Oats and Pumpkin Pinwheels recipe

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Ingredients

1 ½ cups all-purpose flour
1 cup rolled oats
¼ teaspoon baking soda
1 ½ cups white sugar
½ cup butter, softened
2 egg whites
1 cup canned pumpkin
½ teaspoon pumpkin pie spice
⅓ cup sesame seeds

Nutrition Info

139.9 calories
carbohydrate: 22.1 g
cholesterol: 10.2 mg
fat: 5.2 g
fiber: 1.1 g
protein: 2.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 70.2 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 dozen

Recipe Note

Pinwheel cookies with a pumpkin filling and sesame seed coating.

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