Pumpkin Cake Bars with Cream Cheese Frosting

I love trying that first bite of a new recipe to see if it’s a keeper or not. Well, this recipe my friends, is definitely a keeper. In fact I would say it’s life-changing. You can change lives with this. Well, maybe just waistlines.

In order to not eat the whole pan, I brought the batch to work to surprise my coworkers. From the cubicles I heard, “Oh my gawwwwd,” “Yep, this is amazing,” “So good,” and many more. You get the idea.

Not to mention these pumpkin bars are not only tasty, but low in fat. Which in my mind means you can eat as many as you want.

Ingredients: for the cake

1 (15oz) can of pumkin puree

2/3 cup low-fat greek yogurt

1 tsp vanilla extract

4 egg whites

1 tsp baking soda

1 cup white sugar

3 tsp baking powder

2 cups flour (I used whole wheat)

1/2 tsp salt

2 tsp pumpkin pie spice

cooking spray

Ingredients: for the frosting

5oz light cream cheese

1 tsp vanilla extract

1 cup powdered sugar

sliced almonds (optional)

Directions

Preheat oven to 350 degrees F. Grease an 8 x 8-inch glass pan with the cooking spray.

Mix the pumpkin, yogurt, vanilla, egg whites and sugar in a large mixing bowl. Then, add baking soda, baking powder, flour, salt and pumpkin pie spice.

Bake for about 30 minutes (mine took 40-45 minutes).

Mix cream cheese, powdered sugar and vanilla. Once cake has cooled, frost and garnish with almonds.