Oats and Pumpkin Pinwheels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pinwheel cookies with a pumpkin filling and sesame seed coating. Ingredients:
1 1/2 cups all-purpose flour |
1 cup rolled oats |
1/4 teaspoon baking soda |
1 1/2 cups white sugar |
1/2 cup butter, softened |
2 egg whites |
1 cup canned pumpkin |
1/2 teaspoon pumpkin pie spice |
1/3 cup sesame seeds |
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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