Recipe: Pumpkin Spice Bars! And Yes, They’re Fat Free!
26th September 2015
It’s fall…it’s fall…it’s fall….*continues to annoy you by singing her heart out*
Hello everyone! It’s that time again, where I’m constantly craving pumpkin-anything, begging my parents to take me apple picking so I can have warm cider donuts and take artsy instagram pictures, stocking up on cat sweaters even though I already have more than the average sane person…AKA AUTUMN! As you guys probably have realized, I am OBSESSED with THE fall time, and especially here in Boston where the trees are simply magical, you can’T exactly blame me! But today, when I was scrolling through some autumn inspired Pinterest boards (don’t forget, you can find me on Pinterest here!) I decided “Why only have pumpkin spice lattes? What about brownies, or cakes, or PUMPKIN BARS?” So after some experimentation, quite a lot of spoonlicking and surfing the internet, I found this absolutely PERFECT recipe, that not only is fat-free, only 88 calories and has 0 grams of sugar (depending on what sugar you use), I knew I had to make a batch and share it with you guys!
Bars: 4 eggs 1 2/3 cups Splenda or no calorie-sugars (if you’re fine with some doses of granulated sugar, go for it!) 1 cup vegetable oil 15 -ounce fresh pumpkin (this is what I consider to be the more “healthy” idea, but if you can’t get your hands on fresh pumpkin, canned will work fine too!) 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda
Icing (OPTIONAL): 8 -ounce package cream cheese, softened ½ cup butter or margarine, softened 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
I hope you guys enjoyed this recipe, because I know my batch disappeared wayyy faster than they came! Comment, tweet or Instagram a picture of your pumpkin bars, and tell me what you think! What’s your favorite autumn treat? ♥