Skip to main content

What’s the problem with pumpkin pie? It’s gone too soon. These pumpkin bars are easy to make and can keep the taste of fall coming year-round.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!



15 oz canned pumpkin

1 tsp baking soda

2 tsp baking powder

½ tsp salt

1 tbsp pumpkin pie spice

1 tsp cinnamon

1 tsp pure vanilla extract

¾ cup monk fruit sugar

½ cup coconut sugar (or maple sugar)

3 large duck eggs

2 cups all purpose gluten-free flour (we used Bob’s Red Mills 1 to 1 baking flour)

½ cup applesauce

½ cup coconut oil melted and cooled


8 oz. dairy-free cream cheese

½ cup Miyoko’s butter

1 tsp vanilla

1-2 cup powdered coconut sugar



  1. Preheat oven to 350 degrees F + grease 10×15 baking pan w/coconut oil or 1 pan with parchment paper
  2. In large bowl, mix together canned pumpkin, baking powder, baking soda, cinnamon, pumpkin pie spice, and vanilla.
  3. Add monkfruit sugar and coconut (maple) sugar until fully combined
  4. Add eggs
  5. Add gluten-free flour
  6. Add applesauce and oil
  7. Pour in greased pan and bake for approximately 20 minutes. Depending on your oven, this could vary. Do not overbake. Cool completely before cutting or frosting.


Beat cream cheese and butter (softened) together until smooth. Add powdered sugar a little at a time until smooth

One Comment