I know it would be ideal to be sharing heart-healthy, low calorie recipes with you for holiday celebrations, but we have some yummy family favorites that are at least an improvement over the standard options without being really non-fat or low cal. Last week’s date bar recipe—with dates and oats—is a big step up from candy, and today’s recipe, pumpkin bars—with pureed pumpkin—is healthier than traditional cakes or brownies. Besides, they taste great and are always a hit at potlucks and parties!
(makes 24 medium or 48 small bars)
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine:
1 15-oz can pumpkin
1 and 2/3 cups granulated white sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup canola (or other cooking) oil
1/2 cup softened butter
2 teaspoons cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3. Beat until smooth and then pour batter into a well greased, large cookie sheet and bake for 25 minutes or until done. My pan is 17″ by 11″ and the pumpkin batter fits perfectly. A large jelly roll pan also works. If you use a smaller cookie sheet, it won’t all fit without overflowing and burning as it bakes. It can also be baked in a 9″ by 13″ pan, but this makes the bars very thick, and they’d have to be baked longer. (Not to mention, you’d also have super thick frosting with less surface area.) Test it for done-ness just like any cake: It’s done when the top is golden brown, the edges start to pull away from the sides of the pan, and the top springs back when touched gently (or a toothpick inserted into the middle comes out not wet).
4. When cooled (but it can be still warm) frost with:
Cream Cheese Frosting
Combine in mixer:
5 cups confectioner’s (powdered) sugar
1/2 cup softened butter
8 oz. softened creamed cheese
1 teaspoon vanilla
2 tablespoons milk or cream
Whip in mixer until fluffy, and then spread. The frosting will be quite soft, so use just 1 tablespoon milk if you want it to be thick. (I like it soft because it spreads easier). After frosting, sprinkle a little more cinnamon on the top.
Serve whenever. Warm with ice cream is amazing, but it doesn’t really need ice cream to be great because it’s so moist on its own. If you have a lot left over, refrigerate after the first day or so to retain freshness and consistency.
“O come, let us sing unto the Lord: let us make a joyful noise to the rock of our salvation.2 Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms.3 For the Lord is a great God, and a great King above all gods.4 In his hand are the deep places of the earth: the strength of the hills is his also.5 The sea is his, and he made it: and his hands formed the dry land.6 O come, let us worship and bow down: let us kneel before the Lord our maker.7 For he is our God; and we are the people of his pasture, and the sheep of his hand. To day if ye will hear his voice,8 Harden not your heart, as in the provocation, and as in the day of temptation in the wilderness:9 When your fathers tempted me, proved me, and saw my work.10 Forty years long was I grieved with this generation, and said, It is a people that do err in their heart, and they have not known my ways:11 Unto whom I sware in my wrath that they should not enter into my rest.” May we come before God’s presence with thanksgiving this holiday season and find our rest in Him!