Pumpkin Bars Reduced Sugar Recipes
PUMPKIN BARS (REDUCED SUGAR)
I have served these bars to my best friend and her daughter, neither of whom need reduced-sugar foods; they both said they were great. And they smell very good while baking.
Provided by TigerJo
Categories Bar Cookie
Time 37m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; spray an 11x13 (jelly roll) pan with non stick pan spray.
- Place eggs, sweetener, sugar, oil, and pumpkin in a large mixing bowl and beat at medium speed until smooth, set aside.
- In a medium bowl, stir flour, cinnamon, baking powder, baking soda, and salt together to blend, then add to creamed mixture; mix at medium speed until creamy again; spread batter in the 11x14 pan and bake for 25 minutes or until a cake tester comes out clean from the center of the pan.
- Place pan on a wire rack and cool to room temperature; cut four by six.
- You may serve with low-sugar pudding or low-sugar whipped topping, if desired.
PUMPKIN SPICE BARS
Treat your family with pumpkin bars made using Betty Crocker™ Super Moist™ spice cake mix - a delicious fruit dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
- In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended. Pour filling over baked crust.
- Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork. Sprinkle over filling.
- Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. Store in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 216 mg
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