Pinwheel Pumpkin Cookies
This is the best of the best pumpkin cookie recipes. It's best if you make the dough the day ahead and let it freeze overnight. Then it's easy to just cut and bake, and they are so worth it - these pumpkin cookies are awesome!
Notes
See this recipe and more in 55 Awesome Pumpkin Recipes.
Preparation Time1 hr
Cooking Time12 min
Ingredients
- 1 3/4 cup pumpkin, canned or 1 pound fresh pumpkin
- 1 cup sugar
- 1 tablespoon pumpkin pie spice
- 1 cup nuts, chopped
- 4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup shortening
- 2 cup sugar
- 3 eggs
- 2 cup powdered sugar, sifted
- 1 tablespoon butter or margarine, melted
- 1 teaspoon vanilla extract
- 2 tablespoon milk
Instructions
- In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice. Bring to a boil.
- Reduce heat. Simmer 10 minutes.
- Stir in nuts. Cool. Set aside. This is your filling.
- In medium bowl, combine flour, baking soda, salt, and cinnamon. Set aside.
- In large mixer bowl, cream shortening and sugar.
- Add eggs; beat until fluffy.
- Add dry ingredients. Mix well.
- Divide dough into 3 portions.
- On floured foil, roll out 1 portion of dough into 8x12-inch rectangle (keeping remaining dough chilled).
- Spread with 1/3 of filling.
- Starting from wide end, roll as for jelly roll. Wrap in foil.
- Repeat process with remaining dough and filling.
- Freeze rolls several hours or overnight.
- Remove one roll at a time from freezer.
- Unwrap and, with sharp knife, cut into 3/8-inch slices.
- Place on greased cookie sheet.
- Bake in preheated 400F-degree oven for 10 to 12 minutes, or until golden.
- Cool on wire rack.
Drizzle with icing:
- In medium bowl, combine powdered sugar, butter, vanilla, and milk.
- Blend until smooth.