Spiced Pumpkin Bars with Cream Cheese Frosting

Ingredients

Pumpkin Bars

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1 can (15 ounces) unsweetened pumpkin puree
• ½ cup unsweetened applesauce
• 4 eggs
• 2 tablespoons vegetable oil
• 2 tablespoons Sweet’N Low 8oz. Box or 30 packets of Sweet’N Low
• 1 teaspoon vanilla

Cream Cheese Frosting

• 4 ounces low fat cream cheese
• ½ cup fat free Greek yogurt
• 1 tablespoon cornstarch
• 1 teaspoon Sweet’N Low 8oz. Bulk Box or 5 packets of Sweet’N Low
• 1 teaspoon vanilla
• Cinnamon, optional

Preparation

Preheat oven to 350℉. Spray a 13 x 9” baking dish with cooking spray. In a large bowl whisk together flour, whole wheat flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. In a medium bowl whisk together pumpkin puree, applesauce, eggs, oil, Sweet‘N Low®, and vanilla.

Stir wet ingredients into dry ingredients until smooth, and spread batter evenly in baking dish. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool completely on a rack.

While cake cools, in a food processor combine cream cheese, yogurt, cornstarch, Sweet‘N Low®, and vanilla. Pulse until smooth and creamy.
Frost cooled cake with cream cheese frosting. If desired, sprinkle with cinnamon before serving.