Lower Fat Pumpkin Bars Recipes

FAT FREE PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees.
• Mix together dry ingredients and set aside.
• Blend together wet ingredients until smooth. Combine well with dry ingredients then add dried fruit.
• Pour into a greased 9x9 baking pan. Bake for around 30 minutes or until toothpick in the center comes out clean.

LOW-FAT PUMPKIN SWIRL BARS (OR CAKE)

Steps:

• Preheat oven to 350.
• Prepare pan - either a 10x15 jelly roll (for bars) or a 9x13 (for cake). I like to line my pans with parchment paper.
• Combine flour, spice, baking powder and soda in a bowl. Set aside.
• In a mixer, combine sugar, brown sugar and softened butter. Add pumpkin, and then eggs and whites. Add flour mixture; mix well. Spread into prepared pan.
• Make cream cheese topping: blend cheese, 3 T. sugar and milk until smooth. Drizzle across top of batter; then use a knife to zigzag through the batter and filling, creating a nice design.
• Bake according to your pan size: 10x15 pan 25-30 minutes, 9x13 pan 35 minutes. Test with a knife (better than a toothpick test) to make sure the bars are completely done and not under-baked. I watch for the cake to puff up all over, even creating little cracks on the top, as an indicator that it is thoroughly baked. Under-baked bars get gummy.

LOWER FAT PUMPKIN BARS

Steps:

• Preheat oven to 350°.
• Beat together the sugar, applesauce, egg substitute and pumpkin.
• Sift dry ingredients into bowl.
• Mix well.
• Pour into a 15x10x1 pan and bake for 23-27 minutes.
• Cool completely.
• Mix together icing ingredients using more milk if needed.
• Spread over cooled pumpkin bars.