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Debbie Nelson Pumpkin Bars with Cream Cheese Frosting
Date of last review
Thu November 26, 2009
100% of reviewers
Low carb and very yummie. If you miss carrot cake, this will do the trick for you!
CREAM CHEESE FROSTING:
1 8oz pkg cream cheese, softened
1/2 cup butter, melted
2 cups powdered Splenda
1 tsp vanilla
1 TBLSP half and half or whipping cream
1 15 oz can pure pumpkin
1 1/2 cups almond flour
1 tsp cinnamon or pumpkin pie spice
1 tsp baking soda
1 tsp salt
1/2 cup oil
1 1/2 cup powdered Splenda
1/2 tsp maple flavoring (opt)
1 cup chopped nuts (opt)
How To Prepare:
For the frosting, combine all ingredients and beat until creamy...set aside at room temp.
For the bars, mix the eggs and Splenda until blended well. Add the oil and mix until blended. Add the remaining ingredients and beat until combined.
Pour and spread evenly across an 11 X 17 greased cookie sheet.
Bake at 350 for about 20 minutes or until toothpick inserted comes out clean.
Let cool, then spread cream cheese frosting over it.
Cut 8 rows by 5 rows for 40 bars
Number of Servings:
Carbs per serving - include all nutritional information if known:
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 9
Positive aspects of the product (pros):
I made some adjustments, some by necessity, and some for my choice, and 1 by accident. I ended up using flax meal instead of Almond Flour because that is all I had. I added unsweetened coconut instead of the optional nuts. And I accidentally poured in Almond extract in instead of vanilla.
These were tasty, and I really love the frosting with the Almond flavoring. Thanks for the recipe!
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