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Oats and Pumpkin Pinwheels Recipe

Recipe by: 106a802496d678ba

"Pinwheel cookies with a pumpkin filling and sesame seed coating."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In 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.
  • 2In 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.
  • 3Preheat oven to 400 degrees F (200 degrees C).
  • 4Spray 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.
Ingredients
  • 24 servings
  • 140 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    140
    7%
  • Fat:
    5.2
    8%
  • Carbs:
    22.1
    7%
  • Protein:
    2.1
    4%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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