Pumpkin Pie Pinwheel Cookies

From Emeril Live TV show, Food Network, c/o Alisha Payton, Louisville, KY, c/o Lawrenceville "Joy of Cookies" cookie tour, 2007

2 c. flour
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 c. butter, softened
1 1/4 c. sugar
1 egg
1/4 tsp vanilla extract
1/4 tsp almond extract
1 c. canned pumpkin
1 tsp pumpkin pie spice
1/4 c. plus 1 c. brown sugar
whipped cream and ground nutmeg for serving, optional

Preheat oven to 375.

Sift flour, cinnamon, baking powder, and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla, and almond extract, and add to creamed mixture. Mix on medium until combined. Add sifted ingredients and mix only until combined; dough should be stiff.

Roll dough out between 2 sheets of parchment paper to a 12"x9" rectangle, using 1 long sheet of parchment paper folded in half. Make sure you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.

Mix together the pumpkin, pumpkin pie spice, and 1/4 c. brown sugar for filling.

Remove dough from freezer, peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough slightly through the pumpkin. If you don't use all the filling, it's okay.

Starting at one end, roll up the ends in the same manner as a caker oll. Make sure to keep it tight and even. If the dough cracks slightly, rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.

Slice cookies 1/4" thick, and place onto a cookie sheet at least 1" apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake 8-10 minutes, just until the edges are turning brown.

Serve cookies on a platter with a small bowl of whipped cream and nutmeg so guests can make pumpkin pie pinwheel sandwiches.