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Pumpkin Pinwheel

Pumpkin Pinwheel is a cookies recipe made with Sugar, All Purpose Flour, Baking Soda, Salt, and Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 4 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 2 cup
• 1 tbsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice.

2. 2

   Bring to a boil. Reduce heat. Simmer 10 minutes. Stir in nuts.

3. 3

   Cool. Set aside.

4. 4

   In medium bowl, combine flour, baking soda, salt, and cinnamon.

5. 5

   Set aside. In large mixer bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add dry ingredients. Mix well.

6. 6

   Divide dough into 3 portions.

7. 7

   On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled).

8. 8

   Spread with 1/3 of filling.

9. 9

   Starting from wide end, roll as for jelly roll.

10. 10

    Wrap in foil.

11. 11

    Repeat process with remaining dough and filling.

12. 12

    Freeze rolls several hours or overnight.

13. 13

    Remove one roll at a time from freezer.

14. 14

    Unwrap and, with sharp knife, cut into 3/8-inch slices.

15. 15

    Place on greased cookie sheet.

16. 16

    Bake in preheated 400-degree oven for 10 to 12 minutes, or until golden.

17. 17

    Cool on wire rack.

18. 18

    Drizzle with icing.

19. 19

    For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk.

20. 20

    Blend until smooth.