The PERFECT Fall dessert!! Full of pumpkin spice with cream cheese frosting! YUM!
RECIPE:
4 eggs
15 ounce can pumpkin puree
1.5 cups sugar substitute (I use Allulose) https://www.amazon.com/dp/B08X17196C?linkCode=ssc&tag=onamzjennswwj-20&creativeASIN=B08X17196C&asc_item-id=amzn1.ideas.2TLT3XOMRNPR5&ref_=aip_sf_list_spv_ofs_mixed_d_asin
1 cup unsweetened applesauce
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
pinch of salt
For the Cream Cheese Frosting:
1 8 ounce package cream cheese, softened 1/3 less fat
1 cup light butter softened
2 teaspoons vanilla extract
3 cups confectioners' sugar sub
Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray or oil. Remove butter and cream cheese from refrigerator and set aside.
Beat eggs in a large bowl with an electric hand mixer until foamy; add the applesauce, pumpkin, and white sugar, Beat on medium speed until incorporated, about 2 minutes. Next, add the flour, baking powder, baking soda, 2 teaspoons cinnamon, and a pinch of salt. Beat on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely before frosting.
To Make the Frosting:
Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin bars; sprinkle with cinnamon. Cover and store in fridge for up to 6 days. Serve cold. Enjoy!
16 Bars:
5 points each
158 calories
8g fat
16g carbs
4g protein
Original Recipe: https://gimmedelicious.com/wprm_print/13312
YouTube Video: https://youtu.be/PkMRX2-rHlM
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