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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!

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 ingredients do I need to make these One Point Sheet Pan Pumpkin Bars?

  • Wheat, White All-Purpose Flour or Self Rising Flour-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. If you are looking for a gluten free option, you can substitute the all purpose flour for gluten free flour.  If you are looking for a low carb option, you can substitute the all purpose flour for Almond flour.
  • Baking soda
  • Baking powder
  • Ground cinnamon
  • Salt 
  • Zero point white sugar substitute – I use Lakanto Classic Monkfuit Sweetener
  • Ground cloves
  • Unsweetened applesauce 
  • Pumpkin puree- not pie filling.
  • Eggs-lightly beaten
  • Light cream cheese– softened at room temperature 
  • Skim milk or unsweetened almond milk 

 

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

 

What is key to making these One Point Sheet Pan Pumpkin Bars?

  • MEASURING IS KEY: Don’t over measure the flour:  It has a tendency to fall and become denser as it sits in the bag. Always spoon flour by spoonful into the measuring cup to ensure we’re not over measuring!
  • DO NOT OVER MIX! This is a MUST!  If you over work your batter-you’ll be left with a gummy, chewy, gross pumpkin bar. 

 

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!

Author: thepounddropper.com

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

Ingredients

  • 2 cups all purpose flour, almond flour, or gluten free flour- I use Gold Medal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 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

Cream Cheese Swirl Ingredients

  • 8 oz. light cream cheese, softened at room temperature
  • 2 Tbsp skim milk or unsweetened almond milk 
  • 1/3 cup zero point 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.
    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.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 54Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 131mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 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.

Ida Pletz

Monday 20th of September 2021

Really good

Ida Pletz

Wednesday 15th of September 2021

They are in the oven right now can't wait till they are done. That's the one thing I love about WW you can make goodies.

recipe low fat pumpkin bars – Bnr.Co

Tuesday 24th of August 2021

[…] One Point Sheet Pan Pumpkin Bars – Pound Dropper […]

Sandy

Friday 16th of July 2021

My daughter is gluten free. Has anyone used a gluten free flour to make these?

Lindsay Kehl

Sunday 18th of July 2021

Hi Sandy,

Yes; this can be made using gluten free flour! You’ll use the same amount as listed in the recipe.

Thanks

Jennifer Reeves

Sunday 18th of October 2020

Have you ever used almond milk for the icing instead of skim? Was wondering if that would still taste the same

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