Lower Fat Pumpkin 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.
LOW-FAT PUMPKIN BREAD
"I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread," says Rita Horton of Lincoln, Illinois. "I make it for the holidays and to give as hostess gifts."
Provided by Taste of Home
Time 1h
Yield 2 loaves (14 slices per loaf).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 122 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.
More about "lower fat pumpkin bars recipes"
LOW CARB HEALTHY PUMPKIN BARS WITH CREAM CHEESE FROSTING
From wholesomeyum.com
4.8/5 (167)
Total Time 30 mins
Category Dessert
Calories 139 per serving
- Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
- Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
- In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
- In another bowl, stir together the almond flour, Besti, baking powder, pumpkin pie spice, and salt.
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From simple-nourished-living.com
2.6/5 (16)
Category Weight Watchers Cookie Recipes
Servings 42
Total Time 32 mins
- In a large bowl beat together the sugar, pumpkin, shortening (or butter), egg and vanilla until well blended. Stir in the flour, baking powder, baking soda, cinnamon and salt. Stir in the chocolate chips.
- Drop the cookie dough by heaping teaspoonfuls onto the lined cookie sheets, spacing them 2 inches apart. Bake until light brown and dry looking on the top, 12 to 14 minutes. Remove from the oven and immediately remove the cookies from the cookie sheets and place them on wire racks to cool.
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From yummytoddlerfood.com
4.9/5 (18)
Calories 97 per serving
Category Snack
- Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.
- Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
SKINNY PUMPKIN PIE BARS - RECIPE DIARIES
From recipe-diaries.com
5/5 (1)
Category Easy
Cuisine American
Calories 165 per serving
- Add the cheerios, sugar, and butter into a food processor. Pulse the cereal into fine crumbs. If you don’t have a food processor, add all the ingredients to a ziplock bag and crush them with a rolling pin or meat mallet.
- Press crumb mixture into the bottom of the greased baking pan. Bake until crust turns golden, about 7-8 minutes. Let cool while you make filling. Turn the oven temperature up to 425 degrees.
- Make filling. Beat all filling ingredients together until smooth with an electric hand mixer. Pour filling into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.
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Estimated Reading Time 4 mins
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4/5 (1)
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Total Time 30 mins
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From sallysbakingaddiction.com
5/5 (4)
Estimated Reading Time 3 mins
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Total Time 1 hr 45 mins
- Preheat oven to 350°F (177°C). Line an 8×8-inch square baking pan with parchment paper or spray with nonstick spray. Set aside.
- In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
- Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.
HEALTHY PUMPKIN BARS (DAIRY FREE, LOW SUGAR) - OUR SALTY ...
From oursaltykitchen.com
5/5 (1)
Total Time 55 mins
Category Dessert
Calories 168 per serving
- Position a rack in the center of the oven and heat the oven to 325°F. Line a 9x13 cake pan with parchment paper. Spray with coconut or olive oil spray.
- Whisk wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
- In a separate bowl, whisk the eggs with the pumpkin puree until smooth. Whisk in the maple syrup and olive oil until evenly distributed and smooth.
- Pour the wet ingredients into the dry ingredients and mix until just barely combined. Some lumps are okay.
KETO PUMPKIN BARS WITH CHOCOLATE CHIPS RECIPE - LOW CARB YUM
From lowcarbyum.com
Ratings 16
Calories 311 per serving
Category Dessert, Snack
- In large mixing bowl, cream the butter and half the sweetener together. Then beat in egg and vanilla. Add the pumpkin and mix well.
- Add the rest of the ingredients and mix until well combined. Fold in all but 1/4 cup of the chocolate chips.
HEALTHY PUMPKIN BARS WITH CREAM CHEESE FROSTING – SUGAR ...
From sugarfreelondoner.com
5/5 (11)
Total Time 50 mins
Category Dessert
Calories 411 per serving
- Place all the dry ingredients (almond flour, baking powder, pumpkin spice, sweetener and pecans in a large bowl and mix to combine.
- Separate the egg whites from the yolks. Beat the egg whites using an electric whisk until light, fluffy and stiff peaks form.
- In a clean mixing bowl add the egg yolks and beat with an electric whisk for about 30 seconds. Add the melted butter, vanilla, apple cider vinegar, almond milk and pumpkin puree. Whisk until combined. Please note these ingredients should be at room temperature to avoid splitting.
OATMEAL PUMPKIN BARS - CLEAN GREEN SIMPLE
From cleangreensimple.com
4.9/5 (25)
Total Time 50 mins
Estimated Reading Time 3 mins
- Preheat oven to 350 degrees. In a medium bowl, combine all oatmeal ingredients and stir until well combined. Spread evenly into a greased 9x13 inch pan.
- In a medium bowl, combine all pumpkin filling ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.
- Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean and the whole thing seems solid but not too browned. Chill in the fridge for at least 10 minutes or more (an hour is good, and they are even better the next day) and slice into 2 inch squares. Serve with coconut whipped cream, top with pecans, or sprinkle with some more cinnamon and nutmeg.
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From sumptuousspoonfuls.com
Reviews 13
Total Time 45 mins
Estimated Reading Time 2 mins
- Preheat oven to 350 degrees. In a large mixing bowl, mix the pumpkin or squash with vanilla, yogurt, eggs, and sugar.
- Spray a 13 x 9 x 2 inch pan with cooking spray. Pour the batter into the pan and spread with a spatula till it’s pretty even across the pan. Sprinkle with chocolate chips, if you’re using those.
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4/5 (1)
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