Cranberry-Pumpkin Bars

Prep Time
15 min
Cook Time
25 min
Recipe Details
  • 1 cup(s) packed light brown sugar
  • 4 Tbsp reduced-calorie margarine, soft, at room teperature
  • 1 cup(s) canned pumpkin, puree
  • 1 large egg(s)
  • 1 large egg white(s)
  • 1/3 cup(s) low-fat buttermilk
  • 1 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) uncooked old fashioned oats
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 2/3 cup(s) dried cranberries
  1. Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
  2. In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
  3. 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.
  4. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

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