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1
To make the dough, using a fork, whisk, or sifter, mix the flour, cinnamon, baking powder, and salt in a large bowl and set aside.
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2
In a bowl or mixer, cream the butter and sugar.
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3
In a small bowl, mix the egg, vanilla, and almond extract.
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4
Pour the egg mixture into the butter/sugar mixture and mix until combined. Gradually add the flour mixture and mix just until the ingredients are incorporated. Don't overmix-you want the dough to be stiff but not tough.
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5
Roll the dough between a piece of folded parchment paper or wax paper to create a 12 by 9-inch rectangle. Place the wrapped dough flat on a baking sheet and freeze until firm, about 15 minutes.
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6
To make the filling, mix the pumpkin puree, pumpkin spice, and brown sugar together in a small bowl.
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7
To assemble, peel the top layer of parchment paper from the dough. Spread a thin layer of filling over the entire rectangle of dough. You should still be able to see the dough through the filling. You may not need all the filling.
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8
Starting on a long side of the rectangle, roll up the dough like a cake roll. Wrap the roll tightly in parchment paper, place it seam side down on the baking sheet, and freeze for at least 1 hour.
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9
Preheat the oven to 375u00b0F and line a baking sheet with parchment.
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10
Remove the parchment and carefully cut the roll into 1/4 inch-thick slices. Place the cookies 2 inches apart on the baking sheet.
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11
Bake for 8 to 10 minutes, or until the edges start to turn golden brown. Let them cool on the baking sheet.
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12
To make the glaze, combine the pumpkin puree and butter. Add the confectioner's sugar, cinnamon, and allspice and mix well.
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13
If you want to be fancy, put the glaze in a small piping bag and decorate the cookies with a dashing squiggle or curlicue! Or, just use a butter knife to spread a swish of glaze across the top.
