1/6 Photos of Oat and Pumpkin Pinwheels
3 hrs 11 mins
Kathy at Food.com's Note:
These cookies are rolled in sesame seeds -- that might not appeal to everyone. I like the sesame seed coating, but it's not quite perfect for me, and I'll be experimenting with different seeds/nuts to see if I find something better.
My Private Note
Units: US | Metric
- 1Beat 1 cup sugar and butter until fluffy. Mix in egg whites.
- 2Combine flour, oaks and baking soda; then stir into sugar/butter/egg mixture.
- 3On wax paper, press dough into a 16" x 12" rectangle. I put the dough between two sheets of wax paper and use a rolling pin to flatten the dough.
- 4Combine pumpkin, 1/2 cup sugar, and spice. Spread over dough, leaving a 1/2" border.
- 5Starting at the narrow end, roll up the dough. Sprinkle with sesame seeds, pressing seeds into the dough.
- 6Wrap dough in wax paper and freeze until firm. I freeze the dough overnight, but 2-3 hours is probably all that is needed.
- 7Heat oven to 400°F Spray cookie sheet with cooking spray. Cut dough into 1/4" slices. Bake 9-11 minutes or until golden.
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Nutritional Facts for Oat and Pumpkin Pinwheels
Serving Size: 1 (1032 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 109.8
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 2.0 g
- Cholesterol 8.1 mg
- Sodium 55.9 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 0.8 g
- Sugars 10.3 g
- Protein 1.6 g