These vegan pumpkin bars with cream cheese frosting are soft, gooey, and topped with a decadent, creamy cream cheese frosting. Vegan, paleo, dairy-free, refined sugar-free, these pumpkin bars are family-friendly and perfect for fall.

A batch of pumpkin cream cheese bars topped with dairy free cashew cream frosting. There is pumpkin spice sprinkled on top.

You are not doing to believe these delicious pumpkin bars with cream cheese frosting are totally vegan and paleo-friendly.

All the indulging on pumpkin desserts this fall and holiday season with no guilt.

Fall is the time (my favorite time of the year) to let pumpkin recipes shine, and right now I’ve got another one in the books.

pumpkin pie bars with cashew cream cheese frosting that are vegan, paleo, gluten-free, and refined sugar-free?

I know what you’re thinking… too good to be true.

Well it is our dream.s that come true.

These pumpkin bars are so soft and moist. It’s like you’re eating pumpkin pie filling with a decadent cream cheese frosting.

MIND. BLOWN.

Why Do I Love These Easy Pumpkin Cream Cheese Bars

A piece of pumpkin bar with cream cheese frosting on a little plate. There are pumpkin spice and pecans sprinkled on top. There is a bite in the middle. The pumpkin bar appears to be soft and chewy.

There’s something so satisfying about a little taste of something sweet at the end of a meal, and these pumpkin pie bars won’t make you feel guilty for indulging a little.

Easy to Make

These pumpkin bars are so easy to make and something that the whole family can enjoy.

This would be a perfect dish to bring to any potluck or family gathering that you have going on during the holiday season.

Can be enjoyed on any occasions

While these pumpkin pie bars make for a perfect dessert, it can also be eaten for a midday snack or even maybe a little breakfast treat with your morning cup of coffee.

Ingredients Needed to Make Pumpkin Bars

Surprisingly, it only takes a handful of simple, clean ingredients to make this mouth-watering recipe. You will need:

Pumpkin puree – make sure it’s not pumpkin pie filling.

If you were to buy store-bought version, there should be only one ingredient – pumpkin.

Or you can make my easy homemade pumpkin puree recipe here.

Almond butter

Make sure to use unsweetened and smooth almond butter.

Maple syrup- sweetens the recipe without using refined sugars.

Almond flour- naturally gluten free, lower carb.

Tapioca flour- helps bind gluten free goods and improve texture.

Apple cider vinegar- works together with baking powder to help baked goods rise.

Dairy-free milk of choice- I prefer to use almond, cashew, or coconut milk. I don’t recommend using store-bought oat milk for this recipe, as the additives could affect the texture.

Baking soda- assists with leavening in baked goods.

For the cream cheese frosting:

Check out my favorite dairy-free, vegan cashew cream cheese recipe here.

How to Make Pumpkin Bars with Cream Cheese Frosting

First, in a large bowl, mix together the dry ingredients: almond flour, tapioca flour, coconut sugar, pumpkin spice and baking soda

Then, in a separate bowl, add pumpkin puree, almond butter, maple syrup, apple cider vinegar, and milk together.

Stir to combine. I used a hand mixer.

Add dry ingredients to wet ingredients and mix well gently.

Pour batter into a greased 8×8 baking dish and bake at 350 F for 25 – 30 minutes.

In order to check if the pumpkin bars are done, you can either insert a toothpick in the middle or use a food thermometer. If the toothpick comes. out clean (with no gooey residue) or the temperature reaches about 200 F, you are good to go!

Lastly, let the pumpkin bars cool completely before topping with the cream cheese frosting- if it’s still warm the frosting will just melt.

How to Store Pumpkin Pie Bars

First, refrigerate the pumpkin pie bars with cream cheese frosting on a plate for at least 30 minutes to allow the cashew frosting to firm up some.

Then, you can stack and store them in an airtight container or bag for 4-5 days in the fridge.

If layering into a container, place pieces of parchment paper between layers to prevent bars from sticking together.

high-speed blender

Freeze Pumpkin Bars without Cream Cheese Frosting

A piece of pumpkin bar with cream cheese frosting on a little plate. There are pumpkin spice and pecans sprinkled on top. There is a bite in the middle. The pumpkin bar appears to be soft and chewy.

Yes, you can freeze them!

They’re actually really good that way, they kind of taste like an ice cream bar after freezing. Yum!

When pulling them from the freezer, let them defrost on the kitchen counter for about an hour or so.

I do NOT recommend using the microwave to defrost the pumpkin pie bars because it can dry out the frosting.

What’s your favorite pumpkin recipe? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A piece of pumpkin bar with cream cheese frosting on a little plate. There are pumpkin spice and pecans sprinkled on top. There is a bite in the middle. The pumpkin bar appears to be soft and chewy.

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A piece of pumpkin bar with cream cheese frosting on a little plate. There are pumpkin spice and pecans sprinkled on top. There is a bite in the middle. The pumpkin bar appears to be soft and chewy.

Get the recipe:Pumpkin Bars with Cream Cheese Frosting

Paleo, Vegan, low sugar, gluten, and dairy-free, these pumpkin bars with cream cheese frosting are family-friendly and perfect for fall.
5 stars (2 reviews)

Ingredients

Wet Ingredients

  • 1/3 cup Pumpkin Puree
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 1 cup dairy free milk
  • 1 tbsp apple cider vinegar

Dry Ingredients

  • 1 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar
  • 2 – 3 tsp pumpkin spice
  • 1 1/2 tsp baking soda

Cream “Cheese” Frosting

  • 1 cup raw cashew
  • 1/4 cup coconut milk, canned *
  • 1/4 cup maple syrup
  • 2 tbsp apple cider vinegar
  • 2 – 3 tbsp coconut oil

Instructions 

  • Preheat the oven to 350 F
  • In a large bowl, whisk together almond flour, tapioca flour, coconut sugar, spices, baking soda, and a pinch of sea salt.
  • In a separate bowl, add pumpkin puree, almond butter, maple syrup, apple cider vinegar, and milk together. Mix well (I used a hand mixer).
  • Gently stir the dry mixture into the wet ingredients.
  • Spread the mixture into an 8 x8 cake pan lined with parchment paper. Bake 25 – 30 minutes or until a toothpick comes out clean after inserting a toothpick. (or you can use a food thermometer, the internal temperature should reach around 200 F)
  • Cashew Cream Frosting – Find the Full Direction in this Post.
  • Soak raw cashews in warm water with a pinch of salt overnight, or hot water with a pinch of salt for a couple of hours. Drain and rinse then blend all the ingredients for the cashew cream cheese frosting in a high-speed blender until smooth. Ingredients amount listed here should be enough to frosting the whole pumpkin cake.
  • Wait till the cake has completely cooled down (2+ hours) before frosting. Spread the cashew cream cheese frosting onto the cake. Sprinkle with toasted pecans and cinnamon. **
  • Enjoy!

Notes

  1. * Refrigerate the coconut milk overnight or freeze it for an hour +. Use the solid part of the coconut "cream" on top of the can. If you don’t have enough that measure up to 1/4 cup, you can use some liquid on the bottom.
  2. ** If the frosting appears to be too liquidy, leave it in the fridge for 20+ minutes, the coconut milk and coconut oil will harden/thicken it up a bit.
Serving: 1g, Calories: 290kcal, Carbohydrates: 23g, Protein: 6g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 2mg, Sodium: 226mg, Fiber: 3g, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.