When the nights start to chill and the leaves are turning, I've got pumpkin, pumpkin, pumpkin on the brain. I can't get enough spiced and pumpkinned foods at that time of year and I'm always looking for new recipes with pumpkin. I made this one up as a Fall hybrid of my Christmastime favorite: Orange Cinnamon Pinwheels. I know it's a little early for Fall, but I wanted to get a few recipes ready to go for when those leaves start to fall.
Make up a batch of these and keep the dough in the freezer. Then, whenever you get a hankering for something buttery and flaky and spiced, slice a few off and bake them up to golden perfection. Enjoy!
takes: 15 minutes prep, 1-2 hours chilling, 5-10 minutes each batch to bake
makes: approx. 2 1/2 dozen
YOU WILL NEED:
cookie:
1 cup butter
1 ½ cups flour
½ cup sour cream
3 T. sugar
filling:
1/2 cup pumpkin pie filling
1/2 cup brown sugar
2 tsp. pumpkin pie spice
Mix pumpkin, pumpkin pie spice, and brown sugar together in a bowl. Cover and refridgerate.
Cream butter and sugar. Mix in the sour cream and flour until dough is smooth. Cover and refrigerate 1-2 hours or until firm.
Divide dough in half. Dust surface with flour. On a lightly floured surface, roll dough into a rectangle, about ¼ in thick.
Thinly spread half of the pumpkin mixture onto the dough. Roll the dough up, starting with the wide side of your rectangle. Wrap the rolled log in plastic wrap and freeze for two hours. You want it to be very firm, almost frozen. (Repeat the rolling and spreading filling and rolling with the other half of the dough).
Preheat the oven to 350'. Cut the roll into ¼ inch slices with a sharp knife and bake until lightly golden on edges, about 8 minutes.
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