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Photo of Cranberry Pumpkin Bars by WW

Cranberry Pumpkin Bars

7
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
18
Difficulty
Easy
No pumpkin pie spice in your pantry? Substitute with 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon each of nutmeg, ginger and clove.

Ingredients

Packed light brown sugar

1 cup(s)

Reduced-calorie margarine

4 tbsp(s), soft, at room teperature

Canned pumpkin

1 cup(s), puree

Raw egg

1 large

Egg whites

1 serving(s), large

1% low-fat buttermilk

⅓ cup(s)

Uncooked old fashioned oats

1½ cup(s)

Pumpkin pie spice

1 tbsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

All-purpose flour

1¼ cup(s)

Dried cranberries

⅔ cup(s)

Instructions

  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 centre springs back when gently pressed. Cool and cut into 18 bars.

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