Healthy Pumpkin Bars with Cream Cheese Frosting

4.67 from 12 votes

Healthy Pumpkin Bars with Cream Cheese Frosting

These Healthy Pumpkin Bars with Cream Cheese Frosting are moist, fluffy and full of pumpkin spice flavor! Made with whole wheat flour, naturally sweetened with maple syrup and topped with a delicious maple cream cheese frosting.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Keyword: easy pumpkin bars, Healthier Pumpkin Bars, healthy pumpkin bars recipe, healthy pumpkin bars with cream cheese frosting, healthy pumpkin dessert, low sugar pumpkin bars, maple cream cheese frosting, pumpkin bars, pumpkin bars with cream cheese frosting, pumpkin dessert

Servings:

Ingredients

1 1/2 cups whole wheat pastry flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs lightly whisked
1/4 cup milk of choice
1/2 cup maple syrup
1 1/2 cups 100% pumpkin puree

Cream Cheese Frosting:

1 8 oz package 1/3 less-fat cream cheese, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
2 to 3 teaspoons milk of choice

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together flours, baking soda, baking powder, pumpkin spice, cinnamon and salt. Set aside.
In a separate bowl, whisk together eggs, milk, maple syrup and pumpkin puree and stir until well-combined.
Pour the wet ingredients in with the dry ingredients, mixing until just combined.
Pour pumpkin mixture into a prepared 9x9-inch baking dish and bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the pumpkin bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
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 milk a teaspoon at a time until you have your desired creaminess.
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!

Notes

Prepping and Storage: These pumpkin bars can be made a day ahead and stored covered in the refrigerator until ready to serve. Store leftover frosted pumpkin bars in an airtight container in the refrigerator for up to 1 week.

To Freeze: Freeze pumpkin bars in an airtight container for up to 3 months. For easy serving, wrap individual bars or separate layers with parchment paper. Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition