Yum Yum Pumpkin Bars (Low Fat Too!) Recipe

Name: Yum Yum Pumpkin Bars (Low Fat Too!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups cooked mashed pumpkin or 2 ¼ cups butternut squash; ⅔ cup low-fat vanilla yogurt; 1 teaspoon vanilla; 4 egg whites; 1 cup sugar; 1 teaspoon baking soda; 3 teaspoons baking powder; 2 cups flour; ½ teaspoon salt; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ⅛ teaspoon clove; ⅛ teaspoon cardamom; 4 ounces low-fat cream cheese; 1 cup powdered sugar; 1 teaspoon vanilla

Servings: persons

2 ¼ cups cooked mashed pumpkin or 2 ¼ cups butternut squash
⅔ cup low-fat vanilla yogurt
1 teaspoon vanilla
4 egg whites
1 cup sugar
1 teaspoon baking soda
3 teaspoons baking powder
2 cups flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon clove
⅛ teaspoon cardamom
4 ounces low-fat cream cheese
1 cup powdered sugar
1 teaspoon vanilla

1
Mix 1st five ingredients (pumpkin through sugar) and blend well.
2
Add the remaining ingredients and stir until well mixed.
3
Pour into 13 x 9 x 2 inch pan (or jellyroll pan).
4
Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
5
Mix cream cheese, powdered sugar, and vanilla to make frosting.
6
If not firm enough, add more powdered sugar.
7
Add a little milk if it's too stiff.
8
Cool bars and frost with frosting.
9
Cut into bars and enjoy!

1812

kcal

Calories

124

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 ¼ cups cooked mashed pumpkin or 2 ¼ cups butternut squash, ⅔ cup low-fat vanilla yogurt, 1 teaspoon vanilla, 4 egg whites, and more.

Yes, Yum Yum Pumpkin Bars (Low Fat Too!) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yum Yum Pumpkin Bars (Low Fat Too!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions