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OAT AND PUMPKIN PINWHEELS
1-1/2 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon baking soda
1-1/2 cups white sugar
1/2 cup butter, softened
2 egg whites
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/3 cup sesame seeds
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 400F. 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.
   
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