Celebrating Thanksgiving:
Pumpkin Pinwheels

Pinwheel Pumpkin Cookies

Recipe from "Libby's Favorite Pumpkin Recipes"

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling
1 3/4 cups Pumpkin, canned -- OR
1 pound fresh pumpkin
1 cup sugar
1 tablespoon pumpkin pie spice
1 cup nuts -- chopped
Dough
4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup shortening
2 cups sugar
3 eggs
Icing
2 cups powdered sugar -- sifted
1 tablespoon butter or margarine -- melted
1 teaspoon vanilla extract
2 tablespoons milk

For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice. Bring to a boil. Reduce heat. Simmer 10 minutes. Stir in nuts.
Cool. Set aside.
For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon.
Set aside.
In large mixer bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add dry ingredients. Mix well.
To assemble: Divide dough into 3 portions.
On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled). Spread with 1/3 of filling.
Starting from wide end, roll as for jelly roll. Wrap in foil. Repeat process with remaining dough and filling.
Freeze rolls several hours or overnight. Remove one roll at a time from freezer. Unwrap and, with sharp knife, cut into 3/8-inch slices.
Place on greased cookie sheet.
Bake in preheated 400-degree oven for 10 to 12 minutes, or until golden.
Cool on wire rack.
Drizzle with icing.
For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk. Blend until smooth.

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