These pumpkin almond-flour bars are flavored with pumpkin pie spice and topped with vanilla cream-cheese frosting. Cool the bars completely before frosting.
Pumpkin Bar Ingredients
- 1 cup pumpkin purée
- ¼ cup coconut oil
- 2 ounces cream cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- ⅔ cup erythritol sweetener blend
- 2 teaspoons gluten-free baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
Cream Cheese Frosting
- 6 ounces cream cheese, softened and cubed
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk, optional
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper.
- Melt the 2 ounces cream cheese and coconut oil together in a microwave-safe bowl or double boiler until they stir together easily.
- Combine the pumpkin purée, melted cream-cheese mixture, eggs, and vanilla in a large bowl. Beat with a hand mixer on medium speed until smooth.
- In a separate bowl, stir together the almond flour, erythritol blend, baking powder, pumpkin pie spice, and salt.
- Add the dry mixture to the wet ingredients. Beat on low speed until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 20–30 minutes, until a toothpick inserted in the center comes out clean and the center reaches 160°F (71°C). Cool completely.
- For the frosting, beat the 6 ounces softened cream cheese, powdered erythritol, and vanilla with a hand mixer until smooth. If desired, beat in the heavy cream or milk to thin the frosting.
- Spread the frosting over the cooled bars, then cut as desired.
