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2 Tb Enrg Egg Replacer
1/2 cup water
1/3 cup canola oil
2/3 cup applesauce
1 can (15 oz) pumpkin puree
1 cup sugar
2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg
2 tsp cinnamon
3/4 cup raisins (optional)
3/4 cup walnuts (optional)
Whisk together the egg replacer with the water. Combine this mixture with the oil, applesauce, pumpkin, and sugar and mix well. In a separate bowl combine the dry ingredients, then stir this into the wet ingredients. Spray nonstick spray on a large cookie pan, then pour the mixture onto the pan and bake at 350 degrees for 25-30 minutes. After bars have cooled, cover with frosting (see below).
6 oz. Tofutti cream cheese
1/3 cup Earth Balance
2 1/2 cups powdered sugar
3/4 tsp vanilla
Beat ingredients together until smooth. Spread on top of cooled pumpkin bars. Sprinkle some nuts on top if desired.
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