Pumpkin Pie Pinwheel Cookies Food

PUMPKIN PINWHEEL COOKIES

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.

PUMPKIN SWIRL COOKIES

Steps:

• For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.
• Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
• For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.
• Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.
• Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
• Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10 1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.
• Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10 1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.
• Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.
• For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes.

KATIE'S PINWHEEL COOKIES

Steps:

• With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
• Preheat oven to 350 degrees F.
• On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white.
• Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center.
• Press one candy coated chocolate in center of each pinwheel.
• Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets.

PUMPKIN PIE COOKIES

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-SPICE PINWHEELS

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.