Ingredients
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1 cup egg substitute (or egg whites to equal 1 cup)
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1 cup Splenda granular
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2/3 cup sugar
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1 cup unsweetened applesauce
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15 ounces pumpkin (one can)
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1 1/2 cups flour
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1/2 cup wheat flour
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2 teaspoons cinnamon
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1/2 teaspoon pumpkin pie spice
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2 teaspoons baking powder
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1 teaspoon baking soda
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3 ounces reduced-fat cream cheese, softened
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2 cups confectioners' sugar
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2 tablespoons butter, softened
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1/2 teaspoon salt
Instructions
- Preheat oven to 350 and prepare 15x10x1 baking pan - I use a stone one for this recipe.
- Beat together sugars, applesauce, pumpkin and egg substitute in a large bowl.
- Sift together dry ingredients in a medium bowl.
- Mix dry ingredients into sugar mixture, mixing well.
- Pour into a 15x10x1 pan and bake for 23-27 minutes.
- Cool completely (overnight).
- Mix together icing ingredients, adding more milk if necessary. Spread over bars.
- After frosting has set, store bars in refrigerator between layers of parchment paper.