Since the first hints of Fall are in the air, I thought this recipe appropriate. 
1 c. packed light brown sugar
4 T. reduced calorie soft margarine, at room temperature
1 c. canned pumpkin
white of one large egg
1 1/4 c. all purpose flour
1/2 t. salt
1 large egg
1/3 c. buttermilk
1/2 c. old fashioned oats
1/2 t. baking soda
2/3 c. dried cranberries
Heat oven to 350. Lightly coat a 9×13 pan with cooking spray, then dust lightly with flour. In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin puree and buttermilk.
In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
Spread batter in pan and bake 20-25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
2 points per bar
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