Photo: Pumpkin Pie Pinwheel Cookies Recipe
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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By Angpip
on December 04, 2012
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I don't understand how people said the cookies turned out bad? Tasted plain or spread out too far? They must have done something wrong even though they think they did not. Because these cookies are great! I personally used whole wheat flour, doubled the vanilla extract and then added some pecans and a sprinkle of sea salt on the top before baking and in my oven baked them for 15 min. They are wonderful. The whole rolling and cutting is a little bit messy but it is worth it, but you must make sure they are COLD before you cut! And for the people that had troubles cutting the roll 1/4 thick, i found it helped to start on the top and cut down and in at the same time like you would cut into a pie, that way your not squishing it.
By lynlove
on November 06, 2012
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Not a classic recipe, the instructions were wrong or something, as they were an ugly tasteless mess. What's the sense of having to make a bunch of adjustments to get them to turn out? Forget that, I had limited time and this was a complete waste. Nothing worked with it and I bake ALOT... not the spicing, it was flat and sweet... not the rolling, all the pumpkin squished out... not the baking, it took 3x the bake time listed. They flattened way out and at 30 minutes bake did not handle to eat. They were terrible, and tasted blah. This recipe should be tested if it is actually on the Food Network website. I am so dissapointed as I was going to take them to my mom. At best I am going to crumble them on vanilla ice cream. Back to the old tried and true recipes in my mom and grandma's old books.
By kimkomins
dresher, PA
on November 21, 2011
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Great! Son who does not like pumpkin pie loved them.May not use as much Almond extract next time.Will make every Thanksgiving.
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