Pumpkin Bars with Cream Cheese Frosting

These Lighter Pumpkin Bars with Cream Cheese Frosting are moist, fluffy and full of pumpkin spice flavor! Made with whole wheat flour, naturally sweetened with maple syrup and topped with a satisfying maple cream cheese frosting.

These Lighter Pumpkin Bars are soft, moist and packed with warm pumpkin spice flavor! Made with whole wheat pastry flour, almond flour and naturally sweetened with maple syrup, these straightforward pumpkin bars have all the flavor and texture of pumpkin cake without any butter, oil or refined sugar. Top them with the silky maple cream cheese frosting for the reliable fall dessert! If you

Traditional pumpkin bars are often made with refined flour, oil or butter and plenty of added sugar. These lighter pumpkin bars are made with whole wheat pastry flour and almond flour for added fiber and nutrients, while pumpkin puree keeps them naturally moist without the need for butter or oil. They're also naturally sweetened with pure maple syrup instead of refined sugar. Y

What goes in

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly whisked
• 1/4 cup milk of choice
• 1/2 cup maple syrup
• 1 1/2 cups 100% pumpkin puree
• 1 8 ounces package 1/3 less-fat cream cheese, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 to 3 teaspoons milk of choice

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, whisk together flours, baking soda, baking powder, pumpkin spice, cinnamon and salt. Hold nearby.
3. In a separate bowl, whisk together eggs, milk, maple syrup and pumpkin puree and stir until well-combined.
4. Pour the wet ingredients in with the dry ingredients, mixing until just combined.
5. Pour pumpkin mixture into a prepared 9×9-inch baking dish and bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the pumpkin bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
7. While the bars are cooling, add cream cheese, maple syrup and vanilla extract to the bowl of your stand mixer (or you can use a hand mixer) and whip on high until smooth. Add the milk a teaspoon at a time until you have your desired creaminess.
8. Evenly spread cream cheese frosting over the bars once they have cooled completely, top with a little extra pumpkin pie spice and cut into 16 pieces. Enjoy!

Keep in mind

Prepping and Storage: These pumpkin bars can be made a day ahead and stored covered in the refrigerator until ready to serve. Store leftover frosted pumpkin bars in an airtight container in the refrigerator for up to 1 week. To Freeze: Freeze pumpkin bars in an airtight container for up to 3 months. For straightforward serving, wrap individual bars or separate layers with parchment paper. Thaw overnight in the refrigerator or at room temperature before serving.