Desserts & Cakes/ Gluten Free/ Low Carb/ 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

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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4.5 from 2 votes
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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

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pumpkin bars

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21 Comments

  • 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
    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.

  • 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!

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