These healthy, grain-free pumpkin bars with almond flour are sweetened with maple syrup and are an absolutely delicious fall dessert.
Fall and pumpkin go hand in hand, and we have been enjoying these bars over here the past few weeks. This is a dessert that is made healthier by using maple syrup for the sweetener and replacing regular all-purpose flour with almond flour.
Ingredients in Pumpkin Bars with Almond Flour
- pumpkin puree
- coconut oil
- maple syrup
- almond flour
- baking soda
- baking powder
- cream cheese
How to Make Healthy Pumpkin Bars
I make these bars in one bowl, which is always a win because it means less dishes.
Begin by mixing the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla. Once that is all combined, add the almond flour, spices, salt, baking soda, and baking powder. Mix the batter until it is well incorporated. Bake the bars and then let them cool.
To make the frosting, beat the butter and cream cheese until very smooth. Scrape down the edges, add the maple syrup and vanilla, and mix until it is light and fluffy.
Frost the bars and chill in the refrigerator.
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These healthy, grain-free pumpkin bars are sweetened with maple syrup and are an absolutely delicious fall dessert.
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 eggs, room temperature
- 1 tsp vanilla
- 15 oz can pumpkin puree
- 2 1/2 cups almond flour
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 3/4 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp ground allspice
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 3 Tbsp butter, room temperature
- 1/4 cup maple syrup
- 1 tsp vanilla
Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
In a mixing bowl, combine the melted coconut oil, maple syrup, eggs, vanilla, and pumpkin puree.
Add the almond flour, cinnamon, ginger, nutmeg, cloves, allspice, salt, baking soda, and baking powder. Mix until combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until the top starts to darken and a toothpick inserted in the center comes out clean. Cool.
For the frosting - In a bowl, beat the cream cheese and butter with a handheld mixer until very smooth. Scrape down the sides of the bowl and add the maple syrup and vanilla. Beat again until light and fluffy, scraping the sides as necessary. Spread on cooled pumpkin bars.
Nutrition Information:Yield: 20 Serving Size: 1 bar
Amount Per Serving: Calories: 215Total Fat: 16.5gSaturated Fat: 6.6gCholesterol: 33mgSodium: 234mgCarbohydrates: 12.9gFiber: 2.3gSugar: 8.4gProtein: 1.7g
Great recipe. Perfect amount of sweetness and density. I love how it’s not caky. I’ll certainly make this again.