Sheet Pan Pumpkin Bars Directions:
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Preheat oven to 350°F (175°C) and lightly spray a 10x15-inch or 18x13-inch cookie sheet with non-stick spray.
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In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, sweetener, and cloves.
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Stir in pumpkin, applesauce, and beaten eggs until fully incorporated. Spread batter evenly into the prepared pan.
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In a medium bowl, beat cream cheese, almond milk, sweetener, and egg until smooth.
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Pour cream cheese mixture over pumpkin batter and swirl gently with a knife to create a marbled effect.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool completely before slicing into 24 bars.
WW Points Calculation
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All-purpose flour (2 cups) – 24.00
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Baking soda, baking powder, cinnamon, cloves, salt – 0.00
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Lakanto Classic Monkfruit Sweetener (3/4 cup + 1/3 cup) – 0.00
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Unsweetened applesauce (1 cup) – 0.00
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Pumpkin puree (15 oz.) – 0.00
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Eggs (5 total) – 5.00
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Light cream cheese (8 oz.) – 12.00
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Unsweetened almond milk (2 tbsp) – 0.00
Points Information:
Total Points: 41.00
Servings: 24 bars
Points per serving: 1.71
Nutrition Information
Calories: 83
Fat: 2g
Protein: 3g
Carbohydrates: 12g
Sugar: 2g
Sodium: 135mg
I'm waiting for your comments! Enjoy!
