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Pumpkin Spice Bars

Diabetic Recipe

Pumpkin spice bars with a gingersnap crust topped with a tasty pumpkin mixture sweetened with Miracle Sweet and Splenda.

Pumpkin Spice Bars

Recipe Ingredients

2 cups gingersnap crumbs
1/2 cup melted margarine or butter
1/4 cup *Miracle Sweet
2/3 cup Miracle Sweet
1/2 cup Splenda
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
4 eggs
1 11-oz jar low-sugar pumpkin butter
1 cup vegetable oil

Recipe Directions

Preheat oven to 350-degrees. Line a 15-by-11-inch pan with foil; set aside.

In a small bowl, mix gingersnaps, butter and Miracle Sweet until well combined. Spread mixture into prepared pan. Smooth mixture to form an even crust. Bake about 6 minutes. Let cool completely.

In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.

Spread the batter over the cooled crust. Bake until filling pulls away from the pan, about 25 to 30 minutes. Let cool completely in the pan.


One, 8-ounce package low-fat cream cheese
1 cup Powdered Sugar Substitute
1 teaspoon vanilla

Frosting: Mix powdered sugar substitute with softened cream cheese and vanilla. Spread over cooled bars.