If you’re the type of person who loves all things pumpkin, then you will love these pumpkin bars. Moist, tender, and perfectly spiced, these healthy pumpkin bars are a treat you can indulge in this season, guilt-free!
Even though these are gluten-free pumpkin bars, the pumpkin purée in this recipe keeps the bars super tender and moist. You don’t have to worry about any weird textures going on in this gluten-free treat. The almond flour in this recipe also ensures the pumpkin bars maintain a delicate crumb and their low-carb/gluten-free status.
These sugar-free pumpkin bars are sweetened with a sweetener called erythritol, a sugar alcohol that doesn’t cause blood sugar spikes like table sugar does. The erythritol has a granulated texture similar to table sugar, which helps maintain the structure of these pumpkin bars.
To give these pumpkin bars their irresistible appeal, the bars are topped with a luscious cream cheese frosting once they’ve cooled. The frosting is also sweetened with erythritol, to keep this dessert entirely sugar-free.
If you wanted, you could bake this pumpkin bar recipe in a cake pan and call it a cake since the crumb is just that tender. You could also bake the batter in a cupcake pan with paper liners for easy cleanup. Otherwise, baking the batter in a square dish and cutting it into squares will do just fine and make these the pumpkin “bars” they’re known to be.