Pinwheel Pumpkin Cookies
Source: Libby's Favorite Pumpkin Recipes
Yield: 96

FILLING
1 3/4 cups (16 oz.) pumpkin, canned or fresh
1 cup granulated sugar
1 tbsp pumpkin pie spice
1 cup nuts; chopped

DOUGH
4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup shortening
2 cups granulated sugar
3 eggs

ICING
2 cups powdered sugar; sifted
1 tbsp butter or margarine; melted
1 tsp vanilla extract
2 to 3 tbsp milk

For filling:
In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool; set aside. For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add dry ingredients; mix well.

To assemble:
Divide dough into 3 portions. On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled). Spread with 1/3 of filling. Starting from wide end, roll as for jelly roll. Wrap in foil. Repeat process with remaining dough and filling. Freeze rolls several hours or overnight. Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12 minutes, or until golden. Cool on wire rack. Drizzle with icing.

For icing:
In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth.