Low Fat Pumpkin Cake Bars Recipes
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.
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.
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- Preheat oven to 350ºF. Line an 8x8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray.
- In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth.
- In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk.
- Combine dry ingredients into bowl with wet ingredients; stir until just combined. Use a rubber spatula to fold in chocolate chips. Transfer mixture to prepared baking dish, and sprinkle extra chocolate chips overtop, if desired.
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