I baked a little surprise for everyone the other night. It was a surprise to me, as well as everyone else, particularly since I sort of made it up as I went along. But it's right in the spirit of the season, since the primary ingredient is pumpkin. Pumpkin is full of vitamin A, and has lots of good fiber, is fat free, and has lovely antioxidant properties as a result of all that rich color. I think we should probably all eat more of it. Plus, this recipe is lower in fat and sugar than many similar ones.
It was a chilly, fall day, with spattery rain, and it just seemed right for a warm dessert and a cup of hot tea. Here you go:
Pumpkin Treat Bars
Preheat the oven to 350 degrees (Reduce this to 325 degrees if you are using a glass pan).
Cream these together:
1 C. sugar
1/4 C Truvia
1 egg
1 tsp vanilla
1/4 C. milk
1 16oz can of pumpkin
1/4 lb of sweet cream butter, softened
In a separate bowl, combine:
3 1/2 C. flour
2 tsp. baking soda
1 C. rolled oats
2 tsp. pumpkin pie spice
Add the wet mix to the dry mix. Combine well. Transfer the mixture into a 10" square prepared pan. Bake for 50 minutes, or until a toothpick inserted comes out clean. You can overbake a tiny bit, as the mixture is heavy and the center will be a bit resistant to baking thoroughly. I think this would make fine cookies, as well. Just be sure to spray your cookie sheet, because the fat content is relatively low.
I topped this off with a little whipped cream and a drizzle of cinnamon caramel sauce from Sweet and Saucy. It was amazing. I think only ice cream could have improved it.
Enjoy! Love,
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