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 PINWHEELS
Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 32 pinwheels
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into 2 rectangles; press perforations to seal., Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour., Cut each roll crosswise into 8 slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.
Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 204mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
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!
GRANNY KAT'S PUMPKIN ROLL
This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.
Provided by Angela
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 43.7 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 8.4 g, Sodium 305.5 mg, Sugar 34.4 g
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
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