Desserts & Cakes/ Gluten Free/ Low Carb/ Popular/ Thanksgiving Recipes

Pumpkin Bars with Cream Cheese Frosting

Pumpkin bars slathered with a cream cheese frosting are a delicious cake baked with coconut flour.  A low carb and gluten free cake that will have you reaching for another.

This pumpkin bar recipe yields such a moist sponge you would never guess that you are eating a healthier alternative.  The pumpkin spices give the sponge a delicious warmth and the pumpkin an additional sweetness.

pumpkin bars

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The first time I made these pumpkin bars I tasted one and then packed them up to take to the staff at my vets to eat.  The car wheels spun in the driveway as I pulled away quickly.  I would not have trusted myself alone in the house with a whole batch of these and had to get them out of the house!

pumpkin bars

The second batch stayed in the house as the Chief Taster is now back.  The temptation for me to eat them all has now disappeared.  It’s now a battle for the last piece so order in the kitchen has been restored.

pumpkin bars

 

The cream cheese topping is optional but highly recommended as it goes so well with the pumpkin bar sponge.  If you enjoy carrot cake with a creamy cheese topping, then this is a healthier must for you. Cream cheese and pumpkin are a great flavour couple, it would be a shame to separate them!

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4.03 from 36 votes
Pumpkin Bars
Course: Cake, Dessert
Servings: 8 Slices
Calories: 313 kcal
Author: Angela Coleby
Ingredients
Cake
  • 1/2 Cup (56g) Coconut Flour
  • 1/2 Cup (113g) Butter, unsalted Melted
  • 1/2 Cup (56) Xylitol/Low carb sweetener
  • 1/2 Cup (122g) Pumpkin puree
  • 5 Eggs
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Pumpkin spice
  • 1 teaspoon Vanilla extract
Filling
  • 6 oz (168g) Cream cheese softened
  • 3 oz (84g) Butter, unsalted softened
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup (28g) Xylitol/Low carb sweetener
Instructions
  1. Preheat the oven to 200C/400F degrees.

  2. Blend together the butter, eggs, xylitol and vanilla.

  3. Add the pumpkin puree, coconut flour, baking powder, pumpkin spice and salt. Whisk until there are no lumps and it is a smooth batter.

  4. Pour into a parchment paper lined baking tin. I use a 8 inch square tin.

  5. Bake for 20 minutes and allow to cool.

  6. Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!

  7. Slather the topping over the cake.

  8. Cut into 8 slices or smaller squares.

Recipe Notes

Makes 8 slices

Nutritional Info per slice:  313 Calories, 29g Fat, 6g Protein, 7g Total Carbs, 4g Fibre, 3g Net Carbs

Nutrition Facts
Pumpkin Bars
Amount Per Serving
Calories 313
* Percent Daily Values are based on a 2000 calorie diet.
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pumpkin bars

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49 Comments

  • Reply
    Mary Hansen
    November 2, 2018 at 3:35 pm

    The print choice does not work on this recipe. Also if you were using medium eggs how many large eggs would you use? Can’t find medium eggs anymore!

    • Reply
      Angela Coleby
      November 5, 2018 at 8:22 am

      I would reduce the number of eggs by one if you are using large eggs.

      • Reply
        Krusta
        November 11, 2018 at 4:52 pm

        I used 5 large eggs and it was perfect!

  • Reply
    Jessic Johnson
    October 23, 2018 at 1:32 am

    Love love love this recipe ! But I do think the nutritional facts with the post may be off?? Ths net carbs in the coconut flour alone would be closer to 18g for 1/2 cup… am I calculating something wrong ? How did you come up with these (not questing, just want to make sure I’m doing it right) ,Still delicious recipe regardless !

  • Reply
    vanessa
    October 18, 2018 at 3:10 pm

    Thanks for sharing! What kind of Xylitol do you like to use?

    • Reply
      Angela Coleby
      October 19, 2018 at 9:39 am

      I’ll use the one from NOW foods.

  • Reply
    Diana
    October 8, 2018 at 12:24 am

    Can a different sweetener be used? If so what and how much? With 3 dogs in our home we cannot have xylitol in the house as it is deadly to dogs.

    • Reply
      Angela Coleby
      October 9, 2018 at 1:50 pm

      Try erythritol.

  • Reply
    Audrey
    October 4, 2018 at 11:51 am

    I tend to use Splenda to sweeten rather than Xylotol, would I use the same amount of Splenda as Xylotol? Thanks, looking forward to trying this recipe.

    • Reply
      Angela Coleby
      October 4, 2018 at 12:03 pm

      I’d use a bit less as I find Splenda sweeter than Xlitol. Perhaps reduced it by a couple of tablespoons.

  • Reply
    Shannon
    October 2, 2018 at 4:10 pm

    So good!! Thank you for this recipe! I’ve been trying some different low carb pumpkin recipes, and this is by far my favorite! I’ll make it again for Thanksgiving.

    • Reply
      Angela Coleby
      October 3, 2018 at 9:38 am

      Thanks! Glad yo enjoyed it!

  • Reply
    Shonny
    September 30, 2018 at 4:34 pm

    How many eggs recipe doesn’t say?

    • Reply
      Angela Coleby
      October 1, 2018 at 11:32 am

      5. It is listed in the ingredients.

  • Reply
    Bonnie
    September 20, 2018 at 4:58 pm

    Can u tell me what size eggs u use

    • Reply
      Angela Coleby
      September 24, 2018 at 11:05 am

      Medium size.

  • Reply
    51 Low Carb Keto Pumpkin Spice Fall Recipes - My Productive Backyard
    August 22, 2018 at 2:27 pm

    […] Pumpkin Bars with Cream Cheese Frosting by Divalicious 3 net carbs […]

    • Reply
      Belinda
      September 23, 2018 at 11:52 am

      I made this pumpkin bars yesterday and it is so delicious. My husband just loved them and raved about them. I love them and they fit with my diet. We both licked the beaters clean and the frosting was sitting out on the counter waiting for the bars to cool and I noticed some missing, LOL. Thank you for this wonderful treat and I plan on trying your other recipes out.

      • Reply
        Angela Coleby
        September 24, 2018 at 11:02 am

        Thanks for the lovely review! Glad I’m not the only one to lick the beaters clean too! ha ha!

  • Reply
    Victoria
    January 22, 2018 at 5:36 pm

    I am a newbie to almond and coconut flour. Diabetic for 20 years. I love anything pumpkin, so I gave your recipe a try today. I was concerned about the texture because that has been my problem with these flours. However, I enjoyed this recipe. I had it with a cup of coffee, and I felt such pleasure knowing I was okay with the carbs. Texture didn’t bother me, because the taste was so good. I did have to cook it 30 minutes instead of 20, and I only had 4 eggs. I will definitely make this again. Thanks for the recipe.

    • Reply
      Angela Coleby
      January 22, 2018 at 7:12 pm

      Glad you liked it!

  • Reply
    Jenn
    November 22, 2017 at 1:37 pm

    Can this be made a day ahead and refrigerated until thanksgiving? Or does it need to be served warm/room temp?

    • Reply
      Angela Coleby
      November 22, 2017 at 1:38 pm

      Yes, it can be made ahead. You’ll need strong will power though!

  • Reply
    Jenny
    November 20, 2017 at 4:38 pm

    When I typed this recipe into my app, it said that it was 19 net carbs per serving 😬 I used everything you did??

    • Reply
      Angela Coleby
      November 20, 2017 at 5:14 pm

      I use a nutritional tool for my calculations. It could be that your app is including sugar alcohols or has included a total carb not a net carb for something else. Sometimes the apps are a bit off. There is no way that this is 19g net carbs per serving.

  • Reply
    Carissa
    November 17, 2017 at 12:27 am

    Mine is taking way longer than 20 min…. Batter was yummy and they smell good:)

    • Reply
      Angela Coleby
      November 17, 2017 at 7:12 am

      Perhaps it is the size of the eggs making the batter more wet? Hope it tastes good!

  • Reply
    DANA ROSS
    November 3, 2017 at 9:13 pm

    Mine does not look done after 20 minutes. I’m cooking it longer.

    • Reply
      Angela Coleby
      November 4, 2017 at 9:46 am

      It might be to do with the size of eggs and brand of coconut flour. If in doubt, always bake longer. Hope it worked out.

  • Reply
    Tasha
    October 29, 2017 at 1:28 pm

    Can we use salted butter or is it unsalted butter better for this recipe

    • Reply
      Angela Coleby
      October 29, 2017 at 1:35 pm

      You can use what you prefer. I always use unsalted butter simply because I don’t like my food too salty. I don’t think salted butter is going to push any saltiness taste over the edge though!

  • Reply
    Amber T
    October 17, 2017 at 3:04 pm

    Have you ever doubled this recipe to make it in a 9×13 pan??

    • Reply
      Angela Coleby
      October 17, 2017 at 4:24 pm

      No but now I want to!! I think it would work, just keep an eye on the sponge and bake it for longer if need be.

      • Reply
        Amber T
        October 17, 2017 at 5:24 pm

        Well I am trying it right now! We will see how it turns out 🙂

        • Reply
          Stacy
          November 22, 2017 at 8:26 pm

          Did it work?

          • Amber T
            November 22, 2017 at 8:35 pm

            It did and they were great!

  • Reply
    Deb Micek
    October 16, 2017 at 3:20 pm

    Could you substitute almond flour instead of coconut? I can’t stand coconut flour ?

    • Reply
      Angela Coleby
      October 16, 2017 at 4:18 pm

      After clutching my pearls (I love coconut flour) I can’t see why you could not make this with almond flour. Spookily enough I was chatting to the husband about this and said when I make a cake I should try it with both flours. The quantity of the flour will change with less eggs for the almond flour.

      • Reply
        Tasha W.
        October 30, 2017 at 12:15 pm

        What would be the new calculations if I used Almond Flour?

        • Reply
          Angela Coleby
          October 30, 2017 at 1:39 pm

          I’d keep everything the same BUT use 1 1/2 cups almond flour and 3 eggs.

          • Mariah Anderson
            December 24, 2017 at 4:29 pm

            Darn. I think that’s where I went wrong.

  • Reply
    John
    October 14, 2017 at 10:05 pm

    I left the batter in the oven for 20 min. At 4400F it was not done. Is it supposed to bake longer than 20 min.? Is there a mistake. I followed the directions to the “T”.

    • Reply
      Angela Coleby
      October 15, 2017 at 6:41 am

      That is strange as it should only take 20 minutes.

    • Reply
      Lea Gutierrez
      October 24, 2017 at 1:36 am

      Same thing happened to me 🙁

  • Reply
    Rachel A
    October 10, 2017 at 12:32 am

    These were delicious! I was afraid I was going to be able to taste the coconut flour like in some other coconut flour recipes but once you put the cream cheese frosting on you couldn’t taste the coconut! I was also afraid they would be kind of mushy like some other coconut flour cake recipes..but nope! Light and cakey! I was very pleasantly surprised! I topped mine with toasted pecans and a dash of cinnamon! So yummy! Adding this to my low carb Thanksgiving dessert menu for sure! Thank you for the recipe! ?

    • Reply
      Angela Coleby
      October 10, 2017 at 6:40 am

      Thanks for the lovely review! The roasted pecans sounds a good idea! Glad you enjoyed the cake!

  • Reply
    Leonie Gittins
    October 7, 2017 at 11:56 pm

    Can you tell me what is in the pumpkin spice mix please, I’ve not seen it in Australia. This looks so nice!

  • Leave a Reply

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