Name: Paleo Pumpkin Bars with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 1 1/2 cups raw cashews soaked in warm water for at least 2 hours, drained, rinsed and gently dried; 1/3 cup chilled coconut cream; 1/3 cup refined coconut oil melted and slightly cooled; 2 tablespoons fresh lemon juice; 2 teaspoons pure vanilla extract; 1/3 cup raw honey or pure maple syrup; 1/4 teaspoon fine sea salt; 1 1/2 cups blanched almond flour; 1/2 teaspoon baking soda; 1 tablespoon pumpkin pie spice; 2 teaspoons ground cinnamon; 1/4 teaspoon fine sea salt; 1/2 cup ghee softened, or softened refined coconut oil for dairy-free; 3/4 cup pure maple sugar or coconut sugar; 1/2 cup pumpkin puree; 1 large egg at room temperature; 1 teaspoon pure vanilla extract

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Paleo pumpkin bars with cream cheese frosting are a fantastic treat that artfully blend moist, spiced pumpkin cake with a creamy topping that will make you want to go back for seconds. With their soft, tender texture and velvety frosting, these bars embody the essence of autumn while catering to those who follow a paleo or gluten-free lifestyle. The delightful balance of flavors in these bars ensures they’re not only healthy but satisfyingly delicious enough to appease anyone’s sweet tooth.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Paleo Pumpkin Bars with Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Paleo Pumpkin Bars with Cream Cheese Frosting

Paleo Pumpkin Bars with Cream Cheese Frosting

I first stumbled upon this recipe during a cozy fall gathering when the scent of pumpkin spice wafted through the kitchen. What struck me most was this delightful hybrid of a decadent dessert and a health-conscious treat. It’s easy to whip up, making it a perfect addition to parties, potlucks, or simply to indulge when that sweet craving hits. Trust me, once you try making these paleo pumpkin bars with cream cheese frosting, they’ll quickly become a staple in your baking rotation.

Why You’ll Love This Recipe

Simple & Quick: Made in under an hour, these bars are an effortless dessert option that anyone can tackle.
Irresistible Flavor: Filled with warm spices like cinnamon and pumpkin pie spice, they deliver that quintessential fall flavor in every bite.
Eye-Catching Appeal: The creamy topped bars are as beautiful as they are tasty, making them perfect for sharing.
Flexible Serving: Great as a snack, dessert, or even breakfast treat, these bars fit any occasion.
Diet-Friendly Options: Completely dairy-free and gluten-free, everyone can enjoy this guilt-free dessert!

Ingredients You’ll Need

1 1/2 cups raw cashews: Soaked to create a creamy frosting, they provide a rich base to replace traditional cream cheese.
1/3 cup chilled coconut cream: Adds a luscious texture and a subtle coconut flavor to the frosting.
1/3 cup refined coconut oil: Melts smoothly into the frosting and helps to achieve that creamy consistency without any dairy.
2 tablespoons fresh lemon juice: Offers a zesty touch to the frosting, balancing sweetness with brightness.
2 teaspoons pure vanilla extract: For a fragrant, sweet depth that complements the pumpkin flavor beautifully.
1/3 cup raw honey or pure maple syrup: Natural sweeteners that enhance flavor without refined sugars.
1/4 teaspoon fine sea salt: A touches necessary to elevate flavors and create balance.
1 1/2 cups blanched almond flour: Gluten-free flour that forms the base of the bars, providing texture and flavor.
1/2 teaspoon baking soda: Helps the bars rise, giving them a fluffy, tender quality.
1 tablespoon pumpkin pie spice: Captures the essence of fall with warming spices blended together.
2 teaspoons ground cinnamon: Brings warmth and depth, enhancing the pumpkin flavor.
1/4 teaspoon fine sea salt: Ensures well-rounded flavor in the bars.
1/2 cup ghee: Softened animal fat that replaces butter, lending a buttery flavor to the bars without dairy.
3/4 cup pure maple sugar or coconut sugar: Natural sugars that add sweetness while remaining paleo-friendly.
1/2 cup pumpkin puree: This hearty ingredient keeps the bars moist while imparting that classic pumpkin flavor.
1 large egg: Binds the ingredients together and adds richness.
1 teaspoon pure vanilla extract: Enhances the overall flavor profile.

How to Make Paleo Pumpkin Bars with Cream Cheese Frosting

Prepare the Frosting: Begin by soaking 1 1/2 cups of raw cashews in warm water for at least 2 hours. Once soaked, drain and rinse them. Next, combine the cashews, 1/3 cup chilled coconut cream, 1/3 cup melted coconut oil, 2 tablespoons fresh lemon juice, 2 teaspoons vanilla extract, 1/3 cup raw honey (or maple syrup), and 1/4 teaspoon fine sea salt in a high-speed blender. Blend until completely smooth, which may take 1 to 5 minutes depending on your blender’s power. Once blended, transfer the frosting to a covered container and refrigerate for at least 2 hours, or overnight ideally, until thick and spreadable.
Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring it covers the bottom and two sides for easy lifting later.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups blanched almond flour, 1/2 teaspoon baking soda, 1 tablespoon pumpkin pie spice, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt. This mix helps ensure even incorporation of the leavening agent and spices throughout the batter.
Cream the Wet Ingredients: In a large bowl, use an electric hand mixer or whisk to cream together 1/2 cup softened ghee and 3/4 cup maple sugar until smooth. Add in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract, whisking until fully combined.
Combine Mixtures: Gently add the dry mixture to the wet ingredients, stirring using a spatula until a thick, evenly combined batter forms. The batter should be thick but spreadable.
Bake the Bars: Transfer the batter to the prepared pan, using a silicone spatula to smooth it into an even layer. Bake for about 20 minutes, or until the edges are set and the center looks firm rather than wet. Avoid overbaking; the bars may feel soft when warm. Let cool completely on a wire rack in the pan.
Frost and Serve: Once the bars are cool, lift them from the pan using the parchment paper, then spread the chilled frosting evenly on top. You can serve immediately or refrigerate them for 30 to 60 minutes for cleaner cutting. Cut into 16 squares and enjoy!

Storing & Reheating

Store your paleo pumpkin bars with cream cheese frosting in an airtight container in the refrigerator for up to four days. If not consumed immediately, these bars stay fresh at room temperature for about 2 hours. You can also freeze them for up to 3 months—just wrap them tightly to prevent freezer burn. When ready to enjoy, thaw in the fridge overnight and, if desired, reheat them in the oven at 300°F (150°C) for about 10 minutes to bring back their freshly baked goodness.

Chef’s Helpful Tips

Soak your cashews long enough to ensure a smooth frosting; overnight soaking works wonders.
Be careful not to overmix the batter once you add the dry ingredients, as this can lead to denser bars.
Allow the bars to cool completely before frosting to prevent the frosting from melting.
If you want a sweeter frosting, feel free to add more maple syrup or honey while blending.
These bars can also be made ahead of time, making them perfect for gatherings or meal prep.

These paleo pumpkin bars with cream cheese frosting offer a delightful treat, and you can’t help but fall in love with the blend of flavors and textures. Every bite is like a little celebration of autumn, bringing warmth and comfort. I encourage you to play with the ingredients and make them your own. Enjoy the process of baking, and remember to savor each moment, because this is more than just about food; it’s about connection, joy, and the cozy comforts of home.

Recipe FAQs

Can I make these bars vegan?

Yes! To make this recipe vegan, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes to thicken). Use maple syrup as the sweetener for the frosting and the batter.

What can I substitute for ghee?

If you’re looking for a dairy-free option, softened refined coconut oil works wonderfully in this recipe. It provides a similar texture while keeping everything paleo-friendly.

How do I ensure my frosting is smooth?

Properly soaking your cashews is crucial to achieve that smooth, creamy frosting texture. Blend the soaked cashews until they are entirely velvety and free of lumps, adding coconut cream and oil gradually.

Can I use pumpkin pie filling instead of pure pumpkin puree?

While it’s tempting, it’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which can throw off the flavor balance in the bars.

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Paleo Pumpkin Bars with Cream Cheese Frosting

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Author: Anna
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 16 bars 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: Paleo

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Description

These Paleo Pumpkin Bars with Cream Cheese Frosting are a delicious, healthy treat. Featuring creamy cashew frosting and spiced pumpkin, they’re perfect for dessert lovers.

Ingredients

Scale

1 1/2 cups raw cashews soaked in warm water for at least 2 hours, drained, rinsed and gently dried
1/3 cup chilled coconut cream
1/3 cup refined coconut oil melted and slightly cooled
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/3 cup raw honey or pure maple syrup
1/4 teaspoon fine sea salt
1 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup ghee softened, or softened refined coconut oil for dairy-free
3/4 cup pure maple sugar or coconut sugar
1/2 cup pumpkin puree
1 large egg at room temperature
1 teaspoon pure vanilla extract

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Instructions

Prepare the frosting first. Soak the cashews in warm water for at least two hours, then drain and pat dry.
Blend the soaked cashews, coconut cream, melted coconut oil, lemon juice, vanilla, honey or maple syrup, and sea salt in a high-speed blender until smooth.
Transfer the frosting to a container and refrigerate for at least two hours or overnight.
Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper on the bottom and two sides.
In a medium bowl, whisk together the almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.
In a large bowl, cream the softened ghee and maple sugar using an electric mixer, then whisk in the pumpkin puree, egg, and vanilla until fully combined.
Stir the dry ingredients into the wet mixture until a thick batter forms. Spread it evenly in the prepared pan.
Bake for about 20 minutes until the edges set and the center is no longer wet. Cool on a wire rack after baking.
Once cooled, spread the chilled frosting over the bars, and refrigerate for cleaner slices.
Cut into 16 bars and serve, storing leftovers in the fridge for up to four days.

Notes

For a dairy-free version, use softened refined coconut oil in the frosting.
Allow the bars to cool completely to avoid crumbling when slicing.
These bars can be stored for up to four days in the refrigerator.