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Pumpkin recipes are officially in full swing! First I made my DIY Pumpkin Puree, and now I present these scrumptious Pumpkin Bars with Honey-Sweetened Cream Cheese Frosting.
This recipe was actually requested by a good friend of mine once she saw my DIY Pumpkin Puree post last week.
I was happy to oblige; what is not to love about pumpkin bars? They are pretty much a pumpkin spiced cake with cream cheese frosting. They are great for parties because they are easy to transport and can be cut into small pieces if needed.
The perfect fall-time dessert.
Actually, I do have 2 tiny complaints. Say What? Who am I?
- Pumpkin bars are usually made with wheat flour that is loaded with gluten. I am not gluten sensitive; at least I don’t have any major reactions to gluten. But I have noticed that I do feel better when I mostly avoid gluten. It’s not a feeling that I can put my finger on, but I am aware of it.
Plus, it is always nice to bring a treat to a party that anyone who has celiac disease can enjoy. Treats are always more fun when you have someone to share them with
2. Cream cheese frosting is traditionally loaded with tons of white powdered sugar. In my opinion it is almost sickeningly sweet.
These two objections of mine are solved by using nutritious almond flour which contains vitamins A and E, magnesium, and healthy fats, instead of regular flour. The cream cheese frosting is sweetened with a touch honey, rather then the white powder stuff.
The result is a moist and perfectly spiced pumpkin bar that is topped with luscious cream cheese frosting. They are not too sweet; they are just right.
The next time you want to make pumpkin bars, try this healthier, yet decadent version. I promise that no one will complain about swapped ingredients.
Pumpkin Bars with Honey Sweetened Cream Cheese Frosting (GF)
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 12 1x
- Category: Gluten Free
- Cuisine: Dessert
Description
These pumpkin bars are a healthier version of your traditional pumpkin bars. They are made grain free by using nutritious almond flour. The cream cheese is kept light by sweetening it with honey.They are a delicious fall-time treat that will be a big hit at any party.
Ingredients
- For the pumpkin bars
- 1/2 cup pumpkin puree
- 1/2 cup honey
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- For the honey-sweetened cream cheese frosting:
- 8 ounces full fat cream cheese, room temperature
- 1 stick butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup plus 2 tablespoons mild-flavored honey (or more if desired)
Instructions
- For the pumpkin bars:
- Preheat the oven to 350 degrees and grease an 8 x 8 baking dish. I use melted coconut oil.
- In a medium-sized bowl whisk together the almond flour, pumpkin pie spice, salt, and baking soda.
- In a separate medium-sized bowl whisk together the eggs, honey, pumpkin puree, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix well. Pour the batter into the greased baking dish and evenly spread the batter.
- Bake for 30 to 35 minutes, or until the batter is set and the center comes clean with a toothpick.
- Set aside and allow the bars to cool completely.
- For the honey sweetened cream cheese frosting:
- Add all ingredients into the bowl of a stand mixer that is attached with the balloon whisk. Whisk for 5 to 10 minutes on the highest speed, or until the frosting has formed peaks and is smooth. Make sure to scrape down the sides of the bowl a few times to make sure everything is incorporated. Taste-test and add extra honey if needed.
- Alternately you could use a hand mixer.
- Using an offset spatula evenly spread the frosting onto the pumpkin bars (make sure the pumpkin bars are completely cooled). Place the bars in the refrigerator for 20 minutes, or until the frosting has set.
- Cut the bars into squares and serve. Store in an airtight container in the refrigerator for up to 5 days.
Notes
Pumpkin Bars Adapted from: Elana’s Pantry
Yay! Thank you Em!!! My favorite pumpkin bars are always the ones that are not super sweet and a tangy frosting so I can’t wait to try these! Juan will also appreciate it. That is if I don’t eat them all first. 🙂
You are so welcome! Let me know how you like them 🙂
Hi emily, I am looking forward to making this recipe for Thanksgiving. Can I make them the day before with the frosting?
Thank You
Hi, Yes, that should be fine. You will just want to keep the cake refrigerated so that the cream cheese in the frosting doesn’t go bad on you. Let me know how you like them. Thanks.