Pumpkin Pinwheel Cookies

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!