GLUTEN-FREE PUMPKIN BARS.
If you’re a pumpkin lover, these bars are so for you! These pumpkin bars are made with pure and organic ingredients and with just a touch of a sweet cream cheese topping! They are so moist and have such a great, nutty texture!
PREP: 5 M // PREHEAT: 350°// BAKE: 30 M // YIELDS: 16
INGREDIENTS.
PUMPKIN BARS:
SWEET CREAM CHEESE FROSTING:
- 1 cup almond flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp pumpkin spice
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 4 tbsp pure maple syrup
- 1/2 can pumpkin purée
- 1/4 cup chopped walnuts (optional)
SWEET CREAM CHEESE FROSTING:
- 4 oz low fat cream cheese, room temp
- 1/4 cup unsalted butter, room temp
- 1 cup powdered sugar
- 1 tsp vanilla extract
DIRECTIONS.
- Preheat the oven to 350°. In a bowl, add all the dry ingredients and combine well.
- Add in all the wet ingredients and blend with an electric mixer until smooth.
- Fold in chopped walnuts. Line an 8x8 pan with a baking sheet and fill evenly. Bake for 30 minutes, or until a toothpick runs clean.
- Allow pumpkin bars to cool down completely before frosting with the sweet cream cheese frosting, then top with more chopped walnuts, and cut into squares.
SWEET CREAM CHEESE FROSTING:
- In a small bowl, blend all the ingredients with an electric mixer until creamy.