The moist and soft texture of these Kamut pumpkin bars with cream cheese frosting are a popular dessert this time of the year!! They are the perfect fall treat for so many occasions.
These have been a huge hit when made for potlucks, family gatherings or just for dessert. One time we took them along to the grandparenst house for Thanksgiving and everyone raved over them. The whole pan was gone in no time!
The pumpkin and hint of maple in the frosting are a perfect pair and are irresitably delicious.
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Why should you make Kamut pumpkin bars?
There are so many good reasons why you should make Kamut pumpkin bars with cream cheese frosting! First, they are SO yummy and full of delicious fall flavors. They are moist, pumpkin-y and so perfect with their cream cheese frosting accompaniment.
These bars require very little prep time and come together without any hassle.
When I was researching making Kamut pumpkin bar recipes, I had a difficult time finding one specifically for using Kamut flour. That’s what spurred me to make this recipe and post it for those that are interested!
This recipe is just like the classic pumpkin bars recipe you grew up with, but now it has been adjusted for using the Kamut grain. If you are not interested in baking with Kamut, you can substitute with regular flour.
Pumpkin desserts are some of the BEST fall treats one can make.
​Unlike most pumpkin bar recipes with cream cheese frosting, this recipe does not use any powdered sugar, making them much more nutritious for you.
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Ingredients for Kamut pumpkin bars
Unrefined sugar: White sugar is always a suitable replacement option but is not a healthy option. Unrefined sugar, coconut sugar, evaporated can juice and similar sugar replacements are healthier for you and much less harmful on the body
Oil: I used olive oil but melted coconut oil or melted butter would also work. Avoid using vegetable oil or canola oil.
Eggs: Fresh is always better!
Pumpkin: You can use home cooked pumpkin puree or store bought canned pumpkin puree
Maple syrup: Adds great flavor and additional sweetness
Kamut flour: Grind fresh whenever possible!
Baking soda
Baking powder
Cinnamon
Milk: ​Used if the batter is too thick. Non-dairy milk also works fine.
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Recipe for Kamut pumpkin bars
1/2 cup olive oil
3/4 cup unrefined sugar
3 eggs
2 cups pure pumpkin puree or 1-15 oz.can (not pumpkin pie filling)
1/4 cup maple syrup
2 cups Kamut flour
1 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
optional 1-3 T milk if batter is too thick
Frosting:
1 1/2 – 8 oz. packages cream cheese, softened
1/4 cup (half stick) butter, softened
1/4 cup honey
3 T maple syrup
1 tsp vanilla
Instructions how to make these easy pumpkin bars
- Preheat oven to 350. Grease a jelly roll pan and set to the side. Pro tip: a butter wrapper works great for this! Alternatively you can place a sheet of parchment paper in the bottom of the pan.
- In a medium mixing bowl, whisk the unrefined sugar, oil, eggs, pumpkin and maple syrup. A hand mixer also works great!
- Add the Kamut flour, baking soda, baking powder and cinnamon to the wet ingredients.
- Stir well. If the batter seems too thick add the milk and mix until it is blended.
- Pour batter into the greased jelly roll pan.
- Bake for 20-25 minutes or until light and springy when you touch it. You can test with a tooth pick also.
- Remove from the oven when they are done and let stand to cool to room temperature before frosting.
- To make the frosting, mix all the ingredients together with a hand mixer or using a stand mixer. Beat on high for 3-5 minutes until light and fluffy.
- Spread carefully over the cooled bars and cover with a lid. After a day, store in the fridge.
- Note: these bars can also be baked in a 9×13 inch pan for a thicker bar/cake. Grease the pan as directed in the recipe and bake for an additional 2-5 minutes if needed.
How to store Kamut pumpkin bars with cream cheese frosting:
Store in an airtight container in the fridge up to 5 days. For best results, enjoy within the first day. The cake can be made ahead of time, and frosted shortly before serving.
Can you use gluten-free flour in this recipe?
I have not tried this recipe with gluten free flour, almond flour, oat flour or similar.
Do Kamut pumpkin bars freeze well?
You can freeze the bars without the frosting on. Store well to prevent freezer burn and date the package. Thaw and frost if desired.
Equipment needed:
Purchase your kamut grain here
Check out my other Kamut grain recipes!
In closing, Kamut pumpkin bars with cream cheese frosting are one of my favorite desserts and I hope you will go to this recipe the next time you have a hunkering for something pumpkin with a creamy maple frosting!
Let me know in the comments below if you make this recipe!
Pin this recipe for later!
Kamut pumpkin bars with cream cheese frosting
Ingredients
- 1/2 cup olive oil
- 3/4 cup unrefined sugar
- 3 eggs
- 2 cups (or 1-15 oz. can) pumpkin puree
- 1/4 cup maple syrup
- 2 cups Kamut flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1-3 T milk, optional-only use if the batter is too thick
Cream cheese frosting:
- 1 1/2 8 oz packages cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup honey
- 3 T maple syrup
- 1 tsp vanilla
Instructions
To make the cake:
- Preheat oven to 350.
- Grease a jelly roll pan and set to the side. Pro tip: a butter wrapper works great for this! Alternatively you can place a sheet of parchment paper in the bottom of the pan. Use a 9×13" pan for a thicker bar (more like cake).
- In a large mixing bowl, whisk the unrefined sugar, oil, eggs, pumpkin and maple syrup. A hand mixer also works great!
- Add the Kamut flour, baking soda, baking powder and cinnamon to the wet ingredients.
- Stir well. If the batter seems too thick add the milk and mix until it is blended.
- Pour batter into the greased jelly roll pan.
- Bake for 20-25 minutes or until light and springy when you touch it. You can test with a tooth pick also.
- Remove from the oven when they are done and let stand to cool to room temperature before frosting.
Make the frosting:
- Mix all the ingredients together with a hand mixer or use a stand mixer. Beat on high for 3-5 minutes until light and fluffy.
- Spread carefully over the cooled bars and cover with a lid. After a day, store in the fridge. Enjoy!
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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