Pumpkin Pinwheels

By Treebs

Ingredients

• Sugar cookie dough
• 6 tablespoons canned pumpkin-pie filling
• 1/4 cup white whole-wheat flour or whole-wheat pastry flour, plus extra for dusting
• Vegetable oil cooking spray

Preparation

Step 1

Mix 1/4 dough with pumpkin-pie filling and flour until combined. Roll out remaining dough into an even 1/4-inch-thick rectangle; flour the rolling pin to prevent sticking. Spread pumpkin dough over rectangle with spatula; roll into a log and wrap tightly in waxed paper. Refrigerate at least 3 hours. Heat oven to 350°. Coat 2 cookie sheets with cooking spray. Slice dough log into 1/2-inch-thick rounds; place cookies on sheets 1 inch apart and bake 1 batch at a time until slightly firm, 8 to 10 minutes. Cool on wire racks.