Healthy Pumpkin Bars with Healthy Cream Cheese Icing
Healthy Pumpkin Bars will quickly become your new go-to fall baking recipe! Make with only whole ingredients and super simple to make! No processed sugar and dairy-free!
Raise your hand if you take your baking skills to a whole other level when the holidays roll around. While I bake year-round, I love baking with pumpkin and cinnamon during the fall.
Of course, I feel like that’s where everyone’s brain is at this time of year!
I warned people a few days ago on Facebook that the pumpkin recipes were in full force, and I was NOT kidding!! Check out my most recent creations!
- Pumpkin Gnocchi Sauce
- Healthy Pumpkin Banana Bread
- The BEST Pumpkin Protein Muffins
- Gluten-Free Pumpkin Cookies
Be sure you read until the end! Because I am including some of my other fall favorites that you won’t want to miss!
Don’t forget to follow me on Instagram, that’s my favorite channel and I just made a super special announcement!
Ingredients for Healthy Pumpkin Bars
white whole wheat flour
baking soda
baking powder
sea salt
pumpkin spice
coconut sugar
coconut oil
unsweetened almond milk
pumpkin puree
vanilla extract
dairy-free chocolate chips
Ingredients for Healthy Cream Cheese Frosting
Cream Cheese
Vanilla Greek Yogurt
Maple Syrup
Kitchen Tools You Will Need:
- 9×9 Baking Pan
- 2 Mixing Bowls
- Spatula
With me being a food blogger and everything, I absolutely LOVE kitchen gadgets!
Be sure to check out my Amazon store or shop my kitchen for all of my favorites!
Can I Use Pumpkin Pie Filling?
Unfortunately no. Pumpkin pie filling is much sweeter and already has spices added in. Not to mention the processed ingredients and added sugar, YUCK!
Plus it will definitely ruin the recipe from a flavor and texture perspective.
But feel free to make your own pumpkin puree! If you want to try making your own, I’ve listed the instructions in my pumpkin cookie recipe!
How To Store
Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge.
Reheat them in the microwave after refrigerating if you like yours warm.
Can You Freeze Pumpkin Bars?
Yes, and they last longer! Just wrap them in saran wrap or foil and place them in a Ziploc bag. Then thaw before serving.
Just a tip, when freezing stuff, freeze in portions if you already know you aren’t going to eat it all in one sitting.
These are perfect for making ahead if you are running short on time and need them for a holiday event or want to make them in batches.
Ready to start the fall baking addiction? Tag me on Insta so I don’t miss your pumpkin bars!!
You can find some more of my favorites below, and you will see that I LOVE chocolate and sweets LOL.
What recipe is considered a Fall staple at your house?
My Other Favorite Fall Pumpkin Recipes:
- One Bowl Healthy Pumpkin Chocolate Chip Muffins
- Soft Baked Pumpkin Snickerdoodle Cookies
- Pumpkin Apple Cinnamon Oat Muffins
- Healthy Pumpkin Oatmeal Chocolate Chip Cookies
- Healthy Whole Wheat Double Chocolate Pumpkin Bread
PIN ME FOR LATER
Healthy Pumpkin Bars
Equipment
- 9×9 Baking Pan
- 2 Mixing Bowls
- Spatula
Ingredients
Healthy Pumpkin Bars
- 2 cups white whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp pumpkin spice
- ½ cup coconut sugar
- ¼ cup coconut oil melted
- ¾ cup unsweetened almond milk
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ½ cup dairy-free chocolate chips
Healthy Cream Cheese Frosting
- 8 oz Cream cheese
- 1/4 cup Vanilla Greek Yogurt
- 1/4 Cup Maple Syrup
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 x 9-inch baking pan with coconut oil or non-stick spray.
- In a large bowl combine flour, baking soda, baking powder, sea salt, and pumpkin spice. Add in coconut sugar.
- In a separate bowl combine coconut oil, almond milk, pumpkin puree, and vanilla extract.
- Add wet ingredients to dry and stir until well-combined.
- Stir in chocolate chips. The batter will be thick.
- Add batter to baking pan and spread out using a spatula, making sure top is even.
- Bake for 20-25 mins.
- Let cool for at least 20 minutes before cutting into 12 bars and removing from pan to cool completely.
- While the bars are cooling, make your icing by combining all the ingredients in a bowl and mixing with a hand mixer until no lumps remain.
- Spread cream cheese frosting evenly on the bars and place in the fridge to set. Slice when you are ready to serve!
- Will keep in an airtight container on the counter for 2-3 days or freeze for longer.
