I don’t wanna come off as super basic but… I’m pretty basic. I love all things fall: pumpkin bars, apples, baking, my flannel shirts, LL Bean boots, bonfires, football, and seasonal beers. Notice how pumpkin spice is not on that list? BUT GREEK YOGURT PUMPKIN BARS ARE.
Growing up, I never had pumpkin anything in my house, aside from the Jack-o-Lanterns we carved every year. It was never apart of our meals so I was never exposed to the (wonderful) gourd. My first taste of pumpkin and pumpkin spice was a pumpkin spice latte and I gotta say… not a fan. Gimme a skinny peppermint mocha and I’ll be a happy chick but if you order me a PSL – prepare to die.
So I avoided pumpkin for years after that. That is, until today. Today I bring you my first attempt at Pumpkin Bars with a cream cheese frosting. Everybody and their mother goes crazy for pumpkin come October 1 so I figured I’d try baking with it. I must say, I really outdid myself.
I used my banana bread recipe and just replaced the mushed bananas with a can of pumpkin puree and what followed was Heaven in my mouth. The bars are spongy and flavorful, but not overpowering. And the addition of the cream cheese frosting is a bonus (though, not a must!).
I ended up with 24 bars and if left unfrosted, they’re only 75 calories each! Perfect for dessert and way better for you than those sweet “coffee” drinks that are so popular right now.
- 1C all-purpose flour
- 3/4C whole wheat flour
- 3/4C dark brown sugar
- 1 15oz can pumpkin puree
- 3 eggs
- 1C vanilla greek yogurt
- 1/3C pure maple syrup
- 1tbsp vanilla extract
- 1tsp baking soda
- 2tsp baking powder
- 2tsp ground cinnamon
- 2tsp ground pumpkin spice
- 3C powdered sugar
- 1/2C salted-butter, softened
- 8oz low-fat cream cheese, softened
- 2tsp vanilla extract
- 2tsp ground cinnamon (optional)
- Preheat oven to 350F & spray baking dish with non-stick spray
- In a large mixing bowl, mix together the wet ingredients: eggs, maple syrup, greek yogurt, vanilla, pumpkin puree, brown sugar
- In a separate bowl, mix together dry ingredients: both flours, baking soda, baking powder, ground cinnamon, ground pumpkin spice
- Batch-by-batch, incorporate the dry ingredients into the wet ingredients
- Mix until creamy and smooth
- Bake for 25-30 minutes
- Mix all ingredients until smooth
- Once pumpkin bars have cooled down, frost and serve
You can completely omit the frosting for a lighter treat and the bars are still really moist and delicious