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Photo of Cranberry-pumpkin bars by WW

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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