Pumpkin Pie Pinwheel Cookies Food

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PUMPKIN PIE COOKIES



Pumpkin Pie Cookies image

When I think of autumn and family get-togethers, menus change from year to year, but desserts remain the same. Pumpkin pies were a tradition in my house. The idea of making a hand-held, bite-sized pie fascinated me. I love pumpkin so much that I make these cookies year-round. The pumpkin pie filling yields more than needed for the cookies. I use the excess to spread on scones, pancakes and doughnuts. Heck, I'll eat it as is with a spoon. Make the filling 1 to 2 days in advance. Store-bought pies often have gooey, underbaked crusts. Here's an idea: scrape the pumpkin filling off the crust and use it for the filling. Repurposed pies-unique!

Provided by Hedy Goldsmith

Categories     dessert

Time 4h30m

Yield 35 cookies

Number Of Ingredients 28

1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice
3 cups (13 1/2 ounces) unbleached all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground allspice
1 teaspoon kosher salt
8 ounces (16 tablespoons) unsalted butter, cut into small cubes and kept very cold
7 tablespoons apple juice, very cold
1 1/2 teaspoons apple cider vinegar
1 large egg mixed with 2 tablespoons whole milk
Topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Cooking spray, for spraying pan
7 1/2 ounces pure solid-pack pumpkin ( 1/2 cup plus 1 tablespoon)
1/2 cup heavy cream
3 tablespoons sour cream
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoon granulated sugar
2 tablespoons bourbon
1/2 teaspoon ground cinnamon

Steps:

  • For the pumpkin pie filling: Heat the oven to 300 degrees F. Grease an 8-inch cake pan with cooking spray.
  • In a mixing bowl, whisk the pumpkin, heavy cream, sour cream, egg, vanilla, sugar, bourbon, cinnamon, ginger, nutmeg, cardamom, salt and allspice. Pour the mixture into the prepared pan. Bake until just set, 10 to 12 minutes. The filling will be baked again inside the cookies, so be sure not to overbake here.
  • Remove from the oven, let cool to room temperature, then wrap and refrigerate overnight. The filling needs to be cold before using.
  • For the dough: Using a stand mixer fitted with the paddle attachment, mix the flour, sugar, cinnamon, nutmeg, ginger, allspice and salt until blended. Add the butter and mix on low speed until small pieces of butter are visible. Combine the cold apple juice with the vinegar and add to the flour mixture. Mix on medium speed until moist crumbles of dough form.
  • Scrape the dough onto a work surface and knead 6 to 8 times until the dough comes together.
  • Cut the dough into two equal pieces (weigh the dough if you have a scale), and shape each half into a rectangle. Don't overwork the dough.
  • Work with one piece of dough at a time, keeping the second piece wrapped in plastic at room temperature.
  • Roll out one piece of dough between two pieces of parchment into a 10-by-14-inch rectangle that's 1/8-inch thick, stopping occasionally to peel away the paper, dust lightly with flour, and flip over. Keep the rectangle neat-this will help with the cookie count. Chill the first sheet of dough, still sandwiched by the parchment. Repeat with the second sheet. Chill both for at least 1 hour or overnight.
  • Remove one sheet of dough from the refrigerator at a time. Peel off the top piece of parchment and trim the dough to 10-by-14 inches. (Use a ruler and a pizza cutter to trim the dough.) Cut the dough into 2-by-2-inch pieces, yielding 35 pieces. Return the cut dough to the fridge and repeat with the second sheet of dough. Chill until firm, about 1 hour.
  • Assemble the cookies and bake: Heat the oven to 350 degrees F and line two sheet pans with parchment. With a spatula, carefully lift the cut dough, piece by piece, onto the lined pans, 2 inches apart. Once the bottom 20 pieces are on the pans, the "pies" are ready to be assembled.
  • Remove the pumpkin filling from the refrigerator and spoon it into the piping bag.
  • Brush the edges of the dough pieces with the egg wash. Pipe a mound of filling in the center of each pie, leaving a 1/2-inch border around the edges of the dough. Carefully arrange another piece of dough over the filling, lining up the edges. Using your fingertips, lightly press around the filing, removing any air pockets as you press. Using the tines of a fork, lightly press the edges of each pie to seal.
  • Brush the entire top of each pie with more of the egg wash, carefully avoiding excess wash. Chill the pies until firm, about 30 minutes.
  • For the topping: In a small bowl, mix the sugar and cinnamon.
  • Remove the pies from the fridge and sprinkle each one with the cinnamon sugar. With the tip of a small knife, prick the dough, giving each pie a small air vent.
  • Bake until the dough feels baked and turns golden brown and the bottom of the pies are lightly golden brown, 16 to 18 minutes. Remove from the oven and let cool completely on the pans.
  • Store for up to 1 day in an airtight container at room temperature.

PUMPKIN PIE PINWHEEL COOKIES



Pumpkin Pie Pinwheel Cookies image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield about 35 cookies

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Whipped cream, for serving, optional
Ground nutmeg, for serving, optional

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-SPICE PINWHEELS



Pumpkin-Spice Pinwheels image

Looking for wonderful appetizers made using Pillsbury™ refrigerated crescent dinner rolls? Then check out these pumpkin pinwheels - baked to perfection.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 8

Number Of Ingredients 8

1 package (3 oz) cream cheese, softened
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/4 cup chopped pecans, toasted
1/4 cup sweetened dried cranberries
3/4 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 350°F. In small bowl, beat cream cheese, brown sugar and pumpkin pie spice with electric mixer on medium speed until creamy. Set aside.
  • On work surface, unroll dough into 2 large rectangles; firmly press perforations to seal. Spread cream cheese mixture evenly over dough; sprinkle with pecans and cranberries. Starting at 1 short side, roll up each rectangle. Cut each into 4 slices. Place slices, cut sides down, on ungreased cookie sheet.
  • Bake 17 minutes or until golden brown. In small bowl, mix powdered sugar and milk until smooth; drizzle over warm pinwheels.

Nutrition Facts : Calories 255, Carbohydrate 33 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 261 mg

PUMPKIN PINWHEEL COOKIES



Pumpkin Pinwheel Cookies image

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

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

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

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