Pumpkin Bars- {Healthier Recipe}

Pin It
Years ago when I first got married I made these pumpkin bars out of Better Homes and Gardens New Cookbook (1989) addition which was new at the time :). They were so tasty full of spices and super moist with a cream cheese frosting of course. I remember my sister just loving them and saying you need to make those pumpkin bars again. I’ve made them a few times since but it’s been way over due, this time I wanted to make them a little healthier.  Why make them healthier? Because I started working out and trying to keep things under control especially during the holiday surge of delicious foods. Healthy is defined differently by everyone but here is what I feel made these healthy for me, I used whole wheat pastry flour, wheat germ, and I also substituted half the oil for unsweetened applesauce. I changed the type of oil to olive oil (light extra virgin) since it is a healthier oil, but I left the eggs alone. I think you could take out 2 yolks if your concerned about cholesterol and whisk the whites to stiff peaks and fold them in for maximum fluffiness of the cake.  The frosting is not healthy but if you wanted to go healthier there make a glaze with powdered sugar and milk or water, or just sprinkle with powdered sugar.  I tried the pumpkin bars with just powdered sugar and they were very good but I can’t resist them with the frosting and nuts.

Pumpkin Bars- {Healthier Recipe}

 Print This Recipe
 Print With Images

Ingredients:
1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
2 T. wheat germ
1 cup granulated sugar
1/2 cup brown sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground all spice
4 eggs
1 16 oz. can of pumpkin
1/2 cup olive oil
1/2 cup unsweetened apple sauce

Directions:
Step 1: Put all the dry ingredients in a large mixing bowl or stand mixer and mix together.
Step 2: Add the rest of the wet ingredients to the bowl and mix together until well combined.
Step 3: Pre-heat oven to 350 degrees Fahrenheit. Spray a 15 X 10 X 1 inch pan with cooking spray and pour the batter into the pan and spread out evenly. Bake for 25-30 minutes or until the tooth pick comes out clean.

Frosting Recipe
Ingredients:
1/2 cup butter or one stick at room temperature
4 oz. cream cheese softened or at room temperature
3 cups of powdered sugar
1/2 tsp. cinnamon
1 cup chopped pecans nuts
1 tsp. milk

Directions:
Step 1: In large mixing bowl cream together the butter and cream cheese
Step 2: Add the sugar, cinnamon and milk mix together until the frosting is creamy.
Step 3: Spread the frosting on the cooled pumpkin bars and top with nuts. Slice and enjoy.
Serves: 24

Tagged as: bars, nuts, pumpkin