide forward & back 2-3 times swiftly until they have rolled into balls. Repeat these steps until all the dough has been rolled into balls.
Roll in Cinnamon and sugar (with the pumpkin pie spice mixed in if desired).
Next, place on the tray and slightly press down so they are flat. Bake for 15 minutes.
Yum!! Thank you Center Cut Cook for the delicious cookie recipe! I love how I can roll these out in no time with the help of the Easy Roller too! Seems like these are Perfect fall treat, and the perfect size!
If you liked this post, share it & the Easy Rollers with your friends and family (…It is baking season!!), it is how we keep them coming 🙂