Oat & Pumpkin Pinwheels
Recipe: #909
October 19, 2011
Categories: Desserts, Cookies, Slice and Bake, Oats, Pumpkin, Christmas, Oven Bake, Vegetarian, Kosher Dairy, more
"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 is 30 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
3 Reviews
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