Pumpkin Pie Pinwheel Cookies
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Heat oven to 375. Sift flour, cinnamon, baking powder and salt together
  2. twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine
  3. egg, vanilla and almond extract and add to creamed mixture. Mix on medium
  4. speed until combined. Add sifted ingredients and mix only until combined;
  5. dough should be stiff. Roll dough out between 2 sheets of parchment paper to
  6. 12x9” rectangle, using 1 long sheet of parchment paper that is folded in half.
  7. Make sure that you roll out the dough evenly. Cut the edges off neatly with
  8. a bench scraper to even them. Place dough in the freezer until firm, about
  9. 15 minutes.
  10. Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar
  11. for filling. Remove dough from freezer and peel back the top parchment
  12. paper. Thinly spread the pumpkin filling evenly over the dough. Don’t spread too
  13. thickly; you should still be able to see the dough through the pumpkin
  14. slightly. If you don’t use all the filling it is okay.
  15. Starting at one end, roll up the ends in the same manner as a cake roll.
  16. Make sure that you keep it tight and even. If the dough cracks slightly, simply
  17. rub it together with your fingers. Wrap the roll in the parchment paper,
  18. seam side down, and place back in the freezer until firm, about 1 hour. Slice
  19. cooked 1/4" thick and place onto a cookie sheet at least 1” apart. Sprinkle
  20. brown sugar on tops of the cookies and rub it in with your fingers. Bake for
  21. 8-10 minutes, just until the edges are turning brown. Serve cookies on a
  22. platter with a small bowl of whipped cream and nutmeg so that guests can make
  23. pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin
  24. pie!