Pinwheel Pumpkin Cookies Recipe

Step 1

For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool; set aside. For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add dry ingredients; mix well.

Step 2

To assemble: Divide dough into 3 portions. On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled). Spread with 1/3 of filling. Starting from wide end, roll as for jelly roll. Wrap in foil. Repeat process with remaining dough and filling. Freeze rolls several hours or overnight. Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12 minutes, or until golden. Cool on wire rack. Drizzle with icing.

Step 3

For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth.

From "Libby's Favorite Pumpkin Recipes". Posted by: KAREN ADLER (FNGP13B)

Things You'll Need

  • 1 3/4c Pumpkin, canned
  • -Or fresh (16 oz.)
  • 1c Granulated sugar
  • 1tb Pumpkin pie spice
  • 1c Nuts; chopped
  • 4c All-purpose flour
  • 1/2ts Baking soda
  • 1/2ts Salt
  • 1/2ts Cinnamon
  • 1c Shortening
  • 2c Granulated sugar
  • 3 Eggs
  • 2c Powdered sugar; sifted
  • 1tb Butter or margarine;melted
  • 1ts Vanilla extract
  • 2tb Milk (2 to 3 T)

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