• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 cups flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 egg
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 cup canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 1/4 cup + 1 cup brown sugar
  • Whipped cream, for serving, optional
  • Ground nutmeg, for serving, optional


  • Heat oven to 375. Sift flour, cinnamon, baking powder and salt together
  • twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine
  • egg, vanilla and almond extract and add to creamed mixture. Mix on medium
  • speed until combined. Add sifted ingredients and mix only until combined;
  • dough should be stiff. Roll dough out between 2 sheets of parchment paper to
  • 12x9” rectangle, using 1 long sheet of parchment paper that is folded in half.
  • Make sure that you roll out the dough evenly. Cut the edges off neatly with
  • a bench scraper to even them. Place dough in the freezer until firm, about
  • 15 minutes.
  • Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar
  • for filling. Remove dough from freezer and peel back the top parchment
  • paper. Thinly spread the pumpkin filling evenly over the dough. Don’t spread too
  • thickly; you should still be able to see the dough through the pumpkin
  • slightly. If you don’t use all the filling it is okay.
  • Starting at one end, roll up the ends in the same manner as a cake roll.
  • Make sure that you keep it tight and even. If the dough cracks slightly, simply
  • rub it together with your fingers. Wrap the roll in the parchment paper,
  • seam side down, and place back in the freezer until firm, about 1 hour. Slice
  • cooked 1/4" thick and place onto a cookie sheet at least 1” apart. Sprinkle
  • brown sugar on tops of the cookies and rub it in with your fingers. Bake for
  • 8-10 minutes, just until the edges are turning brown. Serve cookies on a
  • platter with a small bowl of whipped cream and nutmeg so that guests can make
  • pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin
  • pie!

Categories: Thanksgiving 
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