Pinwheel Pumpkin Cookies Recipe

Name: Pinwheel Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups pumpkin puree (canned) or fresh 16 ounces; 1 cup sugar granulated; 1 tablespoon pumpkin pie spice; 1 cup nuts chopped; 4 cups flour, all-purpose; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1 cup vegetable shortening; 2 cups sugar granulated; 3 large eggs; 2 cups powdered sugar sifted; 1 tablespoon butter or margarine, melted; 1 teaspoon vanilla extract; 2 to 3 tablespoons milk

Servings: persons

1 3/4 cups pumpkin puree (canned) or fresh 16 ounces
1 cup sugar granulated
1 tablespoon pumpkin pie spice
1 cup nuts chopped
4 cups flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup vegetable shortening
2 cups sugar granulated
3 large eggs
2 cups powdered sugar sifted
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
2 to 3 tablespoons milk

1
For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil.
2
Reduce heat; simmer 10 minutes.
3
Stir in nuts.
4
Cool; set aside.
5
For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon; set aside.
6
In large mixer bowl, cream shortening and sugar.
7
Add eggs; beat until fluffy.
8
Add dry ingredients; mix well.
9
To assemble: Divide dough into 3 portions.
10
On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled).
11
Spread with 13 of filling.
12
Starting from wide end, roll as for jelly roll.
13
Wrap in foil.
14
Repeat process with remaining dough and filling.
15
Freeze rolls several hours or overnight.
16
Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into 38 inch slices.
17
Place on greased cookie sheet.
18
Bake in preheated 400-degree F oven for 10 to 12 minutes, or until golden.
19
Cool on wire rack.
20
Drizzle with icing.
21
For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth.

1417

kcal

Calories

Fat

305

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cups pumpkin puree (canned) or fresh 16 ounces, 1 cup sugar granulated, 1 tablespoon pumpkin pie spice, 1 cup nuts chopped, and more.

Yes, Pinwheel Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pinwheel Pumpkin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions