Rich & Creamy Pumpkin Bars With Cream Cheese Frosting

These are the best things for make for parties because it makes 16 incredible bars. The base is a chewy texture that will remind you of your favorite dessert bars – brownies, blondies – you name it!

On top is a rich and velvety cream cheese frosting that tastes like every frosting recipe you loved as a kid!

A slice of keto pumpkin bars

Together, this is a low-carb dessert that will fill you up and satisfy your sweet and pumpkin cravings.

If pumpkin isn’t exactly what you’re craving, how about a no-bake chocolate cheesecake? For even more chocolate taste, whip up a batch of low-carb chocolate peanut butter snack bites.

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Low-Carb Pumpkin Bars Tips

When you make these pumpkin bars, pay attention to a few essential tips so you make them perfectly the first time.

  • Buy pumpkin puree, not pumpkin pie filling. They are sold right next to each other, but pumpkin pie filling has added sugar and spices.
  • Use full-fat cream cheese. Not only does it taste better, but it’s better for you too.
  • Use the sweeteners in the recipe. If you’re concerned about which brands or types of keto sweeteners are best, check out our sweeteners guide.
  • Be quick. When you transfer the batter to the prepared baking dish, don’t let it sit for very long. Place it immediately into the oven so it doesn’t thicken.
  • For the fluffiest cream cheese frosting, use an electric mixer. Keep mixing until the texture changes from dense to airy.

Ingredients

Pumpkin Bars

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoon baking powder
  • ½ teaspoon pink salt
  • 3 large eggs, room temperature
  • 5 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • ¾ cup brown sugar alternative sweetener 
  • 1 15oz. Can pumpkin puree (we used Libby’s)

Low-Carb Cream Cheese Frosting

  • 1 8oz package of cream cheese, softened
  • 3 tablespoon butter, softened
  • ½ cup powdered sweetener blend
  • ½ teaspoon vanilla extract 

Step 1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.

Step 2. Whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Set aside.

Step 3. In a large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.

Step 4. Mix in dry ingredients and stir together quickly, then transfer the batter to the prepared baking dish. Don’t let the batter sit too long, as it will thicken.

Step 5. Bake for 40-50 minutes until bars are set and a toothpick inserted in the center comes out clean. Let cool in the dish for 10-15 minutes, then invert onto the cooling rack. Once cool, invert the whole cake onto a plate or tray.

Step 6. To make the frosting, beat together cream cheese, butter, powdered sweetener, and vanilla extract until smooth and fluffy.

Step 7. Spread frosting onto bars, then cut into 16 squares.

  • 8×8 Baking Dish

  • Medium Bowl

  • Large Mixing Bowl

  • Electric Mixer

Pumpkin Bars

  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1 tbsp Pumpkin Pie Spice
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Pink Salt
  • 3 large Eggs room temperature
  • 5 tbsp Butter melted
  • 1 tbsp Vanilla Extract
  • 3/4 cup Brown Sugar Alternative Sweetener
  • 15 ounces Pumpkin Puree

Cream Cheese Frosting

  • 8 ounces Cream Cheese
  • 3 tbsp Butter softened
  • 1/2 cup Powdered Sweetener Blend
  • 1/2 tsp Vanilla Extract

Prevent your screen from going dark

  • Preheat oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.

  • In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Set aside.

  • In large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.

  • Mix in dry ingredients and stir together quickly, then transfer batter to prepared baking dish. Don’t let batter sit too long, as it will thicken.

  • Bake for 40-50 minutes until bars are set and toothpick inserted in center comes out clean. Let cool in dish for 10-15 minutes, then invert onto cooling rack. Once cool, invert whole cake onto plate or tray.

  • To make frosting, beat together cream cheese, butter, powdered sweetener and vanilla extract until smooth and fluffy.

  • Spread frosting onto bars, then cut into 16 squares.

Calories: 98kcalCarbohydrates: 4gProtein: 3gFat: 8gFiber: 2g

PIN FOR LATER

Fall is all about pumpkins! These pumpkin cheesecake bars are low-carb, gluten-free, and so rich and creamy you'll swear they are filled with sugar.