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...

I've never made it with all of the Splenda packets, I like to save carbs with the liquid sweeteners, and yes, I've always made it in the 9x10. You can make it in smaller dishes with no problem, but you need to adjust the carb counts for however many thicker bars you get. :thup:

OK so I tried to make a layer cake last night. I planned on doubling the receipe but my wife said that boxed cake mixes make a 9 x 13 or two round cakes so I kept the receipe as-is. It came out alright. I got two very thin layers that wanted to fall apart as I handled them. Next time (probably next week) I WILL double it and see what happens. Still tastes delicious, though. :agree:

This recipe is wonderful! I didn't have any almond flour, so I used 1 cup of LC baking mix instead. It turned out moist and had a wonderful flavor. I might try doubling the recipe and making it in a bunt pan for a pumpkin spice cake to take to Thanksgiving. Thanks so much, this is definitely a keeper. :agree: :thup:

Anyone have calorie/carb count for the whole thing? I tried and it's too complex for mee to calculate lol

Funny (and quick) story - I made this recipe last week and put it aside so I could enjoy it later. I was planning on freezing some since I am the only LCer in the house. My cleaning service came through and the pan DISAPPEARED. We have literally searched the whole house every cabinet, the fridge, the freezer, everywhere and can not find the pan or the goodies. I expect to one day find it green and fuzzy in a bizarre location. And yes, I did ask the service - they have no idea or wouldn't say. I am sure they thought I was crazy - "Um, did you guys happen to remember what happened to the 9x13 pan of pumpkin bars with maple cream cheese icing?" And no, I did not get to taste them. They sure smelled good, though.

Any idea....
 

How many teaspoons this converts to for the Splenda? I buy the big bad of it not the small packets?? thanks! Melissa

one cup of splenda. btw- i made it and it came out cake like. I would prefer more of a bar/brownie consistincy though. Is there any way to tweak the recipe to make this happen/ Thanks

Mine turn out more like a bar when made with the Davinci, did you use all granular Splenda?

I used all sweetzfree (liquid splenda)

hmmm.. I would try with the Davinci, it adds extra fluid to the batter.

i shall next time. i don't have unflavored davinci's though. you think it would work with cookie dough flavor? if not i could just add some water...

Next week the pan will "mysteriously" reappear, empty and all cleaned up ! :lol:

I used vanilla davinci.. I've also subbed others with pumpkin and they have been fine. Do you have any SF maple syrup? Maybe try that?

i do- that's a good idea. i'm going to make another batch for thnaksgiving, so i'll try that. thanks

They are INCREDIBLE! REALLY!!! I had to bake mine a little bit longer, but that may have been my oven... Either way, a must bake! :yum: