Pumpkin Bars
THM:S, low carb, sugar free, gluten/nut free
Serves: 15
  • 1½ cups Briana's Baking Mix
  • 1 T baking powder
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. cloves
  • ¼ tsp. + 2 doonks THM Pure Stevia Extract Powder (most people will probably want to add a teaspoon or two of THM Super Sweet Blend in addition to this, but just the stevia was perfect for me)
  • -
  • 1 15-oz. can plain canned pumpkin puree
  • ¾ cup salted butter, melted
  • ½ cup water
  • ½ cup egg whites
  • 3 eggs
  • 1 tsp. vanilla extract
Cream Cheese Frosting:
  • 8 oz. reduced fat (or full fat) cream cheese, softened
  • ½ cup Greek yogurt (or an additional 4 oz. cream cheese, for a richer frosting)
  • ¼ cup heavy whipping cream
  • ½ tsp. vanilla extract
  • 2 T THM Gentle Sweet, or more to taste (I also like using ⅛ tsp. THM Pure Stevia Extract Powder in place of the Gentle Sweet)
  1. For the bars, whisk together the dry ingredients. Add the wet ingredients and mix well. Spread the batter into a greased 9x13 inch glass baking pan and bake at 350 degrees F for 26-28 minutes. Let the bars cool completely on the counter before frosting.
  2. For the frosting, beat the cream cheese until smooth, then add the other ingredients and beat again until thick and stiff-ish, about 30-40 seconds.
  3. When the bars are cool, frost them and put them in the refrigerator to chill completely before cutting. Store in the refrigerator. These bars are best cold. Yields 15 servings.
You could probably use THM Baking Blend (not nut free) in these, but you'll need more than 1½ cups as it's not as "dry" as my Baking Mix is. I would use at least 1¾ cups, and maybe closer to 2 cups. The batter should be fairly thick (you'll have to spread it with a spatula to smooth it out). Just experiment. :) The baking time will vary from what I have listed in the recipe.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-bars/