Pumpkin Cake Bars
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Easy Gluten-Free Pumpkin Cake Bars

These Refined Sugar Free, Easy Gluten-Free Pumpkin Cake Bars are delicious with a dollop of pumpkin spiced whipped cream and a steaming mug of coffee - perfect for some guilt free holiday snacking you think?
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer/Snack, Breakfast, Dessert
Servings: 9
Author: Savory Spin


  • 3/4 cup almond meal/flour
  • 5 eggs - separated
  • 1/2 cup MonkSweet+ with Stevia
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cardamom powder
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 tsp salt


  • Preheat oven to 350 degrees.
  • Add egg yolks to one bowl and the egg whites to another bowl.
  • Using an electric mixer set on high, whip the egg whites until stiff peaks form and set aside.
  • Into the bowl with the egg yolks, add the pumpkin puree, MonkSweet+, almond meal, pumpkin pie spice, cardamom powder, vanilla extract, almond extract, and salt. Using the same electric mixer set on medium, beat these ingredients together till well incorporated.
  • Using a spatula, gently fold in the egg whites into the egg yolk/almond meal/pumpkin mixture. Don't worry if it isn't mixed thoroughly.
  • Line a 9x9 baking pan with parchment and pour Pumpkin Cake-Bar bater into it.
  • Bake at 350 degrees for 40-45 minutes. Let cool completely before enjoying.
    By the way, these cake bars are delicious with some whipped cream or whipped coconut cream that is tinged with a bit of pumpkin pie spice, almond extract as well as some MonkSweet+