Pumpkin Pie Pinwheels

Add a review

Dietary: Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 30 min
Total Time: 2 h 5 min
Yield: 24


  • 1 cup Hodgson Mill Whole Wheat Pastry Flour
  • 1 cup Hodgson Mill All Purpose White Flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 1 1/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 1 tsp pumpkin pie spice
  • 1/4 cup dark brown sugar, packed
  • 3 Tbsp pumpkin puree
  • 2 Tbsp butter, melted and slightly cooled
  • 1 1/4 cup powdered sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp 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.


  • 1 cup Hodgson Mill Whole Wheat Pastry Flour
  • 1 cup Hodgson Mill Naturally White Flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 ¼ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract


  • 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