Pumpkin Pie Pinwheel Cookies

Recipe courtesy Alisha Payton, Louisville, Kentucky

Show: Emeril LiveEpisode: Emeril's Holiday Cookie Contest

Rated: 3 stars out of 5Rate itRead users' reviews (52)

RECIPE
COMMENTS & REVIEWS(52)

Cook Time:
10 min
Level:
Intermediate
Yield:
about 35 cookies

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 10 min
Total:: 1 hr 40 min

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Ingredients

2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Whipped cream, for serving, optional
Ground nutmeg, for serving, optional

Directions

Preheat oven to 375 degrees F.

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 a 12 by 9-inch 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 of the filling, it is okay.

Starting at 1 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 cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 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!

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Comments & Reviews

recipe Pumpkin Pie Pinwheel Cookies
AMANDA boonton, NJ 11-18-2009
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Really tastes like pumpkin pie in a cookie
Rated: 4 stars out of 5

These are delicious! I had some trouble with the cookies sticking to the pan. Also, a lot of the filling was squished out.... Make sure you roll carefully. They didn't come out very pretty but very tasty. I'll have to try again. It definitely tastes like pumpkin pie in a cookie.Read more
recipe Pumpkin Pie Pinwheel Cookies
Regina Louisville, KY 11-17-2009
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devine
Rated: 5 stars out of 5

These cookies came out fantistic,..best cookies i ever made..and they freeze well too,..make very nice gifts and different... thanksgiving dessertRead more
recipe Pumpkin Pie Pinwheel Cookies
Chelsea Pfafftown, NC 10-18-2009
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Wonderful!
Rated: 4 stars out of 5

Mary, you really should read a recipe correctly before you make comments. It clearly states 1 cup of butter, not 1... pound. And a wonderful recipe this is! I'll definitely be making these cookies again!Read more
recipe Pumpkin Pie Pinwheel Cookies
virginia st louis, MO 10-18-2009
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Great recipe
Rated: 5 stars out of 5

I noticed a few incorrect comments about the proportions. There was a comment about the recipe had too much butter and not... enough flour. The recipe calls for 2c Flour and 1c Butter, the person said that there should be 3c Flour to the called for 1lb Butter. She used twice as much butter as called for. Read more
recipe Pumpkin Pie Pinwheel Cookies
Kyle Annandale, VA 10-06-2009
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First baking failure ever.
Rated: 1 stars out of 5

Too much butter, not enough flour, the cookies spread all over the cookie sheet while baking and stayed too soft (floppy... actually) after baking. Not a single one made it from the pan to either hand or mouth without sagging and breaking. I LOVE sweets and these were way, way too sweet. I may try again with the concept but will DEFINITELY be giving a drastic face-lift (more like reconstructive plastic surgery) to the recipe first. Good luck.Read more
recipe Pumpkin Pie Pinwheel Cookies
Lora Winnipeg, MB 09-30-2009
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Fantastic!
Rated: 5 stars out of 5

I found this recipe while looking for a pumpkin bread recipe and decided to try it. These cookies are sooo good! I took some... to work and my co-workers were fighting over them! I did doctor the recipe a bit, however. I used milk-free margerine, added a bit more flour, and an extra egg because after the flour, the dough wasn't moist enough. Oops! I cut them a little bit thicker (but not much) and baked them for about 12 minutes instead of 8-10. Definately making these again! Read more