Skip to main content

Pumpkin Bars

  • ½ cup margarine, softened
  • ½ cup packed brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • 1/3 cup canned pumpkin
  • 1 egg
  • 1 ½ cup all-purpose flour
  • 4 ounces reduced-fat cream cheese, softened
  • 1 cup frozen light whipped topping, thawed
  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Wash hands with soap and water. 
  3. Grease and lightly flour a 9-inch square baking pan.
  4. Combine the first four ingredients. Beat on medium with a mixer until well blended.
  5. Beat in pumpkin and egg. Beat in flour. Wash hands with soap and water. 
  6. Spread batter in the prepared pan.
  7. Bake for 12 to 15 minutes.
  8. Cook until internal temperature reaches 200° – 209° degrees Fahrenheit on food thermometer and until an inserted toothpick comes out clean. Cool in pan for 10 minutes.
  9. Remove from pan; cool on a wire rack.
  10. Beat cream cheese with a mixer on medium until smooth. Beat in half of the whipped topping. Fold in the remaining whipped topping.
  11. Spread over cooled, uncut pumpkin bars. Cut into 25 bars.

    Store in the refrigerator for up to three days. 
Pumpkin Bar on a plate
Total Time
45 min
Prep Time
10 min
Nutrition Facts

Calories: 90
Fat: 4 g
Saturated Fat: 2 g
Sodium: 75 mg
Total Carbohydrate: 11 g
Added Sugar: 4 g
Fiber: 0 g
Protein: 1 g