Pumpkin Pinwheel Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 3/4 cups solid pack pumpkin
• 3 cups sugar, divided
• 1 teaspoon pumpkin pie spice
• 1 cup walnuts, chopped
• 1 cup shortening
• 3 eggs
• 4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Recipe

• 1 combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. bring to a boil.
• 2 reduce heat; simmer 10 minutes.
• 3 stir in walnuts; cool and set aside.
• 4 cream shortening and remaining 2 cups of sugar in a large bowl.
• 5 add eggs; beat until fluffy.
• 6 combine flour, baking soda, salt and cinnamon; add to creamed mixture. mix well.
• 7 divide dough into 3 equal parts.
• 8 on lightly floured foil, roll each into an 8 x 12 inch rectangle.
• 9 spread with 1/3 reserved mixture.
• 10 starting from the wide end, roll as for jelly roll.
• 11 wrap in foil.
• 12 repeat with remaining dough and filling.
• 13 place rolls in freezer several hours or overnight.
• 14 when ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices.
• 15 arrange on greased cookie sheets.
• 16 bake in a 400 degree fahrenheit oven for 10 to 12 minutes.
• 17 cool.
• 18 icing:.
• 19 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.