The recipe Burgy'sPumpkin Pie Pinwheel Cookies

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Burgy'sPumpkin Pie Pinwheel Cookies recipe is a Dessert meal that takes 10 minutes to make. If you enjoy for Dessert, you will like Burgy'sPumpkin Pie Pinwheel Cookies!

Burgy'sPumpkin Pie Pinwheel Cookies

Burgy'sPumpkin Pie Pinwheel Cookies Recipe
Burgy'sPumpkin Pie Pinwheel Cookies

What Course Is Burgy'sPumpkin Pie Pinwheel Cookies?

Burgy'sPumpkin Pie Pinwheel Cookies is for Dessert.

How Long Does Burgy'sPumpkin Pie Pinwheel Cookies Recipe Take To Prepare?

Burgy'sPumpkin Pie Pinwheel Cookies takes 30 minutes to prepare.

How Long Does Burgy'sPumpkin Pie Pinwheel Cookies Recipe Take To Cook?

Burgy'sPumpkin Pie Pinwheel Cookies takes 10 minutes to cook.

How Many Servings Does Burgy'sPumpkin Pie Pinwheel Cookies Recipe Make?

Burgy'sPumpkin Pie Pinwheel Cookies makes 36 servings.

What Are The Ingredients For Burgy'sPumpkin Pie Pinwheel Cookies Recipe?

The ingredients for Burgy'sPumpkin Pie Pinwheel Cookies are:

*Flour, white, 2 cup
*Splenda Sugar Blend for Baking, 5/8 cups
Baking Powder, .25 tsp
Salt, .25 tsp
*Blue Bonnet Light Margarine, 1 cup
Cinnamon, ground, .5 tsp
Egg, fresh, 1 large
Vanilla Extract, .25 tsp
Pumpkin, canned, without salt, 1 cup *Pumpkin Pie spice, 1 tsp
Brown Sugar, 1/4 plus 1 cup brownulated

How Do I Make Burgy'sPumpkin Pie Pinwheel Cookies?

Here is how you make Burgy'sPumpkin Pie Pinwheel Cookies:

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! Number of Servings: 36Recipe submitted by SparkPeople user BURGERBITS.

What's The Nutritional Info For Burgy'sPumpkin Pie Pinwheel Cookies?

The nutritional information for Burgy'sPumpkin Pie Pinwheel Cookies is:

  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 88.9
  • Total Fat: 2.5 g
  • Cholesterol: 5.9 mg
  • Sodium: 59.4 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.0 g

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