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!
Are you looking for more great pumpkin recipes? Be sure to check out these delicious, low point recipes:
Zero Point Crustless Pumpkin Pie
Cinnamon and Pumpkin Spice Cupcakes
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.
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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
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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 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:
- 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
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:
- Preheat oven to 350 degrees.
- Spray a 10 x 15 or 18 x 13 cookie sheet 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 eggs, pumpkin and unsweetened applesauce. Stir until well combined.
- Pour batter into prepared baking pan.
- In a medium mixing bowl combine, softened cream cheese, skim milk, egg, and sugar substitute.
- 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.
- Using a table knife gently cut through the batter to make swirls with the cream cheese evenly through the batter.
- Bake for 25-30 minutes.
Servings: Makes 36 bars / 1 Freestyle Smart Point per bar
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 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.
- In order to calculate the freestyle 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.
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!
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
- Preheat oven to 350 degrees.
- Spray 10 x 15 or 18 x 13 cookie sheet 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 eggs, pumpkin and unsweetened applesauce. Stir until well combined.
- Pour batter into prepared baking pan.
- In a seperate medium mixing bowl combine, softened cream cheese, skim milk, egg, and sugar substitute.
- 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.
- Using a table knife gently cut through the batter to make swirls with the cream cheese evenly through the batter.
- Bake for 25-30 minutes.
Servings: Makes 36 bars/ 1 Freestyle Smart Points for bars.
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. I
- 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.
- 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.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving:Calories: 81 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 30mg Sodium: 131mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 2g
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?
Hi Dava,
The frosting is the cream cheese swirl. The points are the same with or without it.
Thanks so much
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.
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
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.
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
I put this into the WW calculator just now and came up with 3 points per bar.
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.
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?
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
I dont know how much lol lite butter to use instead of the applesauce
Is it equal amts? Thanks
Hi Nancy
You could use 1/2 cup melted butter in place of the unsweetened applesauce if you wanted to.
Thanks so much
How long can the bars be kept (frozen/refrigerated) and how should these bars be stored. Thank you.
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
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.
Hi Chris,
Thanks so much for your feedback and comments. I realize that it was not added on the printable part. I have made that edit.
Thanks so much,
Linds
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!
Hi Mary,
Yes, I’m sure that would work just as well. Enjoy!!
Have a wonderful day!
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
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
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?
Hi Kathy,
I’m not sure why that would happen. Did you add baking powder and soda? That is only thing I can think that would cause them not to rise.
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!
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
Hi,
Yes, you could use Splenda or stevia. I prefer Splenda over stevia since stevia can have a distinct taste. Yes, that is the suggested serving size. 6 rows of 6.
I did 28 bars and came out 2 pts. Worth the extra pt though!
Hi Angela,
Perfect. Those would be a great size.
Just made these and they taste great! I ate one with hot grilled peaches and the pairing was delicious! Thanks!
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!!!
Hi Krista,
Yay!! So thrilled to hear they are a hit. You’re so very welcome-and thank YOU for the amazing review!!
I really appreciate it.
❤️Linds
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! =)
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!
I’m glad you tried it with the FF cream cheese because that’s what ill be doing tonight with my recipe 🙂
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
If you use a 9×13 pan what would be the serving amount and points value?
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.
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!!
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!!
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.
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!
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!
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!
Where did you buy the monk fruit sweetener?
Hi Debbie,
You can get it online here:
http://bit.ly/2GZwmaV
Get a 20% discount using promo code:
Pound20
Otherwise, I know a few Costco stores have been carrying it as well.
Thanks so much
You can also find it at Sprouts if you have those, and as I mentioned, I found it at a Burlington Coat Factory store. Someone found it at Home Goods, too.
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!
Absolutely delicious, and without the cream cheese!
This recipe is wonderful! Thanks for sharing!
I just put more cans of pumpkin on my shopping list. These sound divine.