1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/4 cups granulated sugar
3/4 cup firmly packed brown sugar
1 stick butter, softened
1/2 cup chopped pecans
1/2 cup flaked coconut
1 large egg
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
Preheat oven to 350 degrees.
Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside.
In large mixer bowl beat the flours and sugars on medium speed for 30 seconds to blend. Add the butter to the dry mixture and beat 1 minute or until combined. Remove 2 cups of the mixture to a medium bowl and stir in the pecans and coconut.
Press the pecan, coconut mixture onto the bottom of the prepared pan.
To the remaining flour mixture add the egg, cinnamon, pumpkin pie spice, baking soda, and salt. Beat the mixture at medium speed a few seconds to combine. Turn mixer to low speed and add the buttermilk and vanilla beating for 1 minute. Pour mixture over the crust.
Bake at 350 degrees for 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean and the top springs back when gently pressed. Cool in the pan on a wire rack for half an hour.
1 3/4 cups powdered sugar
2 to 2 1/2 tablespoons buttermilk
2 tsp vanilla extract
1 tsp light corn syrup
Beat the powdered sugar, 2 tablespoons of the buttermilk, and the corn syrup in a medium bowl at medium speed until smooth. Add the additional buttermilk gradually if necessary to reach the desired glaze consistency. Drizzle over the cooled bars and let stand until glaze is set.
To serve: Cut into 24 bars of approximately 210 calories each