Pumpkin Pinwheel Cookies
- Ready In:
- 42mins
- Ingredients:
- 10
- Yields:
-
72 cookies
ingredients
- 1 3⁄4 cups solid pack pumpkin
- 3 cups sugar, divided
- 1 teaspoon pumpkin pie spice
- 1 cup walnuts, chopped
- 1 cup shortening
- 3 eggs
- 4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
directions
- Combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. Bring to a boil.
- Reduce heat; simmer 10 minutes.
- Stir in walnuts; cool and set aside.
- Cream shortening and remaining 2 cups of sugar in a large bowl.
- Add eggs; beat until fluffy.
- Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Mix well.
- Divide dough into 3 equal parts.
- On lightly floured foil, roll each into an 8 x 12 inch rectangle.
- Spread with 1/3 reserved mixture.
- Starting from the wide end, roll as for jelly roll.
- Wrap in foil.
- Repeat with remaining dough and filling.
- Place rolls in freezer several hours or overnight.
- When ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices.
- Arrange on greased cookie sheets.
- Bake in a 400 degree Fahrenheit oven for 10 to 12 minutes.
- Cool.
-
ICING:
- If desired, mix 2 cups powdered sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 or 3 tablespoons of milk together. Drizzle icing over cooled cookies. Allow icing to harden before plating.
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RECIPE SUBMITTED BY
Married to the man that I had dated for 25 years.