Pumpkin Bars Fat Free Recipes

FAT FREE PUMPKIN BARS

These fat free, low sugar pumpkin bars are great for an on-the-go breakfast or snack. I sometimes add oats, flax seeds, and protein powder to make them even more filling.

Provided by Rupertc

Categories Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Fat Free Pumpkin Bars image

Steps:

Preheat oven to 350 degrees.
Mix together dry ingredients and set aside.
Blend together wet ingredients until smooth. Combine well with dry ingredients then add dried fruit.
Pour into a greased 9x9 baking pan. Bake for around 30 minutes or until toothpick in the center comes out clean.

Nutrition Facts : Calories 149.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 363.7, Carbohydrate 34.4, Fiber 3.1, Sugar 0.8, Protein 3.7

Ingredients

1 cup canned pumpkin
1 cup applesauce
2 egg whites
1/4 cup skim milk
1 cup dried fruit (cranberries or raisins)
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice

PAUL'S PUMPKIN BARS

These are very moist, and so far I haven't found anyone who doesn't love them!

Provided by Deb Martin

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 24

Number Of Ingredients 13

Paul's Pumpkin Bars image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 34.1 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 282.5 mg, Sugar 24.8 g

Ingredients

4 large eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

LOWER FAT PUMPKIN BARS

This is a lower fat version of recipe #63553 made for the getting lighter challenge of ZWT3. It turned out really well and I think you will enjoy this.

Provided by Crocheting Mama

Categories Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 15

Lower Fat Pumpkin Bars image

Steps:

Preheat oven to 350°.
Beat together the sugar, applesauce, egg substitute and pumpkin.
Sift dry ingredients into bowl.
Mix well.
Pour into a 15x10x1 pan and bake for 23-27 minutes.
Cool completely.
Mix together icing ingredients using more milk if needed.
Spread over cooled pumpkin bars.

Ingredients

1 cup fat free egg substitute
1 2/3 cups sugar
1 cup applesauce
2 cups cooked pumpkin (from the can or homemade)
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts, chopped
1 (3 ounce) package reduced-fat cream cheese, softened
2 cups confectioners' sugar
2 tablespoons butter
1 teaspoon vanilla
1 -2 teaspoon skim milk

FALL HARVEST BUTTERNUT SQUASH/PUMPKIN BARS-NO FAT, SUGAR-FREE

This is adaption that I came up with from Recipe #232072 that is no fat and sugar free for dietary reasons. It is chock full of flavor, moist and very healthy!! You can also add to it to suit you. It is lower also in calories!! My six year old even loves it and have requested it already!! I have added to the baseline of this recipe and she did not even know she was eating Squash nor how healthy it was-she thought it was the real deal!! In my version, vanilla extract was added and pumpkin pie spice. For a real kick, I added two handfuls of coconut, 1/2 cup of macadamia nuts, coconut extract and Da'Vinci Sugar Free Caramel Syrup with Fat Free Cream Cheese frosting with Sugar Free Caramel Syrup!! You can also use any Squash or Pumpkin..be creative..but if you add more ingredients, remember it adds more calories!! Prep time not included for pureed squash although you can use baby food squash-its the something but fresher is better! Enjoy-we do..very delish and Yummy too! Update: If you are going to use just Squash, because of higher water content, OMIT the APPLESAUCE and INCREASE FLOUR TO 3 Cups.. I found this out the hard way. Also, don't use metal pan if you can help it..don't worry squash does turn color the next day. Must be refrigerated as well after you are done with it..

Provided by Wicked Creations

Categories Bar Cookie

Time 45m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 10

Fall Harvest Butternut Squash/Pumpkin Bars-No Fat, Sugar-Free image

Steps:

Preheat oven to 350°F.
Grease or spray baking non-stick spray 15x10x1 pan and set aside.
In a small bowl, combine dry ingredients and set aside.
In a medium bowl, whisk or mix with electric mixer on low sugar, applesauce, egg whites, squash and extract until throughly blended.
Add a at a time flour mixture to the squash mixture until fully blended with whisk or low on electric mixture until it is cake batter.
Pour and spread into prepared pan and bake for 25-30 minutes depending on your oven or until knife comes out clean from center.
Cool and cut into squares or add your favorite icing when cake is cooled and serve immediately!

Nutrition Facts : Calories 152.2, Fat 0.3, SaturatedFat 0.1, Sodium 199.8, Carbohydrate 34.9, Fiber 1.3, Sugar 22.9, Protein 3.2

Ingredients

1 cup egg white (6 egg whites)
4 cups sugar substitute (I use Altern)
1 cup applesauce
2 cups squash (cooked and pureed or use canned pumpkin)
1 teaspoon vanilla
2 cups white whole wheat flour (I used Bob Mills)
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

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Total Time 40 mins
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Calories 222 per serving

Preheat your oven to 350 degrees F. Lightly coat an 8x8-inch baking pan with cooking spray. Set aside.
In a large mixing bowl, stir together the oats, oat flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate bowl, whisk together the pumpkin, milk, egg, maple syrup, and peanut butter until smooth. Add the wet ingredients all at once to the dry ingredients, then gently stir by hand, just until combined. Fold in any desired mix-ins.
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden and set on top, dry at the edges, and a knife inserted in the center comes out clean, about 20 to 25 minutes. Let cool in the pan completely, then slice into bars.

Pumpkin Bars Fat Free Recipes

FAT FREE PUMPKIN BARS

These fat free, low sugar pumpkin bars are great for an on-the-go breakfast or snack. I sometimes add oats, flax seeds, and protein powder to make them even more filling.

PAUL'S PUMPKIN BARS

These are very moist, and so far I haven't found anyone who doesn't love them!

LOWER FAT PUMPKIN BARS

This is a lower fat version of recipe #63553 made for the getting lighter challenge of ZWT3. It turned out really well and I think you will enjoy this.

FALL HARVEST BUTTERNUT SQUASH/PUMPKIN BARS-NO FAT, SUGAR-FREE

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