Ingredients
1 cup packed light brown sugar
4 T reduced-cal soft margarine, room temperature
1 cup canned pumpkin purée
1 large egg, 1 large egg white
1/3 cup buttermilk
1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1 T pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
2/3 C dried cranberries
Heat oven to 350F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour.
In a large bowl, cream sugar and butter, beat egg, egg white, pumpkin purée and buttermilk.
In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
