1½ cups sugar
½ cup butter or margarine, softened
2 egg whites
1½ cups self-rising flour
1 cup rolled oats
1 cup pumpkin
½ teaspoon pumpkin pie spice
¼ cup sesame seeds

In a large mixing bowl, cream 1 cup sugar and butter until light and fluffy.  Beat in egg whites.  Stir in flour and oats.  Place dough on a piece of waxed paper; press into a 16x12-inch rectangle.

In a medium bowl, combine pumpkin, spice, and remaining sugar.  Spread over the dough to within ½-inch of edges.  Starting with a narrow edge roll up, jelly-roll fashion.  Sprinkle sesame seeds all around the roll, pressing gently.  Wrap in waxed paper.  Freeze overnight.

Preheat oven to 400°F.  Spray cookie sheets with non-stick vegetable spray.

Cut dough into ¼-inch slices.  Place on prepared cookie sheets.

Bake 10 to 12 minutes or until golden brown.  Remove from cookie sheets; cool on a wire rack.

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