|Serving Size: 1 bar||Servings Per Recipe: 18|
|Amount Per Serving|
|Calories||110||Calories from fat||-|
|Total Fat||4g||Saturated Fat||1g|
|Total Carbs||16g||Dietary Fiber||1g|
Preheat oven to 350℉. Spray a 13 x 9” baking dish with cooking spray. In a large bowl whisk together flour, whole wheat flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. In a medium bowl whisk together pumpkin puree, applesauce, eggs, oil, Sweet‘N Low®, and vanilla.
Stir wet ingredients into dry ingredients until smooth, and spread batter evenly in baking dish. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool completely on a rack.
While cake cools, in a food processor combine cream cheese, yogurt, cornstarch, Sweet‘N Low®, and vanilla. Pulse until smooth and creamy.
Frost cooled cake with cream cheese frosting. If desired, sprinkle with cinnamon before serving.