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Pumpkin Oatmeal Bars

Pumpkin Oatmeal Bars
It took me a long time to develop this quick-and-easy recipe, but I’m so happy with how it turned out. These bars have it all—sugar and spice and a light, creamy-rich pumpkin layer that’s especially nice! —Erin Andrews, Edgewater, Florida
24 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

  • 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.
© Taste of Home 2013

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Pumpkin Oatmeal Bars (continued)

Directions (continued)

  • 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.
  • 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.
Nutrition Facts: 1 bar equals 186 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 180 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© Taste of Home 2013