Pumpkin Bars

Pumpkin Bars

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From: Diabetic Living Magazine

This versatile recipe gives you the choice of making bar or drop cookies. Either way, the cream cheese frosting enhances the moist pumpkin cookies.

Ingredients 25 servings

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Original recipe yields 25 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup tub-style vegetable oil spread, softened
  • ½ cup packed brown sugar (see Tips)
  • ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ⅓ cup canned pumpkin
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1½ cups all-purpose flour
  • ½ (8 ounce) package reduced-fat cream cheese (Neufchâtel), softened
  • 1 cup frozen light whipped dessert topping, thawed
  • Freshly grated nutmeg (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease and lightly our a 9x9x2-inch baking pan. Set aside.
  2. In a large bowl combine vegetable oil spread, brown sugar, baking soda and pumpkin pie spice; beat with an electric mixer on medium speed until well mixed. Beat in pumpkin and egg. Beat in as much of the our as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  3. Spread dough into prepared pan. Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on a wire rack.
  4. For frosting, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in half of the dessert topping. Fold in remaining dessert topping. Spread over cooled pumpkin layer. If desired, sprinkle with nutmeg. Cut into bars.
  5. To store bars, arrange frosted bars in a single layer in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days.
  • Tips: We do not recommend using a sugar substitute for this recipe.
  • To Make Ahead: Layer unfrosted bars between waxed paper in an airtight container. Cover; seal. Freeze for up to 1 month. Thaw. Prepare cream cheese mixture and frost as directed.
  • Variation: Pumpkin Cookies: Preheat oven to 350°F. Prepare as directed in Steps 1 and drop batter by rounded teaspoonfuls 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until tops are set. Transfer to wire racks; cool completely. Prepare cream cheese mixture as directed in Step 4 and frost cooled cookies. If desired, sprinkle with freshly grated nutmeg.

Nutrition information

  • Serving size: 1 bar each
  • Per serving: 90 calories; 4 g fat(2 g sat); 0 g fiber; 11 g carbohydrates; 1 g protein; 23 mcg folate; 3 mg cholesterol; 5 g sugars; 732 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 0 mg iron; 75 mg sodium; 33 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, 1 other carbohydrate

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