Ingredients:
1 cup packed light brown sugar
4 tablespoons reduced-calorie margarine, soft, at room teperature
1 cup canned pumpkin, puree
1 large eggs
1 large egg whites
1/3 cup buttermilk
1 1/4 cups all-purpose flour
1 1/2 cups uncooked old fashioned oats
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon table salt
2/3 cup dried cranberries
Directions:
Heat oven to 350 F. Lightly coat a 9×13-inch (23×33 cm) baking pan with cooking spray, then dust lightly with flour.
In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin puree and buttermilk.
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.
Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
Servings: 18
Time preparation: 15 min.
Time total: 40 min.