Recipes

Mouth-Watering Paleo Pumpkin Bars

Deb and I love food, but we have a particular sweet spot for desserts! I can’t have gluten in my diet and we both try to avoid refined sugars every chance we get. So these paleo pumpkin bars are the perfect Fall treat to appease my sweet tooth! You will love making these, eating them, and sharing your delicious creation with others!

Paleo Pumpkin Bars

In addition to just needing a sweet treat, we have some upcoming get-togethers, such as Thanksgiving (gosh, that is sneaking up so fast), and will need a few side dishes and desserts to share. So, we were on the hunt for something that suited our nutritional needs but would also be tasty enough to share with others.

We ran across #whatmollymade on Pinterest and this pumpkin bar recipe that she shared! Goodness, it did not disappoint! It was so delicious, perfect for Fall, and fit into our dietary restrictions.

As a paleo recipe, it is gluten free, free of refined sugars, and is dairy free. That means I won’t wake up the next morning with my eyes puffy and swollen. I don’t feel guilty eating this, and I feel proud to share this with my family and friends. It is one of those recipes where after you take a bite you have to tilt your head back ever so slightly, close your eyes, and sigh.

If you need to get that pumpkin fix now that October is here, this is for you! Skip that pumpkin pie blizzard from Dairy Queen and give this a try. You won’t be disappointed.

Important Recipe Notes

It is important to use almond flour for this recipe so that the bars remain moist. Coconut flour, which is used in a lot of paleo baking, soaks up too much moisture for this recipe.

Make sure the bars are completely cooled before adding the frosting or you will get a melting affect. Bake, chill, frost, chill again! Oh, and of course, ENJOY!!

If you make this recipe, be sure to let us know what you think!

Paleo Pumpkin Bars

Gluten-free & dairy-free pumpkin bars that taste like an explosion of pumpkin and spice with every bite! This is the Fall dessert recipe you need for your next get together!

Course Dessert

Keyword Dairy Free, Dessert, Fall Recipes, Gluten Free, Paleo, Pumpkin, Spice

Prep Time 15

Cook Time 35

Total Time 50

Servings 12

Author #whatmollymade

Equipment

8x8 Baking Dish
Parchment Paper
Whisk/Mixer
Measuring Cups
Measuring Spoons
Small Mixing Bowl
Medium Mixing Bowl

Ingredients

Pumpkin Bars

2 Cups Almond Flour Packed
1/2 tsp. Salt
1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
2 tsp. Pumpkin Pie Spice
1/4 Cup Almond Butter
2 tbsp Coconut Oil Melted
1/4 Cup Coconut Sugar
2 tbsp Maple Syrup
2 tsp Vanilla Extract
2 tbsp Almond Milk
1 Cup Pumpkin Puree

Maple Frosting

1/2 Cup Plant-Based Butter can sub coconut oil
1/3 Cup Maple Syrup
1/4 tsp Cinnamon
2 tbsp Coconut Flour

Instructions

Preheat the oven to 350 degrees.
Line an 8x8 baking dish with parchment paper. Then, lightly grease and set it aside.
Combine almond flour, salt, baking soda, baking powder, and pumpkin pie spice in a small bowl and mix well. Set aside.
Whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla, and almond milk until well combined. Add the pumpkin puree and mix well.
Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
Pour mixture into the prepared baking dish and place in the oven for 30-35 minutes, until the center is set. Bars should be slightly moist. Allow to cool in the pan for 15 minutes, then place the bars in the pan in the refrigerator for at least 30 minutes (or up to a few days).
While the bars are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth and creamy (about 1 minute). Add the maple syrup, cinnamon, and coconut flour, and beat until combined (about 2 minutes).
When bars are cooled, remove from the pan and cover them with the frosting. Chill again for another 15 minutes. Cut and enjoy! These will keep in the refrigerator for up to one week or in the freezer for one month.

If you eat a gluten free diet, I rounded up 75 gluten free fall inspired recipes to try. This one was such a success that we are trying another one next week. I will for sure share.

Danelle Harvey

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