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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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It took me a long time to develop this quick-and-easy recipe, but Iâm so happy with how it turned out. These bars have it allâsugar and spice and a light, creamy-rich pumpkin layer thatâs especially nice! âErin Andrews, Edgewater, Florida Ingredients:
1 package yellow cake mix (regular size) |
2-1/2 cups quick-cooking oats |
5 tablespoons butter, melted |
3 tablespoons honey |
1 tablespoon water |
filling: |
1 can (15 ounces) solid-pack pumpkin |
1/4 cup reduced-fat cream cheese |
1/4 cup fat-free milk |
3 tablespoons brown sugar |
2 tablespoons maple syrup |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1 egg |
1 egg white |
1/4 cup chopped walnuts |
1 tablespoon butter, melted |
Directions:
1. In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray.
2. For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, butter and reserved cake mixture; sprinkle over filling.
3. Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
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