Best 7 Frosted Pumpkin Bars Diabetic Recipes
Pumpkin bars are a classic fall treat, but if you're diabetic, you may be worried about the high sugar content of traditional recipes. Don't despair! There are many ways to make delicious frosted pumpkin bars that are suitable for diabetics. By using sugar-free sweeteners, whole wheat flour, and other healthy ingredients, you can enjoy this tasty dessert without spiking your blood sugar. So preheat your oven and get ready to whip up a batch of these irresistible frosted pumpkin bars that are perfect for a diabetic-friendly diet.
Check out the recipes below so you can choose the best recipe for yourself!
FROSTED PUMPKIN BARS
These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.
Provided by Kris
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 40
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
- Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
- Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
- Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 28.1 g, Cholesterol 38.9 mg, Fat 15.1 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 266 mg, Sugar 19.4 g
FROSTED PUMPKIN BARS (DIABETIC)
The finishing touch to these sweet, moist, and delicious cake-like bars is the rich-tasting cream cheese frosting. From 50 Splenda Recipes by Marlene Koch.
Provided by lazyme
Categories < 60 Mins
Time 35m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Spray a 9 x 13-inch pan with nonstick baking spray.
- Mix together flour, baking powder, baking soda, and spices.
- In a large bowl, with an electric mixer, cream the margarine and prunes together.
- Add pumpkin puree, Splenda, molasses, vanilla, and egg.
- Beat well.
- Stir in flour mixture.
- Stir in raisins.
- Spoon into prepared pan and smooth.
- Bake for 20 minutes, or until cake springs back when lightly touched in the center.
- Cool on rack.
- In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy.
- Spread frosting onto cool bars.
- Refrigerate.
- Per serving:.
- Calories 75.
- Carbohydrate 8 grams.
- Protein 3 grams.
- Fat 3.5 grams (saturated I).
- Fiber 0.5 grams.
- Sodium 120 milligrams.
- Diabetic exchange = 1/2 carbohydrate, 1 fat.
- WW point comparison = 2 points.
Nutrition Facts : Calories 103.6, Fat 4.4, SaturatedFat 1.4, Cholesterol 13, Sodium 136.4, Carbohydrate 13.1, Fiber 0.6, Sugar 2.6, Protein 3.1
FROSTED PUMPKIN BARS
"My health-conscious granddaughter, Jennifer, gave me the recipe for these nicely spiced bars," relates Dovie Sears of Shepherdsville, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients. Stir in the egg, egg whites, pumpkin, oil and water until well blended. , Transfer to an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Beat in the confectioners' sugar, vanilla and lemon zest. Frost bars. Chill for 15 minutes before cutting. Store in the refrigerator.
Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 146mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 3g protein.
DIABETIC PUMPKIN CREAM CHEESE SQUARES
The fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. But with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. Keep in mind this is not pumpkin pie filling, but just plain pumpkin.
Provided by Redneck Epicurean
Categories Cheesecake
Time 45m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Grease a 9x13 pan.
- For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
- For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
- Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
- Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.
Nutrition Facts : Calories 79.8, Fat 4.8, SaturatedFat 0.8, Cholesterol 24, Sodium 183.3, Carbohydrate 6.9, Fiber 0.7, Sugar 0.5, Protein 2.5
CLASSIC FROSTED PUMPKIN BARS
Classic pumpkin bars are a staple for fall get-togethers and always disappear at potlucks and parties.-Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar; mix well. Spread over top. Cut into 30 bars; top each bar with a pumpkin candy.
Nutrition Facts : Calories 274 calories, Fat 13g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 139mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED PUMPKIN SNACK BARS
Use a spice cake mix to help you make these delectable Frosted Pumpkin Snack Bars. The kids won't want to go back to regular snack bars after enjoying this recipe! Don't forget to store these tasty pumpkin snack bars in the fridge.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat first 4 ingredients in large bowl with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat cream cheese, butter, milk and vanilla in large bowl with mixer until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5152 g, Sugar 0 g, Protein 3 g
FANTASTIC PUMPKIN BARS
I developed this recipe to liven up the traditional pumpkin bar. My family says it's the best pumpkin bar they've ever had. This bar is dense and moist.
Provided by Mindy
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
- Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
- While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 39.2 g, Cholesterol 48.9 mg, Fat 16.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 279 mg, Sugar 29.3 g
Tips:
- For a gluten-free option, use gluten-free flour.
- If you don't have canned pumpkin, you can use fresh pumpkin. Just cook it until it's soft and mash it with a fork.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- To make the frosting, you can use any type of cream cheese that you like. Regular cream cheese, low-fat cream cheese, or whipped cream cheese will all work.
- If you don't have maple syrup, you can use honey or agave syrup instead.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
These frosted pumpkin bars are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, flavorful, and have a creamy frosting that takes them to the next level. Whether you're serving them for a party or just enjoying them as a snack, these bars are sure to be a hit. So next time you're looking for a sweet and satisfying treat, give these frosted pumpkin bars a try. You won't be disappointed!
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