RECIPE AND PHOTO SUBMITTED BY Jill Havens
1 cup flour
2/3 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp salt
1/8 tsp ground cloves
1 cup canned pumpkin
2 egg whites, slightly beaten
1/4 cup oil
1/4 cup water
Spray 17 x 11 1/2″ baking pan with nonstick coating; set pan aside. In medium mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in pumpkin, egg whites, oil, and water until thoroughly combined. Spread batter into the pan. Bake at 350° for 20-25 minutes, until toothpick inserted near center comes out clean. Cool in pan on a wire rack; frost. Cut into 24 bars. Cover and store in refrigerator.
Frosting:
1/4 cup light cream cheese
1 3/4 cup powdered sugar
1 tsp vanilla
1/4 tsp grated lemon or orange peel
In medium bowl, beat together cream cheese, one cup powdered sugar, vanilla, and grated lemon or orange peel, until mixture is light and fluffy. Gradually beat in remaining powdered sugar.
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