Pumpkin Bars w/ Cream Cheese Frosting

It’s fall here in California.. at least that’s what I keep telling myself but this damn weather here is not letting up! 85! My lord! Anyways I had some leftover pumpkin from my Pumpkin Pie Bars  and decided to make some more bars.

I recently watched a documentary Forks Over Knives and so I want to be more healthy…blah blah blah. Well my idea of healthy is no added oils into the bars, I only used Chobani Greek Yogurt.

These bars were great as my sister put it ” A super, super, super amazing-ness piece heaven in your mouth”

They are so dense and moist. Almost like a pumpkin brownies spice moist bar. And there is no oil or butter in them!

Pumpkin Bars w/ Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ Cup Chobani Vanilla Greek Yogurt
  • 2 Eggs
  • ½ Cup + ⅓ Cup Sugar
  • 12 oz Pumpkin Puree
  • 1 Cup AP Flour
  • 1 TSP Baking Powder
  • ½ TSP Baking Soda
  • 2 TSP Pumpkin Pie Spice
  • ½ TSP Salt
  • 1 Package (8oz) Cream Cheese at room temp
  • 1 Stick Butter at room temp
  • 2½ Cups Powdered Sugar
  • 2 TSP Vanilla Extract
  1. Preheat oven to 350F and grease a 8X8 or 9X9 baking pan. I also lined mine with foil before greasing the pan.
  2. In a large bowl with an electric mixer combine the eggs, greek yogurt, sugar and pumpkin puree.
  3. In a small bowl sift together the flour, baking powder, baking soda, pumpkin pie spice and salt.
  4. Mix dry ingredients into wet batter until fully combined.
  5. Pour into pan and bake for 45-50 minutes, or until toothpick inserted in the middle comes out clean (no wet batter)
  6. Once bars are completely cooled begin making the frosting.
  7. In the bowl of an electric mixer combine cream cheese and butter until light and fluffy (2-3 minutes).
  8. Pour in sifted powdered sugar and vanilla. Once fully combined and smooth spread or pipe on to cooled bars.
When I put the bars in the oven to bake I take the cream cheese and butter out to come to room temperature.


Enjoy and have a great day! 

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