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–+ servings

Pumpkin Bars

This healthy Pumpkin Bars Recipe makes the best dessert for fall, quick and easy in a bowl. Moist and perfectly spiced, you will never guess these bars have no oil, no butter, and no refined sugar.
40 minTotal
12bars
  • 183 kcal
  • P 6g
  • C 24g
  • F 8g
https://mattsfitchef.com/pumpkin-bars-recipe/

Ingredients

  • 1 large egg
  • ¾ cup (180 g) pumpkin puree
  • ⅓ cup (105 g) maple syrup or honey
  • ⅓ cup (80 g) almond butter or peanut butter
  • 1 tsp vanilla extract
  • 1 ⅓ cup (160 g) whole-wheat flour
  • ⅔ cup (65 g) almond flour
  • 2 tsp baking powder
  • ⅙ tsp salt

Homemade Pumpkin Spice Mix

  • 1 tsp ground cinnamon
  • ⅙ tsp ground nutmeg
  • ⅙ tsp ground ginger
  • ⅙ tsp ground cloves

Healthy Frosting

  • ¼ cup (60 g) cream cheese low fat or full fat
  • ¼ cup (60 g) Greek yogurt
  • 3 tbsp maple syrup more for sweetener frosting
  • ½ tsp vanilla extract

Instructions

  1. Heat oven to 350°F (180°C) and fold a 7x11 inches (15x25 cm) baking pan with parchment paper.
  2. In a large bowl, add egg, maple syrup, almond butter, vanilla extract and salt. Using a whisk or fork, lightly beat the egg.
    Combine wet ingredients
  3. Add pumpkin puree and homemade pumpkin spice mix to the egg mixture, then stir until smoothly combined.
    Add pumpkin puree and spices
  4. Add wholewheat flour, almond flour and baking powder to the wet ingredients. Using a spatula or fork, stir well until the dry ingredients are fully incorporated into the wet mixture. The batter should be smooth and free of lumps.
    Add flours and baking powder
  5. Transfer pumpkin batter to the prepared baking pan, spreading it out evenly.
    Prepare for baking
  6. Bake in hot oven for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow pumpkin bars to cool completely before frosting. In the meanwhile, prepare the healthy frosting - add all ingredients to a bowl and mix until combined.
  8. Frost pumpkin bars with cream cheese frosting, then slice into 12 bars.

Notes

Recipe Tips

  • Use 100% pumpkin puree without added sugar or spices.
  • Customize this recipe with your favorite mix-ins, such as chopped walnuts or chocolate chips.
  • Do not over-mix the batter, or the bars will get dry.
  • Do not over-bake the bars, or they will get dry. They are ready when a toothpick inserted into the center comes out clean.
  • Keep leftovers in the fridge, for a longer storage and a better flavor.

Storage Directions

  • To store: Let the pumpkin pie bars cool completely first, you can store them frosted or unfrosted. Once cool, place leftovers into an airtight food container with lid. At room temperature they will last for 1 day, in the fridge they will stay fresh for up to 4 days.
  • To freeze: Transfer your pumpkin squares to a freezer safe container or pack individually in zipper bags, then freeze for up to 3 months. To reheat, remove the desired amount from the freezer, then pop in hot oven for a couple of minutes or microwave for 30 - 40 seconds.