Nutrition per serving may change if servings are adjusted.
½ cup 60% to 70% tub-style vegetable oil spread, softened
½ cup packed brown sugar (see Tip)
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
⅓ cup canned pumpkin
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
1½ cups all-purpose flour
½ (8 ounce) package reduced-fat cream cheese (Neufchatel), softened
1 cup frozen light whipped dessert topping, thawed
Freshly grated nutmeg (optional)
Preheat oven to 350°F. Grease and lightly flour a 9x9x2-inch baking pan. Set aside.
In a large bowl, combine vegetable oil spread, brown sugar, baking soda and pumpkin pie spice; beat with an electric mixer on medium speed until well mixed. Beat in pumpkin and egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Spread dough into prepared pan. Bake for 12 to 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on a wire rack.
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in half of the dessert topping. Fold in remaining dessert topping. Spread over cooled pumpkin layer. If desired, sprinkle with nutmeg. Cut into bars.
Tip: We do not recommend sugar substitutes for this recipe.