Super moist pumpkin cake bars topped with frosting that don’t require any cooking or baking. These pumpkin bars are just three ingredients and so easy to make. They are also a keto-friendly and low carb dessert.
These bars took me about 10 minutes to make and then into the fridge they went to set. Not only are they easy to make but they are also healthier than traditional pumpkin bars.
- Pumpkin Puree
- Powdered Erythritol
- Coconut Flour
These three ingredients are all you need to make the pumpkin bars. If you want the bars to taste more like pumpkin pie, I highly recommend adding pumpkin pie spice.
These cake bars taste like a very moist cake. The texture is similar to the inside of a cake pop. Cake pops are usually made by mashing together cake with frosting, creating a very moist cake ball. That is what these pumpkin bars are like, especially when you eat them with the frosting.
Pumpkin bars are usually topped with cream cheese frosting. And you can definitely do that for these. But cream cheese frosting does require a little bit of work and I didn’t want a frosting that was more work than the pumpkin bars.
So I topped mine with a very easy 2-ingredient frosting that takes about two minutes to make. You can add a little cinnamon or pumpkins spice to it as well but I wanted the frosting to stay white in color so I didn’t add any spice.
More Keto Pumpkin Desserts
3 Ingredient No Bake Pumpkin Bars (Keto, low carb)
- 8 oz pumpkin puree
- 4 tbsp powdered erythritol
- 1/2 cup coconut flour
- pumpkin pie spice optional, see notes
- 1/2 cup powdered erythritol
- 1/4 cup heavy cream see notes for substitutions
- water as needed to thin out frosting
- Line an 8 inch by 4 inch loaf pan with parchment paper.
- In a large bowl, add pumpkin and powdered erythritol. Mix until evenly and completely combined. Taste and add more sweetener if desired. If using pumpkin pie spice, add it at this time also.
- Stir in cocout flour until your batter becomes very thick, like a very moist cake. You may need a little more coconut flour to reach your desired consistency. Spread batter into prepared pan, pressing down to compact the batter.
- To make the frosting, add powdered erythritol and heavy cream to a small bowl and whisk until evenly combined. Add a little water at a time until frosting reaches desired thickness.
- Spread frosting across surface of pumpkin bars. Place loaf pan into the fridge for about 1 hour or until pumpkin bars firm up enough to slice.
- Slice pumpkin bars with a sharp knife. Store any uneaten bars in the fridge.
- If you want the bars to taste like pure pumpkin, then don't add any spice. If you want them to taste like pumpkin pie bars, add 1/2-1 tsp of pumpkin pie spice or a blend of cinnamon, nutmeg, ground cloves and ground ginger.
- I made a very basic white frosting for these bars. If you want to add more flavor to the frosting you can add a splash of vanilla or a dash of pumpkin pie spice or cinnamon.
- You can make the frosting with milk (soy, almond, coconut, or oat milk will also work) instead of heavy cream but I prefer the heavy cream as it makes the icing tastes richer and it makes it thicker. If you are using milk you will need less of it, so I recommend adding it in 1 tbsp at a time and mixing in between.
- Pumpkin bars are often served with cream cheese icing. If you prefer cream cheese icing, I have a low carb cream cheese icing recipe here.
- You must use powdered erythritol for the bars and the frosting. Granular sweetener will not melt into the pumpkin bars. I used Anthony's Confectioner's powdered erythritol*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition is calculated without the frosting since not all the frosting is used.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.