Cream Cheese Pumpkin Bars


    • 1½ cups whole wheat flour


    • ½ cup almond flour


    • 2 tsp. baking powder


    • 1 tsp. baking soda


    • 2 tsp. pumpkin pie spice


    • ½ tsp. cinnamon


    • Pinch of nutmeg


    • 4 eggs, lightly whisked


    • ¼ cup coconut oil, melted


    • ¼ cup half and half


    • ¼ cup maple syrup


    • 1 (15 oz) can 100% pumpkin puree


Cream Cheese Frosting

    • 1 (8 oz) package ⅓ less-fat cream cheese, softened


    • ¼ cup maple syrup


    • 1 tsp. vanilla extract


    • 2 t. half and half



    1. Preheat oven to 350 degrees F.


    1. In a large bowl, whisk together flours, baking soda, baking powder, pumpkin spice, cinnamon and nutmeg. Set aside.


    1. In a separate bowl, whisk together eggs, coconut oil,  half and half, maple syrup and pumpkin puree.


    1. Pour the wet ingredients in with the dry ingredients, mixing well.


    1. Pour pumpkin mixture into a prepared 9×7-inch baking dish and bake in the oven for 30 to 35 minutes.


    1. Let the pumpkin bars sit for 5 minutes then remove from pan and let cool completely. 


    1. While the bars are cooling, mix cream cheese, maple syrup and vanilla extract in a bowl and whip on high until smooth. Add Creamer a teaspoon at a time until you have your desired creaminess.


    1. Evenly spread cream cheese frosting over the bars once they have cooled completely, top with a little extra pumpkin pie spice and cut into 16 pieces. Enjoy!



Servings: 16

1 Serving: 4.7P 18.5C 7.7F