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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| rolled oats: 1 cup |
| baking soda: 1/4 tsp |
| granulated sugar: 1 1/2 cups |
| salted butter: 1/2 cup (softened) |
| eggs: 2 (whites) |
| canned pumpkin: 1 cup |
| pumpkin pie spice: 1/2 tsp |
| dried sesame seeds: 1/3 cup |
Oats and Pumpkin Pinwheels
Credit: AllRecipes
User rating:
"Pinwheel cookies with a pumpkin filling and sesame seed coating."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- 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.