Pumpkin Bars with Cream Cheese Frosting
Serves: 16 Servings
  • 1½ cups whole wheat flour
  • ½ cup almond flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • Pinch of nutmeg
  • 4 eggs, lightly whisked
  • ¼ cup coconut oil, melted
  • ¼ cup Silk Almond Creamer (I used pumpkin spice)
  • ¼ cup maple syrup
  • 1 (15 oz) can 100% pumpkin puree
Cream Cheese Frosting:
  • 1 (8 oz) package ⅓ less-fat cream cheese, softened
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • 2 to 3 tsp. Silk Almond Creamer (I used pumpkin spice)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flours, baking soda, baking powder, pumpkin spice, cinnamon and nutmeg. Set aside.
  3. In a separate bowl, whisk together eggs, coconut oil, Silk almond creamer, maple syrup and pumpkin puree and stir until well-combined.
  4. Pour the wet ingredients in with the dry ingredients, mixing until just combined.
  5. Pour pumpkin mixture into a prepared 8x8-inch baking dish and bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the pumpkin bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. While the bars are cooling, add cream cheese, maple syrup and vanilla extract to the bowl of your stand mixer (or you can use a hand mixer) and whip on high until smooth. Add the Silk Almond Creamer a teaspoon at a time until you have your desired creaminess.
  8. Evenly spread cream cheese frosting over the bars once they have cooled completely, top with a little extra pumpkin pie spice and cut into 16 pieces. Enjoy!
Nutritional Information
Serving Size: 1 bar • Calories: 173 • Fat: 8.1 g • Saturated Fat: 3.9 g • Carbs: 20 g • Fiber: 2.7 g • Protein: 5.5 g • Sugar: 8.5 g • WW Freestyle Points: 6
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/healthier-pumpkin-bars-with-cream-cheese-frosting/