Why I Love This Recipe

I adore this recipe because it’s incredibly simple and uses pantry staples to create a dessert that’s both satisfying and nourishing. The natural sweetness from maple syrup and coconut sugar complements the earthy pumpkin flavor, while the almond butter adds richness and depth. Plus, the fact that it’s gluten-free and dairy-free means I can share it with friends who have dietary restrictions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree (not pumpkin pie filling)
1 egg
⅓ cup creamy almond butter
⅓ cup maple syrup
½ teaspoon vanilla extract
2 tablespoons coconut sugar (or cane sugar or brown sugar)
2 teaspoons pumpkin pie spice
½ teaspoon baking soda

For the glaze:

1 tablespoon maple syrup (or more as needed)
¼ cup powdered sugar

Directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a 1-inch overhang for easy removal; set aside.
In a large bowl, whisk together the pumpkin puree, egg, almond butter, maple syrup, and vanilla extract until smooth.
Add the coconut sugar, pumpkin pie spice, and baking soda to the wet ingredients, stirring until well combined.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 30-35 minutes, or until the center is set.
Remove from the oven and place the dish on a cooling rack. Let the bars cool at room temperature for at least 20 minutes, then transfer them to the refrigerator to cool completely before slicing.
For the glaze, whisk together the maple syrup and powdered sugar in a small bowl until smooth. Drizzle over the cooled bars before serving.

Servings and Timing

Yield: 9 large or 16 small bars
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes

Variations

I enjoy customizing these bars by adding a handful of chocolate chips, chopped nuts, or shredded coconut to the batter for extra texture and flavor. For a vegan version, I replace the egg with a flax egg, mashed banana, or ¼ cup of applesauce. To keep it paleo, I omit the powdered sugar in the glaze and drizzle pure maple syrup on top instead.

Storage and Reheating

I store the cooled bars in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container for up to 3 months. When I’m ready to enjoy one, I let it thaw in the refrigerator or at room temperature.

FAQs

Can I make these bars vegan?

Yes, I can make these bars vegan by substituting the egg with a flax egg, mashed banana, or ¼ cup of applesauce. Keep in mind that the texture may vary slightly depending on the substitute used.

What can I use instead of almond butter?

If I’m out of almond butter, I can use other nut butters like cashew or peanut butter. For a nut-free option, sunflower seed butter works well, though it may slightly alter the flavor.

Can I use homemade pumpkin puree?

Absolutely! I can use homemade pumpkin puree, but I ensure it’s well-drained and has a similar consistency to canned pumpkin to avoid excess moisture in the bars.

How do I know when the bars are done baking?

The bars are done when the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. They will continue to firm up as they cool.thealmondeater.com

Can I double the recipe?

Yes, I can double the recipe and bake it in a 9×13-inch pan. I may need to adjust the baking time slightly, so I keep an eye on the bars and test for doneness accordingly.

Conclusion

These Flourless Pumpkin Bars are a delightful addition to my fall baking repertoire. They’re easy to make, naturally gluten-free, and packed with warm, comforting flavors. Whether I’m serving them at a gathering or enjoying a quiet moment with a cup of tea, these bars never fail to satisfy my autumn cravings.