If you love the taste of pumpkin, you’re going to LOVE this recipe! The problem with pumpkin bars is most recipes call for one cup of oil, which can add up. We decided to substitute applesauce for the oil to lighten the load of these bars.
This recipe still contains sugar and eggs, but those ingredients can easily be swapped out for egg substitute and brown rice syrup. You will be more than happy with these deliciously moist bars.
Feel free to cut out the cream cheese frosting, but sometimes you need a little extra goodness on top. We used low-fat cream cheese, which cut the fat in half. These bars are sure to be a winner in your house!
Ingredients for the bars:
1 2/3 raw cane sugar
1/2 applesauce ( plain or cinnamon)
15-ounce can pumpkin
2 cups almond flour ( gluten-free) or 2 cups whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking soda
Ingredients for the icing:
8-ounce package low-fat cream cheese
1/2 cup butter or margarine, softened
2 cups sifted powdered sugar
1 tsp vanilla extract
Directions for the bars:
1. Preheat the oven to 350 degrees.
2. Combine eggs, sugar, applesauce and pumpkin until fluffy.
3. In a seperate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.
4. Slowly add dry ingredients to the pumpkin mixture and mix at low speed until batter is smooth.
5. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes.
6. Cool bars completely before adding frosting.
Directions for the icing:
1. Combine low-fat cream cheese and butter in a medium bowl.
2. Mix with electric mixer until smooth and creamy, then add the sugar and mix at low speed. Add vanilla and stir.
3. Once bars are completely cooled, spread the icing on top.
4. Sprinkle top of bars with nutmeg for an added dash of flavor.