Low Fat Pumpkin Cake Bars Recipes
PUMPKIN BARS III
These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting.
Provided by Vicki Brown
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.
- Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 38.7 g, Cholesterol 46.4 mg, Fat 15.5 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 286.2 mg, Sugar 29.3 g
LOW-FAT PUMPKIN CAKE ROLL
Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave-and no one has to know just how easy it was! -Heidi Reinhard, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan., Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
LOW-CARB PUMPKIN CHEESECAKE BARS
Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!
Provided by Paula Todora (Paula T)
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g
FAT FREE PUMPKIN BARS
These fat free, low sugar pumpkin bars are great for an on-the-go breakfast or snack. I sometimes add oats, flax seeds, and protein powder to make them even more filling.
Provided by Rupertc
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together dry ingredients and set aside.
- Blend together wet ingredients until smooth. Combine well with dry ingredients then add dried fruit.
- Pour into a greased 9x9 baking pan. Bake for around 30 minutes or until toothpick in the center comes out clean.
Nutrition Facts : Calories 149.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 363.7, Carbohydrate 34.4, Fiber 3.1, Sugar 0.8, Protein 3.7
LOWER FAT PUMPKIN BARS
This is a lower fat version of recipe #63553 made for the getting lighter challenge of ZWT3. It turned out really well and I think you will enjoy this.
Provided by Crocheting Mama
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Beat together the sugar, applesauce, egg substitute and pumpkin.
- Sift dry ingredients into bowl.
- Mix well.
- Pour into a 15x10x1 pan and bake for 23-27 minutes.
- Cool completely.
- Mix together icing ingredients using more milk if needed.
- Spread over cooled pumpkin bars.
LOW-FAT PUMPKIN SWIRL BARS (OR CAKE)
Many pumpkin desserts are dense and heavy, but these bars are light and more cake-light, with a lovely cream-cheese swirl. For a fancier presentation, serve it with a dollop of whipped cream sprinkled with cinnamon.
Provided by CookinDiva
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Prepare pan - either a 10x15 jelly roll (for bars) or a 9x13 (for cake). I like to line my pans with parchment paper.
- Combine flour, spice, baking powder and soda in a bowl. Set aside.
- In a mixer, combine sugar, brown sugar and softened butter. Add pumpkin, and then eggs and whites. Add flour mixture; mix well. Spread into prepared pan.
- Make cream cheese topping: blend cheese, 3 T. sugar and milk until smooth. Drizzle across top of batter; then use a knife to zigzag through the batter and filling, creating a nice design.
- Bake according to your pan size: 10x15 pan 25-30 minutes, 9x13 pan 35 minutes. Test with a knife (better than a toothpick test) to make sure the bars are completely done and not under-baked. I watch for the cake to puff up all over, even creating little cracks on the top, as an indicator that it is thoroughly baked. Under-baked bars get gummy.
LOW-FAT PUMPKIN CAKE
Make and share this Low-Fat Pumpkin Cake recipe from Food.com.
Provided by KGCOOK
Categories Dessert
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray a 13x9-inch pan with non-stick cooking spray.
- In small bowl combine all dry ingredients.
- Set aside.
- In large mixing bowl, whip egg beaters with electric mixer until fluffy.
- Blend in sugar, pumpkin, oil, and applesauce until smooth.
- Gradually add dry mixture to egg mixture. Blend until smooth.
- Pour into prepared pan.
- Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
- Edges will appear golden brown.
- Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
- Cream Cheese Frosting Directions:.
- Beat cream cheese until smooth.
- Add vanilla and mix.
- Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.
Nutrition Facts : Calories 214.1, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 325.6, Carbohydrate 44.1, Fiber 1.3, Sugar 31.1, Protein 3.4
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