I don’t wanna come off as super basic but… I’m pretty basic. I love all things fall: apples, baking, my flannel shirts, LL Bean boots, bonfires, football, and seasonal beers. Notice how pumpkin spice is not on that list?
Growing up, I never had pumpkin anything in my house, aside from the Jack-o-Lanterns we carved every year. It was never apart of our meals so I was never exposed to the (wonderful) gourd. My first taste of pumpkin and pumpkin spice was a pumpkin spice latte and I gotta say… not a fan. Gimme a skinny peppermint mocha and I’ll be a happy chick but if you order me a PSL – prepare to die.
So I avoided pumpkin for years after that. That is, until today. Today I bring you my first attempt at Pumpkin Bars with a cream cheese frosting. Everybody and their mother goes crazy for pumpkin come October 1 so I figured I’d try baking with it. I must say, I really outdid myself.
I used my banana bread recipe and just replaced the mushed bananas with a can of pumpkin puree and what followed was Heaven in my mouth. The bars are spongy and flavorful, but not overpowering. And the addition of the cream cheese frosting is a bonus (though, not a must!).
I ended up with 24 bars and if left unfrosted, they’re only 75 calories each! Perfect for dessert and way better for you than those sweet “coffee” drinks that are so popular right now.
Greek Yogurt Pumpkin Bars
Moist & flavorful pumpkin bars - made with Greek yogurt!
In a mixing bowl, mix together all wet ingredients (eggs, maple syrup, Greek yogurt, vanilla, and pumpkin puree) and brown sugar
In a separate bowl, mix together all dry ingredients
Slowly add the dry ingredients to the wet ingredients (add in small batches)
Mix until creamy and then pour into oven-safe dish and bake for approximately 25-30 minutes, depending on your oven
With softened cream cheese and butter, mix all ingredients until blended
Let pumpkin bars cool for 20-30 minutes before frosting them. If it's too hot, the frosting won't hold!