Pumpkin Bars (reduced sugar)

• large eggs↗3
• Splenda granular↗1⁄2 cup
• sugar↗2⁄3 cup
• vegetable oil↗1⁄2 cup
• solid-pack pumpkin↗1
• all-purpose flour↗2 cups
• ground cinnamon↗2 teaspoons
• baking powder↗2 teaspoons
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350°; spray an 11x13 (jelly roll) pan with non stick pan spray.

2. 2

   Place eggs, sweetener, sugar, oil, and pumpkin in a large mixing bowl and beat at medium speed until smooth, set aside.

3. 3

   In a medium bowl, stir flour, cinnamon, baking powder, baking soda, and salt together to blend, then add to creamed mixture; mix at medium speed until creamy again; spread batter in the 11x14 pan and bake for 25 minutes or until a cake tester comes out clean from the center of the pan.

4. 4

   Place pan on a wire rack and cool to room temperature; cut four by six.

5. 5

   You may serve with low-sugar pudding or low-sugar whipped topping, if desired.