Pumpkin Pecan Pinwheels
This recipe makes 18 large cookies, or 24 medium cookies. Make sure you have plenty of time for the chilling process, and remember that they taste even better the second day!
  • ¾ cup butter, softened
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • ½ cup solid-pack pumpkin
  • ¼ cup sour cream
  • 1 large egg and 2 egg whites
  • ½ cup sugar
  • ½ teaspoon vanilla
  • Pinch salt
  • 2 cups finely chopped, toasted pecans (Toast by stirring in a skillet over low heat for 5 minutes or in the microwave for 90 seconds, stirring several times.)
  • GLAZE (optional)
  • 1 cup powdered sugar
  • Water
  2. In a large bowl, thoroughly cream the butter, white sugar, and brown sugar.
  3. Add egg and vanilla and mix well.
  4. Sift the dry ingredients together.
  5. Stir the pumpkin and sour cream together.
  6. Beginning with the dry ingredients and ending with the wet, add alternately, scraping bowl each time.
  7. Dough will be very soft and sticky. Place in a small bowl, cover, and chill for at least 2 hours.
  9. Beat egg and egg whites until frothy.
  10. Gradually add sugar, beating constantly. Beat for 3 minutes. (Important - don't skip this step!)
  11. Add vanilla, salt, and pecans and stir well.
  12. Cover and refrigerate for at least 2 hours.
  13. On generously floured parchment, roll dough into 10-inch by 13-inch rectangle.
  14. Stir pecan mixture and spread over the dough, almost to the edges.
  15. For large cookies, begin rolling from the short end. For smaller cookies, begin rolling from the long end, brushing excess flour from the roll as you proceed.
  16. Roll up in the parchment and place the roll on a baking sheet. Put in the freezer for 1 hour.
  17. Heat oven to 375 F.
  18. With a sharp knife, cut into slices approximately ¼-inch to ⅓-inch thick and place on parchment covered baking sheet. Gently coax any flat sides into a round shape!
  19. Bake for approximately 14 minutes, or until light golden brown.
  20. Cool on baking rack.
  21. When cool, combine enough water with the powdered sugar to make a thin glaze. Brush onto cookie with a pastry brush. Allow cookies to dry completely before sealing in container.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3911