Pumpkin Pinwheel Cookies


1 3/4 cup Pumpkin (fresh or canned)
1 cup Granulated sugar
1 tbsp Pumpkin pie spice
1 cup Nuts (chopped)

4 cup All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Cinnamon
1 cup Shortening
2 cup Granulated sugar
3 Eggs

2 cup Powdered sugar (sifted)
1 tbsp Butter or margarine (melted)
1 tsp Vanilla extract
2 tbsp Milk (approximate)

In a medium saucepan, combine the pumpkin, sugar and pumpkin spice. Bring mixture to a boil. Reduce heat; simmer for 10 minutes. Stir in the nuts. Let cool and set aside.

In a medium bowl, combine flour, baking soda, salt and the cinnamon, set aside. In a large mixer bowl, cream together shortening and sugar. Add the eggs and beat until fluffy. Add in dry ingredients, mixing well.

To put together:
Divide the dough into 3 equal portions. On lightly floured foil, roll out a portion of dough into an 8×12-inch rectangle. Be sure to keep remaining dough chilled. Spread with 1/3 of the filling. Starting from the wide end, roll like a jelly roll. Wrap roll in foil. Repeat process with the remaining dough and filling. Freeze the rolls for several hours, or overnight. Working with one roll at a time; unwrap roll, with sharp knife, cut into 3/8 inch slices. Place slices on greased cookie sheet. Bake in preheated 400 degree F oven for 10-12 minutes, or until a light golden brown. Cool cookies on wire rack. Drizzle with the icing once cool.

To make icing:
In a medium bowl, combine powdered sugar, butter, vanilla extract and milk; blending until smooth.

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