Preheat the oven to 350 degrees F.
Combine the Egg Beaters, sugar and Splenda, apple sauce and pumpkin until light and fluffy; using an electric mixer. Stir together the flours, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture. Mix on a low speed until the batter is smooth. Spread the batter into a prepared 13 X 10-inch baking pan. Prepare the lean way by using a fat free cooking spray. Bake for 30 minutes. Let cool completely before frosting.
To make the icing: Combine the fat free cream cheese and "I Can't Believe It's Not Butter" in a medium bowl. Use an electric mixer for this too and mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake/bars.
Original recipe courtesy Patty Ronning as adapted by Paula Deen. Found on www.foodnetwork.com.