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Pumpkin Pinwheel Cookie Recipe

Pumpkin Biscuits that use a classic combination of pumpkin, walnut, cinnamon and maple syrup.  Roll into pretty pinwheels for presentation.
Prep Time15 mins
Cook Time10 mins
Total Time4 hrs 25 mins
Course: Dessert & Bakery
Cuisine: American
Servings: 12 biscuits


Nut Filling

  • 100 grams walnuts chopped
  • 40 grams sultanas chopped
  • 1 medium egg yolk reserve white for another use
  • 75 grams maple syrup
  • 50 grams butter melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Cookie Dough

  • 100 grams butter room temperature
  • 75 grams caster sugar
  • 50 grams pumpkin puree We use Libby's
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspon pumpkin pie spice
  • 250 grams plain flour
  • 1 medium egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


Nut Filling

  • Mix all of the ingredients in a bowl.
  • Cover with cling film and refrigerate until required.
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Make the Cookie Dough

  • Cream together the butter and sugar. (We used a Kitchenaid mixer with paddle attachment.)
  • Meanwhile, combine flour, spices, cinnamon and salt in a small bowl.
  • Add pumpkin to the creamed butter and sugar and mix in.
  • Add egg to the wet mixture.
  • Whilst the mixer is on low, spoon in the dry ingredients a little at a time until incorporated into the dough.
  • Place the dough in a oiled bowl, cover with cling film and refrigerate for at least two hours.
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Roll & Rest

  • Remove the nut mixture from the fridge and let come to room temperature (about 30 minutes).
  • Tip the chilled cookie dough onto a floured surface and roll out into a rectangle shape about 1 cm thick.
  • Spread the nut mixture on the cookie dough getting as close to the edge as possible.
  • Roll up lengthways into a long sausage shape. Make sure you get a good swirl going!
  • Cover the cookie dough with clingfilm and put back in the fridge to rest for at least two more hours.

Slice and Bake

  • Heat a fan oven to 175C.
  • Line a baking tray with baking parchment.
  • Remove chilled dough from the fridge.
  • Slice into 12 biscuits and arrange them on the baking tray. (You might need two baking trays depending on what size you have.)
  • Bake for 10 - 12 minutes until golden brown.
  • Cool on a wire rack.
  • 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.


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.