Pumpkin Pinwheel Cookies Recipe

Name: Pumpkin Pinwheel Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups solid pack pumpkin; 3 cups sugar, divided; 1 teaspoon pumpkin pie spice; 1 cup walnuts, chopped; 1 cup shortening; 3 eggs; 4 cups flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon

Servings: persons

1
Combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. Bring to a boil.
2
Reduce heat; simmer 10 minutes.
3
Stir in walnuts; cool and set aside.
4
Cream shortening and remaining 2 cups of sugar in a large bowl.
5
Add eggs; beat until fluffy.
6
Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Mix well.
7
Divide dough into 3 equal parts.
8
On lightly floured foil, roll each into an 8 x 12 inch rectangle.
9
Spread with 1/3 reserved mixture.
10
Starting from the wide end, roll as for jelly roll.
11
Wrap in foil.
12
Repeat with remaining dough and filling.
13
Place rolls in freezer several hours or overnight.
14
When ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices.
15
Arrange on greased cookie sheets.
16
Bake in a 400 degree Fahrenheit oven for 10 to 12 minutes.
17
Cool.
18
ICING:
19
If desired, mix 2 cups powdered sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 or 3 tablespoons of milk together. Drizzle icing over cooled cookies. Allow icing to harden before plating.

1317

kcal

Calories

Fat

247

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

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 10 ingredients. The key ingredients include: 1 3/4 cups solid pack pumpkin, 3 cups sugar, divided, 1 teaspoon pumpkin pie spice, 1 cup walnuts, chopped, and more.

Yes, Pumpkin Pinwheel 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!

Pumpkin Pinwheel Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions