Pecan Pumpkin Pie Pinwheels Recipe

Pecan Pumpkin Pie Pinwheels Recipe
Pecan Pumpkin Pie Pinwheels Recipe photo by Taste of Home
Publisher Photo

Pecan Pumpkin Pie Pinwheels Recipe

Be the first to add a review
Publisher Photo
These pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.—Kathy Yarosh, Apopka, Florida
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min./batch + cooling

Ingredients

  • 1-1/2 cups solid-pack pumpkin
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 package (11 ounces) pie crust mix
  • 1/2 cup cream cheese frosting
  • 1 to 2 teaspoons 2% milk

Directions

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.
Yield: 4 dozen.
Originally published as Pecan Pumpkin Pie Pinwheels in Cookies & Candies Bookazine 2016

  • 1-1/2 cups solid-pack pumpkin
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 package (11 ounces) pie crust mix
  • 1/2 cup cream cheese frosting
  • 1 to 2 teaspoons 2% milk
  1. In a small bowl, combine the first six ingredients. Prepare pie crust mix according to package directions; divide dough in half.
  2. 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.
  3. 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.
  4. 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.
    Yield: 4 dozen.
Originally published as Pecan Pumpkin Pie Pinwheels in Cookies & Candies Bookazine 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPecan Pumpkin Pie Pinwheels

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review