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.

• Ready In: 3 hrs 11 mins
• Yields: 30 cookies

Ingredients

• 1  cup sugar
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 2  egg whites
• 1 1⁄2 cups flour
• 1  cup old fashioned oats or 1  cup quick oats
• 1⁄4 teaspoon baking soda
• 1  cup canned pumpkin
• 1⁄2 cup sugar
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 cup sesame seeds

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.