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Sugar-Free Pumpkin Bars are perfect when you want to bake with pumpkin without added sugar and this tasty pumpkin treat is also dairy-free. And even though pumpkin has some carbs, these tasty pumpkin bars are made partly with almond flour for only 8 net carbs per serving!

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Sugar-Free Pumpkin Bars on white platter and polka-dotting napkin

These Sugar-Free Pumpkin Bars are going to be a treat for people who want to bake with pumpkin but don’t want sugar! We loved the new version of this recipe made with the Golden Monkfruit Sweetener which gives a brown sugar flavor, but use any sweetener (or combination of sweeteners) that you prefer. 

This recipe was inspired when I went to a party where the hostess served Paula Deen’s Pumpkin Bars. I’m not the biggest pumpkin fan but people were raving about them, so I decided to try coming up with a healthier version of the pumpkin bars. It took me several tries to get a version I was happy with, but we loved these pumpkin bars for a a sugar-free and lower-carb treat made with pumpkin!

And Paula Deen used frosting of course, but I topped them with pumpkin seeds, and I thought the Sugar-Free Pumpkin Bars were delicious for a healthier pumpkin treat that was just a little bit sweet!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How did I make the Sugar-Free Pumpkin Bars lower in carbs?

We switched out the sugar in the inspiring recipe for Golden Monkfruit Sweetener (affiliate link) which gave great results in this recipe. I also used a combination of White Whole Wheat Flour and Almond Flour, which makes this a lower-carb recipe. And the almond flour and coconut oil added a lot of good flavor!

More Tasty Treats with Pumpkin:

Check out My Favorite Pumpkin Recipes for even more tasty sweet and savory recipe ideas with pumpkin!

recipe steps collage for Sugar-Free Pumpkin Bars

How to Make Sugar-Free Pumpkin Bars:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Beat together the eggs, Golden Monkfruit Sweetener (affiliate link), melted coconut oil (affiliate link), and pumpkin in a large bowl.
  2. In a separate smaller bowl, stir together the White Whole Wheat Flour (affiliate link), Almond Flour (affiliate link), baking powder, baking soda, ground cinnamon (affiliate link), pumpkin spice mix (affiliate link), and salt.
  3. Mix the dry ingredients into the wet ingredients.
  4. Spread the mixture out into a 10 1/2″ by 15″ baking dish that you’ve sprayed with non-stick spray.
  5. Sprinkle with pumpkin seeds if desired; if you’re making for kids they might prefer this without them!
  6. Bake in a preheated 350F/180C oven until the bars are firm and barely starting to brown on the edges, about 35 minutes.
  7. Pumpkin bars can be served warm or cold. And normally I wouldn’t advocate something sweet for breakfast, but I think these would make a fun breakfast for Halloween!

Sugar-Free Pumpkin Bars on platter with pumpkin-colored napkin

More Low-Carb Treats with Pumpkin

Sugar-Free Pumpkin Bars
Yield: 20 bars

Sugar-Free Pumpkin Bars

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

These Sugar-Free Pumpkin Bars are perfect when you want a pumpkin treat that doesn’t have added sugar.

Ingredients

  • 4 eggs
  • 1 1/2 cups Golden Monkfruit Sweetener (see notes)
  • 1/2 cup coconut oil, melted (or use your preferred oil)
  • one 15 oz. can pureed pumpkin
  • 1 cup White Whole Wheat Flour
  • 1 cup Almond Flour
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. kosher salt
  • 1/2 cup pumpkin seeds

Instructions

  1. Preheat the oven to 350F/180C.
  2. Spray a 10 1/2″ X 15″ glass baking dish with non-stick spray. (You can use any baking dish that’s close to that size, but cooking time might be slightly different with a different size dish.)
  3. Beat together the eggs, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, melted coconut oil (affiliate link), and canned pumpkin in a large bowl.
  4. In a separate smaller bowl, stir together the White Whole Wheat Flour (affiliate link), Almond Flour (affiliate link), baking powder, baking soda, ground cinnamon (affiliate link), pumpkin spice mix (affiliate link), and salt.
  5. Mix the dry ingredients into the wet ingredients, stirring until it’s well combined.
  6. Spread the mixture out in the baking dish and sprinkle with the pumpkin seeds (or other nuts of your choice).
  7. Bake about 35 minutes, or until the pumpkin bars are firm and starting to get lightly browned on top.
  8. Pumpkin bars can be served warm or at room temperature.

Notes

I prefer Golden Monkfruit Sweetener (affiliate link) but use any sweetener of your choice.

This recipe was adapted from Paula Deen’s Pumpkin Bars.

Nutrition Information

Yield

20

Serving Size

One bar
Amount Per Serving Calories 135Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 37mgSodium 215mgCarbohydrates 10gFiber 2gSugar 2gProtein 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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© Kalyn Denny
Category: Desserts and Baking
square image of Sugar-Free Pumpkin Bars on serving platter

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pumpkin isn’t low in carbs, so with that and the white whole wheat flour these do have some carbs, but the nutritional information comes in at 8 net carbs per bar, so you decide whether they will work for you. And I do think these Sugar-Free Pumpkin Bars made with sweetener and partly with almond flour are a healthier choice than many desserts like this. 

Find More Recipes Like This One:
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Historical Notes for this Recipe:
This recipe was first posted in 2016. It was updated in 2020 with the recommendation to use Golden Monkfruit Sweetener and was last updated with more information in 2023.

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