These healthier pumpkin bars are moist, cake-like, and made without butter, oil, or refined sugar. They’re finished with a maple cream cheese frosting and packed with pumpkin spice flavor.
September means boots, scarves and pumpkin everything. I was excited to make my first pumpkin recipe of the season and these bars did not disappoint. They’re tender and moist like cake but made with whole grain and healthier ingredients so you don’t have to sacrifice flavor.
Why You’ll Love these Pumpkin Bars
- Moist, cake-like texture.
- Deep pumpkin and warm-spice flavor perfect for fall.
- Made healthier using whole wheat pastry flour and almond flour, with no butter, oil, or refined sugar.
- Maple cream cheese frosting pairs beautifully with the pumpkin spice.
Ingredients You’ll Need
- Whole wheat pastry flour – keeps the bars light while adding whole grain nutrition. Regular whole wheat or all-purpose flour can be substituted if needed.
- Almond flour – adds moisture and a tender crumb without extra butter.
- Baking powder + baking soda – leavening to help the bars rise.
- Pumpkin puree – use 100% pumpkin, not pumpkin pie filling.
- Eggs – bind the batter.
- Milk – any milk works, dairy or plant-based.
- Maple syrup – sweetens naturally; honey or another liquid sweetener may be used instead.
- Warm spices – pumpkin pie spice, cinnamon and a pinch of salt.
- Cream cheese frosting – cream cheese, maple syrup, vanilla and a little milk to thin as needed.
How to Make Pumpkin Bars
- Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
- Mix the wet ingredients. In a separate bowl whisk eggs, milk, maple syrup and pumpkin puree until well combined.
- Combine. Pour the wet ingredients into the dry and mix until just combined—do not overmix.
- Bake. Spread the batter into a prepared 9×9-inch baking pan and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the bars rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting. While the bars cool, beat softened cream cheese with maple syrup and vanilla until smooth. Add milk one teaspoon at a time until the frosting reaches your desired consistency.
- Finish. Spread the maple cream cheese frosting over cooled bars, sprinkle a little pumpkin pie spice on top, then cut into 16 pieces. Serve and enjoy.
I used a 9×9-inch baking dish and cut the finished sheet into 16 generous bars. If you prefer smaller servings, you can cut up to about 25 pieces when sharing with many people.
Prepping and Storage
To store: Keep bars in an airtight container at room temperature for up to 1 day. After that, refrigerate to extend freshness—they’ll keep up to one week in the fridge.
To freeze: These bars freeze well. Wrap or freeze individually and thaw as needed. Warm briefly in the microwave (30–40 seconds) or let thaw at room temperature. Store up to 3 months in the freezer.
Recipe
Healthier Pumpkin Bars
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
- 2–3 teaspoons milk of choice, to thin
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the 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 until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour batter into a prepared 9×9-inch baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bars sit for 5 minutes, then remove from the pan and cool completely on a wire rack.
- For the frosting, beat cream cheese with maple syrup and vanilla until smooth. Add milk a teaspoon at a time until the frosting reaches the desired consistency.
- Spread frosting over cooled bars, sprinkle with a little pumpkin pie spice, and cut into 16 pieces. Enjoy.
Nutrition
Nutrition information is an approximation.
More Pumpkin Recipes You’ll Love
- Whole Wheat Pumpkin Muffins
- Gluten-Free Pumpkin Spice Donuts
- The Best Almond Flour Pumpkin Bread
- Fluffy Pumpkin Pancakes
- Pumpkin Spice Mug Cake
- Healthy Pumpkin Spice Smoothie
Hope you enjoy these healthier pumpkin bars! If you make them, please leave a rating and share your photos on Instagram with the hashtag #eatyourselfskinny — I love seeing your recreations!