Pumpkin Cake Bars – Moist, Spiced & Perfectly Low-Carb!

Looking for a soft, spiced, and comforting fall treat that brings all the warmth of pumpkin pie to a rich cake bar format—without refined sugar or unnecessary carbs? These Pumpkin Cake Bars are exactly what you need. With their tender crumb, bold pumpkin flavor, and optional cream cheese swirl or pecan topping, these bars deliver all the cozy nostalgia of seasonal baking—while staying low-carb and keto-friendly.

Perfect for holiday baking , meal prep snacks , or when you’re craving something sweet but healthy, this easy-to-make recipe uses simple ingredients like almond flour, erythritol, and real pumpkin puree to bring bold comfort into your kitchen. Whether you’re doing keto , following a gluten-free lifestyle , or simply love pumpkin desserts, these cake bars will quickly become a favorite in your weekly rotation.

In this article, we’ll walk you through how to make these perfect pumpkin cake bars from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!

---

Why You’ll Love These Pumpkin Cake Bars

These aren’t just any old brownies—they’re a spiced, melt-in-your-mouth delight made with real ingredients that bring bold flavor and satisfying texture together beautifully.

Here’s why they stand out:

• 🎃 Real pumpkin base : Adds moisture, fiber, and natural sweetness without added sugar.
• 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
• 🌿 Loaded with fall spices : Cinnamon, nutmeg, ginger, and cloves give depth and warmth.
• 🧁 Great for meal prep or gifting
• 🥣 Easy to make : Just mix, pour, and bake—no mixer required!
• ⏱️ Ready in under an hour
• 🧼 Minimal cleanup : One bowl and a pan = easy prep!

Whether you’re making them for yourself, your family, or guests at a dinner party, these pumpkin cake bars will quickly become a go-to dessert or breakfast item.

---

Ingredients You’ll Need

For the Pumpkin Cake Base:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp cloves
• 1/4 tsp salt
• 1/3 cup melted butter or coconut oil
• 1/3 cup powdered erythritol or monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup canned pumpkin puree (not pie filling)

Optional: Chopped pecans, walnuts, or pumpkin seeds for extra crunch and nutrition.

---

For the Cream Cheese Swirl (Optional):

• 4 oz softened cream cheese
• 2 tbsp powdered sweetener
• 1 tsp vanilla extract
• 1 tbsp heavy cream or unsweetened almond milk

---

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C) . Grease an 8×8-inch square pan or 9×9-inch pan and line with parchment paper for easy removal.

Tip: Use silicone molds for effortless release and neat slicing.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together:

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Salt
• Powdered sweetener

Mix well until evenly incorporated.

Pro Tip: Coconut flour is highly absorbent—measure carefully and sift if possible.

Step 3: Add Wet Ingredients

Stir in:

• Melted butter or oil
• Eggs
• Vanilla extract
• Pumpkin puree

Mix until smooth and thick—but still scoopable.

Note: The batter should be firm but moist. Add more pumpkin or cream if too thick.

Step 4: Prepare the Cream Cheese Swirl (Optional)

In a small bowl, beat:

• Softened cream cheese
• Powdered sweetener
• Vanilla extract
• Heavy cream or almond milk

Beat until smooth and slightly thickened.

This optional layer adds creamy richness and contrast to the spice-heavy base.

Step 5: Layer the Batter and Swirl

Pour half of the pumpkin batter into the prepared pan and spread evenly.

Drop spoonfuls of the cream cheese mixture over the top.

Gently swirl using a toothpick or knife.

Add the remaining pumpkin batter on top and repeat the swirl.

Step 6: Bake Until Golden and Moist

Bake at 325°F (160°C) for 25–30 minutes , or until a toothpick inserted in the center comes out mostly clean (with just a few moist crumbs).

Let cool completely before slicing.

Step 7: Serve and Enjoy!

Slice into bars and enjoy warm or at room temperature.

Pair with black coffee, herbal tea, or a dollop of whipped cream for the ultimate treat.

Enjoy every soft, spiced bite of your Pumpkin Cake Bars !

---

Nutritional Information (Per Bar – Makes 9 Servings)

Nutrient	Amount
Calories	~200 kcal
Total Fat	~16 g
Saturated Fat	~6 g
Cholesterol	~40 mg
Sodium	~150 mg
Total Carbs	~6 g
Dietary Fiber	~3 g
Net Carbs	~3 g
Protein	~6 g

Note: Values may vary based on exact measurements and optional add-ins.

---

Tips for the Best Pumpkin Cake Bars

1. Use quality pumpkin puree – Avoid canned pie filling; it has added sugars.
2. Don’t skip cooling time – Keeps the bars firm and prevents crumbling.
3. Press firmly when shaping – Helps maintain structure and even slices.
4. Make ahead and store – Flavors intensify overnight; keep refrigerated.
5. Double the batch for freezing – Great for quick breakfasts or snacks later!

---

Variations & Customizations

Want to switch things up? Try these tasty variations:

Chocolate Pumpkin Bars

Mix in 1–2 tbsp cocoa powder for a chocolate-pumpkin fusion.

Maple Pecan Version

Replace powdered sweetener with maple-flavored syrup and add chopped pecans.

No-Bake Option

Chill the mixture in the freezer and slice into raw bites for grab-and-go snacks.

Vegan Option

Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), vegan butter, and plant-based sweeteners.

Streusel-Topped Pumpkin Bars

Sprinkle a streusel made with almond flour, sweetener, and butter before baking.

---

Frequently Asked Questions (FAQ)

Are these truly keto-friendly?

Yes! With only ~3g net carbs per bar , it fits perfectly within a ketogenic lifestyle.

Can I use oat flour instead of almond flour?

You can, but it increases the carb count significantly. Use sparingly if going low-carb.

How do I store leftover bars?

Store cooled portions in an airtight container in the fridge for up to 5 days . Freeze for longer storage.

What kind of sweetener works best?

Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.

Can I make muffins instead?

Yes! Fill greased muffin tins ¾ full and bake for 18–20 minutes .

---

Why This Recipe Works So Well

These Pumpkin Cake Bars work because of their perfect balance of textures and bold flavors:

• The pumpkin keeps the bars soft and naturally sweet , while keeping carbs low.
• The almond flour gives body and depth , mimicking wheat-based cakes.
• And the coconut flour helps bind everything together , ensuring structure and texture.

It’s the kind of baked good that makes eating seasonal produce feel indulgent—because it tastes so good.

---

Serving Suggestions

Looking for creative ways to serve your pumpkin cake bars beyond just a plate? Here are some ideas:

In Lunchboxes

Pack with veggies, meat, or cheese for a balanced keto lunch.

With Coffee or Tea

Pair with espresso, black coffee, or matcha latte for a cozy afternoon snack.

As Ice Cream Sandwichs

Sandwich between two scoops of keto vanilla ice cream for frozen fun.

Gift-Worthy Packaging

Wrap in clear cellophane bags with ribbon for thoughtful homemade gifts.

Over Greek Yogurt

Crush one and sprinkle over full-fat yogurt for a parfait-style dessert.

---

Health Benefits of Key Ingredients

Let’s take a quick look at the health benefits of what makes this dish special:

Pumpkin Puree

Rich in beta-carotene, supports eye health and digestion.

Almond Flour

High in vitamin E and magnesium—supports heart health and satiety.

Fall Spices

Natural anti-inflammatories that help regulate blood sugar levels.

Even though these are cake bars, they’re packed with nutrients that make them more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.

---

Final Thoughts: A Must-Try Treat for Fall Bakers

These Pumpkin Cake Bars prove that going low-carb doesn’t mean missing out on rich, comforting baked goods. With their soft texture, warm spice notes, and silky frosting, they’re the kind of treat that turns a simple bar into something magical.

Whether you’re new to keto, looking for a weekend baking idea, or want to impress with homemade flair, these cake bars deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.

So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something truly special.

Print