Are pumpkin bars cake?

Pumpkin bars bake up like cake, but the texture is more dense so you don't need a fork to eat one. They are slightly more sturdy than cake, so they can handle cream cheese frosting or other toppings.

Do you have to put frosting on pumpkin bars?

No, the frosting is totally optional! Pumpkin bars are a fun and delicious treat with or without cream cheese frosting. When serving as dessert during the holidays, I like to add the frosting to make it a bit more decadent. My cream cheese frosting recipe uses a container of almond milk cream cheese, butter or ghee, and a little powdered sugar.

Should you refrigerate pumpkin bars?

You can leave pumpkin bars out at room temperature for up to a day with frosting, and up to 3 days without frosting. You can store them in the fridge for up to a week. I like the texture of the bars better when they are chilled, so I always refrigerate them.

Pumpkin is a winter squash that is packed with vitamins, minerals, and antioxidants. It contains vitamins A, B, and C, copper, folate, and manganese, and minerals like calcium, potassium, and magnesium. It's also a decent source of fiber. Incorporating pumpkin into soups, baked goods, and meals is a great way to boost nutrient intake!

Healthy Pumpkin Bars

Name: Healthy Pumpkin Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: ¾ cup pure pumpkin puree; 2 large eggs, room temperature; ½ cup coconut sugar; ¼ cup melted coconut oil; ¼ cup maple syrup; 1 teaspoon vanilla extract; 1 ½ cups blanched almond flour; 2 tablespoons tapioca flour; ½ teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon pumpkin pie spice; ¼ teaspoon sea salt; 1 recipe for Cream Cheese Frosting (optional)

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Healthy Pumpkin Bars

A healthy twist on a classic fall treat, these healthy pumpkin bars are soft, decadent, and perfectly spiced! They’re easy to make and bake in a square baking pan! Because they’re made with almond flour, they’re also gluten free.

Prep: 15Cook: 35Total: 50 minutes

Servings: 12 1x

Ingredients

Pumpkin Bars:

¾ cup pure pumpkin puree
2 large eggs, room temperature
½ cup coconut sugar
¼ cup melted coconut oil
¼ cup maple syrup
1 teaspoon vanilla extract
1 ½ cups blanched almond flour
2 tablespoons tapioca flour
½ teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon sea salt

Cream Cheese Frosting:

1 recipe for Cream Cheese Frosting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat the oven to 350°F and grease an 8×8-inch square baking pan with coconut oil. Line the pan with a parchment paper sling so the paper drapes over two sides.
Mix the batter: In a large mixing bowl, beat the pumpkin, eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract together until combined. Add the almond flour, tapioca flour, baking soda, baking powder, and spices to the bowl, and beat until smooth. The batter will be thick.
Bake: Pour the batter into the prepared pan and spread evenly. Bake on the center rack in the oven for 30-35 minutes, or until a toothpick comes out clean. The bars are done when you start to see a hint of golden color on top of the bars.
Cool: Remove the bars from the oven and place them on a wire rack to cool completely, about 3 hours.
Frost: If using frosting, spread about 1 cup of cream cheese frosting on the bars and place in the fridge to set for 1-2 hours.
Serve: Slice into 12 equal bars. You can serve these chilled or at room temperature.

Notes

To speed up the cooling process, place the bars in the fridge after about 45 minutes of cooling at room temperature.
It’s best to frost the bars while they’re still in the pan.
Because the frosting is dairy free, it tends to be a bit softer. I like to frost the bars in the pan, and place them covered in the fridge overnight to set. Serve chilled with frosting.
If you skip the frosting, serve with a dusting of powdered sugar.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/healthy-pumpkin-bars/