Naturally sweetened and full of autumn flavor, these flourless pumpkin bars are dairy-free, easy to make, and perfect for a festive seasonal dessert.

Bars:

1 cup pumpkin puree (not pumpkin pie filling)

1 egg (or flax egg for vegan)

⅓ cup creamy almond butter

⅓ cup maple syrup

½ tsp vanilla extract

2 tbsp coconut sugar (or brown sugar)

2 tsp pumpkin pie spice

½ tsp baking soda

Maple Glaze:

1 tbsp maple syrup (or more as needed)

¼ cup powdered sugar

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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang.

In a large bowl, whisk together pumpkin puree, egg, almond butter, maple syrup, and vanilla until smooth.

Stir in coconut sugar, pumpkin pie spice, and baking soda until well combined.

Spread the batter evenly in the prepared baking pan.

Bake for 30–35 minutes, or until center is set and a toothpick inserted comes out clean.

Let bars cool at room temperature for 20 minutes, then chill in the fridge until firm.

For the glaze, whisk powdered sugar with maple syrup until smooth. Drizzle over cooled bars before serving.

For a vegan version, use a flax egg (1 tbsp flaxseed + 3 tbsp water).

Customize with chocolate chips, chopped nuts, or coconut.

Use homemade pumpkin puree if well-drained to avoid excess moisture.

These bars are best chilled before slicing for clean cuts.