Ingredients
2cupsall purpose flour,Gold Medal
½tspbaking soda
¼tspsalt
1½tsppumpkin pie spice
⅛tspground cinnamon
⅔cupgranulated sugar
⅔cupbrown sugar,unpacked
¼cupunsalted butter,melted
2large egg whites
¼cuppumpkin puree
2tsppure vanilla extract
⅔cupbutterscotch chips
8ozcream cheese,⅓ less fat, softened
½cuppowdered sugar
2ozsemi-sweet chocolate,melted
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Lightly spray a 9×13 inch non-stick baking pan with cooking spray.
In a large bowl, combine the flour, baking soda, salt, pumpkin spice, and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, pumpkin, and vanilla until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. Add a drop of water at a time, if needed, to smoothen the batter.
Fold in butterscotch chips.
Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake for 14 to 16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t overbake. Let it cool completely on a wire rack.
Meanwhile, prepare the frosting. In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until well-blended.
Frost bars and drizzle with the melted chocolate.
When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles.
Store in the refrigerator until ready to serve.
