Photo of Pumpkin Bars Recipe and photo courtesy of Eat Yourself Skinny


Pumpkin Bars

Moist, delicious bars that only feel indulgent.


50 min

Serving size





Prepare bars

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together flours, baking powder, baking soda, pumpkin pie spice, cinnamon and nutmeg. Set aside.
  3. In a separate bowl, whisk together egg substitute, coconut oil, Silk, maple syrup and pumpkin puree, stirring until well combined.
  4. Pour wet ingredients into dry ingredients, mixing until just combined.
  5. Pour pumpkin mixture into a prepared 8"x8" baking dish and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  6. Let bars sit for 5 minutes, then remove from pan and allow to cool completely on a wire rack.

Prepare frosting

  1. While bars cool, add dairy-free cream cheese, maple syrup and vanilla extract to the bowl of a stand mixer and whip on high until smooth. Add Silk one teaspoon at a time until frosting reaches desired creaminess.
  2. Evenly spread cream cheese frosting over bars once they've cooled completely, top with a dash of pumpkin pie spice and cut into 16 pieces to serve.



  • cups whole wheat flour

  • ½ cup almond flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp pumpkin pie spice

  • ½ tsp cinnamon

  • Pinch of nutmeg

  • 4 portions egg substitute (or 4 eggs)

  • ¼ cup coconut oil, melted

  • ¼ cup Silk Almond Creamer

  • ¼ cup maple syrup

  • 1 (15 oz) can 100% pumpkin puree


  • 1 (8 oz) package vegan cream cheese, softened

  • ¼ cup maple syrup

  • 1 tsp vanilla extract

  • 2 to 3 tsp Silk Almond Creamer