Weight Watchers Pumpkin Bars Recipe

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Weight Watchers Pumpkin Bars Recipe is a post that contains affiliate links to products I think you will love! If you click through and make a purchase I may make a small commission at no cost to you. 
 

**This post has been updated as of November 27, 2018 & Tested**

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 amounts. 

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 Weight Watchers Freestyle Smart Points in each serving!

Do you like desserts? This Weight Watchers Pumpkin Bars Recipe is only 2 Smart Points per serving. Don't break the WW SmartPoints bank and still enjoy a sweet dessert.

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 a 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 Recipe

Weight Watchers SmartPoints Calculator for Freestyle ProgramWeight Watchers SmartPoints Calculator for Freestyle ProgramWeight Watchers: 15-Minute Boot Camp SeriesWeight Watchers: 15-Minute Boot Camp SeriesWeight Watchers Freestyle Member Make It Happen KitWeight Watchers Freestyle Member Make It Happen Kit

Weight Watchers Freestyle Pumpkin Bars Ingredients

Filling:

  • 1 tsp stevia powder
  • 12 0z fat free cream cheese – softened (needs to actually be softened to work)
  • 1/4 cup non-sweetened almond milk (add a little more if too thick)
  • 3/4 tsp corn starch

Pumpkin Bars:

  • 4 eggs
  • 2 tsp stevia powder
  • 1 cup unsweet apple sauce
  • 1 ¾ cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

These Weight Watchers Pumpkin Bars Recipe with a swirl of cream cheese, offers decadent flavors all while keeping your Weight Watcher points in check.

Weight Watchers Pumpkin Cream Cheese Bars Recipe

  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
  2. Combine together in a mixing bowl softened cream cheese, Stevia and water or almond milk. Mix until smooth. Set aside.
  3. Combine flour, stevia, baking powder, baking soda, and salt in large bowl.  
  4. Stir in pumpkin puree, pumpkin spice, cinnamon, ginger, nutmeg, and vanilla into flour mixture and mix until smooth. Be sure to not over mix.
  5. Pour pumpkin batter mix into prepared pan.
  6. Add dollops of the cream cheese mix,  then with a fork weave the cream cheese through out the batter in the pan to create a visual swirl effect.

These Weight Watchers Pumpkin Bars Recipe with a swirl of cream cheese, offers decadent flavors all while keeping your Weight Watcher points in check.

5. Bake at 350 degrees for about 18-20 min or until the edges are slightly browned and the center when pricked leaves no batter residue.

6. Remove dessert from oven and when ready to serve, cut into 10 rows by 4 rows.  Using this method you should have about 40 pieces, 2 pieces is 1 serving. 

These Weight Watchers Pumpkin Bars Recipe with a swirl of cream cheese, offers decadent flavors all while keeping your Weight Watcher points in check.

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!

Using the Weight Watchers Mobile App this recipe was calculated at 3 Freestyle Smart Points per serving. You  should get around 16 servings from the recipe.

This recipe is in no way authorized or associated with the Weight Watchers Program.

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!

Printable Weight Watchers Freestyle Recipe for Pumpkin Bars:

3.34 from 3 votes
Print

Weight Watchers Pumpkin Bars Recipe - 3 Freestyle Smart Points

Servings 20 Servings

Ingredients

Filling:

  • 1 tsp stevia powder
  • 12 oz fat free cream cheese - softened needs to actually be softened to work
  • 1/4 cup non-sweetened almond milk add a little more if too thick
  • 3/4 tsp corn starch

Pumpkin Bars:

  • 4 eggs
  • 2 tsp stevia powder
  • 1 cup unsweet apple sauce
  • 1 ¾ cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Instructions

  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.

  2. Combine together in a mixing bowl softened cream cheese, Stevia and water or almond milk. Mix until smooth. Set aside.
  3. Combine flour, stevia, baking powder, baking soda, and salt in large bowl.
  4. Stir in eggs, applesauce, pumpkin puree, pumpkin spice, cinnamon, ginger, nutmeg, and vanilla into flour mixture and mix until smooth. Be sure to not over mix.
  5. Pour pumpkin batter mix into prepared pan.
  6. Add dollops of the cream cheese mix,  then with a fork weave the cream cheese through out the batter in the pan to create a visual swirl effect.

Recipe Notes

Cut into 10 rows by 4 rows which should give you 40 pieces. Each serving is 2 pieces. 2 Freestyle Smart Points per serving. 

Stefanie Davis is a Registered Dietitian who loves making recipes that are delicious yet healthy. She resides on a farm with her husband and 3 children where she blogs about family life, food and art at Simple Acres. She enjoys sharing her photography and all things creative with others in her community.

Latest posts by Stefanie Davis (see all)

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31 Comments

  • Reply
    Pam Pittman
    August 18, 2017 at 5:35 pm

    Yummy
    I am going to try this in a couple of muffin pans and make 18. Should count the same
    Thank you!

    • Reply
      Michele Brosius
      August 19, 2017 at 12:50 am

      Great idea! Let me know how many it makes. I assume you are talking about the mini muffin pans? Thanks!

  • Reply
    Christine
    August 19, 2017 at 3:27 pm

    Do you make a batter out of angel food mix or just add pumpkin and spices to dry mix. Thank you it sound great cant wait to make it

    • Reply
      Michele Brosius
      August 19, 2017 at 9:57 pm

      It’s just the dry mix Thanks for checking!

    • Reply
      Michele Brosius
      September 5, 2017 at 3:38 pm

      I have updated the recipe, an angel food cake mix isn’t recommended any more. THANKS

  • Reply
    Janet Bier
    August 20, 2017 at 9:44 pm

    WHAT SIZE CAKE PAN?

  • Reply
    Sharron
    August 22, 2017 at 5:47 pm

    Looks good ! I may try it tonight:)

  • Reply
    jennifer
    August 28, 2017 at 7:01 pm

    how many servings per pan?

  • Reply
    Mike
    September 2, 2017 at 4:59 pm

    Not sure how you came up with 2smart points when put into the recipe builder it comes out as 6 smart points!

    • Reply
      Michele Brosius
      September 5, 2017 at 3:42 pm

      Oh my gosh! Thank you for bringing this to my attention. I made an error on my app when inputting the cake mix. I completely reworked the recipe and it is now accurately at 2 points per serving. THANK YOU!!

  • Reply
    April
    September 8, 2017 at 4:17 pm

    This whole recipe is messed up. Where and when do you add the flour, baking powder etc???

    • Reply
      Michele Brosius
      September 8, 2017 at 5:24 pm

      Thanks for letting me know. It should all be updated now. THANKS

  • Reply
    Angela
    October 3, 2017 at 11:53 pm

    i thought i made the recipe as it said but my pumpkin batter was very thick and gooey. it wasn’t a consistency i could pour? not sure what i did wrong!

    • Reply
      Michele Brosius
      October 4, 2017 at 9:05 am

      Thanks Angela! The mixture should be thick. You definitely can’t pour it out.

  • Reply
    Patricia
    November 4, 2017 at 3:21 pm

    This recipe is so inaccurate. Very disappointing. At the top of the recipe it called for 1/2 cup of cream cheese and 1/2 cup of water or almond milk. It ended up very soupy. Started over and only added 1/4 cup of water. Further down I see it was supposed to be 1 full cup of cream cheese.

    It also states 18-20 minutes at 350. I’m going on 44 minutes. Still not done in the center. I sure hope that when it’s done it is tasty.

    • Reply
      Michele Brosius
      November 5, 2017 at 12:24 am

      Thank you for pointing out the mistake in the recipe. We try hard to be accurate but typos happen because no one is perfect. We’ve never had to cook our batter more than the specified time, so I hope yours ended up working out.

      • Reply
        Jackie
        October 9, 2018 at 10:38 pm

        The 1/2C of almond milk makes the cream cheese mixture extremely soupy. Not sure what the amount should have been, but this was way too much.

  • Reply
    Candise
    March 17, 2018 at 11:26 am

    Why is there no egg added?

    • Reply
      Michele Brosius
      March 17, 2018 at 10:37 pm

      Thanks for stopping by. This recipe didnt’ call for eggs. .

  • Reply
    Kathy
    October 6, 2018 at 9:52 pm

    Can you make this using Gluten free flour?

    • Reply
      Michele Brosius
      October 7, 2018 at 11:41 pm

      Hi Kathy, I’ve never tried it with gluten-free flour. Let me know if it works out for you. THANKS!

  • Reply
    kathy
    November 7, 2018 at 8:27 pm


    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!

  • Reply
    Amy
    November 18, 2018 at 2:46 pm

    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

  • Reply
    Danette
    January 20, 2019 at 1:28 pm


    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 9×9; 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.

    • Reply
      Michele Brosius
      January 20, 2019 at 1:45 pm

      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.

  • Reply
    Denia
    January 21, 2019 at 10:27 pm


    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.

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