Pumpkin Pinwheel Cookies

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READY IN: 42mins
YIELD: 72 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. Bring to a boil.
  • Reduce heat; simmer 10 minutes.
  • Stir in walnuts; cool and set aside.
  • Cream shortening and remaining 2 cups of sugar in a large bowl.
  • Add eggs; beat until fluffy.
  • Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Mix well.
  • Divide dough into 3 equal parts.
  • On lightly floured foil, roll each into an 8 x 12 inch rectangle.
  • Spread with 1/3 reserved mixture.
  • Starting from the wide end, roll as for jelly roll.
  • Wrap in foil.
  • Repeat with remaining dough and filling.
  • Place rolls in freezer several hours or overnight.
  • When ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices.
  • Arrange on greased cookie sheets.
  • Bake in a 400 degree Fahrenheit oven for 10 to 12 minutes.
  • Cool.
  • ICING:
  • If desired, mix 2 cups powdered sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 or 3 tablespoons of milk together. Drizzle icing over cooled cookies. Allow icing to harden before plating.
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