Pumpkin Pinwheel Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18-24
 
Ingredients
  • ½ Cup Sugar
  • ¾ Cup Brown Sugar
  • 1 Cup Unsalted Butter, softened to room temperature
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 2¼ Cups All-Purpose Flour
  • ¼ Teaspoon Baking Powder
  • ¼ Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Allspice
  • 1 Cup Pumpkin Puree
  • 2 Teaspoons Pumpkin Pie Spice
  • ½ Cup Brown Sugar
Instructions
  1. For the cookie dough, in your stand mixer, with paddle attachment fixed, cream the butter and sugars together until smooth. Add the vanilla extract and egg and mix again to combine. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and allspice. In ½ cup increments, add the dry ingredients to the wet. Once all of the dry ingredients have been added, beat on medium speed until the dough comes together. At this point the dough should be sticky, but firm.
  2. Place the dough between two sheets of wax paper and roll into a rectangle about 13 inches by 9 inches. The dough should be about a ½ inch thick when you are finished rolling. Place the dough in the freezer for 10-15 minutes to harden just a little.
  3. Meanwhile, in a small mixing bowl, combine the canned pumpkin, pumpkin pie spice, and ½ cup of brown sugar. Mix with a spoon until the sugar and spices are evenly distributed. Set aside.
  4. Once the dough has hardened slightly, remove it from the freezer and carefully pull off the top layer of wax paper. Spread the pumpkin mixture on the dough. Be sure to cover the dough completely into a very thin layer.
  5. Now you will roll the dough into a log. To roll, carefully fold over one end (the long side) and begin to roll. If the dough breaks, just rub the cracks with your finger to smooth it out. Continue rolling until your reach the other side of the dough. Wrap the log in the sheet of wax paper and place in the freezer for at least an hour or up to 12 hours or even longer.
  6. After the dough has rested for at least an hour, preheat your oven to 350 degrees F. Remove the dough from the freezer and place it on a cutting board. With a very sharp knife, cut the dough into ½ inch thick slices and place on a cookie sheet lined with parchment paper.
  7. Bake the cookies for 10-12 minutes or until the edges begin to set and brown slightly. Remove from oven and transfer the cookies to a wire rack to cool completely.
  8. Store in air-tight container at room temperature up to a week.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-1-pumpkin-pinwheel-cookies/