Perfect Sugar Free Pumpkin Bars

If you ask me, sugar free pumpkin bars are the perfect fall treat when you want something sweet without all the sugar.

These soft, spiced bars taste like autumn in every bite. Warm cinnamon and nutmeg blend with real pumpkin puree for that classic seasonal flavor everyone loves.

They’re sweetened with a sugar substitute that bakes up beautifully and keeps things moist. A simple cream cheese frosting on top makes them feel a bit more special, but they’re just as good plain.

It’s a dessert that works for anyone watching their sugar intake, and honestly, no one will even notice the difference.

What Kind of Pumpkin Puree Should I Use?

For these pumpkin bars, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure you’re not accidentally picking up pumpkin pie filling, which already has sugar and spices added. The standard 15-ounce can is exactly what you need for this recipe, and brands like Libby’s or store brands all work equally well. If you’re feeling ambitious, you can absolutely make your own pumpkin puree from fresh pumpkins, but canned is convenient and gives consistent results every time. Just give the can a good stir before measuring it out, as sometimes the puree can separate a bit while sitting on the shelf.

Options for Substitutions

These pumpkin bars are pretty forgiving when it comes to swapping ingredients:

• Splenda: You can use other sugar-free sweeteners like Swerve, monk fruit sweetener, or erythritol in equal amounts. If you’re not watching sugar intake, regular granulated sugar works perfectly too.
• Vegetable oil: Canola oil, melted coconut oil, or even melted butter are all good substitutes. Keep the same measurement regardless of which oil you choose.
• Pumpkin puree: Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which already has sugar and spices added. In a pinch, you could use mashed sweet potato, though the flavor will be slightly different.
• Eggs: For each egg, you can substitute with 1/4 cup unsweetened applesauce or a commercial egg replacer if needed, though the texture might be slightly more dense.
• Flour: All-purpose flour is standard here, but you can use a 1:1 gluten-free baking flour blend if needed. Whole wheat flour also works, though it will make the bars a bit heavier.

Watch Out for These Mistakes While Baking

The biggest mistake when baking with sugar substitutes like Splenda is expecting the same browning and texture as regular sugar – these bars may look pale even when fully cooked, so rely on a toothpick test rather than color to check doneness.

Another common error is confusing pumpkin puree with pumpkin pie filling, which contains added spices and sweeteners that will throw off your recipe completely, so always double-check the can label before opening.

Since these bars contain a full cup of oil, overmixing the batter can lead to a dense, greasy texture – mix just until the ingredients are combined and you no longer see dry flour.

To get clean cuts, let the bars cool completely in the pan before slicing, and wipe your knife between cuts for the neatest presentation.

What to Serve With Pumpkin Bars?

These pumpkin bars are perfect on their own, but they’re even better with a dollop of whipped cream or a smear of cream cheese frosting on top. I love serving them alongside a hot cup of coffee or chai tea for an afternoon snack, especially during the fall months. They also make a great addition to any dessert table at potlucks or holiday gatherings – just cut them into squares and watch them disappear. If you want to get fancy, try warming them up slightly and serving with a scoop of vanilla ice cream for a cozy dessert.

Storage Instructions

Store: These pumpkin bars stay moist and delicious in an airtight container at room temperature for about 2 days. If you want them to last longer, keep them in the fridge for up to a week – they actually taste great cold too!

Freeze: Pumpkin bars are perfect for freezing! Cut them into individual portions, wrap each one in plastic wrap, and store them in a freezer bag for up to 3 months. This way you can grab one whenever you need a quick treat.

Thaw: Just leave a bar on the counter for about 30 minutes to thaw, or if you’re impatient like me, microwave it for 15-20 seconds. They’re also pretty good eaten straight from the freezer if you like a firmer texture!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-2950
• Protein: 38-46 g
• Fat: 120-130 g
• Carbohydrates: 370-400 g

Ingredients

For the dry mix:

• 2 cups all-purpose flour (see above for options)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 1/2 tsp ground cinnamon

For the wet mix:

• 1 1/2 cups splenda
• 1 cup vegetable oil
• 15 oz canned pumpkin puree
• 4 large eggs
• 1 tsp vanilla extract

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 325°F.

Line a rimmed baking sheet with parchment paper to prevent sticking.

This is a great time to gather all your ingredients as well.

Step 2: Combine Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 1/2 tsp ground cinnamon

In a medium bowl, whisk or sift together the all-purpose flour, baking powder, baking soda, and ground cinnamon to ensure they are well mixed and free of lumps.

Set this bowl aside for later use.

Step 3: Blend Wet Ingredients

• 1 1/2 cups Splenda
• 1 cup vegetable oil
• 15 oz canned pumpkin puree
• 1 tsp vanilla extract
• 4 large eggs

In a large mixing bowl, blend together the Splenda, vegetable oil, and pumpkin puree until smooth.

Then mix in the vanilla extract.

After that, add the eggs one at a time, gently stirring between each addition to keep the batter smooth and well incorporated.

I like to crack the eggs into a small bowl first to make sure no shell gets into the batter.

Step 4: Combine Wet and Dry Mixtures

• dry mixture from Step 2
• wet mixture from Step 3

Gradually add the dry mixture from Step 2 to the wet ingredients in the mixing bowl.

Start by adding half of the dry mixture, mixing briefly for five to ten seconds, then add the remaining half and mix until just combined.

Be careful not to overmix, which can make the cake dense.

Step 5: Bake the Pumpkin Cake

Pour the combined batter into the prepared baking sheet from Step 1, spreading it evenly.

Bake for 30–35 minutes, or until the edges begin to brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before adding any frosting or slicing to serve.

I like to let it cool in the pan for at least 20 minutes to make sure it sets nicely.