oats and pumpkin pinwheels

Ingredients

• Servings: 4
• 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 spice
• 1/3 cup sesame seeds

Recipe

• 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 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.