OATS AND PUMPKIN PINWHEELS

Oats and Pumpkin Pinwheels image

Pinwheel cookies with a pumpkin filling and sesame seed coating.

Provided by Diane

Categories Fruits and Vegetables Vegetables Squash

Yield 24

Number Of Ingredients 9

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

Steps:

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.
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 : Calories 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, Sodium 70.2 mg, Sugar 12.9 g