Pumpkin Bars with Cinnamon Cream Cheese Frosting (4 pts with frosting)
I’ve decided to experiment with pumpkin this year. I’ve never baked with pumpkin before other than pumpkin pie. I’ve been wanting to jump on the pumpkin bandwagon and try something out. For my first adventure into baking with pumpkin, I thought I’d go with a simple WW recipe to make some pumpkin bars.
These bars are great and so low in calories and fat. They were definitely better the second day after sitting in the fridge for a while. Hubby absolutely loves cream cheese frosting and doesn’t think the bars would cut it without the frosting, but you could definitely save some calories by eating the bars without the frosting.
Pumpkin bars – 2 pts1 box Spice cake mix
1 can pumpkin
1 egg – I used ¼ cup Egg Beaters
Preheat oven at 325. Mix all ingredients. I added the egg because the dough was just too dry without it.
Grease a 11×17 pan and pour batter into pan.
Bake for 25-35 minutes until bars pull away from edges of pan. Cool completely prior to frosting.
Cinnamon Cream Cheese Frosting – adapted from Allrecipes.com – 2 pts1 8 oz tub Cream Cheese at room temp – I used Tofutti Better than Cream Cheese
1/4 cup (1/2 stick) butter at room temp
1/2 tsp Vanilla
1/2 tsp cinnamon
1 cup powdered sugar
Cream together cream cheese and butter. Add vanilla and cinnamon. Add sugar and beat until desired consistency.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 bar (2″x2″): 78.4 Calories, 1.3 g Fat, 0.0 mg Cholesterol, 116.3 mg Sodium, 6.9 mg Potassium, 15.5 g Carbs, 0.6 g Dietary Fiber, 8.5 g Sugar, 0.6 g Protein WW POINTS = 2
frosting for 1 bar: 51.8 Calories, 2.8 g Fat, 4.0 mg Cholesterol, 43.8 mg Sodium, 0.2 mg Potassium, 6.4 g Carbs, 0.0 g Dietary Fiber, 4.5 g Sugar, 0.3 g Protein
WW POINTS = 2
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.