# Pumpkin bars with Sugarless Cream Cheese Frosting

- Link: https://lifeandwork.blog/pumpkin-bars-with-sugarless-cream-cheese-frosting/
- Published: 2026-10-23T20:10:23-05:00
- Author: Bert Swope

Do you love pumpkin bars and would love to have it frosted cream cheese frosting?
If yes, then you will like this article. We are sharing a tasty and easy to make**
sugarless cream cheese pumpkin frosting recipe**. It is made from canned pumpkin
and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate
preparation. It is made from natural ingredients and also can be good enough for
around 24 hours when kept in the refrigerator. Let us have a look at the ingredients
required and the instructions for making it.

## Ingredients Required:

 * Pumpkin Puree – 1 cup
 * Unsalted Butter (cut into cubes) – 1/4 cup
 * Cream cheese – 2 ounces.
 * Large eggs – 2
 * Vanilla extract – 1 teaspoonful.
 * Erythritol sweetener blend – 2/3 cup.
 * Bleached almond flour – 1 cup
 * 2 teaspoonfuls of baking powder (gluten-free)
 * Pumpkin pie spice – 1 teaspoon.
 * Sea salt – half teaspoon

## You also need the following for cream cheese frosting

 * Cream cheese –6 ounces (Ensure that it is cubed and softened)
 * Powdered erythritol – 1/2 cup.
 * Heavy cream – 1 tablespoon (though optional, it is recommended because it helps
   in easier frosting)
 * Vanilla extract – 1 teaspoon.

## How To Make?

It is not very difficult to make and should not take more than 30 minutes (making
time). Please go through the following steps

### To make the Pumpkin Bars

 * Ensure that the oven is preheated to 177 degrees centigrade (350 f).
 * Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
 * The cheese and butter should be warmed together in either the microwave or a 
   double boiler until the cream cheese and butter and can be easily stirred together.
 * Take another large bowl, combine pumpkin puree, cream cheese and butter mixture(
   already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it
   and use medium speed and mix until the mixture is smooth.
 * In another mixing bowl another bowl combine sweetener, almond flour, pumpkin 
   pie spice, baking powder, and salt.
 * The dry flour mixture should be added to the wet ingredients.
 * Combine the mixture, again using a hand mixer on low until the mixture is thoroughly
   combined and forms a batter.
 * The batter should be poured into the lined baking ban.
 * jiggle or use a frosting knife to smooth the top.
 * Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted
   toothpick is able to be taken out clean.
 * Place on a cooling rack and allow pumpkin bars to cool to room temperature.

### To Make the Frosting

 * As far as frosting is concerned, you will have to use a hand mixer to combine
   and smooth the sweetener, cream cheese, and vanilla.

### Decorate The Bars

 * Once the bars have cooled to room temperature, you can frost the pumpkin bars
   and cut into servings
 *  If refrigerated, the bars be stored for about 24 hours before serving, if desired.

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