Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (2024)

Don’t throw a Halloween party without these fun pumpkin bar edible mummies. With low fat and less sugar, you can maybe even eat two mummies!

Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (1)

This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.

Do you have any fun plans for Halloween? Halloween has never been a holiday that I got overly excited about. It was fun as a kid, of course, but in my late teens and adulthood, it just isn’t really something that I love participating in. I really don’t know why! I do love handing out candy and seeing all the costumes though.

Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (2)

Now that I have kids, I’m beginning to be a little more excited about Halloween – because the kids are. We love to pick out costumes and go trick-or-treating with them. (Although, I’m not a big fan of all the candy!)

This year E wants to be a princess and N wants to be Spiderman. We have both of those costumes in our dress-up clothes so the kids are making it easy on me!

Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (3)

For a healthier Halloween treat, I love these fun little pumpkin bars. My kids are obsessed with these edible mummies. And guess what – they’re seriously simple to make. SO easy. An easy treat that will have your kids smiling – major win. For a Halloween sandwich, try these spider grilled cheese sandwiches.

Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (4)

As always, I try to make these a little more healthy for my family. Instead of oil, I use non-fat plain Greek yogurt. It keeps the bars super moist without adding any fat.

I swap out part of the sugar and use Monk Fruit In The Raw®. If you’ve never heard of Monk Fruit, you can find out more about it here. It’s a zero-calorie sweetener, so by using it in this recipe, you’re decreasing the calorie content significantly. It is available in a baker’s bag size (that’s what you’ll want for this recipe) as well as small packets that are perfect for coffee or tea.

NOTE: If you don’t have monk fruit sweetener, substitute regular sugar, 1:1 in this recipe.

Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (5)

Happy Halloween, everyone!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (6)

Recipe

Get the Recipe: Pumpkin Bar Edible Mummies with Cream Cheese Frosting

4.67 from 3 votes

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Additional Time: 40 minutes mins

Total Time: 1 hour hr 40 minutes mins

18 large bars

Print Rate Recipe

Don't throw a Halloween party without these fun pumpkin bar edible mummies. With low fat and less sugar, you can maybe even eat two yummy mummies!

Ingredients

For the bars:

  • 4 large eggs
  • 1 ⅔ cups sugar
  • 1 cup nonfat plain Greek yogurt
  • 1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the frosting:

  • 8 ounces reduced-fat cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 3 teaspoons milk
  • 4 cups powdered sugar
  • candy eyes, for decorating

Instructions

  • Preheat oven to 350°F. Grease a 15 x10 -inch pan.

  • Beat eggs, sugar, yogurt, pumpkin and vanilla until well blended.

  • In a separate bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt. Gradually add dry ingredients to pumpkin until well blended. Pour into prepared pan.

  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.Cool completely before making frosting.

  • In a large bowl, combine cream cheese, butter, vanilla, milk, and powdered sugar. Beat with an electric mixer until smooth and combined. If you need to add more milk, you can add it in very small amounts but remember you want the frosting to be thick so it will hold its shape.

  • Cut cooled bars into rectangles. I make one long cut down the pan the long way and then cut the other way until I have 18 bars.

  • Using a piping bag and a piping tip with a long, thin opening (I used one similar to a Wilton 104), pipe small dots for the eyes (you can also use a toothpick for this), and place eyes on top of frosting. Then, work back and forth with the frosting to create a mummy effect. It doesn’t have to be perfect!

Notes

  • If you prefer, simply make the pumpkin bars and frost them before cutting them into squares, if you don't want mummy bars.

Nutrition Information

Calories: 305kcal, Carbohydrates: 59g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 239mg, Potassium: 129mg, Fiber: 1g, Sugar: 47g, Vitamin A: 3880IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Verdict: What’s not to love about perfectly spiced pumpkin bars topped with cream cheese frosting (which happens to be my favorite). The fact that they are cute edible mummies is just icing on the cake. (Pun intended.)
Husband’s take: He loves these bars too. The kids were the real fans though!
Changes I would make: None are necessary!
Difficulty: Easy!

PS: Here are the edible eyes –you’ll definitely need those! Edible eyes are also available in most grocery stores in the cake decorating aisle.

Find out where to buy Monk FruitIn The Raw® here.

Make sure to also visit In The Raw sweeteners on their website as well as Facebook, Twitter,Pinterest, and YouTube.

Disclosure: This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of In The Raw via RhythmOne. The opinions and text are all mine.

Pumpkin Bar Edible Mummies with Cream Cheese Frosting Recipe - Rachel Cooks® (2024)
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