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These pumpkin pinwheel cookies will have you dreaming of Autumn.
For the cookie dough:
In the bowl of your stand mixer, with paddle attachment fixed, cream the butter and sugars until smooth. Add the vanilla extract and egg and mix again to combine.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and allspice. In 1/2 cup increments, add the dry ingredients into the wet. Once all of the dry ingredients have been added, beat on medium speed until the dough comes together. At this point the dough should be sticky, but firm.
Place the dough between two sheets of wax paper and use a rolling pin to roll it into a rectangle about 13 inches by 9 inches. The dough should be about a 1/2 inch thick when you are finished rolling. Place the dough in the freezer for 10-15 minutes to harden just a little.
Meanwhile, in a small mixing bowl, combine the canned pumpkin, pumpkin pie spice, and ½ cup of brown sugar to make your filling. Mix with a spoon until the sugar and spices are evenly distributed. Set aside.
Once the dough has hardened slightly in the freezer, remove it and carefully pull off the top layer of wax paper. Spread the pumpkin mixture on the dough. Be sure to cover the dough completely and in a very thin layer, about 1/8 of an inch thick.
Now you will roll the dough into a log. To roll, carefully fold over one end (the long side) and begin to roll. If the dough breaks, just rub the cracks with your finger to smooth it out. Continue rolling until your reach the other side of the dough. Wrap the log in the sheet of wax paper and place in the freezer for at least an hour or up to 12 hours.
After the dough has cooled in the freezer for at least an hour, preheat your oven to 350 F. Remove the dough from the freezer and place it on a cutting board. With a very sharp knife, cut the dough into 1/2 inch thick slices and place on a cookie sheet lined with parchment paper, spacing them at least an inch apart.
Bake the cookies for 10-12 minutes or until the edges begin to set and brown slightly. Remove from oven and transfer the cookies to a wire rack to cool completely. Repeat this step for the rest of the cookies.
Store cooled cookies in an airtight container at room temperature for up to a week. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!