Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting

Pumpkin Cake Bars are so fluffy, spongy and moist. Made with gluten-free flours, pumpkin puree, unsweetened applesauce and pumpkin spice. Topped with a sweet and rich pumpkin spice cream cheese frosting. It’s like taking a soft and delicious bite out of fall. These cake bars are super easy to make, gluten-free and refined-sugar free.

Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting

Thanksgiving is right around the corner and before Pumpkin season is officially over; I wanted to make one last delicious pumpkin recipe. These Pumpkin Cake Bars are so moist and fluffy. Perfectly spiced with pumpkin pie spice, cinnamon and sweetened with coconut sugar. Then topped with sweet, creamy and rich Pumpkin Spice Cream Cheese Frosting. It really is like taking a soft and delicious bite out of fall. These Pumpkin Care Bars are gluten-free, refined-sugar free and so easy to make.

Ingredients needed to make Pumpkin Cake Bars:

• Flours– Blanched almond flour and tapioca flour.
• Coconut Sugar– You can also use maple sugar.
• Baking Powder– Helps pumpkin bars rise and adds moisture.
• Baking Soda– Helps pumpkin bars rise.
• Spices– Pumpkin pie spice, ground cinnamon, and pink sea salt.
• Pumpkin Puree– Either homemade or store-bought.
• Unsweetened Applesauce– Adds moisture and makes pumpkin bars fluffy.
• Eggs– Binding agent.
• Coconut Oil– I like using refined coconut oil. You can also use unsalted butter or ghee.
• Vanilla Extract– Elevates flavors.

Equipment needed to make Pumpkin Cake Bars:

• 8×8 baking pan or dish– Make sure to use a pan or dish this size.
• Parchment Paper– For lining baking pan.
• Large Mixing Bowls– One for mixing dry ingredients and another one for mixing wet ones.
• Whisk– For whisking batter.
• Cooling Rack– To allow pumpkin bars to cool-off evenly.
• Stand Up Mixer- Or hand mixer.
• Spatula– To spread frosting over pumpkin bars.

How to make Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting:

Pumpkin Cake Bars:

• Step 1– Preheat oven at 350 degrees F.
• Step 2– Spray or rub an 8×8 baking pan or dish with coconut oil or avocado oil. Line with parchment paper making sure some of it sticks out from the sides. This will allow you to easily pull the cake out once it comes out of the oven. 
• Step 3– In a large mixing bowl combine all dry ingredients; blanched almond flour, tapioca flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, pink sea salt. Whisk together until all ingredients are mixed and blended together. 
• Step 4– In another large mixing bowl, combine all the wet ingredients; pumpkin puree, unsweetened applesauce, eggs, coconut oil, maple syrup, and vanilla extract. Whisk together until well combined.

•  Step 5– Pour wet ingredients into dry ones and continue to whisk until batter is formed. Batter should be thick but still pretty moist. This means the bars will be pretty fluffy and moist.
• Step 6– Pour batter into lined pan and place in preheated oven. Bake for 45 minutes. 
• Step 7– Remove cake from the oven and place on a cooling rack. Let cake sit in baking pan for 10-15 minutes. Grab sides of parchment paper that are sticking out of the baking pan. Gently, pull cake out of pan and place back on cooling rack. Allow cake to continue to completely cool off. 

Pumpkin Spice Cream Cheese Frosting:

• Step 1– Once cake has completely cooled-down, make the pumkpin spice cream cheese frosting. Place all ingredietns for the frosting in a stand up mixer bowl or a mixing bowl (if using a hand mixer); cream cheese, softened butter, powdered sugar, pumpkin pie spice, vanilla extract, and milk. Mix on medium-high speed until creamy and smooth frosting is reached. 

• Step 2– Use a spatula to evenly spread frosting throughtout cake. Slice cake into 9 even squares. Slice cake down three ways, then again horizontally. This will result in 9 squares. 
• Step 3– Place any leftover pumpkin cake bars in an airtight container. Keep refrigerated for up to 5-7 days.

Tips and Substitutions:

1. Be sure to line baking pan with parchment paper– This will making it a lot easier to remove the cake once it’s done baking without it crumbling.
2. Use butter instead of coconut oil– as a substitute.
3. Not a fan of coconut sugar?– Use maple sugar or brown sugar as a substitute.
4. Use either a stand up mixer or hand mixer– Both will work well to mix the frosting.
5. Allow cake to completely cool off before adding the frosting– If you add the frosting while the cake is still hot, it will melt.

How to serve Pumpkin Cake Bars:

The best way to serve these pumpkin cake bars is with the pumpkin spice cream cheese frosting. This frosting elevates the pumpkin cake bars and you definitely don’t want to skip it. These pumpkin cake bars are a staple at Thanksgiving and they’re never missing from our dessert table. They are also great to make as a fall dessert, brunch, or a snack. If you skip the frosting, you can even serve these for breakfast.

Pumpkin Cake Bars FAQ’s:

How far in advance can you make pumpkin bars?

You can make the pumpkin bars 1-2 days in advance. However, I wouldn’t frost them until you are ready to serve them.

Do I have to let the pumpkin cake bars cool completely before serving?

Yes. I highly suggest letting the pumpkin cake bars completely cool off before serving. If you add the frosting while the bars are still hot, then the frosting will melt. If you are making these without the frosting, then you can serve them while they’re still warm.

What size baking pan do I need?

To bake these pumpkin cake bars you beed an 8×8 baking pan or dish.

What’s the difference between pumpkin cake bars and pumpkin cake?

The main difference between pumpkin care bars and pumpkin cake is the way they are served. Pumpkin cake bars are cut into small squares, while a cake is served whole. Also, pumpkin cake bars tend to be more dense and rich than traditional pumpkin cake.

Storing Pumpkin Cake Bars:

Place any leftover pumpkin cake bars in an airtight container. Keep refrigerated for up to 5-7 days.

Freezing Pumpkin Cake Bars:

Pumpkin Cake Bars can be frozen but do so before adding frosting and slicing. Wrap the cake with saran paper and then with parchment paper. Place in a freezer bag or freezer friendly container. Keep frozen for up to 2-3 months. Thaw out in the fridge and reheat in the oven at 350 degrees for 10-15 minutes. Frost and slice once ready to serve.

Did you like this Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting recipe? You may also like these other pumpkin recipes:

• Gluten-Free Pumpkin Bead
• Pumpkin Scones with Pumpkin Spice Glaze
• Pumpkin Chocolate Chip Waffles

You may also like these other baked good recipes:

• Carrot Cake Bars with Cream Cheese Frosting 
• Sweet Potato Pecan Muffins
• Sweet Potato Pie with Almond-Pecan Crust

Print

Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting

Pumpkin Cake Bars are so fluffy, spongy and moist. Made with gluten-free flours, pumpkin puree, unsweetened applesauce and pumpkin spice. Topped with a sweet and rich pumpkin spice cream cheese frosting. It's like taking a soft and delicious bite out of fall. These cake bars are super easy to make, gluten-free and refined-sugar free. 

Course Dessert

Cuisine American

Keyword Pumpkin Cake Bars

Prep Time 10 minutes

Cook Time 45 minutes

Rest Time 20 minutes

Total Time 1 hour 15 minutes

Servings 9 bars

Calories 424 kcal

Author Angelica Arias

Ingredients

For Pumpkin Cake Bars:

• 1 1/2 cups blanched almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp pink sea salt
• 3/4 cups pumpkin puree
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1/4 cup coconut oil (slightly softened, plus more for greasing)
• 1 tsp vanilla extract

For Cream Cheese Frosting:

• 4 oz cream cheese
• 1/2 cup unsalted butter (softened)
• 1 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk (or milk of choice)

Instructions

Pumpkin Cake Bars:

1. Preheat oven at 350 degrees F.

2. Spray or rub an 8×8 baking pan or dish with coconut oil or avocado oil. Line with parchment paper making sure some of it sticks out from the sides. This will allow you to easily pull the cake out once it comes out of the oven.

3. In a large mixing bowl combine all dry ingredients; blanched almond flour, tapioca flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, pink sea salt. Whisk together until all ingredients are mixed and blended together.

4. In another large mixing bowl, combine all the wet ingredients; pumpkin puree, unsweetened applesauce, eggs, coconut oil, maple syrup, and vanilla extract. Whisk together until well combined.

5. Pour wet ingredients into dry ones and continue to whisk until batter is formed. Batter should be thick but still pretty moist. This means the bars will be pretty fluffy and moist.

6. Pour batter into lined pan and place in preheated oven. Bake for 45 minutes.

7. Remove cake from the oven and place on a cooling rack. Let cake sit in baking pan for 10-15 minutes. Grab sides of parchment paper that are sticking out of the baking pan. Gently, pull cake out of pan and place back on cooling rack. Allow cake to continue to completely cool off.

Pumpkin Spice Cream Cheese Frosting:

1. Once cake has completely cooled-down, make the pumkpin spice cream cheese frosting. Place all ingredietns for the frosting in a stand up mixer bowl or a mixing bowl (if using a hand mixer); cream cheese, softened butter, powdered sugar, pumpkin pie spice, vanilla extract, and milk. Mix on medium-high speed until creamy and smooth frosting is reached.

2. Use a spatula to evenly spread frosting throughtout cake. Slice cake into 9 even squares. Slice cake down three ways, then again horizontally. This will result in 9 squares.

3. Place any leftover pumpkin cake bars in an airtight container. Keep refrigerated for up to 5-7 days.

Recipe Notes

Tips and Substitutions:

1. Be sure to line baking pan with parchment paper– This will making it a lot easier to remove the cake once it’s done baking without it crumbling.
2. Use butter instead of coconut oil– as a substitute.
3. Not a fan of coconut sugar?– Use maple sugar or brown sugar as a substitute.
4. Use either a stand up mixer or hand mixer– Both will work well to mix the frosting.
5. Allow cake to completely cool off before adding the frosting– If you add the frosting while the cake is still hot, it will melt.

Nutrition Facts

Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting

Amount per Serving

Calories

424

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

15

g

94

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

76

mg

25

%

Sodium

 

251

mg

11

%

Potassium

 

90

mg

3

%

Carbohydrates

 

35

g

12

%

Fiber

 

3

g

13

%

Sugar

 

22

g

24

%

Protein

 

6

g

12

%

Vitamin A

 

3720

IU

74

%

Vitamin C

 

1

mg

1

%

Calcium

 

104

mg

10

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.