Oats and Pumpkin Pinwheels

6

"Pinwheel cookies with a pumpkin filling and sesame seed coating."

Ingredients

{{adjustedServings}} servings 140 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In small bowl, combine flour, oats and baking soda; set aside. In large mixing bowl, beat 1 cup sugar and butter or margarine until fluffy; mix in egg whites. Stir in dry ingredients. On waxed paper, press dough into 16 x 12 inch rectangle.
  2. In small bowl, combine pumpkin, remaining 1/2 cup sugar and pumpkin pie spice; mix well. Spread mixture over dough to 1/2 inch of edge. Roll dough, beginning at the narrow end. Sprinkle sesame seeds over roll, pressing gently into dough. Wrap in waxed paper; freeze until firm or overnight.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Spray cookie sheet with non-stick cooking spray. Cut frozen dough into 1/4 inch slices; place on cookie sheet. Bake 9 - 11 minutes or until golden brown. Remove to wire rack; cool completely.
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Reviews

6
  1. 7 Ratings

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These cookies are pretty bland-- I'd definitely punch up both the filling and the dough with some ginger and more cinnamon. Also, watch what brand of canned pumpkin you use-- you want the thicke...

I used soy butter instead of dairy butter. Also I added .5 tsp of cinnamon and .5 tsp of nutmeg and some grated ginger to the filling. I also used pureed pumpkin. I put the flat dough with the...

I found these to be delicious! Love the sesame-oatmeal-pumpkin flavour combination.