Macro-Friendly Pumpkin Brown Sugar Cake Bars

Our Pumpkin Brown Sugar Cake Bars with a sweet maple cream cheese frosting are a must-try! With 8g of nourishing protein per bar and a velvety smooth flavor combination, these will easily become your new go-to treat.

3 Reasons Why You Should Try This Recipe

1. High-Protein Dessert. Not too many desserts can be labeled high-protein, but with 8g of protein per serving, our Macro-Friendly Pumpkin Brown Sugar Cake Bars earned the title.
2. Low-Calorie. Again, desserts and low-calorie aren't typically synonymous, however, these bars have just 127 calories per serving which means you can have your cake and hit your macros, too!
3. Meal-Prepable. Meal prepping isn't just for your meals – you can pre-prep your desserts, too! This recipe makes 9 servings, pop them in the refrigerator and you're set for the week!

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“Pumpkin Brown Sugar Cake Bars”

Macro-Friendly Pumpkin Brown Sugar Cake Bars

These Pumpkin Brown Sugar Cake Bars have 8g of protein per bar and are topped with a smooth, creamy, and indulgent maple cream cheese frosting making them a must-try!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 127 kcal

Equipment

• 1 8×8 baking dish
• 1 Large mixing bowl
• 2 Mixing spoons
• 1 Measuring cups and spoons
• 1 Small Mixing Bowl

Ingredients

  

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• 1 cup pumpkin puree
• 3/4 cup nonfat plain Greek yogurt
• 2 tbsp unsweetened applesauce
• 1/4 cup Brown sugar sweetener, calorie-free I used Swerve
• 1 tsp vanilla extract
• 2 tbsp sugar free maple syrup
• 1 cup whole wheat flour
• 2 scoops vanilla protein powder about 66g
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda

Maple Cream Cheese Frosting

• 2 tbsp sugar free maple syrup
• 1/2 cup powdered sugar
• 2 oz Reduced fat cream cheese softened

Instructions

 

• Preheat the oven to 350 degrees F. Line a 8×8-inch baking

  pan with parchment paper or spray with nonstick cooking

  spray.
• In a medium-sized bowl, add dry ingredients (flour, protein

  powder, baking powder, baking soda, and brown sugar.) Stir

  to combine.
• In a large bowl, add pumpkin puree, yogurt, applesauce,

  maple syrup, and vanilla. Mix until well combined. Add the

  dry ingredients to the wet ingredients and mix until

  incorporated.
• Pour the batter into the prepared dish. Bake for 20-25

  minutes, or until a toothpick inserted in the center comes

  out mostly clean.
• Let cool to room temperature before adding frosting.
• For the Maple Cream Cheese Frosting: While the cake is

  baking, prepare the frosting.
• Add softened cream cheese and maple syrup to a small

  mixing bowl. Stir or mix using a hand mixer until well

  combined and lump-free. Slowly add powdered sugar,

  stirring until incorporated. This will produce a thinner,

  glaze-like frosting. If you prefer a thicker frosting, add

  more powdered sugar.
• Once the cake has cooled, pour frosting over top. Cut into

  9 even slices. Serve and enjoy! Leftovers can be stored in

  the refrigerator in an air-tight container.

Notes

serving size = 1 bar

Nutrition

Calories: 127kcalCarbohydrates: 28gProtein: 8gFat: 1g

Keyword High Protein Dessert

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