Recipes

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!