Oat & Pumpkin Pinwheels

Prep Time
Cook Time
3h 10m
Ready In

"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."

Original recipe yields 30 servings


  • Serving Size: 1 (33.4 g)
  • Calories 102.9
  • Total Fat - 4.1 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 8.8 mg
  • Sodium - 64.7 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 10.2 g
  • Protein - 1.1 g
  • Calcium - 15.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Beat 1 cup sugar and butter until fluffy. Mix in egg whites.

Step 2

Combine flour, oaks and baking soda; then stir into sugar/butter/egg mixture.

Step 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.

Step 4

Combine pumpkin, 1/2 cup sugar, and spice. Spread over dough, leaving a 1/2" border.

Step 5

Starting at the narrow end, roll up the dough. Sprinkle with sesame seeds, pressing seeds into the dough.

Step 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.

Step 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.

Tips & Variations

No special items needed.



This worked great for me. I decided to not use the sesame seeds and instead sprinkled chopped nuts, that I chopped real well, on top of the filling. Very delicious this way!

review by:
(23 Nov 2018)

Ellie Eats

Made these for one of our Thanksgiving treats and we loved them, even the kids devoured them! I used pumpkin puree and had no problems with the dough.

review by:
(3 Dec 2017)

Kchurchill5 "RIP" Forever in our Kitchen

I think this is a great recipe, but it needs some tweaking. The dough itself was a bit flat, I added some vanilla, but it needed something else. The pumpkin, I used pumpkin pie mix vs plain pumpkin. I think it had a better flavor. I also added fine chopped pecans inside before rolling and then just rolled the dough in sprinkled sugar before baking which gave it a nice sweetness. Overall, I love the idea, and I think it is a nice recipe. For me, I just needed to tweak it a bit. I did try 1/2 of the recipe as stated; then made the other half with my changes. I may try again to perfect it. But I think it has tons of potential.

(15 Feb 2013)