Blueberry and Cranberry Pumpkin Bars

photo credit: the other side

As we enter the Bermuda Triangle of Dieting (Halloween, Thanksgiving, Christmas), it can be pretty easy to toss our Weight Watchers plan to the side and indulge in all the holiday yumminess that bombards us on a daily basis. BUT, by trading out traditional holiday recipes for healthier, lower calorie Weight Watchers Holiday Recipes, you can still enjoy all the taste of the season without blowing your weight loss goals. This delicious Blueberry and Cranberry Pumpkin Bars Recipe is a fabulous low calorie dessert idea that delivers all the flavors of fall, but with just a 3 Points per bar. The cranberries and blueberries add a delicious zing to the moist and delicious pumpkin bar. They make a great healthy recipe idea to use for a potluck, family dinner, or just to bring in to work as a sweet snack.

Blueberry and Cranberry Pumpkin Bars Recipe

– 1 cup pure pumpkin, canned
– 1 ½ cup whole wheat, all-purpose flour
– 1/3 cup reduced fat buttermilk
– 1 ¼ cup uncooked old fashioned oats
– 2/3 cup dried cranberries
– 1 cup fresh blueberries
– 1 cup packed light brown sugar
– 3 tbsp light butter, room temp
– ¼ cup liquid egg substitute
– 1 large egg white
– 1 ½ tsp vanilla extract
– 1 tbsp pumpkin pie spice
– ½ tsp baking soda
– ½ tsp table salt

Heat oven to 350ºF. Spray a 9×13-inch baking dish with butter flavored non stick cooking spray, then dust lightly with a bit of flour. In a large bowl, cream sugar and butter with an electric mixer; beat in egg, egg white, pumpkin, vanilla and buttermilk. In a separate bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add blueberries and cranberries and gently mix. Pour batter in pan, spread evenly and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 16 bars.

Entire recipe makes 16 servings
Serving size is 1 bar
Each serving = 3 Points


  1. I think these are very good I made the today. Can you freeze these pumpkin bars?

  2. Bianca Pellet Reply

    Love your site! This recipe tastes amazing. Bad news though: they certainly take longer to cook than 25 minutes. A knife came out clean at this time so I removed them from the oven, but after cooling it was clear that the majority still weren’t done. Give them an extra 10 -15 minutes in the oven at least! You can also substitute oats for muesli if you ran out of oats (cough), although this will affect the points value. I also substituted half the sugar for fructose (maybe this could explain why they needed more cooking time!!). Taste great though and would definitely make again.

  3. I made these tonight and loved them. The best part though was that my two kids (aged 4 and 2) loved them as well. What a great way to sneak in some Vitamin A, fiber, and fruit into my picky kid's diet. Thank you for an amazing site.

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