The Nourishing Home

living healthier lives in service to the King!

Pumpkin Swirl Bars (GF, DF option)

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At the first hint of fall, my favorite recipes to pull out are those containing pumpkin puree and mulling-type spices! There’s nothing that says fall (to me and my family) like the delicious aroma and taste of spiced apple cider and a healthy pumpkin-flavored treat. Mmm!

This super moist and creamy pumpkin swirl bar is simply a tweaked version of my popular
Pumpkin Spice Cake recipe, which I recently shared as a guest at Honeyville Farms. (I just love it when you can take a favorite recipe and repurpose it to create even more delicious options!)

We hope this becomes a treasured treat for your family too!

Swirling the cream cheese mixture and pumpkin batter together, as described in the recipe below, creates a pretty swirl pattern that’s delightfully delicious too!

These easy-to-make bars are the perfect festive treat for Fall gatherings with friends & family.

Please Note: If you’re dairy-free, there’s no need to miss out on this delicious treat! Simply omit the cream cheese topping and enjoy the bars “sans-swirl!”

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Pumpkin Swirl Bars (GF, DF option)

Yield: 12 bars

Pumpkin Swirl Bars (GF, DF option)

Ingredients

  • 1 cup pumpkin puree
  • 2/3 cup pure maple syrup
  • 4 eggs
  • 1/2 tsp pure vanilla extract
  • 2 1/4 cup blanched almond flour
  • 1/2 tsp celtic sea salt
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • Cream Cheese Swirl (Skip this if you're DF, see *notes below)
  • 3 oz organic cream cheese, room temp
  • 1 tbsp raw honey
  • 1/2 tsp pure vanilla extract
  • 1 egg white (save yolk for another use)

Instructions

  1. First make the swirl topping: Using an electric hand mixer, blend together all of the Cream Cheese Swirl topping ingredients, except for the egg white, until smooth and creamy. Then, mix in the egg white, until well combined. Set aside. (*If you're dairy-free, skip this step.)
  2. Next make the batter: Preheat oven to 350 degrees. Lightly oil an 9x9-inch baking dish (I use coconut oil).
  3. In a small bowl, combine the almond flour, baking soda, salt and pumpkin spice. Set aside.
  4. Using an electric hand mixer, blend (on low speed) pumpkin, maple syrup, eggs and vanilla for 1- 2 minutes, until well combined.
  5. Slowly add the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended.
  6. Reserve 1/2 cup of the batter (no need to do this if you're following the DF option). Then pour the rest of the batter into prepared baking dish, using a rubber spatula to help. (Be sure to even-out the top of the batter.)
  7. Use a rubber spatula to add the cream cheese swirl topping to the top of the pumpkin batter. Be sure to evenly distribute it across the top without completely covering the pumpkin batter. (*If DF, skip this step.)
  8. Then drop small spoonfuls of the 1/2 cup of remaining pumpkin batter over some of the cream cheese swirl topping.
  9. Next, use your index finger to swirl the cream cheese mixture and pumpkin batter together to create a pretty swirl pattern across the top, as shown in photo above. (Don't swirl too much or the two will blend together instead of swirling separately.)
  10. Bake for approximately 28-30 minutes, until a toothpick insert in center comes out clean. Allow to cool for at least 10-15 minutes, before cutting into bars. Yum!
https://thenourishinghome.com/2012/10/pumpkin-swirl-bars-gf-df-option/

This recipe was shared at: Better Mom Mondays.

 

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New Raw Cookie Recipe with Honey Pacifica!
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Comments

    • Hi, Megan. When it comes to substitutions with flour, unfortunately it’s not a simple process. It’s not possible to do a cup-for-cup substitution replacing almond flour for a gluten-based flour, and even among gluten-free flours, you cannot substitute one for another. So if you’re not up for developing your own sprouted flour version, I’d recommend doing a google search and then you’d have a base for adapting it to your dietary preferences. Blessings, Kelly 🙂

      Reply

        • Hi, Carol. Thanks for your kind note. I have not tried sunflower seed flour because I honestly do not care for sunflower seeds or sunbutter. They do make a wonderful option for those with nut allergies, and I am sure that if you do a google search for sunflower seed flour recipes, you are certain to find some. There are also other options such as baking with tapioca and a new flour using a tuber veggie called Tiger Nuts. You can find a recipe for Tiger Nut muffins at my friend Jessica’s site: http://www.deliciousobsessions.com/2015/04/banana-tigernut-muffins/

          What a sweet friend you are to want to help your friend. Blessings to you, Kelly 🙂

          Reply

      • No worries. It would be great if we could sub cup-for-cup between flours, but unfortunately since each has it’s own unique characteristics, it’s not possible without overhauling the recipe. Blessings, Kelly 🙂

        Reply

  2. Do you have suggestions for low-sugar substitutions in this recipe? What might you use for liquid if xylitol was the sweetener? Thank you.

    Reply

    • Hi, Mary! Thanks for your question. I only use all-natural sweeteners, so I don’t know about the measurements for substituting with alternates like xylitol. I would recommend instead substuting with applesauce and some stevia, but you’d need to play with the recipe, as this was specifically developed using pure maple syrup. Blessings, Kelly 🙂

      Reply

    • Awesome, Kelsi! So glad you all enjoyed these! Thanks for taking the time to leave a kind note! Blessings, Kelly 🙂

      Reply

  8. These look delicious! I love pumpkin and cream cheese! And I’m always looking for gluten-free recipes as I have a couple friends who are on a gluten-free diet. 🙂

    Reply

    • Hi, Janelle. Thanks for point this out. I just realized in looking this recipe over that how I worded that is confusing. The option for making this recipe Dairy-Free is to not use the cream cheese swirl, but just make the bars using the pumpkin batter alone. I show a picture of the pumpkin bars made without using the cream cheese swirl. They are quite delicious without it, so I recommend giving them a try. I reworded the Cream Cheese Swirl Topping header to read: (Skip this if you’re DF, see *notes below). Hope this helps better clarify. Thanks again for taking the time to leave a note! Blessings, Kelly 🙂

      Reply

  10. I made these for the third time today and can’t get enough! My girls love them and I can’t quit nibbling t them all day. Great recipe! The only issue I have is getting the middle to cook before the pretty cream cheese swirl turns brown. Maybe I will try covering them for the first 20 minutes, but this is an amazing recipe. I also used it the batter to make muffins and added chocolate chips.

    I’m making your granola and the bars as soon as my rye flakes arrive. Great site! Thank you!

    Reply

    • Hi, Mindy! Thanks for taking the time to leave a note. So glad to hear you and your girls are enjoying these. As far as the middle not cooking through, it may be an issue of your oven running a bit hotter than the dial suggests. You might try turning it down a bit and extending the bake time. What a great idea to use this as a muffin base! I do have a pumpkin muffin recipe as well, if you look in the breakfast category you’ll see it under muffins. Great to hear you’re trying the granola. It’s a bit of work the first time you make it, but once you get the hang of all the baby-sitting and turning it, it’s super easy and so worth it. I actually make it about every 10 days. Lots of blessings, Kelly 🙂

      Reply

  12. Delicious!!! I followed the recipe as is and it came out perfect. I rarely eat sweets but when I read the recipe I was craving the pumpkin and spices and it satisfied my craving 100%! My fiancé doesn’t usually like stuff like this so we were both shocked at how much he loved it too LOL Thanks so much and I’ll be checking back for more of your recipes!

    Reply

    • Thanks, Andrea! So glad you enjoyed these. I love pumpkin, so these bars are definitely one of my favorites too! So glad to heat that these have inspired you to check out more of my wholesome recipes. Lots of blessings, Kelly 🙂

      Reply

  13. I made this recipe for some friends with food allergies and it was a hit! One if my friends said it was the best no sugar/no wheat dessert she’s ever had. 🙂 I also made a smaller dairy free version and swirled a little cinnamon mixed with agave on top and it tasted delicious! It’s hard to find low/no flour recipes with a good consistency and these were incredibly moist and yummy.

    Reply

    • Aww, that is so sweet of you to take the time to send me a note. I am so happy you and your friends/family enjoyed this recipe! What a great idea to add a cinnamon topping to create an even tastier DF version! Thanks for sharing! Lots of blessings, Kelly 🙂

      Reply

  14. Thank you for sharing this recipe Kelly. My daughters and I are anxious to try this out!
    I too would be interested in hearing if anyone has has good results with another sweetener.
    I would like to use maybe a coconut sugar/xylitol blend or try the applesauce/stevia blend that you recommended.
    Thanks for the recipe! 🙂

    Reply

    • My pleasure, Jennifer. I hope your tweaked version works out! Just remember that substitutions can greatly alter the outcome. But if you come up with a good solution, then please feel free to share. Lots of blessings to you, Kelly 🙂

      Reply

  15. I would like to make these for a birthday celebration on Friday. Everyone except for me can have dairy, so I would like to have a frosting that others can put on their bars if they want. Do you have a recipe for frosting that would work well with these?

    Reply

  16. Wow! I just made these (using the dairy-free version and fresh pumpkin puree) and they are INSANE, they are just that good. I was afraid my 11-yr-old picky eater wouldn’t go near them, but the smell of them baking reeled him right in. Now he’s asking for more. Thank you so much!

    Reply

    • Wonderful! So glad you enjoyed these. And good job sticking it out. Everyone’s ovens run different some hotter, some cooler. Glad you knew to let them go on baking! Thanks for the kind note! 🙂

      Reply

  18. If I only could make it correctly, grrr! I’ve made it twice and read the recipe wrong both times. Making it again tomorrow, 3rd times a charm aye???

    Reply

    • Oh, I could tell you some stories … like the time I made cookies for my husband and forgot to include the sweetener. Kinda misses the whole point of a cookie, huh? 🙂

      Sorry this happened, but if at first you don’t succeed have a cup of tea, take a deep breath and try again! 🙂 I’m routing for you!

      Reply

    • It’s a blend of spices used for making pumpkin pies and pumpkin treats. In the US, you can buy it already blended. But you can make your own. I have the recipe in my cookbook (Everyday Grain-Free Baking) but it’s super simple, here it is for you:

      Pumpkin Pie Spice Blend

      3 tablespoons ground cinnamon
      2 teaspoons ground ginger
      2 teaspoons ground nutmeg
      1 teaspoon ground allspice
      1/2 teaspoon ground clove

      Combine ingredients in a small bowl, until well blended. Then, transfer to a clean recycled spice jar or small mason jar. Use in your favorite fall-inspired recipes.

      Reply

  20. Hi Kelly, Thanks for the great recipe. I made these for dessert. I needed to change up the maple syrup because my husband is on a cancer fighting diet. I used 1/4 cup honey and 1 tbsp xylo-sweet in the batter. In the cream cheese swirl I used stevia to taste. It turned out perfect. I couldn’t use all xylitol because too much does upset our stomachs. If you have any suggestions on even less honey then please let me know. Also I was wondering if I used the whole 8oz of cream cheese and just added the whole egg instead of only the white, would that be fine or would I need 2 egg whites? Thanks for your thoughts.

    Reply

    • Hi, Mary. Thanks for sharing your adjustment, I’m so glad this substitution worked well for you. I’m sorry to hear that your husband is fighting cancer, I pray that it is going well. What a blessing you are to help with good nutrition! As far as reducing honey, you could use some applesauce in place of the honey. I haven’t tried it for the recipe myself, but I would imagine that 2 tbsp of honey and 2 tbsp of applesauce would probably work just fine. Of course, it won’t be as sweet, but should still be quite delicious. Blessings to you, Kelly 🙂

      Reply

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