Pumpkin squares a tasty fall treat

Dear Jeanne: This is a recipe that was used at a preschool. It is very flavorful and feeds a lot of people. I would like to make it less fattening; there's too much oil, sugar, etc. Can you help? Thanks! — Laura, San Diego

Dear Laura: Every fall, the pumpkin recipes come out, but luckily you can make these year-round with canned pumpkin. The amount of raisins or nuts was not included, so I added 1/2 cup to your recipe to get the correct nutritional calculations. If you add nuts, you have to add them to the calculations. For every 1/2 cup nuts, add 12 calories and 1 gram of fat per bar.

Pumpkin Squares

2 cups sugar

2 eggs

1 cup vegetable oil

1 large can pumpkin, or 3 cups fresh

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

Preheat oven to 350 F. Mix well; add nuts or raisins. Pour into jelly-roll pan and bake at 350 F for 25 to 30 minutes (usually I have to keep looking at 10-minute intervals for about another half-hour).

Makes 36.

Low-Fat Pumpkin Squares

2 eggs

2 egg whites

1 1/2 cups brown sugar

1/3 cup vegetable oil

3 cups pumpkin (canned or fresh pureed)

1 cup low-fat buttermilk

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger