Low Carb Pumpkin Spice Snack Cake Bars

Low Carb Pumpkin Spice Snack Cake Bar

When the weather got cooler and it began to feel like autumn, I started craving some pumpkin. However, all the grocery stores I shopped at were out of canned pumpkin. I later found out that the canned pumpkin shortage was due to bad growing conditions in the state of Illinois where the Libby brand of pumpkins are grown. I figured I better stock up so I ordered a case of 12 organic cans of pumpkin online which was cheaper than going to one of the local nature food stores. They are hoping to have plenty of canned pumpkin back on the shelves for the holidays since the weather was better this year. I’m just sorry I didn’t plant sugar pumpkins in the yard this year, but I won’t make that mistake next year.

Pumpkin Cake Batter Spread in Pan

I chose to make the cake in a jelly roll pan because I’d like to make a pumpkin roll for Thanksgiving and wanted to see if this cake would work for that. I think it would, but the pan would have to be lined with parchment or something nonstick so that the cake would be easier to take out of the pan and roll. I only sprayed the pan with oil and the cake did stick a little, but not a problem with the small squares that I cut it into.

Baked Pumpkin Spice Cake

I frosted the cake with a stevia sweetened cream cheese frosting, but the cake is moist and delicious as is. It’s also wonderful topped with stevia sweetened whipped cream. The recipe for the cream cheese frosting I used is right below the cake recipe in this post. I you like spiced pumpkin, you are sure to love this one!

Frosted Pumpkin Spice Cake