Pumpkin Cinnamon Roll Cookies

Instructions

To make the cookies:

1. Preheat oven to 350ºF.  Line a baking sheet with parchment paper.
2. In a bowl, stir together dry ingredients: flour, baking powder, spice and salt.
3. In a separate bowl, beat butter and Splenda Sugar Blend together until fluffy. Add egg and vanilla and beat again. Scoop in pumpkin, beating until fully incorporated.
4. Add dry ingredients to pumpkin mixture; beat until combined. Do not over mix. Scoop dough into balls 1 ½ tablespoon size onto prepared baking sheet, leaving 3 inches between each. (Dough will be more wet than traditional cookie dough).
5. Bake for about 10 – 12 minutes.  Remove and let cool completely.

To make the cream cheese swirl:

1. In a small bowl, beat cream cheese and Splenda Sugar Blend until fluffy.

To make the cinnamon swirl:

1. In another small bowl, stir together Splenda Sugar Blend, cinnamon and water.

To add swirls to cookies:

1. Add cream cheese mixture and cinnamon mixture to two separate piping bags.
2. Pipe a little over a teaspoon of the cream cheese mixture onto each cookie in a swirl formation, leaving a space for the cinnamon mixture. Then, pipe a small amount of cinnamon mixture in a swirl in-between the cream cheese. Enjoy!