Healthy Pumpkin Bars Recipe (With Butternut Squash Option)
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These healthy pumpkin bars are a delicious option for treats this month! Nothing beats the aromas of fall baking and cozy Autumn flavors. But it doesn’t hurt when your treats are healthy, either.
These healthy pumpkin bars are moist, soft, and perfectly spiced. There’s no dairy, no refined sugar, and they can be made with pumpkin or butternut squash. A clean, cozy fall treat everyone will love.
Here in Spain, if you ask for pumpkin, you will be guided to what we call Butternut Squash. It took me a while to find real pumpkin. I had to go to the market and buy it fresh because it doesn’t come in cans here. At least not that I have been able to find so far. But canned, fresh, or butternut, these bars are a tasty treat for fall.
P.S. – Yes, you can substitute butternut squash if you prefer that, and they will still be delicious!
Why You’ll Love These Pumpkin Bars
- They have perfect fall flavor.
- They’re dairy-free, and have a gluten-free option.
- They’re moist and soft, not cakey.
- They are easy to customize with add-ins.
- They’re family-friendly and freezer-friendly.
Ingredients You’ll Need For Pumpkin Bars
Bar Ingredients
- Pumpkin puree – or roasted butternut squash puree, cooled.
- Large eggs
- Unsweetened, plain yogurt – I used almond-based yogurt. But regular yogurt works too.
- Virgin coconut oil
- Granular sweetener – Use what you are comfortable using. I chose xylitol because that’s what’s best for my blood sugar. But you can use Sucanat, coconut sugar, date sugar, or any granular sweetener you prefer. Just note that darker sweeteners, such as Sucanat, will give you darker colored results.
- Pure vanilla extract – do not use vanilla flavoring.
- Almond flour – not almond meal
- Oat flour
- Ground flaxseed – I used golden flaxseeds, but regular will also work here.
- Arrowroot powder – or other starch such as cornstarch or tapioca starch.
- Ground cinnamon – not cinnamon sugar.
- Ground nutmeg
- Ground ginger
- Baking powder
- Pinch sea salt
Frosting Ingredients
- Cream cheese – I used a vegan substitute to keep it dairy-free for myself, but regular cream cheese will work really well, too.
- Pure vanilla extract – don’t use vanilla flavoring.
- Powdered granular sweetener – I ground mine in a food processor, but you can buy it powdered as well.
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
How To Make Pumpkin Bars (Step-by-Step Instructions)
Preheat oven to 350°F (175°C). Line an 9×13 baking dish with parchment paper.
In a large bowl, whisk pumpkin (or squash) puree, eggs, yogurt, coconut oil, sweetener, and vanilla until smooth.
In another bowl, whisk almond flour, oat flour, flaxseed, spices, baking powder, and salt.
Combine wet and dry ingredients. Stir until just mixed and smooth.
Pour into the prepared baking dish, smoothing the top.
Bake for 1 hour, until golden brown.
Cool completely!!! Then spread the frosting over the top of the loaf.
Cut into 24 pieces.
Serve with tea or coffee.
Variations On Healthy Pumpkin Bars
Chocolate Chip Pumpkin Bars
- Stir ½ cup dark chocolate chips (I like sugar-free or stevia-sweetened) into the batter before baking.
Nutty Pumpkin Bars
- Top batter with ¼ cup chopped pecans or walnuts before baking.
- Adds crunch, healthy fats, and autumn flavor.
Pumpkin Spice Streusel Bars
- Mix 2 tbsp almond flour + 1 tbsp flaxseed + 1 tbsp granular sweetener + 1 tsp coconut oil + pinch of cinnamon. (Or try this streusel recipe here.)
- Crumble over the batter before baking for a streusel-style topping.
Coconut Cream Frosted Pumpkin Bars
- Whip 1 can chilled coconut cream with 1–2 tbsp powdered granular sweetener and ½ tsp cinnamon.
- Spread lightly over cooled bars for a creamy fall treat.
FAQs
Can I freeze pumpkin bars?
Yes, slice and freeze individually for up to 2 months.
Can I use fresh pumpkin instead of canned?
Yes, roast and puree some butternut squash or sugar pumpkin.
What sweeteners work best?
Coconut sugar, Sucanat, or monk fruit work best for clean eating. If you avoid sugars completely, try Xylitol, monk fruit, or erythritol.
Are these gluten-free?
Yes, if you use certified GF oats and ensure everything else you purchase is also gluten-free certified.
Storage & Serving Tips
- Store in an airtight container in the fridge (for up to 5 days).
- Serve at room temperature for a softer texture.
More Healthy Dessert Bar Recipes
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Healthy Pumpkin Bars
Ingredients
Wet Ingredients
- 1 cup pumpkin purée
- 3 large eggs
- ¼ cup unsweetened, plain yogurt (I used almond-based yogurt – use what you have)
- ¼ cup melted coconut oil
- 1 tsp. pure vanilla extract
Dry Ingredients
- 1½ cup oat flour
- ¾ cup almond flour
- 1 cup granular sweetener (any type you prefer)
- 2 tbsp. arrowroot powder (or other starch such as cornstarch or tapioca starch)
- 2 tbsp. ground flaxseed
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- 2 tsp. baking powder
- 1 pinch salt
Frosting Ingredients
- 8 oz. cream cheese (or vegan substitute)
- 1 tsp. pure vanilla extract
- ¼ cup powdered granular sweetener (or ⅓ cup maple syrup – frosting will be softer if you use this)
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
- 1-2 tbsp. milk (if needed for consistency – non-dairy milk works great)
Instructions
- Preheat oven to 350°F (175°C). Line an 9×13 baking dish with parchment paper.
- In a large bowl, whisk pumpkin (or squash) puree, eggs, yogurt, coconut oil, sweetener, and vanilla until smooth.
- In another bowl, whisk almond flour, oat flour, flaxseed, spices, baking powder, and salt.
- Combine wet and dry ingredients. Stir until just mixed and smoothe.
- Pour into the prepared baking dish, smoothing the top.
- Bake for 1 hour, until golden brown.
- Cool completely!!! Then spread the frosting over the top of the loaf.
- Cut into 24 pieces.
- Serve with tea or coffee.
Notes
Nutrition
