Prep 15 mins
Cook 30 mins
The fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. But with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. Keep in mind this is not pumpkin pie filling, but just plain pumpkin.
- 236.59 ml sugar-free canned solid-pack pumpkin
- 236.59 ml Splenda granular (sugar substitute)
- 1 egg
- 78.07 ml vegetable oil
- 236.59 ml self-rising flour
- 4.92 ml ground cinnamon
- 4.92 ml baking powder
- 1.23 ml ground nutmeg
- 1.23 ml ground ginger
- 113.39 g fat free cream cheese, softened
- 59.14 ml Splenda granular (sugar substitute)
- 1 egg
- Preheat the oven to 375 degrees.
- Grease a 9x13 pan.
- For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
- For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
- Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
- Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.
Nice flavor, but I also had a hard time swirling the filling. I will make them again, and use a smaller pan as suggested, and bake longer. Made in Amy's memory for the 2008 Diabetic Awareness Tag Game.
These didn't send nyone over the edge but they're very good. I think a smaller pan (= thicker bars) would be better. I couldn't get the top to swirl nice & pretty. :( This is a very easy recipe - kind of brownie-ish in texture. RIP CoolMonday and RE. xoxo