Combine flour, oatmeal, and baking soda in a small bowl; stir to mix.
Set aside.
Using an electric mixer, beat 3/4 c. (190 mL) of the granulated sugar replacement and 1/4 c. (60 mL) of the fructose with the margarine until fluffy.
Beat in egg whites.
Stir in flour mixture.
Turn dough out onto a large piece of wax paper.
Press dough into a 16 x 12 in. (40 x 30 cm) rectangle.
In another bowl, combine pumpkin, pumpkin-pie spices, the remaining 1/4 c. (60 mL) of sugar replacement, and the remaining 2 T. (30 mL) of fructose.
Blend thoroughly.
Spread pumpkin mixture over flattened dough.
Roll dough, beginning at the narrow end.
Wrap in wax paper; freeze overnight or until firm.
Cut frozen dough into 48 slices.
Place slices on greased cookie sheets.
Bake at 400°F (200°C) for 8 to 9 minutes, or until golden brown.
Move to cookie racks, and cool completely.