Cream Cheese Stuffed Pumpkin Praline Bars
Servings: 12 servings
Calories: 136kcal
FALL, FALL, FALL!!😍 🍁 These Cream Cheese Stuffed Pumpkin Praline Bars are the ULTIMATE fall dessert. Light and fluffy pumpkin bars, stuffed with a sweet cream cheese filling and topped with the most glorious praline pecan crumble... lightened up and less than 140 calories per bar! You guys, these bars are IT!
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Ingredients
Pumpkin Bars:
- 1/4 cup vanilla protein powder (31g)
- 1 cup oat flour (120g)
- 1/4 cup coconut flour (28g)
- 1/4 cup granular sweetener (48g) I used Swerve
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 large egg
- 1.5 cup canned pumpkin (360g)
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened almond milk (120g)
Cream Cheese Stuffing:
- 8- oz. fat free cream cheese* (226g)
- 1/4 cup granular sweetener (48g) I used Swerve
- 1 tsp pure vanilla extract
- 1 large egg
Praline Crumble:
- 1.5 Tbsp unsalted butter** (21g)
- 3 Tbsp brown sugar alternative (48g) I used Swerve
- 1/4 cup all-purpose flour (30g)
- 3 Tbsp chopped pecans (24g)
Instructions
- Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish parchment paper and/or spray with nonstick cooking spray.
For the Pumpkin Bars:
- Add the egg to a medium-sized bowl and briefly whisk. Add the pumpkin, vanilla, and almond milk and mix with a spoon until combined.
- In a separate, smaller bowl, add the protein powder, oat flour, coconut flour, sweetener, baking powder, baking soda, pumpkin pie spice, and cinnamon. Stir until combined.
- Fold the dry ingredients into the wet ingredients and continue to fold/mix just until the dry ingredients are incorporated (we don't want to mix too vigorously). Spread one half of the pumpkin batter into the bottom of the prepared dish.
For the Cream Cheese Stuffing:
- Add the cream cheese and sweetener to a bowl. Using a hand (or stand mixer), mix until smooth. Add in the egg and vanilla, continuing to mix on medium speed until combined. Spread the cream cheese filling on top of the batter in the dish and top with the remaining pumpkin batter.
For the Praline Crumble:
- Using a hand (or stand) mixer, beat the butter and brown sugar until smooth. Add in the flour and pecans and mix until crumbly and combined, about 1 minute. Sprinkle this mixture on top of the pumpkin batter.
- Bake for 35-40 minutes, or until the center is set.
Notes
Let cool completely before cutting. If you prefer them cold, go ahead and store them in the fridge, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.
These bars are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
Naturally gluten-free.
*If you use 1/3 reduced fat cream cheese instead of fat free:
MFP Entry: LFF Cream Cheese Stuffed Pumpkin Praline Bars with RF
**Do not use light butter/margarine in place of real butter for the crumble. I have tried and it will not work!
Nutrition
Serving: 1bar (92g) | Calories: 136kcal | Carbohydrates: 15.1g | Protein: 8.5g | Fat: 4.6g | Saturated Fat: 1.6g | Fiber: 2.7g | Sugar: 3.3g