Frosted Pumpkin Bars

Frosted Pumpkin Bars

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Vicki Butts (lazyme)


The finishing touch to these sweet, moist, and delicious cake-like bars is the rich-tasting cream cheese frosting.

From 50 Splenda Recipes by Marlene Koch.


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 6 Tbsp
    butter or margarine, softened
  • 1 jar(s)
    baby food prunes (2 1/2 oz)
  • 1 15-oz can(s)
    pumpkin puree
  • 2/3 c
    splenda granular
  • 2 Tbsp
  • 1 1/2 tsp
  • 1
  • 1/4 c
    raisins, finely chopped

  • 4 oz
    light tub cream cheese
  • 6 oz
    non-fat cream cheese
  • 1/4 c
    splenda granular
  • 2 Tbsp
    orange juice

How to Make Frosted Pumpkin Bars


  1. Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick baking spray.
  2. Mix together flour, baking powder, baking soda, and spices.
  3. In a large bowl, with an electric mixer, cream the margarine and prunes together. Add pumpkin puree, Splenda, molasses, vanilla, and egg. Beat well. Stir in flour mixture. Stir in raisins. Spoon into prepared pan and smooth. Bake for 20 minutes, or until cake springs back when lightly touched in the center. Cool on rack.
  4. In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy. Spread frosting onto cool bars. Refrigerate. Twenty-four servings.
  5. Per serving:
    Calories 75
    Carbohydrate 8 grams
    Protein 3 grams
    Fat 3.5 grams (saturated I)
    Fiber 0.5 grams
    Sodium 120 milligrams

    Diabetic exchange = 1/2 carbohydrate, 1 fat
    WW point comparison = 2 points

Printable Recipe Card

About Frosted Pumpkin Bars

Course/Dish: Fruit Desserts
Main Ingredient: Vegetable
Regional Style: American

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