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Pinwheel Pumpkin Cookies

Author/Submitted by:
Servings: 96
Categories: Cookies / Desserts

1 3/4  cups  Pumpkin, canned
    fresh (16 oz.)
1  cup  Granulated sugar
1  tablespoon  Pumpkin pie spice
1  cup  Nuts, chopped
4  cups  All-purpose flour
1/2  teaspoon  Baking soda
1/2  teaspoon  Salt
1/2  teaspoon  Cinnamon
1  cup  Shortening
2  cups  Granulated sugar
3    Eggs
2  cups  Powdered sugar, sifted
1  tablespoon  Butter or margarine, melted
1  teaspoon  Vanilla extract
2  tablespoons  Milk (2 to 3 T)

For filling: 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. For dough: 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. To assemble: Divide dough into 3 portions. On floured foil, roll out 1 portion of dough into 8 x 12-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 400-degree oven for 10 to 12 minutes, or until golden. Cool on wire rack. Drizzle with icing. For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth. From "Libby's Favorite Pumpkin Recipes". Posted by: KAREN ADLER (FNGP13B)

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