Cool Pumpkin Bars Recipe


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Whether for a thanksgiving treat or anytime, these bars are great for those watching their carbs!

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  • 3/4 C. almond flour
  • 2 tsp. oat flour
  • 2/3 C. canned pumpkin
  • 2 eggs
  • 1/4 C. sweet almond oil (or other vegetable oil)
  • 2 tsp. Brown Sugar Twin®
  • 3/4 C. Splenda®
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ginger
  • 1 tsp. vanilla extract
  • 1/2 C. chopped walnuts or pecans

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Preheat oven to 350°F. In bowl beat eggs with Brown Sugar Twin. Add vanilla extract and canned pumpkin, mixing well after each. Set aside. In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda, and spices till well mixed. Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished bars. Add chopped nuts and mix again to distribute well. Pour into baking dish that's been greased with butter or PAM. For thin bars, use a 12"x8" pan; for thicker bars, an 8"x8" does nicely. Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal, watch your bars more closely. Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well. Makes 12 squares. 3 carbs per square (including frosting.)Click here for hundreds more pumpkin recipes.

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