Pumpkin Pie Pinwheel Cookies

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terrible, way too sweet.runny. just down right yucky. would give zero stars if possible!!

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This recipe didn't have as much flavor as i thought it would. I expected a flavorfull pumpkin cookie.

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These are definitely a lot of work to make, but well worth it! I've actually frozen one of the wrapped logs for several days and then sliced and baked when ready. (I had cookie swaps 2 weekends in a row and wanted them to be freshly baked, but only wanted to have to make a mess of my kitchen once. I'm very surprised at some of the reviews, as I didn't run into any of those problems. This cookie was a big hit at both of my cookie swaps!

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These cookies are some what difficult to deal with. When the dowugh has been mixed it does come out sticky. That is fine. I floured my hands and was able to get the dough out easier. If you over mix the dough than the cookies will spread more than they should. Putting the dough in the freezer made it easier to handle. I did brush with butter and sprinkle with brown sugar at the end and it worked beautifully.

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This recipe is really good, but rolling the cookies takes a little practice, my cookies also came out too thin but I'll try again.

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This recipe truly needs help. Freezing the dough turns it into a brick, when I tried to roll it, it cracked into many pieces. I tried to salvage it and just make drop cookies, but that didn't work either. I would recommend finding another pumpkin cookie recipe. I won't attempt this one again.

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Different and delicious, highly recomended, the family loved them.

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after three attempts at this cookie, (i'm a good baker, and was feeling annoyed with this recipe, i combined the filling with the cookie dough, and made it into a spritz cookie. the flavor is very nice, and it didn't spread, unlike some of the other reviews i've read. i'll make it again, as a spritz cookie, and possibly try to adjust the recipe (i wonder if increasing the flour would help?

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I saw Emeril make the cookies and decided to try them. I hate pumpkin, but thought that these were great. Being a chef I did not seem to have the same difficulties as others had, but I am very familiar with making jelly rolls and such. These are beautiful looking cookies as well as very delightfully tasty.

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This is a really good cookie,but sometimes you just have to work on it a bit.
First thing that I did was to increase the flour to 2 1/2 cups to make the dough a little more managable.
I made a template out of wax paper that was 12 x 9 rectangle I took a large piece of parchment paper and folded it in half to fit my baking sheet( 1/2 sheet pan size sprayed the parchment paper with cooking spray and placed 1/2 of the cookie dough in between, patting it then rolling it out to a even rectangle and then placing the wax paper template over top to get the right size.I did trim edges to make it even.
Placed dough in fridge while I rolled the other dough out, and mixing the filling.
chilled both doughs for about 1/2 hour in fridge. I took the filling and spread it with a off set spreader VERY thin.I still had about 1/2 of the filling left after using on both doughs.
put back in fridge for about 15 -20 minutes.
When rolling this start with short end and roll jelly roll fashion using the parchment paper to help it along.
Then I transfered logs to a large piece of saran wrap and wrapped tightly,and placed in fridge over night
I also sliced about 1/4 of a inch thick brushed tops with butter and dipped in a small plate of brown sugar
Baked at 400* for 8 minutes on a silpat.
Hope this isnt confusing but it did turn our really well.