Frosted Pumpkin Bars Recipe

5 1 3
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Frosted Pumpkin Bars Recipe

Read Reviews
5 1 3
Publisher Photo
"My health-conscious granddaughter, Jennifer, gave me the recipe for these nicely spiced bars," relates Dovie Sears of Shepherdsville, Kentucky.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 egg
  • 2 egg whites
  • 1 cup canned pumpkin
  • 1/4 cup canola oil
  • 2 tablespoons water
  • 4 ounces reduced-fat cream cheese
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel

Directions

In a large bowl, combine the first six ingredients. Stir in the egg, egg whites, pumpkin, oil and water until well blended.
Transfer to an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, beat cream cheese until fluffy. Beat in the confectioners' sugar, vanilla and lemon peel. Frost bars. Chill for 15 minutes before cutting. Store in the refrigerator. Yield: 15 servings.
Originally published as Frosted Pumpkin Bars in Light & Tasty October/November 2003, p58

Nutritional Facts

1 each: 185 calories, 6g fat (1g saturated fat), 18mg cholesterol, 146mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 egg
  • 2 egg whites
  • 1 cup canned pumpkin
  • 1/4 cup canola oil
  • 2 tablespoons water
  • 4 ounces reduced-fat cream cheese
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  1. In a large bowl, combine the first six ingredients. Stir in the egg, egg whites, pumpkin, oil and water until well blended.
  2. Transfer to an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a large bowl, beat cream cheese until fluffy. Beat in the confectioners' sugar, vanilla and lemon peel. Frost bars. Chill for 15 minutes before cutting. Store in the refrigerator. Yield: 15 servings.
Originally published as Frosted Pumpkin Bars in Light & Tasty October/November 2003, p58

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jmkasprak User ID: 2880256 56958
Reviewed Sep. 26, 2011

"These came out moist and flavorful. I liked the lemon peel in the frosting. I used 2 whole eggs and baked in a 9x9 inch baking dish."

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