Pumpkin Bars with Cream Cheese Maple Walnut Icing
 

I posted this last year under a Thanksgiving thread. I LOVE the recipe, and it got some great reviews from other forum members. Enjoy! :thup:

Mix:
1 cup almond flour
1 tsp cinnamon
1/2 tsp ground cloves (or 2 tsp Allspice instead of cinn or cloves)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
24pks splenda (OR 1/2 cup davinci SF syrup and 6pks of Splenda)
3 tblsp chopped walnuts

Then mix:
1 cup mashed pumpkin
2 eggs
1/2 cup oil

Mix dry into wet and pour into sprayed 9x13 inch pan. Bake 350 for 30-40 min. Let cool then frost. Really good next day!!! If they last that long!!!

Cream Cheese Walnut Frosting

4 oz softened cream cheese
2 tbsp softened butter
2 tbsp cream
1 tsp maple or walnut extract
1 tsp vanilla extract (will also work with 2 tsp vanilla instead of the maple or walnut)
6 pks splenda OR SF vanilla syrup to desired taste and consistancy.

Mix all together till smooth then add 3 tbl chopped walnuts and spread on bars!

18 bars at roughly 3.5 carbs each and 2.5 if you use the Davinci and splenda.

OH MY GOSH!! I could kiss you, seriously! That is one of my FAVORITES! I cannot wait to try this recipe, after I get some more almond flour, I just made chicken strips two days ago & used it all, darnit! Anyways, thanks so much!! Cannot wait to try this :)

Best tasting dessert I've had from this forum. It tastes similar to a cake my mother used to make for me when I was a kid.
Next time, though, I'm going to add two teaspoons of maple and leave the vanilla out to see if it gets a little more of the flavor I like. :thup:

Where do you get the almond flour? This sounds like a recipe I could make tonight - just happen to have the pumpkin and all other ingredients at home - except for the almond flour!
Sue

just grind regular 'ol almonds in a blender or food processer and PRESTO almond flour (at least that's what I do) ;)

Fantastic!! I'm sure I have some almonds at home in the freezer - can't wait to try this. I have Torani Caramel syrup at home as well - bet it would 'kick it up a notch', don't you think?!
Sue

Boy does that ever sound good. I will have to try that soon.

Linda

hi everyone,
is it possible to leave out the packets of splenda entirely and just use only Davinci syrup?

This recipe is outstanding, (dangerous really), I have not been able to mange portion control. I used Gingerbread Davincis w/ the spenda, and added 1/2 tsp vanilla extract and a few drops almond extract. Did not try the frosting yet as we ate 1/ 2the bars before I even thought about the frosting. And true, they are even better the 2nd day.Thanks beans!

:D They ARE addicting! Glad you liked them!

Now this does sound good, cant wait to try it!

After reading all the good reviews I made these tonight and they are absolutely fantastic!!!!! :yay:

I have tried other 'cakes' and the like and this one has no funny taste or strange texture. It is just wonderful!

The only things I did differently are that I used hazelnut meal instead of almond flour and did not use any extract in the frosting (too bad, I didn't realize I was all out). I did use the da vinci syrup variation and used toasted marshmellow flavor since that is what we have had on hand.

Two thumbs up!!!! I am already considering bringing these for my family's potluck Thanksgiving! :yum:

Yep, this is a keeper...I'm going to double it and try making a layer cake later this week. Will let you all know how it goes.

Do ya'll really use a 9/13 pan. I thought it would be too big for the amount of batter so I used a smaller rectangular glass dish. I also thought 24 packets of splenda was too much, it has too much of a splenda taste, has anyone else made it with all the splenda (as opposed to using half di vinci syrup)? It filled a need, I was wanting something that tasted this way...