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Pecan Pumpkin Bars with Maple Cream Cheese Frosting

Fall is my favorite season. I love cozy sweaters and tall boots. I love the fresh, crisp air and I love to start thinking about pumpkin season. These Pecan Pumpkin Bars with Maple Cream Cheese Frosting are on heavy rotation in my house all year round, but especially in the fall.

Here's the segment from WFLA's Daytime TV ~

I'll be on Kitchen 2 Kitchen on NJ On Air this Saturday, September 26th at 10:30 am showing this recipe. Tune in!


👉 @nj_on_air Get the app in your App Store!

👉 @christmasflix download the channel on your @rokuplayer

👉 @news12nj + Watch at 10:30am on Channel 61 Optimum

Updated: September 26, 2020 - Here's the link for the segment!

Pecan Pumpkin Bars

With Maple Cream Cheese Frosting

Serves 12


1 cup four

3/4 cup coconut flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon Candied Ginger Cinnamon Spice (or ground cinnamon)

1/8 teaspoon salt

4 eggs

1 3/4 cup sugar

3/4 cup canola oil

15 ounce can 100% pure pumpkin

1/4 cup chopped pecans, plus extra for garnish


8 ounces cream cheese, softened

1 cup powdered sugar

1 stick butter, softened (1/2 cup)

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon pumpkin pie spice

1/8 teaspoon salt

Preheat oven to 325º-F. Spray a 9-by-13-inch baking dish with non-stick cooking spray.


In a medium bowl, sift together flours, baking powder, baking soda, cinnamon and salt. Set aside.

Using an electric stand mixer with a paddle attachment, cream together eggs, sugar, oil and pumpkin on medium high speed for 2-3 minutes. Turn the mixer to low and slowly add the dry ingredients and beat until thoroughly combined. Scrape down the side, as necessary. Fold in the pecans and continue to mix until all ingredients are well incorporated.

Pour the pumpkin mixture into baking dish, spread out evenly. Bake for 45 minutes or until a toothpick comes clean.


Combine all frosting ingredients together, and beat until creamy.


Frost the bars when cooled, then cut into squares. Top with extra chopped nuts.


Cover and refrigerate any leftovers.

If you don’t have coconut flour, use all-purpose flour instead.

I like to use my Candied Ginger Cinnamon Spice in this recipe, but if you don't have that then just use regular ground cinnamon. My entire line of Silver Spices can be found under the SHOP tab above.


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