PUMPKIN PINWHEELS
Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 32 pinwheels
Number Of Ingredients 9
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.
Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 204mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
PUMPKIN AND OAT PANCAKES
Steps:
- In a large bowl, combine flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, whisk milk, egg, pumpkin and oil; stir into dry ingredients just moistened. , Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Top as desired.
Nutrition Facts : Calories 274 calories, Fat 10g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 435mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
OAT AND PUMPKIN PINWHEELS
These cookies are rolled in sesame seeds -- that might not appeal to everyone. I like the sesame seed coating, but it's not quite perfect for me, and I'll be experimenting with different seeds/nuts to see if I find something better.
Provided by Kathy
Categories Dessert
Time 3h11m
Yield 30 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 109.8, Fat 3.9, SaturatedFat 2.1, Cholesterol 8.1, Sodium 56, Carbohydrate 17.6, Fiber 0.8, Sugar 10.3, Protein 1.6
PUMPKIN PIE PINWHEEL COOKIES
Provided by Food Network
Categories dessert
Time 1h40m
Yield about 35 cookies
Number Of Ingredients 14
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 OATMEAL
A great way to get a serving of whole grains and a yellow vegetable in the morning! (Even my three year old liked it!)
Provided by JULOYES
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 8m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 38.7 g, Cholesterol 7.3 mg, Fat 4.7 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 1.6 g, Sodium 42.7 mg, Sugar 6.8 g
OATS AND PUMPKIN PINWHEELS
Pinwheel cookies with a pumpkin filling and sesame seed coating.
Provided by Diane
Categories Squash Recipes
Yield 24
Number Of Ingredients 9
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
PUMPKIN PIE OATMEAL
Steps:
- In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes., Remove from the heat; stir in sugar and vanilla. If desired, sprinkle with cranberries and pumpkin seeds; drizzle with additional milk.
Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 6g fiber), Protein 10g protein.
PUMPKIN PIE OATMEAL
A tasty and healthy breakfast idea!
Provided by ASHESGIZ
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
- Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 38.7 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 5.9 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 180.6 mg, Sugar 9.4 g
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