Pumpkin recipes are everywhere now that autumn has arrived. Every year, I make an effort to share a few pumpkin-themed recipes on my blog, and this time, I prepared these insanely wonderful No-Bake Pumpkin Bars.

These delicious, soft, and easy-to-make No-Bake Pumpkin Bars are quite straightforward. Low-carb and sugar-free, I baked these pumpkin bars.

Since I’m aware that many people follow a low-carb diet due to their way of life or medical conditions, I’ve chosen to make something that you can offer to everyone at your holiday table.

My family adores this dish, I’ll tell you that much. Waiting is the only option until everything becomes hard and ready to be eaten.

Tap here for more recipes like these No Bake Pumpkin Bars

This Thanksgiving, I will be making these yummy No-Bake Pumpkin Bars to share with my family, and I hope you will too.

You can now use almond flour in place of pecan flour. Since pecan nuts are finely processed to create pecan flour, they are naturally gluten-free, low in carbohydrates, and high in healthful fats.

Likewise with almond flour. Pecan flour didn’t bother me at all, which made me appreciate it even more because I found almond flour to sit heavy on my stomach.

As for sweeteners, you can use ordinary sugar, of course, but if you prefer to consume sugar-free foods, I suggest using Swerve, monk fruit, or similar.

Check out these recipes

Also, if your recipe calls for gelatin and you don’t consume it, the simplest and most typical approach to replace it is usually with agar-agar powder.
In the culinary world, gelatin made from plants that are generated from seaweed is known as agar-agar or just agar. 

If you like Pumpkin Bars then you might like these recipes:

Pumpkin Pie Hummus

Carrot Cake Baked Donuts

Buttery Sweet Potato Casserole

Oven Roasted Chestnuts

If you decide to make this No-Bake, sugar-free, and low-carb Pumpkin Bars, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 12 Servings

No-Bake Pumpkin Bars

Print

No-Bake Pumpkin Bars are low in carbs and no added sugar-free.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Waiting Time 4 hours

Total Time 15 minutes

Ingredients

Crust

• 1 ½ cups pecan flour
• pinch of salt
• 1 teaspoon pumpkin spice
• 1/4 cup Erythritol Sugar Substitute Swerve
• 4 tbsp. unsalted butter, melted

Pumpkin Chiffon

• 1 cup milk
• 2 tbsp. unflavored gelatin powder (or agar powder)
• 1 teaspoon pumpkin pie spice
• ⅔ cup Erythritol Sugar Substitute Swerve
• 1 ½ cups pure pumpkin puree
• 1 ¼ cups whipping cream, thawed

Instructions

Crust:

1. For the crust, lightly grease and line an 8-inch square pan
with parchment paper so that the paper comes up the sides.

2. Mix the pecan flour
with the pumpkin spice and add the melted butter.

3. Press this into the prepared
pan and chill while preparing the chiffon layer.

Pumpkin Chiffon:

1. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute.
2. Add the sugar, and pumpkin in spice and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk (note: If using agar-agar, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.).
3. Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to
   cool to room temperature.
4. Fold whipped cream into the cooled pumpkin mixture, and spread in an even layer over the chilled pecan crust.
5. Chill for at least 4 hours, uncovered, but it’s best after 10 to 12 hours of chilling in the fridge.
   

Notes

PUMPKIN SPICE Ingredients: Organic cinnamon, organic ginger, organic nutmeg, organic cloves

NOTE: Sandra's easy cooking is affiliated with amazon and will earn a commission for sold items bought from amazon, clicked on this website.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 315Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 40mgSodium: 21mgCarbohydrates: 25gFiber: 3gSugar: 14gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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When it comes to sweet and tasty treats without spending too much time in the kitchen, these Carrot Cake Baked Donuts come to my mind. These are such incredible desserts, but also simple, versatile, and family-friendly.

Now that we have Autumn here, baking is one of the best activities in my opinion over this amazingly beautiful season. I partnered with Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening for this post to showcase how I use these products in my recipes. You can check more recipes on the Baked at Home website.

I love partnering with brands that are a staple of so many homes. If you have not heard, Clabber Girl Baking Powder is the #1 brand of baking powder in America.

Well, since 1850, the brand has been known as an expert in baking ingredients and has been beloved by bakers for generations.

When it comes to Crisco, it has been an essential part of the kitchen and has helped improve the quality of your meals for over 100 years.

TAP HERE FOR MORE TASTY RECIPES

Crisco is a versatile ingredient that adapts to your cooking style. Both Clabber Girl® Baking Powder and Crisco®’s Shortening are brands that we can surely trust. My daughter is the baker in our house, but my boys enjoy baking as well.

With that being said, this is such a fun way to get your kids in your kitchen and spend some time with them baking, laughing, and making memories!

If you decide to make my version of Carrot Cake Baked Donuts, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I get asked all the time what pan I used so here it is: I used Wilton 6-Cavity Doughnut Baking Pan.

I really love using this pan.

Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening have sponsored this post. All opinions, content, and images are mines.

Yield: 6 Servings

Carrot Cake Baked Donuts

Print

Delicious and Easy Carrot Cake Baked Donuts

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cup all-purpose flour, 9 Oz 250g
• 2 1/2 tsp Clabber Girl® Baking Powder
• 1/8 tsp Clabber Girl® Baking Soda
• 1 tsp kosher salt
• 1/2 cup brown sugar,
• 2 large eggs, mixed
• 1/2 stick Crisco® All-Vegetable Shortening
• 1 tbsp Spice Islands Pure Vanilla Extract
• 3-4 medium carrots 140g/5 oz
• 3 oz crushed pineapple
• 4 oz pineapple juice
• 2 oz pecans, plus extra for garnish
• 2 tbsp cocoa powder
• 1 tbsp Spice Islands Pumpkin Pie Spice
• Baker’s Joy® Non- Stick Baking Spray

Cream Cheese Glaze:

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
3/4-1 cup powdered sugar sifted
• 2 teaspoons milk

Garnish:

• Chopped Pecans, or any other nut of your choice

Instructions

1. Preheat your oven to 350°F and grease donut pan using Baker’s Joy Non- Stick Baking Spray.
   
2. In a small, microwave-safe bowl, melt Crisco® All-Vegetable Shortening in the microwave and set aside to slightly cool down.
   
3. In a small bowl, whisk together flour, Clabber Girl® Baking Powder, baking soda, and salt.
   To the flour add Spice Island’s cinnamon, ginger, nutmeg, cloves, or use Pumpkin Spice by Spice Islands Spices.
   
4. Shred carrots, chopped pecans, and crushed pineapple, then add to flour mixture. Mix well to coat.
   
5. In a large bowl, egg, vanilla extract, and slightly cooled melted Crisco® All-Vegetable Shortening. Whisk until well-combined. Pour in Pineapple syrup.

6. Add dry ingredients to wet, and use a spoon to stir until just mixed.
   
Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this mixture will make exactly 12 donuts.

7. Bake for 13-15 minutes at 350F.
8. Cool the donuts in the donut pan for about 5 minutes, then turn donuts out onto a cooling rack to cool completely before glazing.
   
9. Make the glaze by combining all the ingredients then spreading evenly over each baked donut.
   
10. You can add crushed pecans on top for extra texture.

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This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own

Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls?

Mmhm! My family was, undoubtedly fortunate during the process of testing the recipe for these rolls.

I have been making them nearly for two weeks. Ever since I partnered with PB2 Foods this past summer, I have been using their products to test all kinds of sweet and savory recipes.

I have loved their products even before this collaboration, so I feel great when working with a brand that I absolutely enjoy using.

Anyhow, you all know how much I love Peanut Butter, so this way, I can use it in a powder form in my smoothies, baked and none-baked goods, as well as savory dishes with it being literally mess-free.

Speaking of baked goods, these rolls started as PB2 Powder, quickly made into a PB spread and used with raspberry jam. The thought of this dish makes my mouth water.

However, when I made these with chocolate spread, all my team of qualified taste-testers agreed that they were so much better than one with jam. The sad part was I decided with them.

I mean, they were delicious, but the Peanut Butter and chocolate spread rolls tasted significantly better. You see, I am trying to create recipes that you would enjoy too. That is why I taste test recipes with my team so all of you can enjoy them as well.

Now that the Holiday season is upon us, a cozy aroma will wrap around your whole kitchen like a warm blanket and make your home that much more pleasant and warm.

Don’t you just love this time of the year?

This time around, I used PB2 Pure Peanut Powder which is great for baking. PB2 Pure is the original PB2 formula reimagined down to its essence. This is literally a single-ingredient product – just 100% all-natural roasted peanuts, and that is it. No added sugar, no added salt, no added preservatives.

It is kosher, vegan, and gluten-free: Not only are PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences.

You guys must try these tasty Peanut Butter and Chocolate Spread Rolls. Please remove your ads to watch a video on how to make these rolls. Thank you!

Other Recipes you might like:

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

NO BAKE SWEET FRUIT PIZZA

TOFU AND VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

Yield: Makes 20-22 Rolls

Peanut Butter and Chocolate Spread Rolls

Print

Easy, warm, and tasty peanut butter and chocolate rolls.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

STARTER

• 1 envelope dried yeast
• 1 teaspoon sugar
• 1/4 cup milk, warm to the touch

DOUGH

• 4 cups all-purpose flour (500g/1 lb.), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 tbsp PB2 Pure Peanut Powder
• 2 large eggs, well beaten
• 3/4-1 cup warm milk (or water)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

• 8 tbsp PB2 Pure Peanut Powder + Water
• 1/4-1/2 cup Chocolate Spread

PB-CREAM CHEESE ICING OPTION

• 1 block cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp PB2 Pure Peanut Powder

CLASSIC ICING

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 tsp vanilla extract

Instructions

ACTIVATE YEAST

1. It is not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 3-5 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, sugar, PB2 Pure Peanut
   Powder, etc. Mix it together.
2. Add activated yeast.
3. Using the kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and the rest of the warm milk.
4. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is
   becoming a ball and pulling away from the sides of the mixer bowl.
5. Do not overmix, there is no need. The dough will be softer on the touch. Oil dough and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes to up to 1 hour.
6. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hrs./overnight before making rolls.

NOTE: You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling, let it sit at room temperature for about 10 minutes before rolling out. This is optional!

FILLING

1. Split the dough into two equal parts. Roll out dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You do not have to split dough, but I liked these smaller rolls.
2. Mix PB2 Powder with water to create spreadable Peanut Butter. Follow the directions in the back of the package. The spread needs to be just a bit thinner, so considers adding a tablespoon or two more.
3. It would really be hard to spread it is not. On top of PB spread, evenly add chocolate spread. You can add chopped nuts if you prefer.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into equal slices. These
   two dough parts make 20-22 smaller rolls.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to one hour. if you have an oven with a proof setting place in the preheated oven for proof.

BAKING

Preheat oven to 375F and bake them for 25 minutes. This also
depends on your oven, and baking dish.

NOTE: If you are baking in the ceramic dish, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal/nonstick baking dish, bake at 375F for about 25 to 27 minutes, or until they are golden brown.

ICING

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended. I added PB2 Powder for a delicious warm peanut butter taste. If you prefer regular classic icing, then whisk together the
   cream, sugar, and vanilla in a small bowl until smooth.
2. Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.
3. Keep in the fridge after they
   cool down for 3 days. Reheat before eating for the best taste.

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