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Ingredients
- Cream Cheese Frosting:
- 1 cup canned pumpkin
- 1 large egg
- 1 cup sugar
- 1/4 cup canola oil
- 1/2 cup nonfat sour cream
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 4 oz fat-free cream cheese, at room temperature
- 1 3/4 cups powdered sugar
- 1 tsp vanilla extract
Preparation
Step 1
1. Preheat oven to 350 F. Lightly coat a 13x9-inch pan with nonstick spray. Line the bottom with wax paper or parchment paper and spray again.
2. In a large bowl, stir together the pumpkin, egg, sugar, oil, and sour cream.
3. Add the flour, baking powder, baking soda, salt, and cinnamon and mix until well blended.
4. Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until the top springs back when lightly touched. Place the pan on a wire rack to cool.
5. In a small bowl, beat the cream cheese and add the confectioners' sugar and vanilla. Beat until smooth. When the bars are cooled, spread with the frosting. Cut into bars and serve.
Notes: These were great! More cakey than I was expecting. Cut sugar to 2/3 cup. Repeat worthy