Pumpkin Pie Pinwheel Cookies

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This recipe was a complete disaster. The Dough stuck to the paper to begin with. It cracked terribly when rolled up. It was in the freezer way to long. It was a brick when I removed it. When cut the dough crumbled also as others stated. I baked it anyway. When it came out of the ove, my fiance said, What the hell is that. So I dont think we will use this recipe again.

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I've been trying to find a recipe for cookies that uses pumpkin, and I saw Emeril make these on his show. I tried to make them, and it seems like I had some of the same problems many other reviewers experienced. The cookies tasted great, but they were difficult to make, and they did turn into a puddle when they were baked. I also had the same problem with the dough cracking when I tried to roll it, and it crumbled when I sliced it. I think there was either too much butter or too little flour. I think this recipe has to be adjusted based on the moisture in the area you live, so I'm going to try it again and see if I can't get it right. I would also recommend refrigerating instead of freezing the dough.

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I was really excited to try this recipe. First it says mix sugar not "sugars" as per instructions, based on the puddle that was supposed to be a cookie I thought maybe I was only supposed to add the white sugar to the dough part of the recipe and reserve the 1 cup for topping the cookies. I am giving this recipe 2 stars only because the flavor is SUPER but the cookie is more like a puddled pancake. This could be a fantastic recipe but it needs some kind of help???

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I made these expecting to fail (after reading the reviews. Not so...but I did see them made on TV and that helped.

I do think that the recipe might be a little off ... I made mine with margarine & butter and the dough was about perfect. I think the 12X9 shape might be a little small (it leaves the dough a little thick. I only used about half of the pumpkin mixture. I had to bake the cookies for about 12-14 minutes instead of the 8 minutes at 375 (a slightly hotter oven might be in order if I make more. OH! I added finely chopped pecans to the brushed butter/brown sugar topping. For my test batch I dabbed the top with a little CoolWhip ... mmmmmmmm!

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The cookies taste great but this recipe is just bad. It calls for way too much flour and when baked the cookies went flat. 15 minutes in the freezer is too long as well and the dough broke into several pieces. I ended up fixin' it with the filling in with everything else and the cookies were great.

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To Huck from MN, you ought to apologize to Debra from Livingston as she was right - Emeril brushes the tops with melted butter prior to putting brown sugar on them. Watch the show. I find that refrigerating the dough works better as well as keeping the filling thin, which Emeril briefly addresses on the show - "the dough should show through the pie filling".

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I made these twice in a row today. I'm giving them only 2 stars because the recipe isn't quite right. They taste great but I had terrible time the first time making the pinwheel. The dough didn't just crack, it broke into a million pieces.

I can help with the inflexible dough problem: I started, as I usually do with cookies, by meliting the better a bit and creaming the butter with great care. The second time I made them, I left about a half cup of the flour/powder/cinnamon mixture out. I added flour until it was stiff but not crumbly (the first time it hardly even stuck together it was so crumbly. The next time I make them I'll probably just leave .5 cup flour out. The dough then was pretty flexible and it was much easier to roll after 10 mins or so in the freezer.

If your problem is that the pumpkin oozes out, put in less and/or don't roll it so tight!! The dough expands a bit as it cooks so a not so tight roll is ok.

I'm not sure what the problem is for those who ended up flattened and melted cookies after baking but my questions would be: 1. Was the roll frozen long enough? This often happens if the dough isn't cold enough in recipes like this. I would say that it probably couldn't be frozen too long but will need to be sliced carefully. 2. This might seem obvious, but you're using REAL butter, right?

Good luck with these. I'll be delivering them to spread some holiday cheer tomorrow.

Good luck.\!

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The rolling of the dough after being
in the freezer was my biggest problem.
My cookies also came out very flat.

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i am a pumpkin fan. i love pumpkin pie...when i saw the cookies on emeril, i thought it would be different to try it. i made some for my work and the big dinner that i have planned. it was a big hit!!!! i ran out of pumpkin so i substitute with sweet potatoe. even that was good. i would make this again.

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I've made several batches of these, and they go as soon as I reveal them.