Pumpkin Spice Roll Cookies

Bahan-bahan (50 porsi)

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 6 Tablespoons (86g) pumpkin puree (moisture blotted, see note)*
• 1 and 1/2 teaspoons pure vanilla extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 and 3/4 teaspoons store-bought or homemade pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons (43g) unsalted butter, melted and slightly cooled
• 2/3 cup (135g) packed light or dark brown sugar
• 1 and 3/4 teaspoons store-bought or homemade pumpkin pie spice
• 1 teaspoon ground cinnamon
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1 Tablespoon (14g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• optional: pinch of salt