The Best Grain-Free Pumpkin Spice Bars with a Dairy-Free Cream Cheese Frosting ๐Ÿ‚ ( No added sugar & lower carb)

The Best Grain-Free Pumpkin Spice Bars with a Dairy-Free Cream Cheese Frosting ๐Ÿ‚ ( No added sugar & lower carb)

Hey, Everyone! It’s been a crazy few days in the Carolinas with Hurricane Florence making its grand appearance. We are dealing with the rain, wind, and flooding but nothing compared to what they’ve gone through closer to the coast. My prayers go out to those affected, andย I’m going to try to do everythingย I can to donate and help those who are in need.

We didn’t get out much the past few days because of all the falling trees and winds, so I stayed inside baking, organizing closets, watching movies, and spending time with Kyle and the pups. One of the things I baked up this weekend were these Pumpkin Bars. I didn’t plan on posted until later in the week, but I couldn’t wait any longer to share. These are hands down the BEST pumpkin bars I have ever had. My boyfriend doesn’t like anything pumpkin flavored, and even he ended up eating three of them last night! The flavors and textures are so on point that you’d have no idea that they are lower in carbs, made without added sugars, grain free, and dairy free! I’ll include plenty of substitutions for the ingredients as well.ย 
Even though it’s been scorchingย hot here and only 10% of the trees have started changing, I’ve been in the fall spirit. I’ve already made several seasonal recipes, created some Fall DIYย home decor posts (coming soon), and have some Fall trips planned!

I used to make myย whole wheat pumpkin bars all the time, and they are still one of the most viewed pages on my blog! I thought I’d add a new version with some swaps. Even though the old recipe is amazing, I have to admit that I like these better! They are light, dense, and made with all the right spices.
Pumpkin bars are aย quintessential Fall dessert, but not all of them are made equally!ย These pumpkin bars will NOT disappoint.

If you’ve been looking for a dairy-free cream cheese frosting, this one is almost identical to the real deal. So grab your pumpkin spiced latte, and get to baking!ย 
I’m always an “extra” person. I want things to POP and stand out, so getting the spices right in this recipe was important to me. I think the spices can make or break your pumpkin bars.

These bars have the perfect mix of cinnamon, nutmeg, cloves, ginger, and sea salt.ย 
I decided to finally try Monk fruit sweetener after hearing awesome reviews, and it did not disappoint. It tasted identical to sugar and didn’t have any weird aftertastes. I will for sure be using this again. It’s a 1:1 sugar replacement, gluten-free, zero glycemic, zero calories, vegan, zero additives, and non-GMO.

If you don’t want to use monk fruit sweetener, no worries! You can replaceย it with your choice of sweetener.ย 
I used unsweetened almond milk for my milk, but almond, cashew, cow’s milk, or any type of milk will work as a replacement. I haven’t tried making these with an egg replacement yet, but it’s on my list of things to do! You could try using the flaxseeds as a replacement, but I don’t know how they’ll turn out just yet. I’ll keep you all posted. (If you end up making these without the eggs, let me know how they turn out!)
I baked these bars for 43 minutes at 385 degrees. Just note that all ovens cook differently, so pay attention to the bars. Use the toothpick method to determine if they are done. The edges will be golden, and the middle should be firm.ย 
This is the BEST dairy-free cream cheese frosting I’ve ever had.

I used unsweetened coconut milk yogurt (SoDelicious), vanilla, almond milk plain cream cheese (Kite Hill), (Swerve) powdered sugar, and coconut flour. You can play around with the frosting and add more of each ingredient to get your perfect consistency/flavor.

And you can make replacements too! If you’d like to use real cream cheese, Greek yogurt, and real powdered sugar, those will all work!

I could have eaten this by the spoonful!ย 
After the bars have completely cooled, spread the frosting evenly on top with a spoon.
I had a lot of the frosting leftover! I put it in a jar and saved it for my next batch.
You’ll want to store these in the refrigerator or freezer.

I kept mine in the freezer and microwave for 35 seconds when I want one! They taste sooooo good (not going to lie, I had to have one while editing these photos because I couldn’t resist!)This recipe makes 18 bars!ย 

And just like all dessert, it’s served best with a cappuccino!ย 
Nutrition Per Bar: (they are actually a bit less because I didn’t use all the frosting, but did calculate it in)
165 Calories, 14g carbs, 10g fat, 8g protein, 3g sugar, and 3g fiber.

5 from 5 votes
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The Best Grain-Free Pumpkin Bars with a Dairy-Free Cream Cheese Frosting (No added sugar & lower carb)

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 18
Author Taralynn McNitt

Ingredients

Batter Ingredients

  • 2 Cups Almond Flour
  • 1 Cup Coconut Flour
  • 2 Tsps Baking Soda
  • 1 Tbsp Baking Powder
  • 1/2 Cup Monkfruit Sweetener (or your choice of sweetener)
  • 1 1/2 Tbsp Cinnamon
  • 1 Tbsp Cloves
  • 1 Tbsp Nutmeg
  • 1 Tsp Sea Salt
  • 2 Tsp Ground Ginger
  • 3 Large Eggs
  • 3 Tsps Vanilla
  • 15 Oz Pumpkin Puree
  • 1 Cup Unsweetened Almond Milk (or your choice of milk)

Dairy Free Cream Cheese Frosting Ingredients

  • 8 Ounces Cream Cheese (I used Kite Hill Dairy Free)
  • 2 Tsp Vanilla
  • 1/3 Cup Monkfruit Sweetener (or your choice of sweetener)
  • 2 Tbsps Coconut Flour
  • 1/2 Cup Unsweetened plain coconut yogurt (or Greek yogurt)
  • 1/2 Cup (Swerve) "Confectioner Sugar" (or traditional powdered sugar)

Instructions

Batter

  1. Preheat oven to 385-degrees, and grease a baking pan. 

    (I used a 7x 11 sized pan)

  2. Mix the almond flour, coconut flour, baking soda, baking powder, sea salt, cinnamon, cloves, nutmeg, ginger, and monk fruit sweetener together in a large mixing bowl. 

  3. Mix the vanilla and eggs together, and add it to the bowl with the dry ingredients. 

  4. Mix in the pumpkin and unsweetened almond milk. 

  5. Add the batter into the baking pan and spread evenly. 

  6. Bake for 45-minutes, or until done. 

    Set aside and let it cool completely before frosting. 

Dairy Free Frosting Instructions

  1. Add cream cheese, vanilla, swerve confectioners, monk fruit, yogurt, and coconut flour together in a large mixing bowl. 

    Taste test to see if it needs more sweetener, or coconut flour to thicken it up. 

  2. Once the bars are cool, spread the frosting over the bars.

    I added pecans and cinnamon on top for decorations. 

  3. Slice into 18 bars

  4. Store in the freezer or refrigerator. 

I can’t wait to hear what you think of these bars! If you make them, please tag me in your pics! I always love seeing your creations.

Questions for you!ย 

  1. What is your favorite Fall treat?
  2. Would you like me to make a YouTube video of this recipe?
  3. Team pumpkin spice or peppermint mocha?

Comments

  • Keresa k

    If I wanted to use maple syrup or honey instead of the monk fruit sweetener how much would I need to do?โ˜บ๏ธ Thank you!

    Reply to Keresa k
  • Karie

    They were out of this world! I shared a photo with you on Instagram but I wanted to come here to rate it. We are trying your apple crisp tonight!

    Reply to Karie
  • Cait

    1000000 STARS!

    Reply to Cait
  • Gina

    Hi Tarralyn! These bars look great, I cannot wait to make them. Do you happen to have the nutritional information for the bars without the frosting? Thank you!

    Reply to Gina
  • Sharon

    We loved these!

    Reply to Sharon
  • Marine

    Ohhh this sounds amazing ๐Ÿ˜€ ! I definitely love any recipe that has pumpkin in it, and I will try this one for sure haha ! Here in France, people are not used to cook pumpkin as a dessert, except in a few parts of the country. For instance, my grandmother, who lives in the north of France (Normandy), always prepared us a delicious sweet pumpkin soup during our fall/winter holidays (quick recipe : bring pumpkin flesh, milk of your choice, sugar (or sugar substitute) and cinnamon (you can add more spices if you want) to a boil, then blend it all together and it’s reeeady). We loved it so much ! It was really simple but tasted sooo good ๐Ÿ™‚ Anyway, thank you for sharing all these recipes/stories/advices with us, it’s always a pleasure to read your blog. I have been a regular follower for a few years now, but it’s the first time I comment ^^ I found your website when I started losing weight a few years ago (I’m a former obese) at a time I felt really bad in my own skin, and it really helped me to stay focused on my goal ๐Ÿ™‚

    Reply to Marine
    • Taralynn McNitt

      I’ve actually heard of that!

      And your grandmother’s pumpkin soup sounds incredible! I may have to try it out. I bet it’s warm and filling for the colder months.

      Thank you for taking the time to comment! I love getting to know and interact with readers! I’m so happy to hear you’re doing well and feeling great! Keep it up, Marine!

      xo

      Reply to Taralynn McNitt
  • Jen

    I am going to make these this week! This recipe sounds (and looks) INCREDIBLE. I love how healthy they are.

    What is your favorite Fall treat?
    I love a warm pumpkin tart made with puff pastry ๐Ÿ™‚

    Would you like me to make a YouTube video of this recipe?
    Sure!

    Team pumpkin spice or peppermint mocha?
    Pumpkin spice for desserts, but peppermint mocha for the coffee! (if that makes sense)

    Reply to Jen
    • Taralynn McNitt

      They are pretttttty dang good!!

      You’ll have to let me know what you think!! ๐Ÿ˜ƒ

      ohhhhh that sounds like heaven!!

      yes totally makes sense!!

      Reply to Taralynn McNitt
  • Aileen

    These look EPIC!!! I was planning on starting the Whole 30 today but I’m not sure I can wait 30 days to try these!
    I just tried monkfruit sweetener for the first time as well a week ago and I’m super impressed by it. I’ve never found a sugar substitute that I like- and I really hate Stevia so this was incredible to me. My new fave!
    Also thanks for introducing Kite Hill cream cheese a while back– it’s a staple for me these days!

    Reply to Aileen
    • Taralynn McNitt

      Thanks, Aileen!!!

      I’ve so impressed by the Monkfruit as well!!! Oh, and def try these before you do whole 30 lol (they are healthy if that helps! lol)

      Ohhh my gosh. Kyle and I go through a tub each week! My friend, Meighan, got me hooked on it!!

      ๐Ÿ™‚

      Reply to Taralynn McNitt
  • Casey

    This looks like an awesome recipe! Can’t wait to try it. My fav fall treat is corn chowder and also beef stew with cheese/bacon grits, also hot apple cider and gingerbread cake. YES pls do a video on this recipe. Pumpkin spice all the way girl!

    Reply to Casey
  • Katie M

    Hi, Taralynn!

    Thank you so much for sharing this recipe. Turns out, I had all the ingredients in my house last night and was able to make these. I didn’t have monk fruit and used Swerve instead. The bars are sinful! I had to hide them from my husband who ate there of them in one sitting. He had no idea they were healthy, so I was a happy wife. I am bringing in a few bars to the ladies in my office this morning because they all do recipes swaps. I’m excited for them to try this and I printing out the recipe for them just in case they love them as much as I do.

    I look forward to trying more of your recipes! My cousin introduced me to your blog last year and I’ve been hooked ever since!

    Katie Marlow

    Reply to Katie M
    • Taralynn McNitt

      Katie,

      This comment just made my whole day!!! I’m so happy you and your husband loved them and I can’t wait to hear what the ladies in your office think! Thank you for printing the recipe for them ๐Ÿ™‚

      Tell your cousin I said thank you for sharing! ๐Ÿ™‚ xo xo

      Taralynn

      Reply to Taralynn McNitt
  • Charmaine Ng | Architecture & Lifestyle Blog

    Just in time for fall! Can’t wait to try this recipe to savour all the pumpkin-y goodness, the layer of frosting topping it looks so good, haha! I’m definitely team peppermint mocha but I love pumpkin as well (who doesn’t?)! ๐Ÿ™‚

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Ashton Jury

    I’d love a youtube video! I love making pumpkin chocolate chip cookies as a great fall snack or apple crisp. I am team pumpkin spice ALL THE WAY!However once it goes away around Christmas I love to get the peppermint mocha when we go Christmas light looking.

    Reply to Ashton Jury
    • Taralynn McNitt

      I’m thinking that could be so fun!

      Ohhhh that sounds so good!

      Lol, you and I both!!! We love driving around with our peppermint mocha lattes looking at Christmas lights!!

      Reply to Taralynn McNitt
  • Anonymous

    If I plan on using regular flour and sugar…is the ratio 1:1? Also…the almond and coconut flour…what can I sub for both of those?
    These look delicious!! Canโ€™t wait to try them

    Reply to Anonymous
    • Taralynn McNitt

      Swapping the flours will be a little tricky because you’ll have to change up the milk and eggs as well. If you plan on using regular sugar, you can do 1:1 ratio.

      Reply to Taralynn McNitt
  • Anonymous

    Omg these look bomb digitydom! I love that they are sugar free! Yayyyyy canโ€™t wait to try this out! So ready for everything pumpkin. Have cans of pumpkin ready to go!
    Are you going to post tips on fallerizing your room? Loved that post least year and want to do something similar.

    Reply to Anonymous
    • Taralynn McNitt

      Thanks so much!!!

      Let me know what you think of these!! ๐Ÿ™‚

      I’ll definitely do some little fall decor tips for around the house, but I’m not sure if I’m going to do much fall to my room this year! Maybe a couple new throws or something! But for the downstairs, YES! ๐Ÿ™‚

      Reply to Taralynn McNitt

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