Pumpkin Bars with Cream Cheese Frosting


This is a new one for me, and while I love my pumpkin pound cake, this is easier, faster and makes a smaller amount. It’s more of a quick after dinner dessert rather than a special event cake.

They are very moist and definitely need a lined pan or cupcake wrappers. They also need to be cooked closer to the 30 minutes, they are very tasty and I will be making more.

Pumpkin Bars w/Cream Cheese Frosting01576-20171112_210530


  • 1 cup Pumpkin puree
  • 1/4 cup Coconut oil
  • 2 oz Cream cheese
  • 2 Eggs
  • 1 tsp Vanilla 
  • 1 cup Almond flour
  • 2/3 cup Sweetener 
  • 2 tsp Baking powder
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Sea salt

**Cream Cheese Frosting**

  • 6 oz Cream cheese (softened, cubed)
  • 1/2 cup Powdered sweetener
  • 1 tsp Vanilla 
  • 1 tbsp Heavy cream (optional, for easier frosting)


  • Preheat the oven to 350 F. Line a 9×9 baking pan with parchment paper.
  • Melt the cream cheese and coconut oil, until you can stir them together easily.
  • In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla.
  • Beat until smooth.
  • In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
  • Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.
  • Pour the batter to the lined baking pan and smooth the top. Bake for 20-30 minutes, until an inserted toothpick comes out clean.
  • Cool completely.
  • To make the frosting, use a hand mixer to beat together the cream cheese, sweetener, and vanilla, until smooth. (You can thin it out with a little milk or cream if you’d like.)
  • Let the bars cool completely before frosting and cutting.
  • Makes great cupcakes too

This recipe is courtesy of Low Carb Yum, one of my favorite “go to” recipe sites.



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