Pinwheel cookies with a pumpkin filling and sesame seed coating.

Diane

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Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 400 degrees F (200 degrees C).

  • 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.

Nutrition Facts

140 calories; protein 2.1g; carbohydrates 22.1g; fat 5.2g; cholesterol 10.2mg; sodium 70.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2005
I found these to be delicious! Love the sesame-oatmeal-pumpkin flavour combination. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/24/2003
These cookies are pretty bland-- I'd definitely punch up both the filling and the dough with some ginger and more cinnamon. Also watch what brand of canned pumpkin you use-- you want the thickest least watery stuff you can find otherwise it''s almonst impossible to roll up the dough properly! Freeze the roll too chilling won't do it. Cutting with floss or thread is a must. Overall not really worth the trouble... Read More
(9)
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/24/2003
These cookies are pretty bland-- I'd definitely punch up both the filling and the dough with some ginger and more cinnamon. Also watch what brand of canned pumpkin you use-- you want the thickest least watery stuff you can find otherwise it''s almonst impossible to roll up the dough properly! Freeze the roll too chilling won't do it. Cutting with floss or thread is a must. Overall not really worth the trouble... Read More
(9)
Rating: 3 stars
06/27/2008
I used soy butter instead of dairy butter. Also I added.5 tsp of cinnamon and.5 tsp of nutmeg and some grated ginger to the filling. I also used pureed pumpkin. I put the flat dough with the filling in the freezer and then rolled and cut it after 2 hours. They still sort of fell apart but unless you are concerned about the looks of the cookie it doesn't matter. The extra spices were necessary. Read More
(7)
Rating: 4 stars
07/07/2005
I found these to be delicious! Love the sesame-oatmeal-pumpkin flavour combination. Read More
(5)
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Rating: 3 stars
01/11/2008
It's a cookie made like a Jelly roll. I used homemade pumpkin puree in place of the can. I didn't bother freezing but just cut the dough right away. An okay tasting cookie that requires a lot of work to get a swirl design in the middle... unique though. Read More
(4)
Rating: 5 stars
02/05/2009
Loved it! I used suggestion from comments about increasing spice in the pumpkin filling - cinnamon/ginger. Read More
(2)
Rating: 5 stars
07/18/2014
Not a super sweet cookie. But nice if you're a fan of pumpkin oats sesame. Thank you! Read More
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