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Weight Watchers Pumpkin Bars Recipe

**This post has been redone as of August 29th, 2023**

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!

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. 

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.

Pin showing the finished weight watchers pumpkin bars with title across the middle.

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 PurVia Sweetener

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Here we see the finished weight watchers pumpkin cheesecake bars cut and ready to serve.

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. 

Finished dessert stacked up and ready to be served or eaten.

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!

Courtesy WW Point Calculation

  • Be sure to calculate the points value of the foods and recipes you eat in the app.
  • Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
  • Accuracy will come from the information you input on the app.
Pin showing the finished pumpkin bars with title across the top

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 Recipe for Pumpkin Bars:

Here we see the finished weight watchers pumpkin cheesecake bars cut and ready to serve.

Weight Watchers Pumpkin Bars

Yield: 24 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, set aside.
  2. In a bowl combine sugar, applesauce, and brown sugar. Beat mixture until well blended slowly adding in the eggs and pumpkin.
  3. In another bowl combine the flour, pumpkin pie spice, baking powder, and baking soda.
  4. Fold the flour mixture into the wet ingredients and stir until well blended.
  5. Spread mixture into the prepared pan.
  6. Make the cream cheese topping by mixing the cream cheese, stevia, and yogurt together until smooth.
  7. Using a spoon, drop lumps of cream cheese mixture into the pan of pumpkin mix.
  8. Swirl mixture with a knife to blend together slightly.
  9. Bake for 25 to 30 minutes until cake tester inserted in center comes out clean.
  10. Allow to cool completely in the pan on a wire rack before cutting into squares.
  11. Serves 24, cut in half and then into 12 strips for a single serving.

Notes

3 Freestyle Smart Points per Serving (makes 24 Servings)

Nutrition Information
Yield 24 Serving Size 1
Amount 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.

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34 Comments

  1. 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.

  2. 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.

  3. 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.

    1. 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.

  4. 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

  5. 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!

  6. Can you make this using Gluten free flour?

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

  7. 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.

    1. 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.

      1. 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.

  8. 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!

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

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

    1. 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!!

  11. Looks good ! I may try it tonight:)

  12. Janet Bier says:

    WHAT SIZE CAKE PAN?

  13. Christine says:

    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

  14. Pam Pittman says:

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

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

    2. Cindy Caloritis says:

      Could almond flour be used instead for Keto friendly version?