Lower Fat Pumpkin Bars Recipes

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LOW-CARB PUMPKIN CHEESECAKE BARS



Low-Carb Pumpkin Cheesecake Bars image

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

cooking spray
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree
5 eggs
1 cup granular sucralose sweetener (such as Splenda®)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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

PUMPKIN ENERGY BARS



Pumpkin Energy Bars image

These are perfect for kids school snacks. Freeze them and pull one or two out to pop in their snack container. You'll know you are sending some protein and fiber and not too much sugar. The small amount of chocolate chips just on the top make them feel like they're getting a treat! My kids and their classmates give them 5 stars!

Provided by Deiberts

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 50m

Yield 24

Number Of Ingredients 17

1 (15 ounce) can pumpkin puree
4 eggs, beaten
1 ½ cups white sugar
1 cup vegetable oil
⅔ cup water
1 cup all-purpose flour
1 cup whole-wheat pastry flour
¾ cup powdered milk
¾ cup ground unsalted almonds
½ cup flax seed meal
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
¼ (18 ounce) package miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
  • Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
  • Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 29 g, Cholesterol 31.8 mg, Fat 15.4 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 326.5 mg, Sugar 18.3 g

LOW-FAT PUMPKIN SWIRL BARS (OR CAKE)



Low-Fat Pumpkin Swirl Bars (Or Cake) image

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

2 cups flour
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 egg whites
1 (15 ounce) can pumpkin
4 ounces cream cheese, light
3 tablespoons sugar
1 tablespoon milk

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.

LOWER FAT PUMPKIN BARS



Lower Fat Pumpkin Bars image

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

1 cup fat free egg substitute
1 2/3 cups sugar
1 cup applesauce
2 cups cooked pumpkin (from the can or homemade)
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts, chopped
1 (3 ounce) package reduced-fat cream cheese, softened
2 cups confectioners' sugar
2 tablespoons butter
1 teaspoon vanilla
1 -2 teaspoon skim milk

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.

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