Frosted Pumpkin Bars (Diabetic) Recipe

Name: Frosted Pumpkin Bars (Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIE BARS; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon mace; 6 tablespoons margarine, softened; 1 (2 1/2 ounce) jar prune baby food; 1 (15 ounce) can pumpkin puree; 2/3 cup Splenda granular; 2 tablespoons molasses; 1 1/2 teaspoons vanilla; 1 egg; 1/4 cup raisins, finely chopped; FROSTING; 4 ounces light cream cheese, tub; 6 ounces fat-free cream cheese; 1/4 cup Splenda granular; 2 tablespoons orange juice

Servings: persons

COOKIE BARS
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
6 tablespoons margarine, softened
1 (2 1/2 ounce) jar prune baby food
1 (15 ounce) can pumpkin puree
2/3 cup Splenda granular
2 tablespoons molasses
1 1/2 teaspoons vanilla
1 egg
1/4 cup raisins, finely chopped
FROSTING
4 ounces light cream cheese, tub
6 ounces fat-free cream cheese
1/4 cup Splenda granular
2 tablespoons orange juice

1
Preheat oven to 350 degrees.
2
Spray a 9 x 13-inch pan with nonstick baking spray.
3
Mix together flour, baking powder, baking soda, and spices.
4
In a large bowl, with an electric mixer, cream the margarine and prunes together.
5
Add pumpkin puree, Splenda, molasses, vanilla, and egg.
6
Beat well.
7
Stir in flour mixture.
8
Stir in raisins.
9
Spoon into prepared pan and smooth.
10
Bake for 20 minutes, or until cake springs back when lightly touched in the center.
11
Cool on rack.
12
In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy.
13
Spread frosting onto cool bars.
14
Refrigerate.
15
Per serving:.
16
Calories 75.
17
Carbohydrate 8 grams.
18
Protein 3 grams.
19
Fat 3.5 grams (saturated I).
20
Fiber 0.5 grams.
21
Sodium 120 milligrams.
22
Diabetic exchange = 1/2 carbohydrate, 1 fat.
23
WW point comparison = 2 points.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: COOKIE BARS, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Frosted Pumpkin Bars (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frosted Pumpkin Bars (Diabetic)

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