Pumpkin Bars Recipe (Low-Carb, Gluten-Free, Sugar-Free)

    frosted pumpkin bars gluten-free, sugar-free, and low-carb

    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.


    Cook time: 20 minutes
    Prep time: 10 minutes
    Idle time:



    1. Preheat the oven to 350°F. Line a 9" by 9" square baking pan with parchment paper.
    2. Place the cream cheese and coconut oil in a microwave-safe bowl. Warm in the microwave until the oil has melted and you can easily stir the two together.
    3. To a large bowl, add the pumpkin purée, the coconut oil-cream cheese mixture, eggs, and vanilla extract. Beat everything together using a handheld mixer until its smooth.
    4. Add the almond flour, sweetener, baking powder, pumpkin pie spice, and salt to the wet ingredients. Use the mixer to blend everything together just until combined.
    5. Pour the batter into your prepared pan and even out the top with a rubber spatula. Bake the pumpkin bars for about 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
    6. Once the pumpkin bars have cooled, create the frosting. Beat the cream cheese, sweetener, and vanilla extract together in a clean bowl. If the frosting feels too stiff, you can loosen it up a bit with some heavy cream. Use a spatula to smear the frosting on the top of the pumpkin bars, then cut into 16 squares.

    Additional information

    Recipe adapted from wholesomeyum.com

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.