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

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3 Responses to “Scallop Mango salad”

  1. #
    Katie — December 17, 2007 at 12:38 pm

    Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!

  2. #
    Deborah — December 17, 2007 at 9:30 pm

    I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!

  3. #
    David — July 2, 2008 at 5:44 pm

    Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
    My favorite brand of olive oil is by Holy Food Imports.

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