Pumpkin spice and everything nice, thatâ€™s what this dessert is made of. With all the fall flavors like apple, cider, pumpkin, cinnamon and nutmeg back in the cooking world, itâ€™s the perfect time to set aside the banana bread and start with these easy pumpkin bars.
If youâ€™ve been here, you know that my family loves desserts, appetizersâ€¦and well food in general. A staple, easy dessert that is always there is my cousins homemade, moist, but still dense pumpkin bars. But with a half a cup of butter, two cups of sugar and a full cup of canola oil, these bars are far from â€œnutritious.â€ This recipe started with my cousinâ€™s original and has been modified slightly to make sure they stay delicious, but also a little more on the â€œhealthyâ€ side of the spectrum.
What do I need to make pumpkin bars?
- Egg Whites
- Coconut Oil
- Baking Soda
- Pumpkin Pie Spice
For the optional frosting â€“ I used cream cheese, swerve confectionersâ€™ sugar and Greek yogurt. This is included in the macros and recipe below.
It seems like a lot of ingredients, but theyâ€™re mostly staple pantry items and the recipe comes together quick, so stick with me.
How do I make pumpkin bars?
Start by combining all the dry ingredients into a bowl. In another bowl, combine all of the wet ingredients. Slowly add the dry ingredients to the wet ingredients and mix well. In a well-greased 9×13 inch pan, gently spread the batter out evenly. I let mine rest for about 2 hours before baking it, but itâ€™s not necessary! Pre-heat the oven to 350 degrees and bake the bars until the top is golden and the middle is no longer liquid consistency. It will take about 45-50 minutes, depending on your oven.
While the bars are cooking, mix the cream cheese, Greek yogurt and confectionersâ€™ sugar to a smooth consistency for the frosting. I allowed mine to sit out to room temperature so combine more thoroughly. When the bars are baked complete, top with frosting. I like to top it immediately because the frosting is easier to spread and melts across the entire pan rather than tearing through.
What are the macros for easy pumpkin bars?
Easy, healthy pumpkin bars, but taste like the ones your mama madeâ€¦or cousin in my case. These can easily be added to your MyFitnessPal by searching HNFit Easy Pumpkin Bars. They are 170 calories for â…› of the pan and have 27 grams of carbs, 4.6 grams of fat and 13.3 grams of protein.
Toppings for easy pumpkin bars!
The best pumpkin bars ever are those with fun toppings, right? Hereâ€™s a few ideas to â€œspiceâ€ up your pumpkin bars without going overboard.
- Candy corn pumpkins
Okay, Iâ€™m letting this get out of hand. I want to hear from you. Have you tried these easy pumpkin bars? Do they taste like a healthier version of the classic to die for pumpkin bars? Donâ€™t forget to tag us @MorganEatsMacros_ @HaleyNicoleFit @HNFitCommunity in your final creation!
Donâ€™t stop there! Thereâ€™s so many delicious meals on the blog and weâ€™re ready for comfort foods and all things fall. The easy pumpkin bars will go great with our Chicken Pot Pie Casserole or even pair it with another dessert like the Pear Crisp.
- 1 can Pure Pumpkin
- 1 tbsp Honey (21 g)
- 2 Eggs
- 3 tbsp Egg Whites (138 g)
- 1 tbsp Coconut Oil (15 g)
- 3/4 c Cassava Flour (90 g)
- 2 tsp Baking Soda
- 3 servings Protein (99 g)
- 1/3 c Stevia (11 g)
- 1/3 c Swerve (51 g)
- 2 tsp Pumpkin Pie Spice
- 4 tbsp Fat Free Cream Cheese (56 g)
- 1/4 c Swerve (35 g)
- 1/2 c Plain Non-Fat Greek Yogurt(100g)
- Start by combining all the dry ingredients into a bowl.
- In another bowl, combine all of the wet ingredients.
- Slowly add the dry ingredients to the wet ingredients and mix well. In a well-greased 9x13 inch pan, gently spread the batter out evenly. I let mine rest for about 2 hours before baking it, but it’s not necessary!
- Pre-heat the oven to 350 degrees and bake the bars until the top is golden and the middle is no longer liquid consistency. It will take about 45-50 minutes, depending on your oven.
- While the bars are cooking, mix the cream cheese, Greek yogurt and confectioners’ sugar to a smooth consistency for the frosting.
I let mine batter rest for about 2 hours in the fridge before baking it, but it’s not necessary! For the frosting, I like to top it immediately because the frosting is easier to spread and melts across the entire pan rather than tearing through.
Serving Size130 g
Amount Per Serving Calories 170Total Fat 4.6gSaturated Fat 2.9gTrans Fat 0gUnsaturated Fat 1gCholesterol 53.8mgSodium 314.4mgCarbohydrates 27gNet Carbohydrates 18.6gFiber 2gSugar 6.1gSugar Alcohols 6.3gProtein 13.3g