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Pumpkin Harvest Bars

Pumpkin Harvest Bars

recipe ingredients
1 3/4 cup all purpose flour
2 tsp. baking powder
1 tsp. grated orange peel
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
3/4 cup sugar
1/2 cup applesauce
1/2 cup solid pack pumpkin
1 egg
1 egg white
2 Tbsp. vegetable oil
1/2 cup raisins

recipe directions
Preheat oven to 350*F. Spray 9x13 inch baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins. Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes then cut into 16 bars.

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Serves: 16 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
130 2 0.5 2 0.5 120 26 2
  • dfort

    was very good – love spicy taste

  • mrs weezy

    I thought that these were very good, but I thought that the orange flavor was a little too strong. I would use half the orange zest next time. I also added pumpkin pie spice which was great!

  • mary r bower

    I made the pumpkin harvest Bars for a dinner at our church and every one liked it. Thay didn’t know that it was diet recipe. I would rate this recipe a 10.

  • geneva lane

    After baking the bars I brought them to golf play that day and I have had request’s for the recipe. I didn’t have raisins so I added a small quantity of nuts and I am going to make these again because I loved them!

  • phyllis

    I was a little disappointed in this recipe. I felt the bars were a too dry even after putting cream cheese frosting on top. I brought them to a Halloween potluck and they didnt go over as well as I would have hoped.

  • Rose

    These are delicious. I’ve made them several times for company and they are always a hit. I add nuts and increase the pumpkin to 3/4 cup. That makes them extra moist. They also freeze well.

  • Kim

    I tried these tonight using Splenda instead of sugar, cashews instead of raisins, pumpkin pie spice instead of ginger/nutmeg, and used 3/4 cup of pumpkin. They are pretty tasty. A little dry, but I put some fat free reddiwhip on them and they were amazing. Per nutritiondata.com, they were 125 calories per serving.

  • Lisa

    Any idea how to convert this recipe into something less cakey? I was hoping for something a little more dense (like brownies) with even more pumpkin and spice flavor. They’re tasty, but again, pumpkin brownies. Mmmm.

  • Lisa H

    Try adding 1-2 T. applesauce to the recipe. Also, increase the spices by 1/4 t.