Pecan Pumpkin Pie Pinwheels

Name: Pecan Pumpkin Pie Pinwheels
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 dozen.
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

These pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.—Kathy Yarosh, Apopka, Florida

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.