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Low-Sugar Pumpkin Pie Cake Bars

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12


Blondie Cake Layer:

  • 2 cup All Purpose Flour
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Brown Sugar
  • 2 large Eggs
  • 1 Egg Yolk
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Ground Nutmeg
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt

Pumpkin Pie Layer:

  • 7.5 oz. Pumpkin Puree
  • 2 large Eggs
  • 2 tbsp. Maple Syrup
  • 1/2 tsp. Vanilla Extract
  • 2 tbsp. Milk
  • 2 tsp. Pumpkin Pie Spice
  • 1/4 - 1/2 tsp. Ginger, powder or freshly-grated
  • Pinch of Salt

Additional Topping Ingredients:

  • Whip Cream
  • Toasted Pecans, crushed


Blondie Cake Layer:

  • Preheat oven to 350F. Lightly grease and line a 8x8" baking pan with parchment paper.
  • In a mixing bowl, whisk together the olive oil, brown sugar, vanilla extract, eggs, and egg yolk on medium-high speed for 2-3 minutes, until creamy.
  • In a separate bowl, mix together the flour, baking powder, salt, and ground nutmeg.
  • On low speed, mix the flour mixture into the olive oil mixture until well-combined.
  • Evenly spread the batter in the prepared baking pan, then bake for 10 minutes.

Pumpkin Pie Layer:

  • In a high-speed blender or food processor, blend together all ingredients for the pumpkin pie layer until smooth and creamy. Pour the mixture and spread evenly on top of the blondie cake layer.
  • Bake for an additional 20 minutes, then allow it to cool at room temperature for 1 hour.
  • Slice into 16 delicious squares. Serve with whip cream, and toasted pecans. Enjoy!