Thursday, October 18, 2007
1 cup packed light brown sugar
4 Tbsp reduced-calorie margarine, soft, at room teperature
1 cup canned pumpkin, puree
1 large egg(s)
1 large egg white(s)
1/3 cup buttermilk
1 1/4 cup all-purpose flour
1 1/2 cup uncooked old fashioned oats
1 Tbsp pumpkin pie spice *
1/2 tsp baking soda
1/2 tsp table salt
2/3 cup dried cranberries
* If you don`t have pumpkin pie spice in your pantry, substitute 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon each of nutmeg, ginger and clove.
Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.