Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground allspice
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon finely shredded lime peel
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
½ cup sugar (see Tips)
¾ cup canned pumpkin
⅓ cup cooking oil
2 tablespoons lime juice
½ cup finely shredded carrot
⅓ cup chopped macadamia nuts or almonds, toasted
Powdered sugar (optional)
Preheat oven to 350°F. Coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt. Stir in lime peel; set aside.
In a medium bowl, combine egg and sugar. Stir in pumpkin, oil, and lime juice. Stir in carrot and nuts.
Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack. Cut into triangles or bars. If desired, sift powdered sugar over.
Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
If using a sugar substitute-sugar blend, we recommend Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Be sure to use package directions to determine product amount equivalent to ½ cup sugar.
Nutrition Facts per bar cookie with sugar substitute-sugar blend: 117 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 89 mg sodium, 12 g carbo., 1 g fiber, 2 g pro.