Pumpkin Pumpkin Bars

I made pumpkin bars (Note: there was a mistake in the nutritional info that has since been updated) the other day. Hubby and I absolutely loved them so I thought I’d whip up a batch for the coworkers to enjoy.

I thought it would be fun to use a pumpkin cookie cutter for the bars. I added orange food coloring to the frosting and piped it through a ziploc bag with a whole cut out of one of the corners. Everyone loved them!
For this batch, since I wasn’t going to be eating any of them, I used 1/3 less fat cream cheese for the frosting. It definitely lowers the calories and fat of the frosting some.

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2 Responses to “Raspberry Almond Coconut Breakfast Quinoa”

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    Lois — June 30, 2018 at 12:41 pm

    I am confused, did you bake the rolls in the syrup 2 cups sugar and water, or did you just pour the sauce-1 cup sugar, water and rhubarb after baking it for ten minutes. If you do both is that not too much liquid for the pan?

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    Sonia — November 27, 2018 at 9:51 pm

    Does the Pumpkin Cranberry Pecan Upside down Cake use whole cranberries or dried cranberries? Thanks

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