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Sweet, dense pumpkin bars topped with a decadent cinnamon spiced cream cheese frosting. This recipe is low carb, sugar free, and a Trim Healthy Mama S Recipe.
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Ah, pumpkin spice. I am one of those people that loves pumpkin enough to eat it all year long. But for some reason many people have relegated pumpkin to the Autumn season. I’m sure it is because that is when pumpkins are harvested. But, thanks to canned pumpkin, I can still enjoy my pumpkin treats all year long.
Even I admit, though, that my pumpkin cravings kick up a notch when we edge towards fall. I was going to say “when the weather turns cooler,” but in Montana, it is pretty much cool every morning. Even when it gets to 95 degrees during the day, it will usually cool off to at least 60 overnight. One of the many joys of living in the Rocky Mountains! I love it!
My husband, who does NOT love pumpkin, forbade me last year to post any pumpkin recipes until September 1. (He was only joking!) I did wait until September 1 last year to post my first ever pumpkin recipe – Pumpkin Chocolate Chip Muffin in a Mug. But I figured this year that August 31 was pretty close to September 1! (Shhhh . . . don’t tell him! Wink, wink!)
But back to the recipe at hand – these wonderful Pumpkin Bars with Cinnamon Cream Cheese Frosting. These bars passed a teenage (dorm) son test, and the test of my (almost) 10 year old and 8 year old. That alone should tell you something!
If you are not big on spice, you can omit the cinnamon from the cream cheese frosting, but I think it gives it a nice touch. Also, if you do not have Baking Blend, you can use an equal blend of almond flour, flax meal, and coconut flour. And if you do not have Gentle Sweet, you can use your favorite powdered sweetener, or use half the amount of Pyure (available at most Walmarts).
So, what do you need for these delicious bars?
1 Cup Baking Blend
3/4 Teaspoon Aluminum Free Baking Powder
1/4 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Ginger
1 Teaspoon Vanilla
1/3 Cup Gentle Sweet
2 Tablespoons Coconut Oil, Melted
1/2 Cup Pumpkin Puree (Canned Pumpkin)
1/4 Cup Water
(1) 8 Ounce Cream Cheese, Softened
3 Tablespoons Gentle Sweet
3 Tablespoons Heavy Whipping Cream
1/4 Teaspoon Cinnamon
9 Pecan Halves, if Desired
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Pumpkin Bars with Cinnamon Cream Cheese Frosting (Low Carb, Sugar Free, THM-S)
- 1 8 Ounce Cream Cheese Softened
- 3 Tablespoons Gentle Sweet
- 3 Tablespoons Heavy Whipping Cream
- 1/4 Teaspoon Cinnamon
- 9 Pecan Halves if Desired
- Preheat oven to 350.
For the Bars:
- In a large bowl, mix all dry ingredients.
- Add remaining ingredients and stir well.
- Pour into a greased 8x8 glass dish. (Batter may be thick - just spread it out.)
- Bake for 20 minutes.
- Allow to cool completely.
For the Frosting:
- Beat softened cream cheese until fluffy.
- Add Gentle Sweet and heavy whipping cream and beat for 1-2 minutes.
- Spread frosting onto cooled bars.
- Place in the refrigerator for 1 hour to help frosting to "set."
- Cut into 9 pieces.
- Top each piece with 1 pecan half, if desired.
- Store leftovers in the refrigerator.
|Amount Per Serving|
% Daily Value
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fiber 9g
Vitamin A 30%
Vitamin C undefined%