Name: Healthier Pumpkin Bars With Sugar-Free Frosting
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 can pumpkin purée; 5 eggs (medium); 1¼ cups coconut sugar; ¼ cup sweetener; ½ cup plain Greek yogurt; ½ cup unsweetened applesauce; 1 cup all-purpose flour; 1 cup wholemeal flour; 2 teaspoons ground cinnamon or pumpkin spice; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 4 oz low-fat cream cheese; 2½ tablespoons butter; ½ cup sweetener (preferably powdered); ½ teaspoon vanilla extract; Splash of lemon juice

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Inside: Recipe for healthier pumpkin bars with sugar-free frosting.

I made these bars when I was craving a baked pumpkin dessert, but I didn’t want it to be as heavy and loaded with sugar as pumpkin bakes usually are.

If you, too, are looking for a lighter-than-usual fall bake, then these healthier pumpkin bars are exactly what you need!

Pumpkin bars made with applesauce and topped with light, sugar-free frosting.

These pumpkin bars are moist, warmly spiced, and topped with a soft cream cheese frosting, all while being lower in fat and sugar than traditional bars.

Instead of refined sugar overload and heavy oils, this version uses Greek yogurt, applesauce, and sweetener to keep the texture soft and sweet without the extra calories.

Even the frosting gets a healthier makeover using low-fat cream cheese and sweetener instead of powdered sugar.

And while they may be a little denser than classic bars, you wouldn’t know the difference as far as taste goes!

Each bar comes in at around 125 calories, making them a great option for healthy snacks, desserts, or even a sweet treat with your afternoon coffee.

How to Make These Healthier Pumpkin Bars With Sugar-Free Frosting

Ingredients You’ll Need For This Recipe

For the bars:

1 can (15 oz) pumpkin purée
5 eggs (medium)
1¼ cups coconut sugar
¼ cup sweetener (like erythritol)
½ cup plain Greek yogurt
½ cup unsweetened applesauce
1 cup all-purpose flour
1 cup wholemeal flour
2 teaspoons ground cinnamon or pumpkin spice
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

For the frosting:

4 oz low-fat cream cheese
2½ tablespoons butter
½ cup sweetener (preferably powdered)
½ teaspoon vanilla extract
Splash of lemon juice

Step-by-Step Guide

1. Preheat oven to 350°F.

2. Start by mixing the wet ingredients in a large bowl:

Beat together your eggs, coconut sugar, sweetener, Greek yogurt, applesauce, and pumpkin purée until smooth.

3. In a separate bowl, combine the dry ingredients – both flours, cinnamon or pumpkin spice, baking powder, baking soda, and salt.

4. Add the dry mix into the pumpkin mixture in three parts, mixing gently each time to keep the batter light.

5. Pour into a 9×9-inch silicone or parchment-lined baking tray. (There’s no need to grease the pan if you’re using silicone.)

6. Bake for about 45 minutes, or until a knife inserted in the center comes out clean. Let it cool completely before frosting, or the icing will melt into the cake.

7. To make the frosting, beat together the low-fat cream cheese, sweetener, butter, vanilla, and a splash of lemon juice.

8. Spread the frosting evenly over the pumpkin bake, then chill it in the fridge for at least an hour to let the icing set.

9. Cut the pumpkin bake into 12 pieces and sprinkle with cinnamon or a handful of crushed walnuts before serving.

Important Recipe Notes

Make sure to cool the pumpkin bake completely before frosting, or the icing will melt.
For the frosting to come out nice and smooth, use a thicker sweetener (like powdered erythritol) or grind your regular one up with a coffee grinder. This will give you a better, more even structure.
Because we’re using low-fat cream cheese, the icing will be softer than what you might be used to. If you want a firm frosting, use full-fat cream cheese instead.
Let the cream cheese come to room temperature before mixing to avoid lumps.
Store in the fridge for 3-4 days, and eat within 2 months if freezing
Add chopped walnuts or pecans on top for extra texture and crunch.

Why You’ll Love This Recipe

It’s full of delicious fall flavors but without all the sugar. Using coconut sugar gives it a nice caramelly flavor as well.
It’s a lot lighter than most traditional pumpkin bar recipes, with way fewer calories and fat.
It still tastes moist and rich, even with all the healthier ingredient swaps.
The soft, lightly spiced frosting with no added sugar tastes amazing!
It freezes well, even with the frosting, so you can make a double batch and then defrost them anytime you want a sweet snack!