Oat and Pumpkin Pinwheels |
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Prep Time: 180 Minutes Cook Time: 11 Minutes |
Ready In: 191 Minutes Servings: 4 |
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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. Ingredients:
1 cup sugar |
1/2 cup butter or 1/2 cup margarine, softened |
2 egg whites |
1 1/2 cups flour |
1 cup old fashioned oats or 1 cup quick oats |
1/4 teaspoon baking soda |
1 cup canned pumpkin |
1/2 cup sugar |
1/2 teaspoon pumpkin pie spice |
1/4 cup sesame seeds |
Directions:
1. Beat 1 cup sugar and butter until fluffy. Mix in egg whites.
2. Combine flour, oaks and baking soda; then stir into sugar/butter/egg mixture.
3. On 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.
4. Combine pumpkin, 1/2 cup sugar, and spice. Spread over dough, leaving a 1/2 border.
5. Starting at the narrow end, roll up the dough. Sprinkle with sesame seeds, pressing seeds into the dough.
6. Wrap dough in wax paper and freeze until firm. I freeze the dough overnight, but 2-3 hours is probably all that is needed.
7. Heat 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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