Common Mistakes to Avoid
- Using pumpkin pie filling instead of pumpkin purée — Pie filling contains added sugar and spices that can change the recipe.
- Overmixing the batter — Mix only until the ingredients are combined to keep the bars tender.
- Spreading the batter unevenly — An even layer ensures consistent baking across the sheet pan.
- Overbaking — Too much oven time can make the thin bars dry.
Required Equipment
- Half-sheet or 10 × 15-inch baking pan — Produces a thin, evenly baked layer.
- Parchment paper — Makes removing and slicing the bars much easier.
- Large mixing bowl — Provides enough room to combine the batter comfortably.
- Whisk — Blends the wet ingredients smoothly.
- Rubber spatula — Helps spread the batter evenly across the pan.
- Cooling rack — Allows the bars to cool without trapping excess moisture underneath.
Storage Instructions
Allow the pumpkin bars to cool completely before storing them. Place them in an airtight container with parchment paper between layers and refrigerate for up to 5 days.
For meal prep, individually wrap the portions and keep them refrigerated so they are easy to grab when needed.
To freeze, arrange the cooled bars in a single layer until firm, then wrap individually and transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 18–22 minutes
Total Time: 28–32 minutes
Servings: 20 bars
Best Season for This Recipe: Fall
Total Calories (Per Serving): Approximately 75 calories
📝 Ingredients
- 1 cup pumpkin purée — Use plain 100% pumpkin purée, not pumpkin pie filling.
- 2 large eggs
- ½ cup plain nonfat Greek yogurt
- ½ cup unsweetened applesauce
- ½ cup granulated zero-calorie sweetener — Choose one suitable for baking.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Cooking spray — For lightly coating the pan if not using parchment.
Optional Topping
- 1 tablespoon powdered zero-calorie sweetener — For a light finishing dusting.
Directions
- Preheat the oven.
Preheat your oven to 350°F (175°C). Line a 10 × 15-inch sheet pan with parchment paper and lightly coat any exposed edges with cooking spray. - Combine the wet ingredients.
In a large bowl, whisk together pumpkin purée, eggs, Greek yogurt, applesauce, sweetener, and vanilla for approximately 45–60 seconds. The mixture should look smooth and evenly blended. - Mix the dry ingredients.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt for about 20 seconds. - Combine wet and dry ingredients.
Add the dry mixture to the pumpkin mixture. Stir gently with a rubber spatula just until no obvious dry flour remains. Avoid overmixing. - Spread the batter.
Transfer the batter to the prepared sheet pan and spread it into an even layer. Make sure the corners are filled and the thickness is consistent. - Bake.
Bake at 350°F (175°C) for 18–22 minutes. Because the batter is relatively thin, begin checking around the 18-minute mark. - Check for doneness.
The top should look set and spring back gently when touched. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. - Cool completely.
Place the pan on a cooling rack and let the bars cool for at least 30 minutes before cutting. Cooling allows the crumb to finish setting. - Slice and serve.
Lift the cake from the pan using the parchment paper and cut into 20 evenly sized bars. Dust lightly with powdered zero-calorie sweetener if desired.
High-protein tip: Use nonfat Greek yogurt and consider serving each bar with additional plain Greek yogurt to increase the protein content of the overall snack.
Nutrition Facts (Per Serving – Approximate)
Nutrition values are estimates and depend on the specific sweetener and ingredient brands used.
- Calories: 75 kcal
- Fats: 1 g
- Cholesterol: 19 mg
- Sodium: 95 mg
- Potassium: 80 mg
- Total Carbohydrates: 13 g
- Fiber: 1 g
- Net Carbs: 12 g
- Sugars: 3 g
- Protein: 3 g
- Calcium: 25 mg
The exact WW Points value can vary by plan, ingredient brand, serving size, and the specific sweetener used. Confirm points using your current WW calculator or app if an exact Points value is important.
Notes
- Storage: Refrigerate in an airtight container for up to 5 days.
- Reheating: These bars can be enjoyed cold or warmed gently for about 10 seconds in the microwave.
- Allergy notes: Contains wheat and eggs, with dairy from Greek yogurt.
- Gluten-free option: Use a suitable 1-to-1 gluten-free baking flour.
- Flavor boost: Add ¼ teaspoon ground cloves or a little orange zest for extra seasonal flavor.
- Texture tip: Don’t overbake—the thin sheet-pan layer can dry out quickly.
- Sweetness: Different zero-calorie sweeteners have different sweetness levels, so adjust according to the manufacturer’s guidance.
- Protein boost: Serve with Greek yogurt or use a suitable protein powder formulated for baking.
Frequently Asked Questions
1. Can I use pumpkin pie filling instead of pumpkin purée?
No, plain pumpkin purée is recommended because pumpkin pie filling contains added sugar and spices.
2. Can I make these pumpkin bars without Greek yogurt?
Yes, unsweetened applesauce can replace the yogurt, although the texture and protein content will change.
3. How do I keep the pumpkin bars moist?
Avoid overbaking them and allow the pumpkin and applesauce to provide their intended moisture.
4. Can I freeze these pumpkin bars?
Yes, individually wrapped bars can be frozen for up to 2 months.
5. Can I add chocolate chips?
Yes, but adding chocolate chips will increase the calories, sugar, and fat and may change the Points value.
6. How should I cut the bars for 2-point portions?
For the estimated nutrition above, cut the sheet into 20 equal portions; exact WW Points should be verified with your current WW system.
