Gluten-Free Pumpkin Bars with Mascarpone Frosting (Sugar-Free)

Savor the season with our gluten-free pumpkin bars, topped with a creamy mascarpone frosting. These delightful bars are a holiday must-have, offering a moist and fluffy texture with the rich flavors of pumpkin and warming spices.

Made with a blend of low-carb flours and naturally sweetened with dates, they are perfect for those seeking a gluten-free, lectin-light, and sugar-free option. Enjoy these beautiful, health-conscious treats that don’t skimp on flavor or festivity!

Why We Love These Pumpkin Pie Bars

What’s there not to love about these delightful treats? They strike the perfect balance of being moist, fluffy, and rich in flavor, all while being naturally sweetened – ideal for a celebratory feast or a cozy everyday dessert.

Their simplicity is another charm. With just a handful of ingredients and an uncomplicated process, this gluten-free pumpkin cake is a joy to make, even turning baking into a fun activity to share with kids.

Above all, they’re a healthy indulgence. Packed with nourishing ingredients, these bars offer more than just taste; they provide wholesome satisfaction without the guilt of empty calories.

Ingredients and Substitutions

These gluten-free pumpkin bars are crafted from healthy ingredients to leave you both satisfied and nourished. For a twist, swap the pumpkin with mashed sweet potato or green banana for an equally delightful taste.

The recipe calls for two teaspoons of pumpkin pie spice, but I prefer a blend of one teaspoon pumpkin pie spice and one teaspoon of my special Warming Spice Blend – perfect for the chilly season and packed with flavor.

If you’re out of extra virgin olive oil, avocado oil makes a great substitute. If you want to keep this cake healthy, we do not recommend vegetable oils, which are highly inflammatory.

While you can opt for your preferred gluten-free flour mix, do note that it might alter the unique taste and texture.

This recipe is carefully designed not only to be gluten-free but to maximize both nutrition and flavor, thanks to ingredients like nutrient-rich and naturally sweet tigernut flour, coupled with low-carb almond flour.

For those avoiding dairy, feel free to replace the mascarpone with a dairy-free frosting made from coconut cream.

Dry Ingredients:

• 3/4 cup tigernut flour, lightly packed
• 1/2 cup almond flour, well packed
• 4 tablespoons tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt 

Wet Ingredients: 

• 1/3 cup extra virgin olive oil
• 260 grams cooked pumpkin (pumpkin puree)
• 3 pastured eggs
• 3 Medjool dates (aprox. 65 grams)
• 2 teaspoons pumpkin pie spice 
• 2 tablespoons inulin powder
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 250 grams Italian mascarpone cheese, cold
• 3 heaping tablespoons organic creme fraiche or sour cream, cold
• 2 teaspoon sweetener (allulose, monk fruit, etc)
• Vanilla

How to Make Gluten-Free Pumpkin Bars

One of the reasons I love this pumpkin cake is because they so easy to make. Mix the dry ingredients, blend the wet ingredients, combine, and bake. It’s so easy!

• Preheat your oven to 350°F (180°C). Line an 8×8 baking pan with parchment paper or lightly grease it (metal is recommended).
• In a large mixing bowl, whisk together all the dry ingredients.
• In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.
• Pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.
• Pour the batter into the prepared pan, smoothing the top.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the pan from the oven. Allow the cake to cool in the pan for about 10 minutes. Afterwards, transfer it to a cooling rack and let it cool completely before frosting.
• In the meantime, prepare the frosting. 
• Whip on a medium speed with an electric mixer until the mixture is fully combined and has a smooth, creamy consistency. Refrigerate until the cake is completely cooled.
• Spread the frosting on top of the cake, dust with cinnamon or pumpkin pie spice, and your favorite sprinkles – I used a mix of cornflower and marigold petals.  
• Store the cake in an airtight container in the refrigerator for up to 3 days.

We hope you love this gluten-free pumpkin bar recipe as much as we do.

More Sugar-Free and Gluten-Free Desserts

If you love pumpkin, we recommend this delicious Pumpkin Bread and our unpretentious but delightful Pumpkin Muffins.

For more nutritious Thanksgiving desserts, check out our round-up of 15+ Healthy and Delicious Thanksgiving Desserts.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Gluten-Free Pumpkin Bars with Mascarpone Frosting (Sugar-Free)

(1 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 12

Prep Time: 20 minutes – Cooking Time: 40 minutes

Savor the season with our gluten-free pumpkin bars, topped with a creamy mascarpone frosting. These delightful bars are a holiday must-have, offering a moist and fluffy texture with the rich flavors of pumpkin and warming spices. Made with a blend of low-carb flours and naturally sweetened with dates, they are perfect for those seeking a gluten-free, lectin-light, and sugar-free option. Enjoy these beautiful, health-conscious treats that don't skimp on flavor or festivity!

Ingredients

• DRY INGREDIENTS:
• 3/4 cup tigernut flour, lightly packed
• 1/2 cup almond flour, well packed
• 4 tablespoons tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• WET INGREDIENTS:
• 1/3 cup extra virgin olive oil
• 260 grams cooked pumpkin (pumpkin puree)
• 3 pastured eggs
• 3 Medjool dates (aprox. 65 grams)
• 2 teaspoons pumpkin pie spice
• 2 tablespoons inulin powder
• 1 teaspoon vanilla extract
• FROSTING:
• 250 grams Italian mascarpone cheese, cold
• 3 heaping tablespoons organic creme fraiche or sour cream, cold
• 2 teaspoon sweetener (allulose, monk fruit, etc)

Instructions

1

Preheat your oven to 350°F (180°C). Line an 8x8 baking pan with parchment paper or lightly grease it (metal is recommended).

2

In a large mixing bowl, whisk together all the dry ingredients.

3

In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.

4

Pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.

5

Pour the batter into the prepared pan, smoothing the top.

6

Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.

7

Remove the pan from the oven. Allow the cake to cool in the pan for about 10 minutes. Afterwards, transfer it to a cooling rack and let it cool completely before frosting.

8

In the meantime, prepare the frosting.

9

Whip on a medium speed with an electric mixer until the mixture is fully combined and has a smooth, creamy consistency. Refrigerate until the cake is completely cooled.

10

Spread the frosting on top of the cake, dust with cinnamon or pumpkin pie spice, and your favorite sprinkles - I used a mix of cornflower and marigold petals.

11

Store the cake in an airtight container in the refrigerator for up to 3 days.