Pinwheel Pumpkin Cookies
Yield
96 servingsPrep
10 minCook
25 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ¾ | cups |
canned pumpkin purée
or fresh 16 ounces |
|
| 1 | cup |
sugar
granulated |
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| 1 | cup |
nuts
chopped |
|
| Dough | |||
| 4 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| Icing | |||
| 2 | cups |
powdered sugar
sifted |
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 to 3 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 414 | ml |
canned pumpkin purée
or fresh 16 ounces |
|
| 237 | ml |
sugar
granulated |
|
| 15 | ml |
pumpkin pie spice
|
|
| 237 | ml |
nuts
chopped |
|
| Dough | |||
| 946 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| Icing | |||
| 473 | ml |
powdered sugar
sifted |
|
| 15 | ml |
butter
or margarine, melted |
|
| 5 | ml |
vanilla extract
|
|
|
milk
|
|
||
Directions
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.
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 ⅓ 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 ⅜ inch slices.
Place on greased cookie sheet.
Bake in preheated 400-degree F oven for 10 to 12 minutes, or until golden.
Cool on wire rack.
Drizzle with icing.
For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth.
