Oats and Pumpkin Pinwheels5 Reviews
“Pinwheel cookies with a pumpkin filling and sesame seed coating.” - by Diane
Original recipe yields 4 dozen
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Amount Per Serving (24 total)
- 140 cal
- 5.2 g
- 22.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 thickest, le..." See moreast watery stuff you can find, otherwise it''s almonst impossible to roll up the dough properly! Freeze the roll, too, chilling won't do it. Cutting with floss or thread is a must. Overall, not really worth the trouble..."
"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 filli..." See moreng in the freezer and then rolled and cut it after 2 hours. They still sort of fell apart, but unless you are concerned about the looks of the cookie, it doesn't matter. The extra spices were necessary."
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