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Healthy Pumpkin Bars with Greek Yogurt

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These healthy pumpkin dessert bars with Greek yogurt are the perfect fall treat—moist, spiced, and packed with protein. Naturally sweetened with maple syrup and honey, they’re gluten-free friendly and come together in one bowl for an easy, guilt-free dessert.

Ingredients

Scale
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs (room temperature)
  • 1/3 cup maple syrup (pure maple syrup)
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 1/2 cups oat flour (or blitz rolled oats in a blender)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (aluminum-free)
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice (or mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • 1/2 teaspoon ground cinnamon (extra)
  • For the Greek Yogurt Cream Cheese Frosting (Optional):
  • 4 ounces cream cheese (softened to room temperature)
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons maple syrup (or honey)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, honey, and vanilla extract until smooth and well combined (about 30 seconds).
  3. In a separate small bowl, stir together the oat flour, baking soda, baking powder, salt, pumpkin pie spice, and extra cinnamon.
  4. Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared pan and spread evenly with the spatula. Tap the pan on the counter a few times to release air bubbles.
  6. Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be lightly golden.
  7. Let the bars cool in the pan on a wire rack for 10 minutes, then use the parchment handles to lift them out and transfer to the rack to cool completely.
  8. For the frosting (optional): Beat the softened cream cheese with an electric mixer until smooth. Add the Greek yogurt, maple syrup, vanilla, and salt, and beat until creamy. Spread over the cooled bars.
  9. Refrigerate the frosted bars for at least 30 minutes before slicing. Use a sharp knife and wipe it clean between cuts for clean slices.

Notes

For best results, use room temperature ingredients. If using homemade pumpkin puree, drain it well on paper towels to remove excess moisture. The bars can be stored in an airtight container in the refrigerator for up to 7 days or frozen for up to 3 months. For a vegan version, replace eggs with flax eggs and use dairy-free yogurt.

Nutrition

Keywords: healthy pumpkin bars, Greek yogurt pumpkin bars, gluten-free pumpkin dessert, protein pumpkin bars, fall dessert, healthy dessert

Find it online: https://prismtaste.com/healthy-pumpkin-bars-with-greek-yogurt/