These pinwheel cookies look so inviting and if included with other more plain cookies, they dress up the entire group. Make a festive cookie display very easily by placing a few of these on your cookie tray this year. We already know the ingredients are good for us; pumpkin itself has Vitamins and dietary fiber that can’t be beat.
This dough is a rolled dough that is frozen for at least 3 hours or overnight before baking. The dough is rolled out and the pumpkin is spread onto the dough, then it’s rolled like a jellyroll and put in the freezer. When ready to bake, you need a good sharp knife for slicing the roll. Always dip the knife in hot water and wipe off the residue from the preceding cut before making another cut. This will enable the dough to be smoothly cut, with no ragged edges.
If you’d like to measure off the places to cut the dough before cutting, use a tape measure and mark your measurements on a small strip of paper. When the dough roll comes out of the freezer, you place the small strip of measurements on the roll and stick it down with a dab of water on each end of the roll. Using the measurements you marked, cut the cookie roll along those lines, ensuring an even bake time.
Serves: 4 dozen
- 1 and ½ cups all-purpose flour
- 1 cup uncooked quick or old-fashioned oats
- ¼ teaspoon baking soda
- 1 and ½ cups sugar divided
- ½ cup softened butter
- 2 egg whites
- 1 cup fresh or canned pumpkin, packed to measure needed
- ½ teaspoon pumpkin pie spice
- ¼ cup Sesame seeds
- In small bowl combine flour, oats and baking soda, set aside.
- In large mixing bowl beat 1 cup of sugar and margarine or butter until fluffy.
- Mix in egg whites.
- Stir in dry ingredients.
- On waxed paper, press dough into 16X12-inch rectangle.
- In a small bowl combine pumpkin, remaining ½ cup sugar and the pumpkin pie spice and mix well.
- Spread pumpkin mixture over the dough rectangle to within ½-inch of the edge.
- Roll dough, beginning at the narrow end.
- Sprinkle Sesame seeds over roll, pressing them into the roll gently.
- Wrap in waxed paper and freeze at least 3 hours or overnight.
- When you are ready to bake, preheat oven to 400 degrees.
- Spray cookie sheet with non-stick cooking spray.
- Cut frozen dough into ¼-inch slices and place on cookie sheet.
- Bake 10-11 minutes or until golden brown.
- Remove to wire rack and cool completely.
Be sure to used waxed paper, not Press ‘n Seal, Saran wrap or tinfoil to freeze the roll of dough. Waxed paper makes a smooth role and releases the cookie dough much better than those products, when you’re ready to bake.
Need some new shiny aluminum baking sheets? How about these Air Bake sheets? The wonderful thing about these is that cookies don’t get burnt so easily on the bottom, because the air insulation between the two sheets of aluminum prevents the surface from overheating.
Once you’ve baked those beautiful Pumpkin Pinwheel Cookies, serve them on one of the trays shown below to show them off!
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