I should call these magic bars, because they disappear. I’ve never seen a pan survive as long as 24 hours in this house, though admittedly I live with two pumpkin freaks. It’s probably just as well that they have a short life expectancy – they’re super moist out of the oven but tend to dry out quickly once they’re cut so cover the leftovers. If there are any.

I don’t really mind that guys gobble these as if they’re starved, because they’re relatively healthy as far as sweet snacks go. I converted the original from allrecipes.com to egg-free, which cut the fat content. If you want to convert it back, use two eggs and cut the butter to a half cup. I also reduced the amount of sugar and substituted half whole wheat flour.

This was the first time I’d used flaxseed as an egg replacer, and I was pleased with the results. I don’t know that it would pass the guys’ muster in a lighter-colored bake good, but it worked just fine for this.

Egg-free pumpkin bars

• 1/2 cup plus 2 tbl butter or margarine, softened
• 1 1/4 cup brown sugar
• 3 tbl flaxseed mixed with 6 tbl. warm water. Let sit for two minutes
• 2 c. pureed pumpkin or applesauce. I’ve also used 1 3/4 c. pumpkin and 1/4 c. applesauce because a small can isn’t enough pumpkin.
• 1 c. all-purpose flour
• 1 c. whole wheat flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 1/4 tsp. cinnamon
• 1/4 tsp. each ginger, cloves, allspice and/or nutmeg

In a medium bowl  beat butter, brown sugar and egg replacer until smooth. Stir in applesauce or pumpkin. Combine the flour, baking soda, salt and spices; stir into the applesauce mixture until well blended. Spread evenly into 13×9 pan treated with cooking spray. Bake at 350 degrees for 25 minutes. Cool, then spread with cream cheese frosting. I pipe it on, because it looks like more than it actually is that way.

Copyright 2011 Debra Legg. All rights reserved.

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