1-1/2 cups canned 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
1. In a small bowl, combine the first 6 ingredients. Prepare pie crust mix according to package directions; divide dough in half.
2. Roll each portion into a 14x8-in. rectangle on lightly floured pieces of waxed paper. Spread half the pumpkin mixture over 1 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.
3. 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-lined baking sheets. Bake 18 to 22 minutes or until light golden. Remove from pans to wire racks to cool completely.
4. 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.
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min./batch + cooling
YIELD: 4 dozen.
These pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.
Nutrition Facts
1 cookie: 67 calories, 4g fat (2g saturated fat), 0 cholesterol, 55mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.