Cinnamon Pumpkin Bars

Another pumpkin recipe I made today, this one courtesy of Light & Easy Baking by Beatrice Oiakangas.  I am not sure why they are called bars, because it came out more like a cake...extremely moist and so good I didn't even make the cream cheese frosting (recipe will follow below).  You'd never know this is a "light" recipe.

Makes 24 bars
114 calories, 2.56 g fat, 0.32 g dietary fiber per bar

1 c canned pumpkin
1 large egg
1 c sugar
1/4 c canola oil
1/2 c nonfat sour cream
1 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 350.  Lightly coat a 13x9-inch pan with nonstick spray.  Line the bottom with wax paper or parchment paper and spray again.

In a large bowl, stir together the pumpkin, egg, sugar, oil, and sour cream.  In another bowl, mix the flour, baking powder, baking soda, salt and cinnamon.  Mix until well blended, add to the bowl of wet ingredients.  Mix well.  Pour the mixture into the prepared pan.  Bake 25-30* minutes, or until the top springs back when lightly touched.  Place pan on wire rack to cool.
*25 minutes was perfect for me.

Cream Cheese Frosting:
4 oz fat free cream cheese, at room temperature
1 3/4 c confectioners sugar
1 tsp vanilla

In a small bowl, beat the cream cheese.  Add the sugar and vanilla.  Beat until smooth.  When the bars are cooled, spread with the frosting.  Cut into bars to serve.


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