These Paleo Pumpkin Bars with Cream Cheese Frosting make a delicious fall time dessert but they are so good you’ll want to continue making them all year! This recipe is gluten free, grain free, dairy free, egg free and paleo friendly.
Fall is just not complete without a good pumpkin dessert! There are so many to choose from, but nothing satisfies my cravings like the classic pumpkin and cream cheese combination! These pumpkin bars are soft, moist and chewy and pair perfectly with the sweet, dairy free cream cheese frosting. It’s seriously a match (or dessert) made in heaven! This recipe was created when I was pretty restricted in what I could eat. Yet even today, when I have more flexibility with my food choices, I still come back to these delicious pumpkin bars! They are the perfect dessert for any time of the year, but especially go well with Thanksgiving dinner.
How to Make Paleo Pumpkin Bars
Step One: Dry Ingredients
Place the can of coconut cream in the refrigerator. Preheat the oven to 350 degrees. Mix the coconut flour, cassava flour, arrowroot flour, coconut sugar, pumpkin pie spice, cinnamon, salt, and baking powder in a large bowl.
Step Two: Wet Ingredients
In a separate bowl, mix together the pumpkin puree, maple syrup, vanilla extract, applesauce, coconut milk and extra virgin olive oil. Add the wet ingredients to the dry and mix using an electric hand mixer until combined. In a separate bowl, mix together the baking soda and apple cider vinegar and add to the bowl with the rest of the ingredients. Continue to mix until the batter is thoroughly combined
Step Three: Bake the Bars
Pour the batter into a 13 by 9 baking dish and bake at 350 degrees for 45 minutes.
Step Four: Frosting
Once the pumpkin bars are completely cooled, mix together the cream cheese, coconut sugar, vanilla extract and coconut cream using an electric hand mixer. Spread on top of the pumpkin bars and enjoy!
Gluten Free Baking Tips
Baking without gluten, grains, dairy and eggs is slightly different than baking those recipes that include all these ingredients. I don’t say that to scare you, because it is not difficult, there are just some things you should be aware of. Here are my tips for making these pumpkin bars:
- Let the pumpkin bars cool completely before adding the frosting.
- Do not pack the coconut flour. Instead, scoop it into the measuring cup and use a knife to gently level off the top.
- If the cream cheese frosting is not thick enough for you, place it in the refrigerator until it reaches your preferred consistency.
- Make sure you buy canned coconut CREAM and not coconut milk. There is a difference here and it helps make the frosting the right consistency. I linked the brand I use in the recipe below.
How to Store Pumpkin Bars with Cream Cheese Frosting
Since these pumpkin bars are made with cream cheese frosting, they will need to be stored in the refrigerator. Cover the baking dish with foil and place them in the fridge for 3-5 days.
For more gluten free desserts, check out these recipes…
- The Best Oat-Free Apple Crisp
- Paleo Caramel Apple Dessert Bars
- Apple Cinnamon Sugar Donuts
- Pumpkin Nice Cream with Caramelized Pecan Sauce
These Paleo Pumpkin Bars with Cream Cheese Frosting make a delicious dessert that is easy to make! Enjoy!
-Kelsey
Paleo Pumpkin Bars with Cream Cheese Frosting (Gluten Free & Dairy Free)
Course: DessertsDifficulty: Easy10
servings10
minutes45
minutes55
minutesIngredients
- Pumpkin Bars:
1 + 1/4 cup coconut flour
1/2 cup cassava flour
1/4 cup arrowroot flour
1.5 cups coconut sugar
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup pumpkin puree
2 Tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/3 cup coconut milk
1/4 cup extra virgin olive oil
1 teaspoon baking soda
1 Tablespoon apple cider vinegar
- Cream Cheese Frosting:
8 ounces of dairy free cream cheese
1.5 cups coconut sugar
1 teaspoon vanilla extract
2 Tablespoons cold coconut cream*
Directions
- Place the can of coconut cream in the refrigerator. Preheat the oven to 350 degrees. Mix the coconut flour, cassava flour, arrowroot flour, coconut sugar, pumpkin pie spice, cinnamon, salt, and baking powder in a large bowl.
- In a separate bowl, mix together the pumpkin puree, maple syrup, vanilla extract, applesauce, coconut milk and extra virgin olive oil. Add the wet ingredients to the dry and mix using an electric hand mixer until combined.
- In a separate bowl, mix together the baking soda and apple cider vinegar and add to the bowl with the rest of the ingredients. Continue to mix until the batter is thoroughly combined, then pour into a 13 by 9 baking dish and bake at 350 degrees for 45 minutes.
- Once the pumpkin bars are completely cooled, mix together the cream cheese, coconut sugar, vanilla extract and coconut cream using an electric hand mixer. Spread on the top of the pumpkin bars and enjoy!
Notes
- Make sure to use canned coconut cream and not coconut milk to get the right consistency for the frosting.
- These pumpkin bars should be stored in the refrigerator and will last 3-5 days.
- Do not pack the coconut flour. Instead, scoop the flour into the measuring cup and gently use a knife to level off the top.
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