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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | tablespoons | Margarine, light, soft, at room temperature | 1 | cup | pumpkin puree, canned | 1 | large | eggs | 1 | large | egg whites | 1/3 | cup | buttermilk | 1 1/4 | cups | all-purpose flour | 1 1/2 | cups | oats, old-fashioned rolled | 1 | tablespoon | Pumpkin Pie Spice | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | salt, table | 2/3 | cup | cranberries, dried, sweetened |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 350 (175 C). Lightly coat a 9x13 inch baking pan with cooking spray, then dust lightly with flour. | | 2 | In a large bowl, cream sugar and margerine with an electric mixer; beat in egg, egg white, pumpkin puree 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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