2 cups cake flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
.25 cup sugar
.75 cup splenda
1/3 cup light butter/margerine, softened
1/2 cup brown sugar, packed
2 large egg whites
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded
Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup splenda
1 tablespoon skim milk
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, splenda, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin puree and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Prepare Cream Cheese topping:
Mix together cream cheese, splenda and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 40 squares.
Serving Size: 40 squares
Number of Servings: 40
Recipe submitted by SparkPeople user SHAYDENISE1.