Oats And Pumpkin Pinwheels Recipes

PUMPKIN PIE PINWHEEL COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
• Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
• Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
• Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
• Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
• Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
• Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!

PUMPKIN-SPICE PINWHEELS

Steps:

• Heat oven to 350°F. In small bowl, beat cream cheese, brown sugar and pumpkin pie spice with electric mixer on medium speed until creamy. Set aside.
• On work surface, unroll dough into 2 large rectangles; firmly press perforations to seal. Spread cream cheese mixture evenly over dough; sprinkle with pecans and cranberries. Starting at 1 short side, roll up each rectangle. Cut each into 4 slices. Place slices, cut sides down, on ungreased cookie sheet.
• Bake 17 minutes or until golden brown. In small bowl, mix powdered sugar and milk until smooth; drizzle over warm pinwheels.

PUMPKIN PINWHEELS

Steps:

• Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into 2 rectangles; press perforations to seal., Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour., Cut each roll crosswise into 8 slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.

OATS AND PUMPKIN PINWHEELS

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.

OATS AND PUMPKIN PINWHEELS

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.

PUMPKIN BUTTER PINWHEELS

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 in. of edges. Sprinkle with pecans if desired. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on a greased baking sheet., Cut into eight slices to within 1/2 in. of bottom. Pull slices to the side, alternating left and right. Bake at 375° for 12-15 minutes or until golden brown., Spread with frosting; sprinkle with additional pecans if desired. Serve warm.

OAT AND PUMPKIN PINWHEELS

Steps:

• Beat 1 cup sugar and butter until fluffy. Mix in egg whites.
• Combine flour, oaks and baking soda; then stir into sugar/butter/egg mixture.
• 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.
• Combine pumpkin, 1/2 cup sugar, and spice. Spread over dough, leaving a 1/2" border.
• Starting at the narrow end, roll up the dough. Sprinkle with sesame seeds, pressing seeds into the dough.
• Wrap dough in wax paper and freeze until firm. I freeze the dough overnight, but 2-3 hours is probably all that is needed.
• Heat oven to 400°F Spray cookie sheet with cooking spray. Cut dough into 1/4" slices. Bake 9-11 minutes or until golden.