Pumpkin Bars with Cream Cheese Frosting
- Yield 16 servings
- Prep 10 minutes
- Cook 50 minutes
- Total 1 hour
Pumpkin Bars with Cream Cheese Frosting sits in the Desserts section of Regbie. The card serves 16 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 servings
- 2½ cups finely ground almond flour
- 1 tablespoon pumpkin spice blend
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar, or 1 teaspoon vinegar or lemon juice (add with wet ingredients)
- ¼ teaspoon Diamond Crystal kosher salt
- 1 cup canned pumpkin purée
- 4 large eggs
- ½ cup honey
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
Method
Warm oven to 350ºF with the rack in the middle. Line a 8-inch square baking pan with parchment paper or grease it well with ghee or coconut oil.
Mix the dry ingredients in a large mixing bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Beat it all together.
In a separate large bowl, add the pumpkin purée, eggs, honey, and vanilla. Use a hand mixer on medium speed or whisk to stir the pumpkin mixture together until uniform.
Tip in the dry ingredients to the bowl of wet ingredients and use a hand mixer on low speed to blend until well combined
Tip the batter into the prepared baking dish. Quickly smooth the top with an offset spatula. Don’t dawdle because the baking soda has already been activated at this point and the pumpkin bars need to get in the oven!
Roast the pumpkin bars in the oven at 350°F for about 30 minutes, rotating the pan at the halfway mark. The bars are done cooking when the top is golden brown and a toothpick inserted into the middle comes out clean.
Lift the pan from the oven and move to a wire cooling rack to cool completely. If desired, slather on some paleo and vegan Cream Cheese Frosting and enjoy!
Kitchen notes
- You can store the baked paleo pumpkin bars in a sealed airtight container in the fridge for up to 4 days.
- You can also freeze the baked bars in a sealed container for up to 3 months.
- Thaw the pumpkin bars in the fridge overnight before serving.
