Prep 15 mins
Cook 25 mins
POINTS® Value | 3 Servings | 18 Preparation Time | 15 min Cooking Time | 25 min Level of Difficulty | Easy desserts | For these delicious bars, if you don't have pumpkin pie spice in your pantry, substitute 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon each of nutmeg, ginger and clove
- 1 cup packed light brown sugar
- 4 tablespoons reduced-calorie margarine, soft, at room teperature
- 1 cup canned pumpkin, puree
- 1 large egg
- 1 large egg white
- 1⁄3 cup buttermilk
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 cups uncooked old fashioned oats
- 1 tablespoon pumpkin pie spice
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon table salt
- 2⁄3 cup dried cranberries
- Heat oven to 350ºF. Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
- In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
- In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
- Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
I did this with the Splenda brown sugar. Everyone loved it, the moisteness is suprising. i will try to make this again and raise the fiber to 14% if i can, maybe with half whole wheat flour or ground oats.
I used Splenda Brown Sugar Blend in place of regular brown sugar. Followed the rest of the recipe exactly. These bars are soft, chewy and great tasting. Thank you for posting this healthy and yummy recipe!