Just because Thanksgiving is over doesn’t mean that pumpkin season has ended! But, let’s tone down the carbs a bit since we have another holiday just around the corner and I don’t really want to buy bigger pants. Low carb and gluten free pumpkin bars with cream cheese frosting. I had wanted to post this recipe earlier, but I was trying to edit the photo. I got slightly intimidated learning how to use Lightroom. As per usual, I’m very behind on my food photography course work as I’ve been trying to catch up in all aspects of life. I’m almost j on everything and have planned a few Christmas posts for the next few weeks. So stay tuned!
Pumpkin Bars with Cream Cheese Frosting
December 3, 2018
: 12 bars
: 15 min
: 45 min
: 1 hr
: Easy
Ingredients
- Pumpkin Bars
- 15 ounce can of pumpkin puree
- 3/4 cup coconut flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon Kosher salt
- Cream Cheese Frosting
- 8 ounce cream cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- Topping (optional)
- Handful of toasted pumpkin seeds
Directions
- Step 1 Preheat oven to 350 F.
- Step 2 Grease a 9×9 pan with butter or coconut oil.
- Step 3 Combine all pumpkin bar ingredients in a large bowl and mix until well-incorporated and there are no lumps.
- Step 4 Spread the mixture evenly into the greased pan and smooth out the top.
- Step 5 Bake for 40-45 minutes until an inserted toothpick comes out clean.
- Step 6 Cool completely.
- Step 7 While cooling, make the frosting by beating together all the cream cheese ingredients until smooth.
- Step 8 Spread cream cheese frosting on top of the pumpkin bars, cut into 12 bars and sprinkle with pumpkin seeds.
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