Pumpkin Bars with Cinnamon Cream Cheese Frosting (4 pts with frosting)
I’ve decided to experiment with pumpkin this year. I’ve never baked with pumpkin before other than pumpkin pie. I’ve been wanting to jump on the pumpkin bandwagon and try something out. For my first adventure into baking with pumpkin, I thought I’d go with a simple WW recipe to make some pumpkin bars.
These bars are great and so low in calories and fat. They were definitely better the second day after sitting in the fridge for a while. Hubby absolutely loves cream cheese frosting and doesn’t think the bars would cut it without the frosting, but you could definitely save some calories by eating the bars without the frosting.
Pumpkin bars – 2 pts1 box Spice cake mix
1 can pumpkin
1 egg – I used ¼ cup Egg Beaters
Preheat oven at 325. Mix all ingredients. I added the egg because the dough was just too dry without it.
Grease a 11×17 pan and pour batter into pan.
Bake for 25-35 minutes until bars pull away from edges of pan. Cool completely prior to frosting.
Cinnamon Cream Cheese Frosting – adapted from Allrecipes.com – 2 pts1 8 oz tub Cream Cheese at room temp – I used Tofutti Better than Cream Cheese
1/4 cup (1/2 stick) butter at room temp
1/2 tsp Vanilla
1/2 tsp cinnamon
1 cup powdered sugar
Cream together cream cheese and butter. Add vanilla and cinnamon. Add sugar and beat until desired consistency.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 bar (2″x2″): 78.4 Calories, 1.3 g Fat, 0.0 mg Cholesterol, 116.3 mg Sodium, 6.9 mg Potassium, 15.5 g Carbs, 0.6 g Dietary Fiber, 8.5 g Sugar, 0.6 g Protein WW POINTS = 2
frosting for 1 bar: 51.8 Calories, 2.8 g Fat, 4.0 mg Cholesterol, 43.8 mg Sodium, 0.2 mg Potassium, 6.4 g Carbs, 0.0 g Dietary Fiber, 4.5 g Sugar, 0.3 g Protein
WW POINTS = 2
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love fun new burger recipes, can’t wait to see what else is in the line up. This recipe is intriguing. I’m really curious about the use of smoked salmon along with regular salmon. Too bad I had a whole bunch of smoked salmon this weekend for a party, and there is none leftover – otherwise I would definitely be trying this this week!
I love the combo with the smoked salmon – so much flavor! And these look really moist too. I’ll have to give them a shot! Yum!
We do salmon burgers with the canned salmon when we want a quick and delicious meal! I also always add some chopped peppers into the patty.. delicious! Can’t wait to see what you come up with next!
Sold! I love salmon burgers and I love smoked salmon. I am sure they will be great combined! 🙂
I’ve been looking for a good salmon burger recipe. This sounds divine!
Oooh I’m looking forward to a week of burger recipes, and this salmon one sounds fantastic! I like the idea of using both fresh and smoked varieties. Yum!
i think i have to add salmon burgers to my list of things to try
my my, i just got back from alaska, where i purchsed some smoked salmon to bring back 🙂 definitely trying this one!!!
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