Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole wheat flour

  2. 1/2 cup wheat gluten (keeps the whole wheat texture 'lighter')

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 2 teaspoons cinnamon

  7. 1/4 teaspoon clove , ground

  8. 1/2 teaspoon nutmeg , ground

  9. 15 ounces canned pumpkin

  10. 1/3 cup cooking oil (I use Smart Balance oil)

  11. 1/2 cup sugar-free applesauce

  12. 4 eggs (I use 4 egg whites and 2 whole eggs)

  13. 8 ounces cream cheese

  14. 1/2 cup butter , softened (I use Smart Balance spread)

  15. 2 teaspoons vanilla

  16. 2 cups Xylitol Sweetener

Instructions Jump to Ingredients ↑

  1. Bar directions:.

  2. All Xylitol measurements refer to the measurement of the dry powder, not the melted liquid.

  3. Melt the xylitol. It takes about 10 minutes for my microwave to melt the xylitol, but microwave times vary. It will be as clear as water when melted - don't let it boil! It's okay to stir it occasionally while melting it. Your wooden spoon will get a crusty layer that washes off easily. Xylitol isn't sticky even when hardened and clean up is a breeze! The xylitol when melted is very, very hot. Be careful and use something that can withstand the temperature - I've used ordinary glass mixing bowls and pyrex measuring bowls without problems. Plastic would probably melt.

  4. cups of crystal Xylitol will be less than 2 cups of melted Xylitol - that's okay. It's sweeter than sugar!


  6. In a mixer, blend all ingredients together except the xylitol, flour, gluten and eggs.

  7. Slowly pour the melted xylitol 'syrup' into the mixing bowl and mix.

  8. Add flour and gluten.

  9. Pour mixture into a 10x15x2 cake pan - spray first with cooking spray.

  10. Bake at 350 degrees for about 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool.

  11. Frosting Directions:.

  12. I've had the hardest time adapting frosting to the Xylitol. I kept trying to use the same volume of Xylitol crystals as sugar. By the time the melted mixture returned to room temperature, the darn stuff would be rock hard and inedible. However, if you don't melt the Xylitol and try to use the crystals creamed with your butter/margarine, it stays too crystallized and gives the frosting an unpleasantly crunchy texture.

  13. I've finally come upon the perfect balance. It's still very sweet but stays creamy when spread and it's so much better for you!

  14. So, melt your Xylitol as before. I use my small mixing bowl for this. I have to use oven mits to move the mixing bowl from the microwave to my mixer stand.

  15. Carefully add your butter or margarine. If you 'plop' it in, hot Xylitol splatters could burn you!

  16. Add Vanilla.

  17. Add the cream cheese in small dollops.

  18. Start the mixer at low speed. Mix until no visible 'lumps' of cream cheese are seen. Blend at low speed for 3-5 minutes.

  19. Allow frosting to cool on mixer stand. Periodically (every 5-10 minutes or so) turn the mixer on for short 3-5 minute bursts on slow speed. This seems to keep the cooling frosting creamy and prevent hard 'chunks' from forming.

  20. When cooled to room temperature, spread on your cooled pan of pumpkin bars. For me, if I start the frosting as soon as the bars start cooking, they're usually cooled and ready at the same time.

  21. Enjoy!


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