**This post has been redone as of September 16, 2020**
I’ve updated this post to address some of the issues that people were having with the recipe. Please be sure to follow the recipe correctly! I can’t help you troubleshoot issues with the recipe if you make changes or alterations to ingredients or their amounts.
I’ve also updated the post to include the new Weight Watchers programs and calculations!
Autumn is coming and the craving for all things pumpkin is right around the corner. A decadent dessert that includes pumpkin spice is the perfect treat to enjoy. Our version of Weight Watchers Pumpkin Bars Recipe offers decadent flavors all while keeping your Weight Watchers points in check.
There is only 2-3 Weight Watchers Smart Points in each serving depending on which plan you use with the myWW program! See the details below!
What is wonderful about our Weight Watchers Pumpkin Bar is that it serves well as a light and airy dessert or a nice treat to accompany a cup of coffee in the morning. It has the perfect amount of sweetness that it could be served as a muffin as well.
Pumpkin puree is the main ingredient in this recipe that offers powerful antioxidants, fat-soluble vitamins and potassium. With that being said, let’s get baking!
Weight Watchers Pumpkin Bars Ingredients
- 1/4 Cup Brown Sugar
- 2 Cups All Purpose Flour
- 1 1/2 Tsp Pumpkin Pie Spice
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/3 Cup Unsweetened Applesauce
- 4 Eggs
- 15 Oz Canned Pumpkin
- 4 Oz Low Fat Cream Cheese
- 1 Tbsp Plain Fat-Free Greek Yogurt
- 3/4 Cup Sugar
- 1 Packet PureVia Sweetener
Weight Watchers Pumpkin Cream Cheese Bars Recipe
Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, set aside.
In a bowl combine sugar, applesauce, and brown sugar. Beat mixture until well blended slowly adding in the eggs and pumpkin.
In another bowl combine the flour, pumpkin pie spice, baking powder, and baking soda.
Fold the flour mixture into the wet ingredients and stir until well blended. Spread mixture into the prepared pan.
Make the cream cheese topping by mixing the cream cheese, stevia, and yogurt together until smooth.
Using a spoon, drop lumps of cream cheese mixture into the pan of pumpkin mix. Swirl mixture with a knife to blend together slightly.
Bake for 25 to 30 minutes until cake tester inserted in center comes out clean. Allow to cool completely in the pan on a wire rack before cutting into squares.
Serves 24, cut in half and then into 12 strips for a single serving.
There you have it, delicious Weight Watchers Pumpkin Bars, a recipe that will cure the sweet tooth and treat your Fall-loving soul all while honoring your health!
How many points are in one of these pumpkin bars?
Using the Weight Watchers Mobile App this recipe was calculated and the points are detailed below! As always, we’re all human and prone to error so feel free to recalculate yourself and track them as you see fit based on the ingredients you use at home!
Looking for more awesome Weight Watchers Freestyle holiday recipes?
If you love all things Fall and pumpkin you may also love these delicious desserts as well! Here are some other holiday recipes that you won’t want to miss out on!
- Pumpkin Muffins
- Chunky Mashed Potatoes | Weight Watchers Freestyle Recipe
- How To Thaw A Turkey
- Weight Watchers Sausage Stuffing Recipe
- Weight Watchers Candied Sweet Potatoes in the Instant Pot
- Weight Watchers Freestyle Apple Pie
- Weight Watchers Green Bean Casserole
- Weight Watchers Cranberry Sauce
Printable Weight Watchers Freestyle Recipe for Pumpkin Bars:
Weight Watchers Freestyle Pumpkin Bars
Autumn is coming and the craving for all things pumpkin is right around the corner. A decadent dessert that includes pumpkin spice is the perfect treat to enjoy. Our version of Weight Watchers Pumpkin Bars Recipe offers decadent flavors all while keeping your Weight Watchers points in check.
Ingredients
- 1/4 Cup Brown Sugar
- 2 Cups All Purpose Flour
- 1 1/2 Tsp Pumpkin Pie Spice
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/3 Cup Unsweetened Applesauce
- 4 Eggs
- 15 Oz Canned Pumpkin
- 4 Oz Low Fat Cream Cheese
- 1 Tbsp Plain Fat Free Greek Yogurt
- 3/4 Cup Sugar
- 1 Packet PurVia Sweetener
Instructions
- Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, set aside.
- In a bowl combine sugar, applesauce, and brown sugar. Beat mixture until well blended slowly adding in the eggs and pumpkin.
- In another bowl combine the flour, pumpkin pie spice, baking powder, and baking soda.
- Fold the flour mixture into the wet ingredients and stir until well blended.
- Spread mixture into the prepared pan.
- Make the cream cheese topping by mixing the cream cheese, stevia, and yogurt together until smooth.
- Using a spoon, drop lumps of cream cheese mixture into the pan of pumpkin mix.
- Swirl mixture with a knife to blend together slightly.
- Bake for 25 to 30 minutes until cake tester inserted in center comes out clean.
- Allow to cool completely in the pan on a wire rack before cutting into squares.
- Serves 24, cut in half and then into 12 strips for a single serving.
Notes
3 Freestyle Smart Points per Serving (makes 24 Servings)
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Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 99Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 34mgSodium 124mgCarbohydrates 19gFiber 1gSugar 9gProtein 3g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
This post is in no way authorized or associated with the Weight Watchers Program.
June
Saturday 1st of October 2022
Just made it and even my husband loved it; he usually won't eat these kind of desserts. The only thing I changed was I used a tablespoon of greek cream cheese and no added sugar.
Denia
Monday 21st of January 2019
I tried this recipe tonight. It was yummy! Definitely baking it again. Used 1/4 cup of almond milk with the cream cheese. It was moist and soft. The cooking time was 48 minutes not 18-20. Every oven is different. Is low calories and sugar free. Thank you for sharing.
Danette
Sunday 20th of January 2019
Complete fail! All the ingredients I purchased and took time to make. Recipe couldn’t hardly follow, things mentioned in ingredients weren’t in description, pan size I think is wrong, because below in comments you are talking about a 9x9; not what you say above in recipe. Also, in comments you mention no eggs; above mention 4! This is flavorless and I unfortunately have to toss.
Michele Brosius
Sunday 20th of January 2019
Sorry you had so many problems. Unfortunately, a blog update messed up many of our recipes and we are feverishly working to update the ingredient lists, points and nutritional info. We are using all of your feedback to get it right. Thank you.
Amy
Sunday 18th of November 2018
I made this and it was gooey in the middle plus it tasted like flour. So much flour... I ended up tossing the entire thing
kathy
Wednesday 7th of November 2018
I tried this recipe tonight. The only change I made, was I used light whipped cream cheese. I thought it was a good recipe to add to my collection of low calorie desserts. It is not as good as a pumpkin cake with real brown sugar, and cream cheese icing with powdered sugar, but it had substance to it and was tasty. It was also low in calories. I figured it to be about 103 calories for 1/6 of the whole cake. Thank you for this. I will bake it again, for sure!