1 3/4 c Pumpkin, canned -Or fresh (16 oz.) 1 c Granulated sugar 1 tb Pumpkin pie spice 1 c Nuts; chopped
DOUGH:
4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1 c Shortening 2 c Granulated sugar 3 Eggs
ICING:
2 c Powdered sugar; sifted 1 tb Butter or margarine;melted 1 ts Vanilla extract 2 tb Milk (2 to 3 T) 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. From "Libby's Favorite Pumpkin Recipes". Posted by: KAREN ADLER (FNGP13B)