glazed caramel apple pecan pinwheel cookies

★★★★★ 4 Reviews
BakingBrenda avatar
By Brenda Watts
from Gaffney, SC

My great-grandma brought her delicious apple puddeny-pie recipe from Ireland. From that recipe, my grandma and I created this delicious apple bar cookies. Some months ago, over the holiday season, time was running short and I needed a little sweet treat to go along with the meal for a family gathering. With my grandma's wonderful apple recipe in mind, I created these apple pecan pinwheels. So thankful, they were a huge hit and we are hoping you'll enjoy them too!!

Blue Ribbon Recipe

This is a delicious cookie version of apple pie. They are so tender, you might find yourself eating them with a fork. Starting with store-bought dough, that you jazz up with cinnamon, makes them a snap to create. The apple pecan filling is delicious. We could have eaten it with a spoon. Serve warm, with a small scoop of ice cream and some caramel drizzled on top ... oh my. A yummy fall treat and a creative apple dessert.

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 18 cookies
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For glazed caramel apple pecan pinwheel cookies

  • 1 pkg
    refrigerated sugar cookie dough, roll 16.5 oz,
  • 1/4 tsp
    ground cinnamon
  • 2 Tbsp
    unsalted butter or margarine
  • 1/4 c
    packed brown sugar
  • 1 tsp
    apple pie spice
  • 1 1/3 c
    apples, peeled, cored and finely chopped (Gala or Granny Smith)
  • 1/3 c
    pecans, finely chopped
  • 1 1/4 c
    powdered sugar
  • 1 Tbsp
    caramel ice cream topping
  • 1 Tbsp
    whole milk
  • **PLUS ALL-PURPOSE FLOUR FOR DUSTING

How To Make glazed caramel apple pecan pinwheel cookies

  • Dough pieces in a bowl with cinnamon.
    1
    In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough.
  • Mixing dough and cinnamon.
    2
    Using hands, work cinnamon into cookie dough for 1 minute or until blended.
  • Reshaping dough into a log.
    3
    Reshape cinnamon-flavored cookie dough into a cylinder form; cover in plastic wrap and chill in the freezer for 15 minutes to chill quickly.
  • Melting butter in a skillet.
    4
    Meanwhile, prepare the filling. Melt butter in a large non-stick skillet over medium heat.
  • Brown sugar, apple pie spice, chopped apples, and chopped pecans added to butter.
    5
    Stir brown sugar, apple pie spice, chopped apples, and chopped pecans into melted butter. Cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally.
  • Pecan filling cooling.
    6
    Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
  • Wax paper dusted with flour.
    7
    Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour.
  • Dough rolled into a rectangle.
    8
    Roll chilled cinnamon flavored cookie dough on flour dusted paper to form a 10x7 inch rectangle.
  • Filling spread over the dough.
    9
    Spoon and spread cooled apple pecan filling over dough rectangle, to within 1/2 inch of edges.
  • Rolling the dough into a log.
    10
    Using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll.
  • Dough wrapped in wax paper.
    11
    Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
  • Parchment paper on baking sheets.
    12
    Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside.
  • Another sheet of wax paper lightly floured.
    13
    Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour.
  • Cutting cookies into slices.
    14
    Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies.
  • Sliced cookies on a baking sheet.
    15
    Place slices onto prepared baking sheet pans at least 2-inches apart.
  • Cookies cooling on the baking sheet.
    16
    Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
  • Powdered sugar, caramel topping, and milk together blended in a bowl.
    17
    Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping, and milk together for 1 minute or until blended and creamy.
  • Drizzling glaze on the cookies.
    18
    Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies in an airtight container.
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