Pumpkin Bars with Cream Cheese Frosting
This full recipe has been updated and has a full cooking tutorial video, just click here for it!
Pumpkin Bars with two different icing recipes:
Just as I thought the weather was turning to fall, it went back up to 90 degrees. Dangit. So I make these pumpkin bars to tempt mother nature to bring the coolness to come back around. I’m ready.
Pumpkin bars are easy to make and easy to eat. I offer this recipe as a festive, lower-sugar treat you can make with the kids for Halloween.
What is the texture of a Pumpkin Bar?
If you’ve never made pumpkin bars, they’re really more like mini cakes. Think of the texture somewhere between a really moist cake and a brownie, that’s a pumpkin bar.
Cooking notes before making Pumpkin Bars:
Make sure you cook until the center is done through. The cream cheese frosting version is very rich because of the frosting. You may want to add more sweet to the frosting to taste. I don’t add more sweet. I think they taste great as is. I’m just giving suggestions because if you’re low carb and your guests aren’t, they may desire a little more sweetness. The maple walnut glazed version is sweet on its own, no need to tweak the sweet.
Here’s the 8×8 pyrex pan I cook these in. I use this pan all the time for baking, casseroles, and roasting chickens. It’s worth every penny.
These pumpkin bars are some Halloween through Thanksgiving autumn goodness.
Even though I rarely eat sugar, here’s why this recipe contains real sugar:
If you want to know my philosophy of why I use real sugar in my Sweets recipes, you should click here. You are also more than welcome to use sugar substitutes or artificial sweeteners, if you’re into those. I use real sugar because I can’t tolerate sugar substitutes. But definitely read the article above for guidance! I’m not a diet-mentality kinda lady, and that’s why I offer up lower sugar versions of my sweets recipes.
Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!
have you ever tried making the cream cheese frosting with vegan cream cheese?
if you have a favorite vegan cream cheese, it would work great! I also am a fan of soaking cashews over night, then turning them into paste in the vitamix, and using that as a dairy-free sub for the cream cheese.
Any idea what the macros are for this? Trying to stick to a strict Keto diet. Knowing the numbers really helps!
I don’t do macros, but I do ketosis. Don’t make these if you wanna stay in ketosis, mostly b/c of the coconut nectar! These are a sweet treat when you wanna indulge.
xoxo
Anna
Thank you so much for sharing this recipe, so delicious! Can I make these as individual muffins? If so, how full should I fill the cups, how long to bake them, and at what temperature would you recommend? Thanks in advance!
yes for sure! you could fill a muffin tin of 6 regular sized muffins. Just keep in mind, they won’t rise, so you can fill them to the top. You can still cook the same amount of time, checking after 30 minutes to see how jiggly they are and if they need to go back in the oven until cooked through. And definitely let cool completely before removing from muffin tin or icing them.
xoxo
Anna
For the Maple Walnut Glaze, should it be poured over at 35min, then baked 10min? Or should it be poured evenly over the bars after they cool? The recipe says both.
Thanks
Good catch and corrected, thank you! Truth is, either way is good, but you can add the glaze with 10 minutes left in cooking time then put back in the oven to toast the nuts in the glaze.
XOXO
Anna
Hey Anna! I dont want to have to buy a bunch of sugar for this recipe and have it sitting in my cabinets tempting us. Can I get away with just buying a small thing of maybe brown sugar and use it for the bars and the glaze? Or would I just ruin it? Thank you for all you do! We love Eat Happy and EHT ❤
absolutely!! you can use any type of sugar you like for any of my recipes.
Thanks for your support of the books!!
XOXO
Anna
Just found your site & this recipe & am wondering about 2 things in the Pumpkin Bars recipe list: is it really 2 Tablespoons (not teaspoons) of cinnamon and there is a lighter font “1 teaspoon soda” listed immediately after the ½ teaspoon baking soda entry — which is it? I hope you get this, since I’d like to try the recipe but don’t want to have it mess up. Thanks, Glenna
Glenna, I just emailed you back. Yes indeed, it’s 2 tablespoons of ground cinnamon, and I just deleted the errant light text as it should be 1/2 teaspoon baking soda, thank you for flagging!
XOXO
Anna
As a non-fan of pumpkin who got converted thanks to your pumpkin Marinara, I will have to give this a go.
it’s a really fun and delicious holiday treat. I make them 1x a year, so I’m eager to hear what you think, Daniel!
XOXO
Anna
Can you use real butter in place of the almond butter
I wouldn’t because the almond butter helps bind it together and give it the texture. If you use real butter, it will be to sludgy and not set up correctly.