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Easy Wholesome Pumpkin Bars with Cream Cheese Frosting

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These wholesome pumpkin bars with cream cheese frosting are a healthier, lighter version of a classic fall dessert. Made with whole wheat pastry flour, coconut oil, and Greek yogurt, they’re incredibly moist and tender, with a perfect balance of warm pumpkin spices and tangy cream cheese frosting.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (120ml) coconut oil, melted and slightly cooled
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 can (15 oz or 425g) pure pumpkin puree
  • ¼ cup (60g) plain Greek yogurt
  • 1 ½ teaspoons vanilla extract
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (56g) unsalted butter, softened to room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with cooking spray.
  2. In a large bowl, whisk together whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt for about 30 seconds.
  3. In a separate medium bowl, whisk together melted coconut oil, brown sugar, and granulated sugar until well combined. Add eggs one at a time, whisking well after each. Whisk in pumpkin puree, Greek yogurt, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix; a few lumps are fine).
  5. Pour batter into prepared pan and spread evenly. Bake for 22-26 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan on a cooling rack (at least 1 hour).
  6. For frosting: In a medium bowl, beat softened cream cheese and butter with a hand mixer on medium speed until smooth and creamy (about 2 minutes). Add sifted powdered sugar, vanilla extract, and 1 tablespoon milk. Mix on low, then increase to medium-high and beat for 2-3 minutes until light and fluffy. Add remaining milk if needed for consistency.
  7. Spread frosting evenly over cooled bars. Slice into 24 pieces, wiping the knife clean between cuts.

Notes

For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use flax eggs and dairy-free yogurt, cream cheese, and butter. Bars must be stored in the refrigerator due to cream cheese frosting. They freeze well (unfrosted or frosted) for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, healthy pumpkin dessert, whole wheat pumpkin bars, fall dessert, easy pumpkin recipe

Find it online: https://spoonluma.com/easy-wholesome-pumpkin-bars-with-cream-cheese-frosting/