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Ingredients
- Cookie Bar Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 11/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon mace
- 6 tablespoons margarine, softened
- 1 2 1/2-ounce container baby food prunes (or prunes and apples blend)
- 1 15-ounce can 100 % pure packed pumpkin (like Libby’s)
- 2/3 cup no-calorie granulated sweetener*
- 2 tablespoons molasses
- 1 1/2 teaspoons vanilla
- 1 egg
- 1/4 cup raisins, finely chopped
- Frosting Ingredients
- 4 ounces tub-style light cream cheese
- 6 ounces nonfat cream cheese
- 1/4 cup no-calorie granulated sweetener*
- 2 tablespoons orange juice
Preparation
Step 1
Instructions
1. Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick baking spray.
2. Mix together flour, baking powder, baking soda, and spices, set aside. In a large bowl, with an electric mixer, cream the margarine and prunes together. Add pumpkin purée, sweetener, molasses, vanilla, and egg. Beat well. Stir in flour mixture. Stir in raisins.
3. Spoon into prepared pan and smooth. Bake for 20 minutes, or until cake springs back when lightly touched in the center. Cool on rack.
4. In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy. Spread frosting onto cool bars. Refrigerate.
*To use a baking blend, like all-natural Truvia for Baking, use 1/2 the listed measurement.