Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

· 84 Comments

One Point Sheet Pan Pumpkin Bars

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Bread· Breakfast· Brownies· Cake· Desserts· Holidays· Meal Prep· Pumpkin· Snacks

Click to Share

Jump to Recipe

These One Point Sheet Pan Pumpkin Bars are so easy to make and baked in a sheet pan so it’s perfect for potlucks! As it bakes, the smell of fall fills the house!

Servings: Makes 36 bars

GREEN:1 SmartPoint per bar or 2 bars for 3 SmartPoints

BLUE: 1 SmartPoint per bar or 2 bars for 3 SmartPoints

PURPLE: 1 SmartPoint per bar or 2 bars for 3 SmartPoints

 

Are you looking for more great pumpkin recipes? Be sure to check out these delicious, low point recipes: 

Pumpkin Pie Cheesecake

Zero Point Crustless Pumpkin Pie

Cinnamon and Pumpkin Spice Cupcakes

Pumpkin Pie Pancakes 

 

What are the key ingredients in these One Point Sheet Pan Pumpkin Bars?

Wheat, White All-Purpose Flour or Self Rising Flour:

For this recipe-you can use wheat, all-purpose flour, or self-rising flour (which contains baking powder or bicarbonate of soda that makes the batter rise.) If you use self rising flour, you will want to omit the baking powder, soda, and salt. 

Gluten-Free Flour:

If you are looking for a gluten free option, you can substitute the all purpose flour for gluten free flour. 

Almond Flour:

If you are looking for a low carb option, you can substitute the all purpose flour for Almond flour.

What sweetener do I  use?

I use Lakanto Classic Monkfuit Sweetener in majority of my baking recipes.  This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. 

 

 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Click HERE to purchase the Lakanto Monkfruit Sweetener.

Save 20% on all non sale items with promo code: pound20

 

How do you make these One Point Sheet Pan Pumpkin Bars?

Preheat oven to 350 degrees.

Spray a 10 x 15 or  18 x 13 cookie sheet ( I use a 18 x13) with non stick cooking spray. Set aside.

In a large mixing bowl combine, flour, baking soda, powder, salt, cinnamon, sugar substitute, and cloves. Stir until combined.

Add lightly beaten eggs,

 pumpkin and unsweetened applesauce. Stir until well combined. 

Pour batter into prepared baking pan.

If making the cream cheese swirl you will need:

8 oz. light cream cheese, softened

2 Tbsp skim milk or unsweetened almond milk 

1/3 cup sugar substitute (that equivalent to 1/3 cup real sugar) I use Lakanto Classic Monkfruit Sweetener

1 egg

In a medium mixing bowl combine, softened cream cheese, skim milk, egg, and sugar substitute. Whisk until nice and smooth. Drizzle the cream cheese mixture over pumpkin batter. Using a table knife gently cut through the batter to make swirls with the cream cheese evenly through the batter. 

Bake at 350 degrees for 25-30 minutes.

Let them cool for 10 minutes before cutting. Using a knife, cut into 36 bars.

The point value per serving is the same with or without the cream cheese swirl.

 

Ingredients:

Cream Cheese Swirl: 

  • 8 oz. light cream cheese, softened at room temperature 
  • 2 Tbsp skim milk or unsweetened almond milk 
  • 1/3 cup sugar substitute (that equivalent to 1/3 cup real sugar) I use Lakanto Classic Monkfruit Sweetener
  • 1 egg

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 10 x 15 or 18 x 13 baking sheet with non stick cooking spray. (I use a 18×13 baking sheet.) Set aside.
  3. In a large mixing bowl combine, flour, baking soda, powder, salt, cinnamon, sugar substitute, and cloves. Stir until combined.
  4. Add eggs, pumpkin and unsweetened applesauce. Stir until well combined. 
  5. Pour batter into prepared baking pan.
  6. In a medium mixing bowl combine, softened cream cheese, skim milk, egg, and sugar substitute.
  7. Whisk until nice and smooth. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature. Pour the cream cheese mixture over pumpkin batter.
  8. Using a table knife gently cut through the batter to make swirls with the cream cheese evenly through the batter. 
  9. Bake for 25-30 minutes.

Servings: Makes 36 bars

GREEN:1 SmartPoint per bar or 2 bars for 3 SmartPoints

BLUE: 1 SmartPoint per bar or 2 bars for 3 SmartPoints

PURPLE: 1 SmartPoint per bar or 2 bars for 3 SmartPoints

Notes:

  • The point value per serving is the same with or without the cream cheese swirl.
  • If want to use a smaller baking dish ( 9 x 13 ) keep in mind they will be thicker (more cake like) and you will want to increase the cooking time to 35-40 minutes. 
  • Point value can vary depending on the serving size: if you cut it into 18 bars they are 3 smartpoints per bar, if you cut it into 24 bars they are 2 smartpoints per bar, or 31-36 bars they are 1 smartpoint each.
  • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
Yield: 36

One Point Sheet Pan Pumpkin Bars

One Point Sheet Pan Pumpkin Bars

These One Point Sheet Pan Pumpkin Bars are so easy to make and baked in a sheet pan so it's perfect for potlucks! As it bakes, the smell of fall fills the house!

Prep Time 8 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 38 minutes

Ingredients

  • Pumpkin Bar Ingredients
  • 2 cups all purpose flour ( I use Gold Medal) 
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt 
  • 3/4 cup sugar substitute  ( I useLakanto Classic Monkfuit Sweetener) 
  • 1/4 tsp ground cloves
  • 1 cup unsweetened applesauce 
  • 1 (15 oz.) can pumpkin 
  • 4 eggs, lightly beaten
  • Cream Cheese Swirl Ingredients
  • 8 oz. light cream cheese, softened at room temperature
  • 2 Tbsp skim milk or unsweetened almond milk 
  • 1/3 cup sugar substitute (I use Lakanto Classic Monkfruit Sweetener)
  • 1 egg

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray 10 x 15 or 18 x 13 cookie sheet with non stick cooking spray. Set aside.
    3. In a large mixing bowl combine, flour, baking soda, powder, salt, cinnamon, sugar substitute, and cloves. Stir until combined.
    4. Add eggs, pumpkin and unsweetened applesauce. Stir until well combined. 
    5. Pour batter into prepared baking pan.
    6. In a seperate medium mixing bowl combine, softened cream cheese, skim milk, egg, and sugar substitute.
    7. Whisk until nice and smooth. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature. Pour the cream cheese mixture over pumpkin batter.
    8. Using a table knife gently cut through the batter to make swirls with the cream cheese evenly through the batter. 
    9. Bake for 25-30 minutes.

    Servings: Makes 36 bars

    GREEN:1 SmartPoint per bar or 2 bars for 3 SmartPoints

    BLUE: 1 SmartPoint per bar or 2 bars for 3 SmartPoints

    PURPLE: 1 SmartPoint per bar or 2 bars for 3 SmartPoints

Notes

    1. The point value per serving is the same with or without the cream cheese swirl.
    2. If want to use a smaller baking dish ( 9 x 13 ) keep in mind they will be thicker (more cake like) and you will want to increase the cooking time to 35-40 minutes. I
    3. Point value can vary depending on the serving size: if you cut it into 18 bars they are 3 points per bar, if you cut it into 24 bars they are 2 points per bar, or 31-36 bars they are 1 point each.
    4. The nutritional information contains zero point ingredients therefore the using just the nutritional information will not give you the accurate point value. You’ll need to use the recipe builder and enter the ingredients to calculate the correct point value.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 54 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 30mg Sodium: 131mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 2g
The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.
© Lindsay Kehl
Cuisine: American / Category: Pumpkin

Click to Share

Comments

  1. Looks good…wondering what “frosting” you refer to when talking about the points value? Plus do the points change with or without the cream cheese swirl?

    Reply

    • I just made these, it was my first time using monkfruit and I am shocked that I can’t taste the difference. Thanks for the recipe these are delicious. I did up mine to 2 point and added pecans and mini chocolate chips.

      Reply

  2. Thank you so much for these bars I have spent 3 days looking for something low point for labor day family gathering. I have them baking now, smells delicious. I love your recipes, thank you sharing them with us on our journey to loose weight

    Reply

  3. Hi. I love your recipes but I’m missing something on the sheet pan pumpkin bars. In the ingredients I don’t see how much pumpkin, applesauce and Clive’s to use. . Please let me know as I would like to make this recipe. Thanks.

    Reply

    • Hi Monica,

      The amounts for those ingredients are listed in the recipe. I apologize, I’m not sure why you weren’t able to see them. If you print the recipe-it will show.

      Here’s the amounts:

      1/4 tsp cloves
      1 cup unsweetened applesauce
      1 (15oz) can pumpkin

      Reply

    • Hi Joann,

      The points can vary depending on the brand ingredients used. I use gold medal flour. I show in the ww app that there are 25 points for the 2 cups flour and 20 points for the low fat cream cheese-all the other ingredients are zero points. The servings are 36 bars. The ww app shows 1 point per bar.

      Also, the monkfruit sweetener I use is zero points. Hope that helps.

      Reply

  5. I am unable to find the ingredients. I see where it’s showing the different alternative ingredients but I’m not seeing a full list. I have the directions but no amount of what to use. Am I missing something?

    Reply

    • Hi Andrea,

      My apologies, it might be the device your viewing it on. The ingredient list is listed under the picture that says one point pumpkin bars:

      Under the directions with all the pictures.

      Here’s the list just in case.
      Also, if you print the recipe it will print the ingredients and directions on one page.

      Ingredients:
      2 cups all purpose flour ( I use GOLD MEDAL)
      1 tsp baking soda
      2 tsp baking powder
      2 tsp GROUND CINNAMON
      1/2 tsp salt
      3/4 cup sugar substitute ( I use LAKANTO CLASSIC MONKFUIT SWEETENER )
      1/4 tsp GROUND CLOVES
      1 cup unsweetened applesauce
      1 (15 oz.) can pumpkin
      4 eggs, lightly beaten

      Thanks so much

      Reply

      • Do you know the calorie amount for 3/4 cup of calorie free sugar substitute? I am putting it into the recipe nutrition analyzer and it says 0 calories. I figured since you are using more than the serving size, it would have calories.

        Also, I used a 10×15 pan without cream cheese topping, used King Arthur’s Whole Wheat Flour (rest of the ingredients the same) and cut the bars into 32 pieces. Calories come out to 45 each bar – just wondering if that would be an accurate caloric value.

        Reply

        • Hi Gianna,

          The Lakanto Monkfruit Sweetener I use is 0 calories regardless of the amount that is used. I know there are other sweeteners that do carry points after a certain amount-you’d want to scan the package to see if the brand your using is one of those. If it is showing 0 calories, then any amount is zero points. The calorie value seems to very similar to what I show. The nutritional info is calculated using the brands of ingredients that are listed in the recipe. 54 calories per bar if you make 36 bars.

          Thank you so much!

          Reply

      • These are in my oven right now. I tasted the batter and it seems like it’s gonna be pretty tasty. I used the larger sheet pan with parchment paper. I’m hoping that doesn’t affect their success. Since I’m reviewing before tasting, I’ll just say that if there is no follow up review, then the parchment paper worked fine and I was happy with the bars. If that’s not the case, I’ll write an update. Fingers crossed … I’m supposed to take these to a potluck tonight!

        Reply

    • Hi Tawana,

      These can be stored in an airtight container in the fridge for 7-10 days or in the freezer for up to a month. Just thaw overnight in the refrigerator. Reheat in the microwave or air fryer.

      Thanks so much

      Reply

  8. Linds, Thanks for this recipe. Pumpkin is one of my favorites. On the printable recipe, the note regarding the swirl is missing for me. I scrolled up and got it but wanted to let you know in case anyone else has a problem.

    Reply

  9. Hi Lindsay,
    Thinking about subbing my self rising flour for the all purpose and reducing the soda and baking powder to half. Any thoughts on this working? My regular flour is out and I don’t want to make a grocery run. Excited to try! Was going to make your banana bread again but now I think I need to try these instead. Thanks!

    Reply

  10. I don’t have ground clove is there something I can substitute that will make it taste the same? Also is using fat free cream cheese will it taste the same? Someone above asked about freezing/refrigerator storage but no answer.

    thanks

    Reply

    • Hi Tammy,

      You could use all spice or pumpkin spice as an alternative to the ground cloves.

      I haven’t used it with the fat free cream cheese, so I don’t know what to say about that. In my own opinion, I feel the fat free cream cheese doesn’t cook well. You can try it and see what you think.

      These can be stored in the refrigerator for 7-10 days or in the freezer for up to a month.

      Thanks so much

      Reply

  11. Ok I must have done something wrong here. I followed the recipe exactly but cannot get mine to set up. I baked them 25 min and checked, not done, then kept adding 5 minutes and finally left them in the oven for another 15 minutes after the initial 45 minutes and still not set up. Do you have any idea what I did wrong?

    Reply

      • That happened to bars my husband made one time. He thought the oven was broke. I keep all my sugars and flours in Tupperware containers and turns out he mistakenly used powdered sugar rather than flour!

        Reply

  12. Hi,
    The recipe looks great, and I can’t wait to try it! I can’t be sure of slice size, I’m guessing it will be 6 bars across and 6 bars down for 36 bars? Do you think using Splenda with Stevia would be an acceptable alternative for the monk fruit sweetener you suggest?
    Thank you,
    Michelle

    Reply

  14. These bars are FABULOUS!!!! So, so happy to have tried this recipe!!
    It is one I will keep forever!! Thank you very, very much Lindsay!!!

    Reply

  15. I made these last night but I think something must’ve gone wrong because they came out a little bland and overly soft despite being in the oven for 30+ minutes. I used Swerve in place of the monkfruit sweetener and I used my Kitchen Aid instead of hand-mixing–maybe I over-mixed the batter? I also didn’t have a large enough pan so I ended up cutting out 30 bars (still at 1SP/bar) and the cream cheese swirl was less a topping and more of a legit top layer so maybe that had something to do with it, too. Regardless, I’m still going to devour this batch with vanilla ice cream and some pumpkin spice on top. And I’m definitely going to try to make them again! =)

    Reply

  16. I made these this morning and they are delicious! I used gluten free flour and applesauce for those options and fat free cream cheese for the swirl. They are fabulous, especially for 1 point a piece! Will definitely make again!

    Reply

      • Hi Sarah,

        Yes, you can use a 9×13 baking dish. Keep in mind they will be thicker and more cake like than if you use a (18×13 or 10×15) baking/cookie sheet.

        EDIT: I made these in a 9×13 dish and they are much thicker..and will require a longer cooking time (35-40 minutes) they are more cake like rather than a bar. You can always divide the recipe in half if you only have a 9×13 dish.

        Hope that helps.

        Linds

        Thanks so much

        Reply

          • Hi Michelle,

            For both size pans, the points can vary depending on how many servings you want to make and how big you want to make them.
            If you made it into 18 bars they would be 3 points each, 24 bars they were 2 points each or if you cut it into 31-36 bars they would be 1 point each.

  17. Hi! I plan on making these tonight sooo excited as I love everything pumpkin spice. But I don’t have a 15×10 pan, can I use a 9×13 ? Would the baking time still be the same? thanks!!

    Reply

    • I’m really sad because I’ve had these in the oven now for 35 + minutes and they aren’t setting. The only thing different I did was use a 9×13 pan.. i dont know what’s wrong but I hope they set because it smells delicious!!

      Reply

      • Hi Sarah,

        I made another batch today in a 9×13 pan-I notice that the bars are much thicker and that will make a difference in cooking time and in texture. I ended up baking mine for 35-40 minutes and they were more cake like.

        Just wanted to follow up and let you know…they still taste VERY delicious.

        Reply

  18. I made these yesterday to share with my WW friends at the meeting today! Everyone loved them and they are a real hit with me. I will be making these again for sure! Thanks for all the recipes you share with us! I receive your emails daily and am always eager to try the new recipes!

    Reply

    • Hi Cindy!

      Thank YOU for the awesome review! I am thrilled to hear they were a success with your WW friends!! I appreciate the amazing feedback-It truly makes my day hearing my recipes have helped others on a similar journey!

      Have a wonderful night!

      Reply

  19. I made these today. Scored Lakanto Monkfruit sweetener for half the price at Burlington! Agree that it is good with no aftertaste. The bars were soooooo good! Even though I forgot the egg in the cream cheese swirl Next time, though, I’d cut the recipe in half since it’s just me eating them. Thanks for the recipe!

    Reply

  21. I just made these bars tonight and they are really good!! I didn’t have applesauce, but I did have 5 apples, so I made my own. I peeled them and chopped them up, then cooked them for about 20 minutes in 1 1/2 C water, 1/4 C Splenda and some cinnamon. I put them in my food processor and left them a little chunky, then added this to my liquid ingredients. It was so good! I think next time, I will only put half the pumpkin batter in my pan, then spread the cream cheese mixture, then add the rest of the pumpkin batter on top. Thank you for this recipe!

    Reply

  25. Once again an awesome recipe!!! My husband doesn’t really like pumpkin spice too much but had 2 pieces right away (and I am sure he will have more before the evening is over :D). Question: how do you store them? TIA

    Reply

    • Hi Dorit,

      That is so awesome to hear they are a hit! They can be stored in an airtight container in the refrigerator for 7-10 days or you can freeze the leftovers and thaw them overnight in the refrigerator. Reheat in the microwave or leave on the counter to get to room temperature.

      Thanks so much,

      Linds

      Reply

  27. Thank you Lindsay for another wonderful recipe. Mine are in the oven now. My house smells wonderful. I am a lifetime WW this member and I love 1sp tweets tat taste great. Thanks again,

    Reply

  28. These pumpkin bars are delicious! Just made a batch last night to take with use camping this week. Always good to have a low points dessert/snack when camping. I will freeze half and refrigerate the other half to keep everyone from eating them all before the trip is over, lol.

    I am also going to make a batch and share with my WW peeps when we get back.

    I just learned about your website this week at WW…how is it I have missed out all these years. Looking forward to making many more of your recipes.

    Thank you!

    Reply

  29. I made these tonight and they are SO delicious! However mine come out to 3points per bar (I made 15 bars), and I’m unsure why. I even used half the amount of cream cheese. I used 1/3fat cream cheese and it came out to 13 points for the cream cheese I used in the recipe, which was 4 oz. I’m unsure how to make them 1 point bars. Help!

    I did use self rise flour, I used Swerve (0sp) and I used a little brown sugar (2sp) which doesn’t add any points to each serving.

    Reply

    • Hi Stefanie,

      Thanks for your comment. What size pan did you use? I make them in a 15 x 18 cookie sheet and cut them into 36 bars. So they are a bit smaller and thinner.. However, if you were to cut them into 24 bars they would 2 points each, and if you cut it into 15 bars-they would be 3 points each. Which is what you did.

      The only two ingredients that carry points are:
      2 cups Gold Medal self rising flour: 25 points
      8 oz. 1/3 less fat cheese: 20 points
      The rest of the ingredients are zero points. The brown sugar substitute I use is zero points.

      Reply

  30. I have said it before and I’ll say it again you may be the best cook ever!! This recipe is wonderful1!! Thank you!!!

    Reply

  31. I don’t have any Monkfruit sweetener but have Truvia Spoonable and Stevia in the Raw. Would you kindly let me know how much I would use for either of these sweeteners? Thank you.

    Reply

    • Hi Ansley,

      The Monkfruit Sweetener is a 1:1 ratio to real sugar. The equivalent for other sweeteners can vary. If you look on back of the sweetener and use the equivalent for real sugar-that is the amount that you’ll want to use.

      Thank you so much!

      Reply

    • Hi Christy,

      I know it may seem like it would change the point value however the ww app still rounds each bar up to one without the cream cheese swirl. The flour has 25 points which makes them less than one point each but it appears it rounds them up to 1 point each regardless.

      Thanks so much

      Reply

  34. I’ve made these twice. Once in 9×13 pan & cooked for 35 min and once in a larger pan cooked 25 min. Both times, although the cake was firm to touch and toothpick came out clean, the inside did not look like your picture. Your picture to me looks more like a cake. Mine looked more like a firm pumpkin pie. I did notice afterward my baking powder was expired. Should this look more like a cake.

    Reply

    • Hi Deb,

      Thanks for your comments. Yes, the baking powder is the key in getting these bars to a cake like texture. If the baking powder is expired or not fresh that can be the cause to why they were not fluffy and too dense. I may suggest even adding 1 tsp of baking soda along with the baking powder to help with the texture as well.

      Thanks so much,

      Linds

      Reply

  35. I have never left a review of a recipe on a blog before, but I had to for these because they’re just THAT good! Omg. You’d never guess they don’t have real sugar in them. Recipes like this make Weight Watchers 8000x more doable!! Thank for you your amazing recipes!

    Reply

    • Hi Hannah,

      WOW! Thank you for taking the time to write such an amazing review! I truly appreciate it. I really love the feedback and to hear how these recipes are being enjoyed by others on a similar journey!

      I’m so happy you enjoyed these bars! Have a wonderful day!

      Linds

      Reply

  39. I have just found your site and recipes. I also just made the pumpkin bars and know that I will always be on this site! Thank you for all the information.

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This error message is only visible to WordPress admins

Error: Access Token for wwpounddropper is not valid or has expired. Feed will not update.

There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.

Error: No posts found.

Make sure this account has posts available on instagram.com.