1 cup light brown sugar, packed
4 tsp reduced-calorie margarine, softened to room temperature
1 cup canned pumpkin (not pumpkin pie mix)
1 large egg
1 large egg white
1/3 cup buttermilk
1 1/4 cups flour
1 1/2 cups uncooked old-fashioned oats
1 Tbsp pumpkin pie spice (or a mix of cinnamon, allspice, cloves and nutmet)
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dried cranberries

Heat oven to 350. Coat a 13x9 pan with cooking spray and then dust lightly
with a little flour. In a large bowl cream the sugar and margarine with an
electric mixer. Beat in the egg, egg white, pumpkin and buttermilk. In
another bowl, combine flour, oats, pumpkin pie spice, baking soda and salt.
Stir the dry ingredients into the pumpkin mixture until just moistened. Stir
the cranberries gently into the mixture. Spread the batter in the pan. Bake
for 20 to 25 minutes or until center springs back when lightly pressed.