PUMPKIN PIE PINWHEEL COOKIES
Provided by Food Network
Categories dessert
Time 1h40m
Yield about 35 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
- Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
- Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
- Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
- Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
- Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
- Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!
PUMPKIN PINWHEEL COOKIES
A great cookie that will have everyone talking and asking for the recipe. Can be made ahead of time and frozen until needed. Preparation time does not include the freezing of the rolls.
Provided by Jesstra
Categories Dessert
Time 42m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. Bring to a boil.
- Reduce heat; simmer 10 minutes.
- Stir in walnuts; cool and set aside.
- Cream shortening and remaining 2 cups of sugar in a large bowl.
- Add eggs; beat until fluffy.
- Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Mix well.
- Divide dough into 3 equal parts.
- On lightly floured foil, roll each into an 8 x 12 inch rectangle.
- Spread with 1/3 reserved mixture.
- Starting from the wide end, roll as for jelly roll.
- Wrap in foil.
- Repeat with remaining dough and filling.
- Place rolls in freezer several hours or overnight.
- When ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices.
- Arrange on greased cookie sheets.
- Bake in a 400 degree Fahrenheit oven for 10 to 12 minutes.
- Cool.
- ICING:.
- 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.
Nutrition Facts : Calories 97.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 7.8, Sodium 28.1, Carbohydrate 14.1, Fiber 0.3, Sugar 8.4, Protein 1.3
PECAN PUMPKIN PIE PINWHEELS
These pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.-Kathy Yarosh, Apopka, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Prepare pie crust mix according to package directions; divide dough in half., Roll each portion into a 14x8-in. rectangle on lightly floured pieces of waxed paper. Spread half of pumpkin mixture over one rectangle to within 1/4 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with remaining dough. Freeze 30 minutes or until firm., Preheat oven to 400°. Using a sharp serrated knife, trim ends and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake 18-22 minutes or until light golden. Remove from pans to wire racks to cool completely., In a small bowl, combine frosting and enough milk to reach a drizzling consistency. Drizzle over pinwheels; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Place wrapped logs in a resealable plastic freezer bag; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 2-4 minutes.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN PIE PINWHEEL COOKIES
I watched Emeril making these on his show. They are so delicious, everyone loves them. Note needs to chill 1 hour plus 15 minutes.
Provided by Nikki Kate
Categories Dessert
Time 40m
Yield 35 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Sift flour, cinnamon, baking powder and salt together twice.
- Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined.
- Add sifted ingredients and mix only until combined; dough should be stiff.
- Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
- Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
- Remove dough from freezer and peel back the top parchment paper.
- Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
- Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
- Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers.
- Bake for 8 to 10 minutes, just until the edges are turning brown.
- Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!
Nutrition Facts : Calories 134.7, Fat 5.5, SaturatedFat 3.4, Cholesterol 20, Sodium 78.7, Carbohydrate 20.9, Fiber 0.4, Sugar 15, Protein 1.1
PUMPKIN BUTTER PINWHEELS
A special autumn treat is as easy as rolling up crescent roll dough with pumpkin butter and chopped pecans. Just spread on vanilla frosting and enjoy! -Lori Merrick, Danvers, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Unroll crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 in. of edges. Sprinkle with pecans if desired. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on a greased baking sheet., Cut into eight slices to within 1/2 in. of bottom. Pull slices to the side, alternating left and right. Bake at 375° for 12-15 minutes or until golden brown., Spread with frosting; sprinkle with additional pecans if desired. Serve warm.
Nutrition Facts : Calories 443 calories, Fat 20g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 576mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.
More about "pinwheel pumpkins food"
10 BEST PUMPKIN APPETIZERS FOR FALL FLAVOR - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Sep 21, 2021Category Appetizers, Recipe Roundup
- Pumpkin Pinwheels. As long as you have an hour to spare, why not whip up 30 of these bite-sized pumpkin treats? All you’ll need is bacon, cream cheese, pumpkin puree, shallots, parmesan, crescent rolls, and plenty of herbs.
- Pumpkin Quesadillas. I know pumpkin quesadillas don’t necessarily sound like something you’d go out of your way to make, but hear me out! You’ll spice up the naturally bitter flavor of the pumpkin puree with garlic powder, ground cumin, salt, and just a hint of cinnamon.
- Pumpkin Dip. If sweet appetizers are more your style, you’ll love this recipe for pumpkin dip. It’s super easy to make, requiring only five ingredients (cream cheese, sugar, pumpkin puree, vanilla extract, and pumpkin pie spice – homemade is best).
- Soft Pumpkin Pretzels with Cinnamon Sugar. Despite the somewhat lengthy ingredients list, these soft pretzels aren’t that difficult to make. You can have a dozen of them ready to eat in only 45 minutes.
- Pumpkin-Shrimp Bruschetta. This recipe is bruschetta like you’ve never had it before! It takes about 35 minutes to whip up 20 of these savory, bite-sized delights, and it’s time well spent.
- Pumpkin Pecan Crescent Rolls. Perhaps one of the most prevalent autumn arguments is over which pie is better: pumpkin or pecan? These pumpkin pecan crescent rolls combine the best of both worlds.
- Pumpkin Biscuits. Pumpkin biscuits are incredibly versatile. You can enjoy them for breakfast, as dessert, or serve them as sweet appetizers before a meal.
- Pumpkin Hummus. If you’ve worked all day over a hot stove in an even hotter kitchen to make the most amazing meal you can make, the last thing you’ll want to do is spend even more time on appetizers.
- Pumpkin Fritters. These crispy, perfectly golden-brown pumpkin fritters are one of my all-time favorite pumpkin appetizers. They’re so easy to make, taking only 5 minutes to prepare and 15 to cook.
- Pumpkin Pecan Baked Brie. Baked brie is warm, gooey, and – of course – cheesy, and it tastes so unbelievably good, no matter what you add to it or what time of year you make it.
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From thebossykitchen.com
4.5/5 (17)Total Time 37 minsCategory AppetizersCalories 179 per serving
- Cut the sausage into small pieces and cook it in a small pan over medium heat, stirring until browned for approximately 5 minutes.
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