Pumpkin bars

So I bought a pumpkin.

I love pumpkin in baked goods; muffins, loaves, pancakes, cookies but not pie.  I do not love pumpkin pie.  Pumpkins are cheap this time of year and I really like having purreed pumpkin on hand for the aforementioned baked goods.  Oh shoot-I should have taken pictures.  I had this pumpkin, which I cut in quarters then scraped out the goo and seeds.  (roasted the seeds-yum) Then I baked it in the oven at 350F for about an hour-until the inside flesh was soft.  When it was cool enough to handle I took the peel off, cut the soft flesh into big chunks and took my potato masher to it.  I left it a little lumpy on purpose, because I like lumps of pumpkin in my baking, but you could use your food processor or blender if you like.  Then I put it into freezer bags-2 cups of pumpkin in each bag.
Last night I pulled  out a bag of pumpkin and this morning I made these bars.  I got the recipe from Allrecipes, but it called for a cup of oil.   I swapped half of that oil with low fat plain yogurt.  They are delicious!

4 eggs
1 2/3 cups sugar
1/2 c canola oil
1/2 c plain yogurt
2 cups of pumpkin puree (or 1 15 oz can)
2 cups flour
2 tsp baking powder

1 tsp baking soda
2 tsp cinnamon
1 tsp salt

Mix the eggs, sugar, oil, yogurt and  pumpkin until light and fluffy.  Stir in the remaining dry ingredients and mix just until combined.
Spread into a lightly oiled 10 x 15 jelly roll pan and bake for 25 to 30 minutes in a 350F oven.
Sprinkle with powdered sugar to serve or a cream cheese frosting.

I think the addition of a handful of cranberries, dried cranberries or raisins would be delicious.  These bars are moist and delicious.

Enjoy!