Pumpkin Dreamies
Ready In: 40 mins
Serves: 48
Yields: 48 squares
Ingredients
Filling
- 2 cups whole wheat, white enriched flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup Splenda sugar substitute
- 1⁄2 cup splenda brown sugar
- 1 1⁄4 teaspoons pumpkin pie spice
- 1⁄3 cup soft margarine
- 1 cup eggbeaters egg white
- 15 ounces pumpkin pie filling
- 1⁄2 cup carrot, finely grated
ICING
- 4 ounces low fat cream cheese, softened
- 1⁄4 cup Splenda sugar substitute
- 2 tablespoons non fat milk
Directions
- In large bowl: Beat Splenda, margarine, and Splenda brown sugar until crumbly. Fold in eggbeaters, pumpkin pie filling, and carrots. Mix until well blended.
- In separate bowl: mix flour, baking soda, baking powder, and pumpkin pie spice. Add this mixture to previous ingredients. Mix well.
- Preheat oven to 350 degrees F.
- Make icing.
- In small bowl: mix together cream cheese, milk, and sugar until well blended.
- Spread filling mix onto greased jelly roll pan. Spread icing over filling.
- Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool completely and cut into squares.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off