Pumpkin Pie Pinwheels – say that ten times fast. Tongue twister or not, these cookies are like little bites of pumpkin pie. Buttery, whole wheat dough is wrapped around a pumpkin pie filling and then sliced and baked into tender, slightly crunchy cookies. To get the full Thanksgiving effect, a pumpkin glaze is drizzled over the top. Make room at the dessert table for these cookies – they definitely deserve a spot.
Besides tasting great, this recipe can be put together ahead of time and kept in the freezer until you’re ready to bake. Simply glaze the baked cookies and you’re all set for a delicious treat – as easy as pie.
Begin by whisking the Hodgson Mill Whole Wheat Pastry Flour, Hodgson Mill Naturally White Flour, cinnamon, baking powder and salt together in a medium-sized bowl. Set aside. (If you don’t have Hodgson Mill’s Whole Wheat Pastry Flour, I highly recommend it. It’s whole wheat flour that’s ground more finely than its cousin, whole wheat flour, and so it makes for a more delicate baked good. It’s a staple in my pantry.)
In a large bowl, cream together the butter and sugar. Add the egg and vanilla and mix thoroughly. Gradually add the flour mixture and mix just until incorporated – don’t over-mix.
Put the dough on a large sheet of folded parchment paper or wax paper – I use a piece at least 24-inches long. Fold the top of the parchment paper on top of the dough and roll the dough into a 12×9 inch rectangle – sandwiched between the sheets of parchment paper. While still sandwiched between the paper, place the dough flat on a baking sheet and freeze until firm – about 10-15 minutes.
While the dough is chilling, make the pumpkin pie filling.
In a small bowl, combine the pumpkin puree, pumpkin pie spice and brown sugar. Whisk until smooth and set aside.
This is what my dough looked like when I took it out of the freezer and peeled back the top sheet of parchment paper. If your dough sticks or starts to tear as you peel off the top layer of paper, put it back into the freezer for a few more minutes to let it firm up.
Next, spread a thin layer of pumpkin pie filling on top of the cookie dough. You should still be able to see the dough somewhat through the filling. You won’t use the whole bowl – I had about 1/3 cup of filling left over. You can save the leftover filling for something else – maybe swirling in a bowl of Hodgson Mill Steel Cut Oats or Multi Grain Hot Cereal with Milled Flaxseed and Soy to enjoy a pumpkin pie breakfast. Or you can throw it away.
Using the parchment paper to help you get started, roll the dough into a log starting at one of the long ends. Then wrap the log in the parchment paper, set it on a baking sheet, and freeze for at least an hour and up to a month. Be sure to wrap the dough in plastic wrap if freezing for longer than a day or two. It’s okay to leave the parchment paper on – just wrap the plastic wrap around it.
Unwrap the dough and cut it into ¼ inch slices. Place the cookie slices on a parchment paper-lined baking sheet and bake in a 375˚F oven for 8-10 minutes or until the edges start turning golden brown. Let the cookies cool on the baking sheet.
While you’re waiting for the cookies to cool, mix together the glaze. Start by stirring the pumpkin puree and butter together in a small bowl. Add the powdered sugar, cinnamon and allspice and whisk until smooth and creamy. If you want to get fancy, put the glaze into a medium-sized plastic storage bag from which you can pipe the glaze when the cookies are ready. Just snip the end off one corner of the bag and begin squeezing the glaze onto the cookies. Otherwise, cover and set the glaze aside until the cookies are ready to frost.
When the cookies are cool, apply a thin layer of glaze to the top of each cookie – either piping it from the plastic bag or applying a thin swish with a knife. Let the glaze set for about 15 minutes before stacking or storing the cookies.
I chose to pipe the glaze onto the cookies to get fancy and show off the pinwheel effect from rolling the dough. But whichever way you choose, you’ll love this fabulous taste of fall. **Piping Tip** Put a little bit of tape around the tip of the bag before snipping it off to pipe the glaze. The tape gives more support to the tip and allows you to control the flow and direction of the glaze better.
If you’re a pumpkin pie fan, then these Pumpkin Pie Pinwheels are the cookie for you. They’re a little more work than your average cookie, but they’re worth the extra time in the kitchen whether you bake and serve them right away or freeze the dough for later. Either way, these cookies are a great tasting treat – perfect with a cup of tea or cold glass of milk. Don’t forget the Hodgson Mill Whole Wheat Pastry Flour we added into the dough. It provides that extra bit of whole grain goodness we all could use a little more of – especially during the holidays. Enjoy!
Pumpkin Pie Pinwheels
- 1 cup canned pumpkin puree (Not pumpkin pie filling.)
- 1 teaspoon pumpkin pie spice
- ¼ cup packed dark brown sugar
- 3 Tablespoons canned pumpkin puree
- 2 Tablespoons butter, melted and cooled slightly
- 1 ¼ cup powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
In a medium-sized bowl, whisk together the flours, cinnamon, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar. Add the egg and vanilla and mix until smooth and creamy. Gradually add the flour mixture and mix until just combined – don’t over mix. Put the dough in between a 24-inch or longer piece of parchment or wax paper that has been folded in half. With the dough sandwiched between the paper, roll the dough into a 12×9 inch rectangle. While still sandwiched between the paper, place the dough flat on a large baking sheet and freeze for 10-15 minutes or until firm. While the dough is chilling, put together the filling by mixing the pumpkin puree, pumpkin pie spice and brown sugar in a small bowl until well combined. When the dough is chilled, carefully peel back the top layer of parchment paper and spread a thin layer of pumpkin filling over the top. You should still be able to see the dough somewhat through the filling and will most likely have filling leftover that won’t be used. Starting from one of the long ends, use the parchment paper to help roll the dough into a log as tightly as possible. Once rolled into a log, wrap the rolled dough in the parchment paper and place it back on the baking sheet to freeze for at least an hour and up to a month. When the dough is ready, remove the parchment paper and cut the log into ¼ inch slices and place on parchment paper-lined baking sheets. Bake cookies in a 375˚F oven for 8-10 minutes or until the edges start turning golden brown. Cool the cookies on the baking sheets.
While the cookies are cooling, make the glaze. Start by mixing together the pumpkin puree and melted butter. Add the powdered sugar, cinnamon and allspice and whisk until smooth and creamy. Pour the glaze into a medium-sized plastic storage bag or cover and set aside until the cookies are cool. When the cookies are ready, either apply a thin layer of glaze with a knife or snip off a small bit of the plastic bag at one corner to create a tip from which to pipe a small squiggle of glaze on top of each cookie. Allow the glaze to harden for about 15 minutes before stacking or storing the cookies. Cookies will keep in an airtight container for up to three days, but are best eaten within the first day or two.
Adapted from The Treats Truck Baking Book