These pumpkin bars are made with pumpkin puree and fall spices, then topped with cream cheese frosting. Easy to make and the perfect dessert for fall!
Have you tried baking with whole wheat pastry flour yet? It is the bomb.com! All of the goodness of whole wheat but much lighter – perfect for cookies, muffins, cakes, and more.
Today’s recipe is perfect for Fall and great use of extra pumpkin you might have sitting in the house after Thanksgiving.
Only have a 32 oz can? Save the leftovers and use them all week long in my Maple Pumpkin Oatmeal with Chia
The secret to these moist and flavorful pumpkin bars is a rich and creamy cream cheese frosting that is swirled in the batter before baking.
Another secret ingredient is shredded carrots! Not only do they add extra vitamins and nutrients but the shredded carrots keep the batter super light and moist.
The end result is a pumpkin bar scented with warm fall spices and dotted with cream cheese frosting.
What is your favorite way to use leftover pumpkin?? I’d love to hear from you.
No forks required.
Pumpkin Bars with Cream Cheese Frosting
- 2 cups whole wheat pastry flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- ½ cup brown sugar
- ⅓ cup coconut oil (melted)
- 2 eggs
- 2 egg whites
- 15 ounces pure pumpkin (from can)
- 1 large carrot (shredded)
Cream Cheese Topping:
- 4 oz light cream cheese
- ¼ c sugar
- 1 tbs skim milk
- Pre-heat oven to 350 degrees and spray a 15 x 10 jelly roll pan with non-stick butter spray.
- In a small bowl, wisk together flour, spices, salt, baking powder and baking soda.
- In a large bowl, beat together sugar and butter substitute with an electric mixer on high until crumbly.
- With mixer on medium, slowly add eggs one at a time.
- Continue mixing and add pumpkin and carrots.
- Add flour mixture to the wet mixture until well combined.
- Pour into jelly roll pan.
- In a small bowl, wisk together cream cheese, sugar and milk until smooth.
- Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
- Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan completely on wire rack before cutting into squares.
Looking for some dessert recipes? Check out my Pinterest board!