Pumpkin pie pinwheel cookie twists? What?! Here we go again with another awesome and easy cookie recipe for our Cookie Swappin Good virtual cookie swap! Pumpkin pie pinwheel cookies are so unique that you may have to make a batch just to show off your awesomness to your family at Thanksgiving or Christmas dinner. But seriously. As soon as pumpkin season is here, you can start whipping up these pumpkin pie pinwheel cookie twists!
As you know, I’m the king of wicked easy recipes and these pumpkin pie cookie twist pinwheels are so easy it’s pitiful. No one needs to know how easy these cookies are but us, it’ll be our little secret. You literally need three ingredients and a couple table spoons of melted butter for these pumpkin pie cookies.
Why do I keep calling them pumpkin pie cookies? Well, because it’s literally a pumpkin pie filling all bundled up in a pie crust, spun and twirled into a cookie! It’s something straight out of the North Pole workshop I tell ya. But still, these pumpkin pie pinwheel cookies are so easy to make, so let’s get to it!
Pumpkin Pie Cookie Twist Recipe
- Refrigerated pie crust
- Flour to keep things from sticking
- 1/2 cup Pumpkin Pie Mix
- 2 tbs butter, melted
- Ground cinnamon & granulated sugar to sprinkle on top
Preheat your oven to 400 degrees. Bring pie crust to room temperature and then separate the pie crust into two pieces (top and bottom). On a floured work surface, roll the crust a little bit with a rolling pin and cut two rectangles to the same size. Yes, use both pieces of the crust that come in the package. One piece will be the top, the other piece will be the bottom, just like you’re making a regular pie.
Spread the pumpkin pie mix out onto one of the pie crusts. I used an offset spatula to make spreading easy. Use whatever you have to make the pumpkin pie mix as even as possible.
Place the second rectangle of pie crust over the first. Smooth the pie crusts out with your hands a little bit and make sure everything is lined up well. You can even use your rolling pin without applying any pressure to help even out the crust.
Cut the pie crust into 1/2 inch strips using a pizza cutter. Yes, I know my strips are wonky – don’t laugh! It’s inevitable that a little bit of the pumpkin will squeeze out during the assembly process, don’t worry too much about it. Just be as gentle as you can.
Grab a strip by one or both ends and twist it into this shape…
Then twirl the cookie pie crust into a circle. It will look something like a pinwheel. Yes, I realize they look like some sort of weird pasta, but they’ll brown up nicely!
Once they’re on a parchment paper lined baking sheet, brush the cookies with melted butter. Make sure to get all of the crust, even in the crevices, with the butter.
Bake for 15 to 17 minutes or until golden brown. Remove from the oven and cool on a cooling rack.
Sprinkle cinnamon and sugar on top before serving!