Ingredients
Scale
- 2 1/4 cups cooked pumpkin puree or 2 1/4 cups butternut squash
- 2/3 cup low-fat vanilla yogurt (use plain yogurt to cut the sugar)
- 2 teaspoons vanilla
- 2 eggs
- 1 cup sugar (to cut sugar: use 1 cup Stevia in the Raw)
Dry ingredients:
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 cups flour
- 1 cup white whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
To top (option 1: for low sugar, skip the toppings)
- 2/3 cup high quality mini chocolate chips
To top (option 2: frosting …)
- 4 ounces low-fat cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, mix the pumpkin or squash with vanilla, yogurt, eggs, and sugar.
- Add the dry ingredients and stir until well mixed.
- Spray a 13 x 9 x 2 inch pan with cooking spray. Pour the batter into the pan and spread with a spatula till it’s pretty even across the pan. Sprinkle with chocolate chips, if you’re using those.
- Bake at 350 F. for 25 – 30 minutes or until a toothpick inserted in the center comes out clean.
- If you are frosting your bars, mix the cream cheese, powdered sugar and vanilla in a bowl till smooth. After the pumpkin bars have cooled to room temperature, frost them.
Notes
If you use sugar and frost the bars with the cream cheese frosting, they are 115 calories per bar, with 10% of fat from calories.
If you use Stevia in place of sugar and chocolate chips in place of the frosting, the calories come to about 80 calories per bar.
Nutrition
- Serving Size: 1 bar