Pumpkin Bars W/Cream Cheese Frosting?

Does anyone have a recipe? I would like one that's low sugar/low fat, but really, post what you have, and I could adjust it possibly Thanks!!!!!!!!!!!!! Lisa

You might try www.splenda.com. They have a recipe for a pumpkin cake with cream cheese icing. Couldn't you put it something like a jelly roll pan? http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=76266

Pumpkin Cheesecake Sandwich Cookies (By Dame Tooter Bariatric Bytes © 2005) 1/2 cup butter 1 cup Splenda Granular 1 large egg, beaten 1 cup canned pumpkin (not pumpkin pie filling) 2 tsp. Vanilla 1 tablespoon pumpkin pie spice (OR 3 teaspoons ground cinnamon, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves; 1/4 tsp. ground ginger) 2 tsp. Baking powder 1/16 (pinch) salt - brings out the natural sweetness in the pumpkin 2 1/2 cups all-purpose flour Filling: Jell-O brand Sugar-free Cheesecake flavored pudding mix 4 ounces Cream Cheese, softened to room temperature 1/2 cup Milk, as needed 6 to 8 ounces of cool whip Cream together butter, Splenda, egg and pumpkin. Stir in the vanilla and pumpkin pie spice. In a separate bowl sift together (for no lumps) the baking powder, salt and flour. Add the flour mixture to the pumpkin mixture by thirds, stirring well after each addition. With a damp sponge wipe a large surface. Place a sheet of waxed paper on the slightly damp surface and roll out the dough to about a 1/4 inch thickness in a rectangle. Take a 2 or 3 inch round cookie cutter. Dip it in flour and smack it on the board to remove excess flour. Cut the cookie out. Repeat for each cookie. Place on a LIGHTLY greased cookie sheet (I used Reynold's Release foil - no oil/grease or spray required!), leaving 1-inch between cookies. Bake at 400 degrees 12 to 16 minutes or until just golden. Remove to wire rack and cool completely. Mix together the jello, milk and cream cheese until smooth in a food processor (or by hand, but really work the lumps out as best as possible). May need to add a bit more milk to make creamier. Add the cool whip. Chill, if needed to make spreadable, but not runny. Spread between two cookies and sandwich them together. Store in the refrigerator.

have you tried making these? they sound so good, I'm thinking of trying them for a New Years Eve party

Thanks guys they sound great