Description

These Paleo Pumpkin Bars are a deliciously moist and flavorful treat perfect for the fall season. Made with almond flour, pumpkin puree, and warm pumpkin pie spices, they are naturally gluten-free and refined sugar-free. Topped with a creamy cinnamon maple frosting, these bars are a guilt-free indulgence that can be enjoyed as a dessert or a snack.

Ingredients

Scale

Dry Ingredients

2 cups almond flour (packed)
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons pumpkin pie spice
2 tablespoons coconut flour

Wet Ingredients

¼ cup almond butter
2 tablespoons coconut oil (melted)
¼ cup coconut sugar
2 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons almond milk
1 cup pumpkin puree

Frosting

½ cup grass-fed butter, plant based butter, ghee or coconut oil (softened)
1/3 cup maple syrup
¼ teaspoon cinnamon

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, then lightly grease it to prevent sticking. Set it aside.
Mix Dry Ingredients: In a small bowl, combine the almond flour, salt, baking soda, baking powder, and pumpkin pie spice. Whisk these together well to evenly distribute the leavening agents and spices.
Combine Wet Ingredients: In a larger bowl, whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla extract, and almond milk until well combined. Then stir in the pumpkin puree until fully incorporated.
Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet mixture, stirring thoroughly until the batter is smooth and all ingredients are evenly mixed.
Bake the Bars: Pour the batter into the prepared baking dish. Place it in the oven and bake for 30-35 minutes, or until the center is set but still slightly moist. Remove from the oven and let cool in the pan for 15 minutes.
Chill the Bars: After the initial cooling, place the bars (still in the pan) in the refrigerator for at least 30 minutes to firm up, which makes frosting easier.
Prepare the Frosting: While the bars are chilling, beat the softened butter until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, and coconut flour, then beat again for about 2 minutes until the mixture is well combined and fluffy.
Frost the Bars: Once the bars are completely cool, remove them from the pan and spread the frosting evenly over the top. Return the frosted bars to the refrigerator for another 15 minutes to set.
Serve and Store: Cut into squares and enjoy! Store leftovers in the refrigerator for up to one week or freeze for up to one month for best freshness.

Notes

Use fresh or canned pumpkin puree – avoid pumpkin pie filling that contains added sugars and spices.
You can substitute almond milk with any other plant-based milk if preferred.
The bars will be slightly moist inside, so don’t overbake them.
For dairy-free frosting, use plant-based butter or coconut oil as suggested.
These bars freeze well; wrap them well to avoid freezer burn.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Paleo pumpkin bars, gluten-free pumpkin dessert, pumpkin spice bars, fall dessert, paleo dessert, grain-free pumpkin bars