After testing out these Pumpkin Swirl Cookies we're wondering why pumpkin doesn't make an appearance on the cookie scene more often.
- Yield:makes 2½ to 3 dozen cookies
- Active time: 45 minutes
- Total time:3 hours
- For the dough:
- 2 cups flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1½ sticks) butter, softened
- 1¼ cups white sugar
- 1 egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- For the filling:
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ cup packed dark brown sugar
- For the glaze:
- 3 tablespoons canned pumpkin puree
- 2 tablespoons butter, melted
- 1¼ cups confectioners’ sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
To make the dough, using a fork, whisk, or sifter, mix the flour, cinnamon, baking powder, and salt in a large bowl and set aside.
In a bowl or mixer, cream the butter and sugar.
In a small bowl, mix the egg, vanilla, and almond extract.
Pour the egg mixture into the butter/sugar mixture and mix until combined. Gradually add the flour mixture and mix just until the ingredients are incorporated. Don't overmix—you want the dough to be stiff but not tough.
Roll the dough between a piece of folded parchment paper or wax paper to create a 12 by 9-inch rectangle. Place the wrapped dough flat on a baking sheet and freeze until firm, about 15 minutes.
To make the filling, mix the pumpkin puree, pumpkin spice, and brown sugar together in a small bowl.
To assemble, peel the top layer of parchment paper from the dough. Spread a thin layer of filling over the entire rectangle of dough. You should still be able to see the dough through the filling. You may not need all the filling.
Starting on a long side of the rectangle, roll up the dough like a cake roll. Wrap the roll tightly in parchment paper, place it seam side down on the baking sheet, and freeze for at least 1 hour.
Preheat the oven to 375°F and line a baking sheet with parchment.
Remove the parchment and carefully cut the roll into 1/4 inch-thick slices. Place the cookies 2 inches apart on the baking sheet.
Bake for 8 to 10 minutes, or until the edges start to turn golden brown. Let them cool on the baking sheet.
To make the glaze, combine the pumpkin puree and butter. Add the confectioner’s sugar, cinnamon, and allspice and mix well.
If you want to be fancy, put the glaze in a small piping bag and decorate the cookies with a dashing squiggle or curlicue! Or, just use a butter knife to spread a swish of glaze across the top.