Oat and Pumpkin Pinwheels

*Kathy*'s Note:

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.

• Total Time: 3 hrs 11 mins
• Prep Time: 3 hrs
• Cook Time: 11 mins

Ingredients:

Yield: 30 cookies

• 1 cup sugar
• ½ cup butter or ½ cup margarine , softened
• 2 egg whites
• 1 ½ cups flour
• 1 cup old fashioned oats or 1 cup quick oats
• ¼ teaspoon baking soda
• 1 cup canned pumpkin
• ½ cup sugar
• ½ teaspoon pumpkin pie spice
• ¼ cup sesame seed

Directions:

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