PUMPKIN-SPICE PINWHEELS
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
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
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
PUMPKIN PIE THUMBPRINT COOKIES
This cookie is the perfect mashup of pumpkin pie and chewy sugar cookie, topped off with a super-quick, crunchy pecan crumble, made right in the microwave.
Provided by Eddie Jackson
Categories dessert
Time 1h45m
Yield 18 cookies
Number Of Ingredients 18
Steps:
- For the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
- Mix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
- Bake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
- For the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes.
- For the pumpkin pie filling: Whisk the confectioners' sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth.
- Assemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days.
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!
PUMPKIN PIE COOKIES
These moist pumpkin cookies are like having a bite-size portion of pumpkin pie. They taste great with a dab of whipped cream on top. These cookies may be addicting! They are great warm or cool. I have received many requests to bring these to parties and meetings.
Provided by KissMorticia
Categories Fruits and Vegetables Vegetables Squash
Time 27m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
- Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
- Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
- Bake in the preheated oven until golden, 12 to 14 minutes.
Nutrition Facts : Calories 115 calories, Carbohydrate 17.8 g, Fat 4.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 109.9 mg, Sugar 8.9 g
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.
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 PIE PINWHEEL COOKIES
I watched Emeril making these on his show. They are so delicious, everyone loves them. Note needs to chill 1 hour plus 15 minutes.
Provided by Nikki Kate
Categories Dessert
Time 40m
Yield 35 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 134.7, Fat 5.5, SaturatedFat 3.4, Cholesterol 20, Sodium 78.7, Carbohydrate 20.9, Fiber 0.4, Sugar 15, Protein 1.1
More about "pumpkin pie pinwheel cookies recipes"
PUMPKIN PIE PINWHEEL COOKIES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanCategory DessertServings 35Total Time 1 hr 40 mins
PUMPKIN PIE PINWHEEL COOKIES - ROCK RECIPES
From rockrecipes.com
4.3/5 (3)Category Cookie RecipesCuisine AmericanCalories 123 per serving
PUMPKIN PINWHEEL COOKIES RECIPE - MEALPLANNERPRO.COM
From mealplannerpro.com
PUMPKIN PIE PINWHEELS - MY HOME BASED LIFE
From myhomebasedlife.com
PUMPKIN SPICE SPIRAL COOKIES | BETTER HOMES & GARDENS
From bhg.com
PUMPKIN PIE PINWHEEL COOKIES. ENJOY YEAR ROUND USING CANNED …
From pinterest.ca
13 PINWHEEL COOKIES TO MAKE FOR A COOKIE SWAP OR ANY OCCASSION …
From bhg.com
KETO PUMPKIN PIE PINWHEELS - EGGLIFE
From egglifefoods.com
PUMPKIN PINWHEEL COOKIES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
PUMPKIN PIE PINWHEEL COOKIES - THE BAKERS TEST KITCHEN
From thebakerstestkitchen.com
VIDEO: PUMPKIN PIE PINWHEEL COOKIES, PART 1 | MARTHA …
From marthastewart.com
PUMPKIN PIE PINWHEEL COOKIES ON BAKESPACE.COM
From bakespace.com
PECAN PUMPKIN PIE PINWHEELS | RECIPE | PUMPKIN FLAVOR, PUMPKIN …
From pinterest.ca
AMERICAN PUMPKIN COOKIE RECIPE - AMERICANRECIPES.CO.UK
From americanrecipes.co.uk
PUMPKIN PIE PINWHEEL COOKIES – RECIPES NETWORK
From recipenet.org
PUMPKIN PIE PINWHEEL COOKIES | EMERILS.COM
From emerils.com
PINWHEEL PUMPKIN COOKIES RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HALLOWEEN PINWHEEL COOKIES - URBAN BLISS LIFE
From urbanblisslife.com
PINWHEEL PUMPKIN COOKIES | RECIPELION.COM
From recipelion.com
GRANDMA'S PIE CRUST PINWHEEL COOKIES - MAKE YOUR MEALS
From makeyourmeals.com
PINWHEEL PUMPKIN COOKIES RECIPE - RECIPES.COM.CO
From recipes.com.co
VIDEO: PUMPKIN PIE PINWHEEL COOKIES, PART 2 | MARTHA STEWART
From marthastewart.com
PUMPKIN PINWHEEL COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN PINWHEEL COOKIES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PINWHEEL PUMPKIN COOKIES RECIPE
From recipeland.com
PUMPKIN PIE PINWHEEL COOKIES | RECIPE | FOOD PROCESSOR RECIPES, …
From pinterest.com
YOU WILL FALL FOR THIS PUMPKIN PIE PINWHEEL RECIPE - SO GOOD!
From rufflesandrainboots.com
RECIPES > COOKIES > HOW TO MAKE PINWHEEL PUMPKIN COOKIES
From mobirecipe.com
PUMPKIN PIE PINWHEELS | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
PUMPKIN PIE PINWHEELS RECIPE ~ | RECIPE IN 2022 | PINWHEEL …
From pinterest.com
PUMPKIN PIE PINWHEEL COOKIES - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PECAN PUMPKIN PIE PINWHEELS RECIPE: HOW TO MAKE IT | TASTE OF …
11 PINWHEEL COOKIE RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN CRESCENT PINWHEEL APPETIZERS ARE EASY AND DELICIOUS!
From kudoskitchenbyrenee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love