1 1/4 cup all-purpose flour
3/4 cup wheat flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup miniature chocolate chips
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup milk (I use 1%)
1/4 cup applesauce (I use no-sugar added)
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla

for the icing
1 cup powdered sugar, sifted
1 tablespoon melted butter
1/4 teaspoon vanilla
2-3 teaspoons milk, or enough to make it drizzle

1. Heat your oven to 350, and spray the sides and bottom of a 13x9-inch baking pan with non-stick spray.

2. Combine all of the dry ingredients in a medium bowl, and mix to combine. In a separate medium bowl, combine all of the wet ingredients and whisk well. Add the wet ingredients to the dry and mix with a rubber spatula until well combined. 

3. Transfer the batter to the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely before cutting into squares or bars.

4. To make the icing, combine the powdered sugar, melted butter, vanilla, and milk (start with 2 teaspoons) in a small bowl. Mix with a spoon or small whisk until the icing is smooth and the consistency you want.

Note: I usually cut my cake into 18 pieces, but you can also cut 12 larger or 20 smaller pieces. I also wrap my pieces in plastic wrap and freeze them for quick breakfasts and snacks.

Here's the nutritional breakdown: 1/12 cake: 223 cal/9.5g fat/2g fbr/5 WW points; 1/18 cake: 148 cal/6g fat/1.5g fbr/3 WW points; 1/20 cake: 134 cal/5.7g fat/1g fbr/3 WW points.