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GET IT NOWMy Healthy Pumpkin Bars Are Super Moist With No Refined Sugar
These healthy pumpkin bars started out as my shortcut when I didn’t have time to make a classic pumpkin pie. I wanted that same cozy flavor, but in a quick and easy format. After a few tests with different flours and sweeteners, I found the combo that worked and now these are the bars I make on repeat every fall. They’re soft, spiced, and finished with a dreamy cream cheese frosting that nobody ever guesses is sugar free. Here’s why I think you’ll love them, too:
- Pumpkin spice + tangy frosting – The warm fall spices in these pumpkin bars pair perfectly with the creamy, tangy frosting, giving each bite that sweet-meets-spice balance you’ll love.
- Super moist, cakey texture – These bake up soft, tender, and moist. The consistency reminds me of pumpkin cake, but thinner and easier to slice and share.
- Better-for-you ingredients – Wholesome Yum Superfine Almond Flour and Besti Monk Fruit Allulose Blend (both granulated and powdered) give these healthy pumpkin bars an amazing taste and texture, but in a gluten-free, no-refined-sugar way.
- Quick prep – I can whip up the batter in about 10 minutes, and unlike my almond flour pumpkin muffins, these bars are faster since I don’t have to portion individual cups. They’re perfect for last-minute get-togethers or a healthy weekday dessert.
Whether you’re baking for a fall gathering or just want something sweet with your bulletproof coffee, grab a pan and make this pumpkin bars recipe with me!
Reader Review
“Fantastic recipe! I’ve made these several times, exactly as directed, and they are delicious. I use the butter option and I find that the frosting is perfectly creamy without the addition of the heavy cream. A sprinkling of chopped walnuts over the top makes a nice garnish. Thank you, Maya, for this one. It’s a winner!” –Katherine
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Ingredients & Substitutions
Here I explain the best ingredients for my healthy pumpkin bars with cream cheese frosting, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Some recipes use oats or oat flour, but I love the soft consistency from my almond flour. Just note that brands vary and some are grainier — this one I use is super fine. You can swap half for oat flour if you’re not watching carbs. I don’t recommend coconut flour, though; it’s way too dry for these ingredient ratios.
- Besti Monk Fruit Allulose Blend – Sweetens like sugar, but without the spike. It also locks in moisture, which helps the bars stay soft. Other sweeteners can work (check my conversion chart), but avoid liquid ones like maple syrup because the bars won’t hold together.
- Pumpkin Puree – Be sure to measure 1 cup, not a full can. If you need ideas for the rest of the can, check out my other pumpkin recipes.
- Coconut Oil – This keeps the bars soft and moist. If you don’t love the coconut flavor, swap in refined coconut oil or even unsalted butter.
- Cream Cheese – I added this to the bar layer for tang, softness, and richness. A dairy-free cream cheese alternative should work if needed.
- Eggs – You can substitute flax eggs, but these healthy pumpkin bars turn out more fragile with them.
- Pumpkin Pie Spice – A cozy mix of cinnamon, nutmeg, ginger, cloves, and allspice. Store-bought works fine, but my homemade pumpkin pie spice is easy, too.
- Vanilla Extract, Baking Powder, & Sea Salt
- Cream Cheese Frosting – I make this with cream cheese, Besti Powdered Monk Fruit Allulose Blend (which is key because it dissolves and doesn’t leave a gritty texture like most sweeteners do), vanilla extract, and heavy cream to thin it out as needed.
How To Make Healthy Pumpkin Bars
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the cream cheese and coconut oil. You can microwave in short bursts, or use a double boiler on the stove. Stir smooth.
- Beat the wet ingredients. In a large bowl, beat the pumpkin puree, warm cream cheese mixture, eggs, and vanilla with a hand mixer, until smooth.
- Mix the dry ingredients. In a separate bowl, whisk the almond flour, Besti, baking powder, pumpkin pie spice, and sea salt.
- Combine the wet and dry. Combine the wet and dry ingredients and beat the batter at low speed, until just combined.
- Bake. Transfer batter to a baking pan (this is the one I use) lined with parchment paper, and smooth the top with a spatula. Bake the pumpkin bars in the oven, until an inserted toothpick comes out clean.
- Make the frosting. With a hand mixer, beat the cream cheese, powdered Besti, and vanilla, until smooth. If needed, thin out with a splash of cream.
- Frost the bars. Once the healthy pumpkin bars are completely cooled, spread the frosting over them. Add a light sprinkle of cinnamon or pumpkin pie spice if you like, and slice.
My Recipe Tips
- Use room-temperature ingredients. I let the eggs, cream cheese, and coconut oil sit out, so they blend smoothly. If I forget the eggs, I pop them in a bowl of warm water for 5 minutes. You can fill a stainless steel bowl with boiling water, empty and dry, and then place upside down over the cream cheese and coconut oil on a plate, which helps them come to room temp quickly.
- PSA: The pumpkin puree is 1 cup, not a full can! Level it off when measuring. If I have extra, I use it to make a pumpkin spice latte or pumpkin muffins.
- I bake these in a 9×9-inch square pan for the perfect thickness (mine’s warp-resistant and nonstick). If you use an 8×8, add a few minutes to the bake time. If you use a 9×13, these healthy pumpkin bars will be thinner, so start checking around 20-25 minutes. Either way, pull them when a toothpick comes out clean.
- I like to line the pan with parchment with a little overhang off the sides. This makes it easy to lift the slab out to a board and make clean cuts.
- Not into cream cheese frosting? Skip it, or swipe on my sugar-free buttercream instead.
- Want some crunch? Sprinkle the cooled pumpkin bars with toasted pecans or walnuts, or a handful of sugar-free mini chocolate chips. You can also fold them into the batter as mix-ins.
- Cool before frosting. I know it’s tempting, but wait until the bars are fully cool, or the frosting will melt and slide.
Healthy Pumpkin Bars
My healthy pumpkin bars are soft, moist, and topped with dreamy cream cheese frosting. Nobody will guess they have no refined sugar!
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Ingredients
Tap underlined ingredients to see the ones I use.
Healthy Pumpkin Bars
Cream Cheese Frosting
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9×9 in (23×23 cm) baking pan with parchment paper.
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Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
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In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
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In another bowl, stir together the almond flour, Besti, baking powder, pumpkin pie spice, and salt.
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Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.
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Transfer the batter to the lined baking pan and smooth the top. Bake for30-35 minutes, until an inserted toothpick comes out clean. Cool completely.
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To make the frosting, use a hand mixer to beat together the cream cheese, powdered Besti, and vanilla, until smooth. (You can thin it out with a little milk or cream if you'd like.) Let the bars cool completely before frosting and cutting.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 bar, or 1/16 of entire recipe
- Tips: Check out my recipe tips above to help you get the right texture in these healthy pumpkin bars, plus a few variations.
- Storage: I keep these healthy pumpkin bars in an airtight container in the refrigerator for up to 1 week. They’re also fine on the counter for up to 2-3 days if you don’t frost them.
- Freeze: Chill, wrap snugly (I recommend plastic wrap followed by foil.), and freeze for up to 3 months. Thaw overnight in the fridge. I unwrap them for thawing, so the frosting doesn’t stick to the wrapping.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Healthy Pumpkin Bars
504 Comments
Wendy Hanson
0Can you use a different oil in place of coconut? I just detest the taste of coconut.
Karen
0You cannot taste the coconut oil.
Wholesome Yum A
0Hi Wendy, butter would make a fine substitute here. You can also look for refined coconut oil, which is still solid at room temp and has no coconut flavor.
Emma R
0This recipe looks amazing! Can’t wait to give it a try as I’ve just started low carb baking and am really enjoying pumpkin season! I have one question – I usually measure in grams as I’m in the UK. I found a converter online that says one cup of flour (128g) is different to one cup of sugar (201g), for instance. Would it be possible to please confirm how many grams of pumpkin purée would be needed? I wasn’t sure what measurement I should use. Sorry if I’ve missed this info somewhere! Thanks so much for the recipe 🙂
Wholesome Yum A
0Hi Emma, it should be 245g — use the metric button right above the ingredients list to toggle your measuring units.
Jenae Saulsby
0DELICIOUS! All of your recipes that I have tried are awesome! Thanks
Sarah
0Love all your recipes! On this one, I failed on the coconut oil and cream cheese step. My cream cheese ended up little globs. Did I heat too much or too little?
Wholesome Yum A
0Hi Sarah, you might have overheated. Try heating in shorter bursts or at a lower power level.
Kathy erikson
0I made these bars and liked the flavor, my problem was that the bars were more like pumpkin pudding. I baked them 10 min longer, even added a little more almond flour cuz the batter looked too runny to me. What did I do wrong?
Wholesome Yum A
0Hi Kathy, a few things could have happened. Did you use the correct size pan? I used a 9×9 metal pan for these bars, but a smaller pan could create softer results. Some commenters have accidentally used 1 can of pumpkin puree instead of 1 cup, so if this happened to you it would have made the batter much runnier. Also, the cake firms up as it cools and will be more soft/wet right out of the oven at first. I hope you give it another try!
Jacci Freno
0Can these be frozen?
Wholesome Yum
0Hi Jacci, these should freeze fine. Avoid frosting them until they thaw.
Deb
0Could the powdered erythritol be replaced with stevia?
Wholesome Yum
0Hi Deb, stevia is much more concentrated so that would not work here. Check my sweetener guide for other alternatives.
Andi
0Delicious! Loved these bars! Could you also post the recipe for the more fudgy pumpkin bars you mentioned using almond butter? I would love to try it!
Wholesome Yum L
0Hi Andi! Unfortunately I don’t have that recipe ready to post yet but it’s on my list. So glad you loved this one.
Christie
0Can this recipe be put in cupcake liners also then frost? Will they bake ok?
Wholesome Yum
0Hi Christie, these might be too moist for that. I do have a pumpkin cupcake recipe you might like, and it would pair wonderfully with my cream cheese frosting.
Christie
0How do get to taste pumpkin? And I could taste/feel Erythritol sweetener. It was good don’t get me wrong but yet a little too sweet. What could I adjust?
Wholesome Yum
0Hi Christie, you can use less erythritol in the bars next time — up to 1/3 cup less should be fine.
Kristy Powell
0These are delicious can’t wait to try other new recipes
Gwen
0Oh my!!! Made these following recipe exactly and they were amazing! I didn’t have pumpkin pie spice so mixed cinnamon and nutmeg. I couldn’t wait to taste so tried right after baking and they were just ok. I could taste each individual flavor (in particular the Erythritol). Chilled overnight in fridge….wow! The flavors all blended together and it’s amazing! Fantastic addition to my low carb recipes!! Thanks for sharing!
Jennifer Holt
0Just made these today because I LOVE pumpkin! These are wonderful! Just like all of your recipes!
I baked them in a 8×11 glass pan on convection 25° lower & they turned out good. I thought they were ready… one side cooked faster than the other which is weird because convection is supposed to deter that… anyway, they turned out delicious! My husband doesn’t like pumpkin so I will be eating them by myself or with my daughter… when she comes over but they’re great for dessert or breakfast! I could eat a few of these A day! Mine made 12 bars so I’m not sure the nutrition info & am too tired to figure it up atm( am physically disabled). Thank you for all of your awesome recipes! Pre-ordered your cookbook & can’t WAIT for it! You’ve made the keto lifestyle easier for my husband & I appreciate you!
Wholesome Yum L
0Hi Jennifer, thank you for the kind comments. Glad you loved the recipe.
Karen
0I’m new at this and all sound delicious. I’m willing to try.
Linda
0I made this recipe almost exactly as written and the bars were fabulous. The one small change I made was that I doubled the pumpkin spice mix. These are now my go-to pumpkin dessert recipe because even the non-keto people in my house loved them.
Leslie
0Made this recipe exactly as stated but had a lot of trouble getting it to cook. Had to keep putting it back in the oven for a total of 50 minutes and it was still basically raw in the middle. Also, mine didn’t rise at all. Used a 13 x 9 glass pan. Would like to try this recipe again once I figure out what I did wrong.
Wholesome Yum
0Hi Leslie, I’m sorry this recipe didn’t work for you! I used a 9×9 metal pan for these bars, so your larger glass pan could have affected baking time. Some commenters have accidentally used 1 can of pumpkin puree instead of 1 cup, so if this happened to you it would have made the batter much runnier. Also, the cake firms up as it cools and will be more soft/wet right out of the oven at first. I hope you give it another try!
Ashley
0I’m excited to try several of your recipes! I have read thru several including the comments and I’m a bit confused about one thing. It seems you mostly use 100% erythritol but on othere recipes you use erythritol blend. My sweetener of choice is Truvia spoonable, can I just sub it 1:1 when you say erythritol or do I have to convert the amount using the sweetener chart you have?
Thank you!
Ashley
Maya | Wholesome Yum
0Hi Ashley, Truvia is sweeter than pure erythritol, so you do have to convert using the sweetener conversion chart or calculator.
Jackie
0Have made the gluten free version of the low carb pumpkin bars several times now. They are delicious, easy to make and always a hit. Thank you for sharing all your recipes.
Vera
0This is the second time I have made the pumpkin bars. The taste is very good. Only one problem I baked at 350 for 1 hour and they are still not done. I thought I might have done something wrong the first time so tried it again. I have a new oven I am beginning to think something might be wrong with it. What do you think?
Wholesome Yum L
0Hi Vera, that definitely sounds like something may be off with your oven.
April
0Hello! Where do we substitute the almond butter in the recipe to make these more with a fudge like consistency you mentioned above? If you already said it answer I missed it I apologize!
Maya | Wholesome Yum
0Hi April, That was a totally different recipe, sorry about the confusion. I’ll need to post it sometime in the fall!
Gloria Renee Scarbrough
0I absolutely love,love,love these pumpkin bars. Cannot wait to try more of your recipes.
Marilyn
0I made these amazing bars for our family. I just have one question….is there any way I can use coconut flour instead of almond flour….AND how much? Thank you. My daughter-in-law has an allergy to almonds.
Maya | Wholesome Yum
0I’m glad you liked them, Marilyn! Unfortunately they are not interchangeable. You could try sunflower seed meal instead.
Bonnie Arnold
0I just took the pumpkin bars out of the oven. Although they don’t appear as thick as the picture I tried a pinch of it and they tasted awesome! I did use coconut flour instead of the almond flour. To use coconut flour you use 1/4 cup for every cup of almond flour and add one more egg. I used egg beaters for that extra egg. It may change the nutritional value slightly. I will have to check that. Otherwise I made the recipe as directed. I can’t wait for them to cool and get the frosting on them so I can actually eat one! Thanks for the recipe!!
Jennifer
0I made these for Thanksgiving, and they were delicious! I followed the recipe as is, except I used melted butter instead of coconut oil in the bars and added 2 tbsp of butter to the frosting. I love butter. 🙂 The texture of the bars was great- somewhere between pumpkin pie and a brownie. I served them at room temperature, but the chilled leftovers have been scrumptious, too. My kids even loved these, and I felt good giving it to them. I’ll definitely be making this recipe again. Thanks!
Dustin
0Can you tell me the conversion of solid coconut oil to liquid coconut oil?
Maya | Wholesome Yum
0Hi Dustin, I haven’t tried liquid coconut oil in this recipe so not sure if it would work. I recommend a fat solid at room temp, so either unrefined coconut oil or butter would work best.
Julia Weems
0Very yummy recipe…I’ve made these 3 times in a month. My son requests these often. If I used butter instead of coconut oil would the amount of 1/4 cup be the amount to use? My kitchen is so hot all of the time that my coconut oil stays melted. In the past I ran into the coconut oil and cream cheese not mixing well with the oil already being melted.
Wholesome Yum L
0Hi Julia, I haven’t tried it with butter but that sounds like it should work.
Gina
0Made these for Thanksgiving family potluck had to bake 3 x as long as it said bit they were amazing, moist healthy delicious. Making again for the actual Thanksgiving dinner Thursday
Maya | Wholesome Yum
0I am so happy to hear that, Gina! Have a great day!
Ragna Russo
0The originators of the low carb recipes need to include with the sweetener a ratio. For instance, I use Pyure sweetener because, to me, it’s not bitter until there’s too much. It is a 2:1 sweetener (2c. Sugar = 1c. Pyure).
I never know how much sweetener to put into recipes! I’ve ruined things by using too much/little sweetener.
Maya | Wholesome Yum
0Hi Ragna, Not every recipe is interchangeable with sweeteners, therefore each recipe specifically lists which sweetener is used in it. However, you can use the sweetener conversion calculator here to convert from any sweetener to any other. Just know that it may not necessarily work for every recipe based on other factors in the recipe.
Andrea Himmelsehr
0Yummy! These were amazing! I had to make a small alteration because I was out of granulated erythritol blend, and had to use powdered Swerve, but had only about 3/4 of the powdered Swerve that was called for. Can I tell you that I’m glad??? The less than sweet pumpkin part paired so well with the sweet cream cheese! I doubled the recipe for a potluck, used a 9×13 pan, and increased the cook time to 35 minutes. Perfect! Can’t wait to make them again. Thank you!
Blythe
0I was so excited to make these! The frosting turned out yummy. I used swerve and 2 tbsp of butter in with the other ingredients. But the bars themselves… turned out sooo bitter and yucky aftertaste. I used butter instead of coconut oil and stevia blend for the sweetener. Is the stevia what making it bitter? I made two batches adding more to the second and it was worse. Not sweet at all. Help!
Maya | Wholesome Yum
0Hi Blythe, It could definitely be the stevia. Many people don’t like the taste of it. I hope you’ll try the recipe as written with erythritol, most people prefer the taste of it.
Christie
0I’m having a problem with tasting and feeling the erythritol in the pumpkin. Has anyone used the powered in the pumpkin part? Would I use the same amount as erythritol sweetener?
Wholesome Yum A
0Hi Christie, I wouldn’t recommend that. Using powdered instead of granulated sweeteners can greatly change the texture in a recipe.
Sarah
0Made these last night and they are AMAZING, although I did use a little less sweetener than suggested 🙂 Would these freeze well? Not sure I can eat all of this in an acceptable timeframe haha.
Maya | Wholesome Yum
0Hi Sarah, Yes, you should be able to freeze them. I’m so happy you liked them!
Ann C Eldore
0This saved me from falling off Keto for a Starbucks Pumkin Cream Cheese muffin. Next time I need to cook them longer…I already frosted them so I’m just eating them extra extra moist!
Maya | Wholesome Yum
0I am so happy you liked them, Ann! Thanks for stopping by!
Cleny
0How do these store? Fridge? Tupperware? Cut and wrap each square?
Maya | Wholesome Yum
0Hi Cleny, Store them in the fridge. It’s up to you if you want to cut and wrap or just store together.
Jolene
0Hi, just wondering about the blanched almond flour and the difference if using regular almond flour?
Maya | Wholesome Yum
0Hi Jolene, You need blanched almond flour, otherwise the texture won’t be very good.
Karen D
0This recipe was OUTSTANDING!!! I wanted to make some keto (and non-keto) desserts for [Canadian] Thanksgiving dinner this year, and I tried this one as well as a few others from different blogs for variety. Recipes from all the other websites failed me, but this was hands-down everyone’s favorite, including the non-keto guests. In fact, they preferred this dessert to anything else that I made!
Moist, tender crumb, and the perfect balance of pumpkin, spices, and cream cheese. I will be adding to this to a regular dessert rotation; it’s just too good to only eat once a year. Thank you so much!!
Maya | Wholesome Yum
0I am so happy you liked the bars, Karen! Have a great day!
Dana
0I’m so glad I found this recipe. I added walnuts to mine. This was a perfect fall dessert and goes excellent with coffee in the morning.
Maya | Wholesome Yum
0I am so happy to hear that, Dana! Thanks for stopping by!
Arlene
0I followed the instructions and my bars came out super wet. Cooked it for 30 minutes at 350. Inserted a butter knife to check if it was cooked. I let it cool completely and it tasted like super undercooked cake. Idk what went wrong.
Maya | Wholesome Yum
0Hi Arlene, It might be your oven temperature or your pan size, shape, or material. IF they were wet then they just needed to bake for longer. You can still put them back in for longer if you didn’t frost them yet.
Jenn
0Yum! Like another commenter, I used only half the amount of sweetener and it came out perfect for me as well. Great recipe – will be making another batch soon! Thank you for this recipe!
Maya | Wholesome Yum
0Thank you, Jenn! I’m glad you liked it and will be making it again!
Kathleen
0Have you used monkfruit? I did and the bars were great. After storing bars in refrigerator, I noticed a little grainy-ness. Just wondering if that is a characteristic of monkfruit.
Maya | Wholesome Yum
0Hi Kathleen, If they start to get grainy after refrigerating that’s sometimes a characteristic of erythritol, not monk fruit, but most monk fruit sweeteners have erythritol as a bulking agent/filler. Sometimes reheating can help, or just using less sweetener if you don’t mind less sweetness.
Nancy
0These have got to be the best pumpkin bars! My carb family even ate them! I found my Thanksgiving dessert! Thank you
Maya | Wholesome Yum
0Thank you, Nancy! I’m so glad your whole family loved them. Happy Thanksgiving coming up!
Judy
0Hi, just wondering if I can substitute organic coconut sugar (1-1 replacement of sugar) or domino light, a sugar and stevia blend…half cup of this equals one cup sugar. Some family members are not big erythritol, claiming aftertaste…thanks! JB
Maya | Wholesome Yum
0Hi Judy, Check the sweetener conversion calculator for substitution options.
Judy
0Thank you! Just read your article on various sweeteners as well as printing your chart! So much to learn but very grateful for your explanations on their pros and cons, as well as how to substitute them. Thanks again! Judy
Maya | Wholesome Yum
0You are welcome, Judy!
Chad
0My wife HATES all fake sugars. She loved this recipe and didn’t believe me when I told her I used fake sugar in it. I also thought they were pretty good.
Maya | Wholesome Yum
0I am happy to hear that, Chad!
Leigh-Anne
0These were AMAZING. I don’t love the taste or effect that Erythritol has, so I cut the sweetener drastically and they were so good!! The whole pan was gone before anyone could think about seconds!!
Maya | Wholesome Yum
0I am so happy you liked the bars, Leigh-Anne! Have a great day!
Judi McCabe
0These are delicious! Made as directed except I used the 1/3 cup of swerve plus 1 TSPN instead of 2/3 C. It was sweet enough for me, but does not much of a pumpkin flavor. The frosting is amazing! I froze a good portion of these because I don’t trust myself! They are that good!
Andrea
0I made these tonight in my mini muffin tin. I was excited about how many it made 🙂 but I’m wondering how well these will freeze. I would love to make a batch to include on “cookie” trays for friends and neighbors for Christmas. I would freeze before frosting them.
I love the frosting too. I ran out of monk fruit (my preferred sweetener) so I had to use Stevia (leftover from before I found monk fruit). I’m not a huge fan of the after taste but it’s still delicious.
Thanks so much for this recipe!
Maya | Wholesome Yum
0Thank you, Andrea!
Maya | Wholesome Yum
0I am so happy you liked the bars, Judi! Thank you!
Cheryll O'Neill
0Hi, My full cake came out very very wet… What did I do wrong please? Thank you
Maya | Wholesome Yum
0Hi Cheryll, It probably needed to bake for longer. If you haven’t frosted it yet, you can just return it to the oven. If for some reason the top gets too brown before the inside is done, you can tent the top with foil to prevent burning. Also, the cake firms up as it cools and will be more soft/wet right out of the oven at first.
Cheryll O'Neill
0Thank you… I wonder if maybe I baked it in wrong size and type of thing too. I used a glass dish that was around 7″ x 7″ as I didn’t have a tin 9×9
Popped back in oven and they seem a little better.
Maya | Wholesome Yum
0Oh, that would definitely be it! A smaller dish would mean a taller cake/bar and it would definitely take longer to bake.
Donna
0Would love to see your first recipe as well! Please share.
Maya | Wholesome Yum
0Thank you, Donna! That’s on my list!
Christine
0Is there something else I can use other than the 2 tsp of baking mix?
Maya | Wholesome Yum
0Hi Christine, There is no baking mix in the recipe. There’s baking powder, which helps with rising and doesn’t have a substitute.
Sara
0Came out very wet. Resembled oddly textured pumpkin pie filling. I wouldn’t make it again.
Kimberly Blasdel
0My came out so wet and dense and I baked them longer then the noted times. My husband liked the flavor except for the weird aftertaste of the sweetener. We did not like texture. After reading all the notes, I’ll have to try again. Maybe was the pan I used. Any suggestions on the sweetener? I’m just not a fan of the after taste.
Maya | Wholesome Yum
0Hi Kimberly, Did you by chance use the whole can of pumpkin puree? Another reader used 1 can instead of 1 cup, so wanted to double check. If you don’t like the sweetener, you can use a different one you like – just use the low carb sweetener conversion calculator here.
Maya | Wholesome Yum
0Hi Sara, Sorry to hear yours came out wet – that means they needed to be baked for longer.
Amy
0I am cooking now and it’s very wet. I read comments for suggestions and while doing so I realized that I used one CAN of pumpkin and not one CUP. I wonder if that’s what everyone else who had this problem did too?
Tracy Turner
0Can I use Monk fruit sweetener (by Lakanto) instead of Swerve?
Maya | Wholesome Yum
0Hi Tracy, Yes, you can. Check the sweetener conversion calculator.
Jenn
0I am so excited to have found your recipes! My 4 year old was diagnosed with diabetes this summer. It has been awesome finding low carb goodies he can have without having to dose him full of insulin.
Maya | Wholesome Yum
0I am so happy to hear that, Jenn! I hope you and your son like them!
Sharon J Mattson
0My son and I started the Keto diet 3 months ago. Loving it and feeling sooooo much better!! Can’t believe how many GREAT recipes there are.. These Pumpkin Bars with Cream Cheese frosting are AMAZING!!! I added Pecans to the batter and also more Pumpkin spice, because I love pumpkin, it was DELICIOUS!!!
Maya | Wholesome Yum
0Yay! I am so happy to hear that, Sharon! Have great day!
Karen
0Just wondering what to do with the remaining 7 oz of pumpkin puree. Anyone double this recipe and make in a 9×13, adding extra time for the increased thickness?
Andrea Himmelsehr
0I did! 9×13 for 35 minutes for the doubled recipe. So good!
Maya | Wholesome Yum
0Hi Karen, You could make another pumpkin recipe! Here are the other pumpkin recipes I have.