Pumpkin Pie Pinwheel Cookies

Directions

Heat oven to 375. Sift flour, cinnamon, baking powder and salt together

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twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine

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egg, vanilla and almond extract and add to creamed mixture. Mix on medium

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speed until combined. Add sifted ingredients and mix only until combined;

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dough should be stiff. Roll dough out between 2 sheets of parchment paper to

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12x9” rectangle, using 1 long sheet of parchment paper that is folded in half.

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Make sure that you roll out the dough evenly. Cut the edges off neatly with

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a bench scraper to even them. Place dough in the freezer until firm, about

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15 minutes.

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Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar

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for filling. Remove dough from freezer and peel back the top parchment

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paper. Thinly spread the pumpkin filling evenly over the dough. Don’t spread too

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thickly; you should still be able to see the dough through the pumpkin

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slightly. If you don’t use all the filling it is okay.

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Starting at one end, roll up the ends in the same manner as a cake roll.

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Make sure that you keep it tight and even. If the dough cracks slightly, simply

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rub it together with your fingers. Wrap the roll in the parchment paper,

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seam side down, and place back in the freezer until firm, about 1 hour. Slice

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cooked 1/4" thick and place onto a cookie sheet at least 1” apart. Sprinkle

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brown sugar on tops of the cookies and rub it in with your fingers. Bake for

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8-10 minutes, just until the edges are turning brown. Serve cookies on a

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platter with a small bowl of whipped cream and nutmeg so that guests can make

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pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin

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pie!

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