Pumpkin Pie Pinwheel Cookies

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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.

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These cookies came out fantistic,..best cookies i ever made..and they freeze well too,..make very nice gifts and different thanksgiving dessert

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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!

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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.

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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.

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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!

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I have made this recipe several times and it's always come out super for me. There's a reason Emeril picked this for his show. Honestly, I owned a cookie business for several years, and these cookies were always very well received. My favorite part about them is that they're not overly sweet, and the pumpkin flavor is a welcome chance of pace when every other dessert on the buffet seems to be chocolate or frosting covered. This recipe has become one that is a standard holiday cookie in my family. For those who have had trouble... the dough should only be chilled in the freezer, this doesn't take a long time. Of course it won't work if you freeze it solid! And if you're having trouble with things running all over your pan, you probably didn't leave it to set up in the refrigerator long enough, they're supposed to bake cold!

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There is not enough flour in this recipe. I looked up similar recipes. This needs 3 cups of flour with 1 lb. of butter. What a waste of time.

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This recipe turned out great for me! I baked these for the Ronald McDonald House and for work and everyone raved about them. For those of you who put down the recipe, you did something wrong. It's that simple. So, instead of insulting the recipe, you need to work on your baking skills. I've been baking for years and had no trouble. Shame on those of you who blame the recipe when the fault lies with yourself! Did it even occur to you that you did something wrong? It amazes me how some people will take no responsibility whatsoever for their actions. Read the reviews! Plenty of people got it right. It's not the recipe that's faulty!

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Use a tried and True sugar cookie recipe such as alton browns or Nigella's and add 1/2 tsp. cinnamon to it. Chill the dough thoroughly in the REFRIDGERATOR and then pop it in the freezer for five minutes- this ensures it will not be too difficult to roll. Then spread with pumpkin filling and follow directions as written. This is a fantastic flavorful pinwheel- the problem just lies in the cookie dough used.