Best Weight Watchers Pumpkin Bars Recipe
Best Weight Watchers Pumpkin Bars Recipe, a dessert that fits seamlessly into your Weight Watchers-friendly lifestyle!
What makes this treat so appealing? It’s not only a delightful addition to your Autumn meal plans but also an ideal kid-friendly option that the whole family can enjoy.
With ingredients like cinnamon, brown sugar, and pumpkin, they’ll surely become your go-to Weight Watchers dessert idea for the Fall season.
Incorporating essential flavors of the season, this recipe allows you to indulge in the comfort of a classic dessert while adhering to your WW guidelines.
Whether you’re hosting a festive Autumn dinner or simply in the mood for a comforting treat, these bars are a versatile and appealing choice.
With wholesome ingredients and the perfect balance of sweetness and spice, they offer a delightful way to embrace the Fall season.
So why wait? Whip up a batch and discover a new favorite in the world of Weight Watchers-friendly desserts. Enjoy them with loved ones and savor the taste of a treat that’s as nourishing as it is delicious!
Weight Watchers Points
8 Points (2022/2023 Plan)
MyWW Points: 8 Blue Plan and 6 Green Plan
8 WW Freestyle Points and 6 WW Smart Points
Tips and Tricks
Crust Preparation
Ensure the gingersnaps are finely ground in the food processor to create a cohesive crust. If you don’t have a food processor, place the cookies in a zip-lock bag and crush them with a rolling pin until they are fine crumbs.
Even Crust
Press the crust mixture firmly and evenly into the baking dish to avoid any gaps. Use the bottom of a measuring cup to help press it down evenly.
Room Temperature Ingredients
Ensure the cream cheese is at room temperature before mixing. This helps it blend smoothly with the other ingredients, preventing lumps.
Mixing the Filling
When mixing the filling, scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated for a smooth texture.
Baking Consistency
Check the bars around the 30-minute mark. The center should be set but still slightly jiggly. It will firm up as it cools. Overbaking can cause cracks in the filling.
Cooling Process
Cool the bars completely before refrigerating. Rapid temperature changes can cause the bars to crack or become dense.
Refrigeration
Refrigerate the bars overnight to allow the flavors to meld and the filling to set properly. This also makes them easier to cut into neat bars.
Cutting the Bars
Use a sharp knife to cut the bars. For clean edges, wipe the knife with a damp cloth between cuts.
Serving Suggestions
Serve the bars with a dollop of fat-free whipped topping and a light sprinkle of ground cinnamon or a small gingersnap cookie on top for a decorative touch.
Storage
Store any leftover bars in an airtight container in the refrigerator for up to five days. They can also be frozen for up to a month; thaw in the refrigerator before serving.
Customizing
For a richer flavor, you can add a pinch of ground ginger or nutmeg to the filling mixture. If you prefer a sweeter crust, increase the amount of sweetened condensed milk in the crust mixture slightly.
Related Recipes
Weight Watchers Super Easy Pumpkin Cake
Weight Watchers Crustless Pumpkin Pie
Weight Watchers Pumpkin Flan
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Best Weight Watchers Pumpkin Bars
Ingredients
- 20 gingersnap cookies
- 2½ tablespoon unsalted butter cut into small cubes
- ¼ cup fat free sweetened condensed milk divided
- 6 ounces reduced-fat whipped cream cheese at room temperature
- 1 large egg beaten
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup light brown sugar packed
- ¾ cup canned pumpkin puree
- fat-free whipped topping as needed
Instructions
- Preheat your oven to 350°F
- Coat a 9×9 inch glass baking dish with cooking spray.
- Place gingersnaps, butter, and 2 tablespoons of milk in a food processor.
- Process the mixture until completely blended.
- Transfer the mixture into the prepared baking dish.
- Press down the mixture with your fingers to form a crust.
- Place the crust in the oven and bake for 10 minutes.
- Remove the crust from the oven and let it cool for 20 minutes.
- Reduce the oven temperature to 325°F
- In a large mixing bowl, combine the remaining 2 tablespoons of milk, cream cheese, and egg using an electric mixer.
- Mix well until all the ingredients are well-blended.
- Add vanilla extract, cinnamon, brown sugar, and pumpkin to the bowl.
- Blend the ingredients until smooth.
- Spoon the pumpkin mixture over the cooled crust.
- Smooth the mixture into an even layer.
- Bake the mixture until the center sets and a knife inserted in the center comes out clean, about 35 minutes.
- Remove the dish from the oven and let it cool completely.
- Once cool, cover the dish and place it in the refrigerator overnight.
- Cut the cooled mixture into 12 bars.
- Serve each bar with a large tablespoon of whipped cream.
Notes
Nutrition
You May Also Like:
- Crispy Baked Sweet Potato Wedges
- Rosemary Garlic Pork Tenderloin (WW Friendly)
- Crispy Baked Pork Chops
- Honey Dijon Chicken Fettuccine
- Healthy Homemade Chocolate Pudding
