Yes I am still in Fall mode. Trying to pretend it’s cooler outside and that the leaves are changing here. But then I look outside and see nothing but green palm trees, green leaves on the maple trees, green everywhere! Ok, so the leaves really don’t change here. They do fall on some trees but they aren’t pretty about it. Oh well, the sacrifice for living in the Sunshine State. Maybe they change in northern Florida? And right now the temperature is still 79 degrees. It’s 7pm! But I did buy a couple little pumpkins at Walmart yesterday! I will use them for pies or something later in the year. They actually last a long time after the fall! I’ve had pumpkins that lasted till April!
Well I found this recipe and changed it a bit to make it a little less fattening. I substituted Splenda and Splenda Brown Sugar Blend for the sugars and I use light cream cheese in place of regular. As always, feel free to use the real stuff if you want. I was also very happy to hear that the pumpkin shortage is officially over as well. Last year I had stocked up on the canned pumpkin when I found it. It was like gold! But the crop was good this year and we can all breathe easily now! Whew!
2 cups flour or whole wheat flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated Splenda (sucralose)
1/3 cup light butter/margarine, softened
½ cup Splenda Brown Sugar Blend
2 large egg whites
1 can (15 ounce) pumpkin
1 cup carrot, finely shredded
Cream Cheese Topping/Icing:
4 ounces light cream cheese, softened
¼ cup Splenda
1 tablespoon fat-free half-and-half (or whatever milk product you want)
1. Preheat oven to 350º. Grease a 15 x 10 jelly roll pan. (or similar pan)
2. In a small bowl combine flour, pumpkin pie spice, baking powder and baking soda.
3. In a larger bowl, beat together sugar (1 cup), butter and brown sugar until crumbly. Add eggs, egg whites, canned pumpkin and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread into greased pan.
4. Mix together cream cheese, sugar (¼ cup) and milk until thoroughly blended.
5. Drop teaspoonfuls of topping over pumpkin batter and swirl mixture with a butter knife.
6. Bake for 25-30 minutes or until toothpick or cake tester comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 48 squares.