Oats and Pumpkin Pinwheels Recipe - Allrecipes.com

Oats and Pumpkin Pinwheels

Recipe by  

"Pinwheel cookies with a pumpkin filling and sesame seed coating."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2005

I found these to be delicious! Love the sesame-oatmeal-pumpkin flavour combination.

Most Helpful Critical Review
Nov 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...


7 Ratings

Jun 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.

Jan 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.

Feb 05, 2009

Loved it! I used suggestion from comments about increasing spice in the pumpkin filling - cinnamon/ginger.

Jul 18, 2014

Not a super sweet cookie. But nice if you're a fan of pumpkin, oats, sesame. Thank you!


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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