---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Fruits
       Yield: 96 servings
   1 3/4 c  Pumpkin, canned
            -Or fresh (16 oz.)
       1 c  Granulated sugar
       1 tb Pumpkin pie spice
       1 c  Nuts; chopped
       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
       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)