Cranberry-pumpkin bars
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 18 • Difficulty: Easy
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.
Ingredients
Packed light brown sugar
1 cup(s)
Light butter
4 Tbsp, softened, at room temperature
Canned pumpkin puree
1 cup(s), puree
Egg
1 large egg(s)
Egg whites
1 large
1% low fat buttermilk
⅓ cup(s)
All-purpose flour
1¼ cup(s)
Uncooked old fashioned rolled oats
1½ cup(s)
Pumpkin pie spice
1 Tbsp
Baking soda
½ tsp
Table salt
½ tsp
Dried cranberries
⅔ cup(s)
Instructions
1
Heat oven to 350°F. 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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