Pinwheel cookies with a pumpkin filling and sesame seed coating.
INGREDIENTS (for 2 servings):
- 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 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.