Chef Laura's Pumpkin Bars Recipe

By tru21

Ingredients

• Bars:
• Nonstick cooking spray
• 2 cups oat flour or whole wheat pastry flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 large egg whites
• 2 cups canned pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/2 cup Splenda Brown Sugar Blen1/3 cup Splenda Sugar Blend
• 1/2 cup nonfat milk
• 2 teaspoons pure vanilla extract
• Glaze:
• 4 ounces low fat cream cheese, at room temperature
• 1 tablespoon unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups powdered sugar

Preparation

Step 1

Preheat the oven to 350-degrees F. Line a jelly roll pan with parchment paper and spray it with a little nonstick spray, set aside.
In a large bowl, mix together the dry ingredients, the oat flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
In another bowl, whisk together the egg, egg whites, pumpkin, applesauce, both kinds of Splenda sugar, milk, and vanilla.
Pour the wet ingredients into the dry and mix everything well to combine. It is easier to do this with a spatula rather than a whisk because the batter is thick.
Spread the batter into the prepared jelly roll pan and make sure you spread it nice and evenly.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool at room temperature for about 10 minutes, then pop it into the fridge for about 15 minutes or until its totally cooled.
To prepare the glaze: In a large bowl, with a whisk or handheld electric mixer, cream together the cream cheese, vanilla, butter, and powdered sugar until fully incorporated and fluffy.
Spread the frosting on the cooled cake and allow it to set for just a few minutes in the fridge.
Cut into 16 bars and enjoy!