As promised, here’s another of my family’s favorite pumpkin snacks.

INGREDIENTS

1 Cup packed light brown sugar

4 T. light corn-oil spread (1/2 stick)

1 Cup canned solid-pack pumpkin (not pumpkin pie mix)

1/2 8 oz package thawed, frozen no-cholesterol egg substitute (1/2 cup)

1/2 Cup low-fat milk (either 1% or 2%)

1 T. Watkins vanilla extract

2 Cups cake flour

2 tsp baking soda

1 1/2 tsp Watkins cinnamon

1 1/2 tsp Watkins ginger

1 tsp Watkins baking powder

1/2 tsp Watkins allspice

Confectioners’ sugar for garnish

DIRECTIONS

Preheat oven to 350 degrees F.

Generously spray 9″ x 13″ glass baking dish with Watkins cooking spray.

In large bowl, with mixer at high speed, beat brown sugar and light corn-oil spread until well mixed; about 2 mins, constantly scraping bowl with spatula.

Reduce speed to medium; beat in pumpkin, egg substitute, milk and vanilla extract

With mixer at low speed, add flour, baking soda, cinnamon, ginger, baking powder, and allspice; beat until blended.

Pour batter into baking dish; spread evenly.

Bake cake for 25-30 mins until toothpick comes out clean.

Cool cake completely in baking dish on wire rack.

When cool, sprinkle lightly with confectioners sugar.

Makes 12 servings.

Related posts:

1. Pumpkin Sandwich Cake
2. Pumpkin Corn Bread
3. Everybody Loves Pumpkin Cookies
4. Old-Fashioned Orange Layer Cake
5. Lemon Cream Cake