Pumpkin Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 24 bars
Healthy Pumpkin Bars with Cream Cheese Icing (dairy-free option)
For the Bars
  • 2 eggs
  • 4 egg whites (or ½ cup egg substitute)
  • ⅓ cup sucanat or coconut palm sugar (or another type of raw brown sugar)
  • ½ cup stevia for baking (or ½ cup favorite sugar-free substitute)
  • ¼ cup oil (I used safflower, could use coconut oil, avocado, vegetable)
  • ⅔ cup unsweetened applesauce (2 snack packs)
  • 1⅔ cups canned pumpkin (1 x 398ml or 14oz can)
  • 1 cup oat flour
  • 1 cup almond flour or meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
For the Icing
  • 2 Tbsp butter (for dairy free use vegan margarine) *room temp
  • 3 Tbsp light or regular cream cheese (for dairy free use Toffuti Cream Cheese or Daiya Cream Cheese Style Spread)) *room temp
  • 2 cups icing (confectioners) sugar
  • 1 tsp vanilla
  • 1 Tbsp+ milk of choice (just enough for the icing to come together)
  1. Preheat your oven to 350 degrees F, and spray a 9 x 11" pan with cooking spray.
  2. In a large mixing bowl or stand mixer, add in all the wet ingredients (everything from eggs through to pumpkin). Mix until blended.
  3. Next, add in all your dry ingredients to the same bowl (oat flour through to nutmeg). Mix until combined.
  4. Pour into pan and bake for approx 40-45 minutes until a toothpick comes clean. It might also begin to crack on top and separate from the pan a little. NOTE: Cooking time may vary (depending on the size of pan you use, and flour used).
  5. Cool the bars completely.
  6. Whip together the icing ingredients in a mixer. Whip until light and fluffy. Spread icing on cooled bars, and cut into squares.
  7. Keep bars stored in the fridge covered. They also freeze great!
Nutrition (per bar no icing)
Calories: 93 Fat: 5.4 g Carbs: 10.6 g Fiber: 2.6 g Sugar: 3 g Sodium: 158 mg Protein: 2.8 g
Serving size: 1 bar with icing Calories: 138 Fat: 6.9 g Carbs: 19 g Sugar: 11.2 g Sodium: 171 mg Fiber: 2.6 g Protein: 3 g
Recipe by Busy But Healthy at http://www.busybuthealthy.com/pumpkin-bars/