Pumpkin Pinwheels
Pumpkin Biscuits that use a classic combination of pumpkin, walnut, cinnamon and maple syrup.  Roll into pretty pinwheels for presentation.
Servings Prep Time
12biscuits 15minutes
Cook Time Passive Time
10minutes 4hours
Servings Prep Time
12biscuits 15minutes
Cook Time Passive Time
10minutes 4hours
Ingredients
Nut Filling
Instructions
Nut Filling
  1. Mix all of the ingredients in a bowl.
  2. Cover with cling film and refrigerate until required.
Roll & Rest
  1. Remove the nut mixture from the fridge and let come to room temperature (about 30 minutes).
  2. Tip the chilled cookie dough onto a floured surface and roll out into a rectangle shape about 1 cm thick.
  3. Spread the nut mixture on the cookie dough getting as close to the edge as possible.
  4. Roll up lengthways into a long sausage shape. Make sure you get a good swirl going!
  5. Cover the cookie dough with clingfilm and put back in the fridge to rest for at least two more hours.
Slice and Bake
  1. Heat a fan oven to 175C.
  2. Line a baking tray with baking parchment.
  3. Remove chilled dough from the fridge.
  4. Slice into 12 biscuits and arrange them on the baking tray. (You might need two baking trays depending on what size you have.)
  5. Bake for 10 – 12 minutes until golden brown.
  6. Cool on a wire rack.
  7. They are best fresh but they are also delicious dunked in milk, tea or coffee. Store in an airtight container to keep these fresh for a few days.
Recipe Notes

You can double the batch and make two rolls. Bake one and put one in the freezer for later in the season.  Just thaw overnight in the fridge and then slice & bake as directed.