Why I Love This Recipe
I appreciate how this recipe combines simplicity with nutritious ingredients to create a dessert that’s both satisfying and guilt-free. The use of almond flour and coconut flour provides a tender crumb, while the natural sweetness from maple syrup and coconut sugar enhances the pumpkin’s rich flavor. Plus, the maple frosting adds a creamy finish that complements the spiced bars beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bars:
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2 cups almond flour (packed)
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½ teaspoon salt
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½ teaspoon baking soda
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¼ teaspoon baking powder
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2 teaspoons pumpkin pie spice
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¼ cup almond butter
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2 tablespoons coconut oil (melted)
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¼ cup coconut sugar
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2 tablespoons maple syrup
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2 teaspoons vanilla extract
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2 tablespoons almond milk
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1 cup pumpkin puree
For the maple frosting:
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½ cup softened butter (grass-fed, plant-based, ghee, or coconut oil)
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⅓ cup maple syrup
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¼ teaspoon cinnamon
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2 tablespoons coconut flour
Directions
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
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In a small bowl, combine the almond flour, salt, baking soda, baking powder, and pumpkin pie spice. Mix well and set aside.
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In a large bowl, whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla extract, and almond milk until well combined. Add the pumpkin puree and mix thoroughly.
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Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
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Pour the batter into the prepared baking dish, spreading it evenly.
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Bake for 30-35 minutes, or until the center is set. The bars will remain slightly moist.
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Allow the bars to cool in the pan for 15 minutes, then transfer them to the refrigerator to cool completely for at least 30 minutes.
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While the bars are cooling, prepare the frosting by beating the softened butter until smooth and creamy. Add the maple syrup, cinnamon, and coconut flour, and beat until well combined.
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Once the bars are completely cool, spread the frosting evenly over the top. Chill in the refrigerator for an additional 15 minutes before cutting and serving.
Servings and Timing
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Yield: 12 bars
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
Variations
I enjoy customizing these bars by adding chopped nuts, such as pecans or walnuts, for added texture. For a chocolate twist, I mix in dairy-free chocolate chips. If I prefer a different frosting, a cashew-based frosting or a simple dusting of cinnamon works wonderfully.
Storage and Reheating
I store the bars in an airtight container in the refrigerator for up to one week. For longer storage, I freeze them for up to one month. To enjoy, I allow them to thaw in the refrigerator or at room temperature. These bars are best served chilled or at room temperature.
FAQs
Can I use a different nut butter?
Yes, I can substitute almond butter with cashew butter or sunflower seed butter for a nut-free option. Keep in mind that peanut butter is not considered paleo.
Is there a substitute for coconut sugar?
I can use maple sugar or date sugar as alternatives to coconut sugar. However, the flavor and sweetness level may vary slightly.
Can I make these bars vegan?
Yes, by using plant-based butter or coconut oil in the frosting and ensuring all other ingredients are plant-based, I can make these bars vegan-friendly.
How do I know when the bars are done baking?
The bars are done when the center is set and a toothpick inserted comes out mostly clean. They will continue to firm up as they cool.
Can I double the recipe?
Absolutely! I can double the ingredients and bake the bars in a 9×13-inch pan. I may need to adjust the baking time slightly, so I keep an eye on them as they bake.
Conclusion
These Paleo Pumpkin Bars are a perfect blend of flavor and nutrition, making them a go-to treat during the fall season. Their moist texture, rich pumpkin spice flavor, and creamy maple frosting make them irresistible. Whether I’m serving them at a gathering or enjoying a quiet moment at home, these bars never disappoint.
Print
Paleo Pumpkin Bars
- Total Time: 50 minutes
- Yield: 12 bars
- Diet: Gluten Free
Description
Rich, moist, and grain-free, these pumpkin bars use almond flour and coconut sugar for a healthy twist on a fall classic — finished with a smooth maple frosting.
Ingredients
For the Bars:
2 cups almond flour (packed)
½ tsp salt
½ tsp baking soda
¼ tsp baking powder (grain-free if needed)
2 tsp pumpkin pie spice
¼ cup almond butter
2 tbsp melted coconut oil
¼ cup coconut sugar
2 tbsp maple syrup
2 tsp vanilla extract
2 tbsp almond milk
1 cup pumpkin puree
For the Maple Frosting:
½ cup softened butter (or plant-based/ghee/coconut oil)
⅓ cup maple syrup
¼ tsp cinnamon
2 tbsp coconut flour
Instructions
Preheat oven to 350°F (175°C). Line and grease an 8×8-inch baking dish.
In a small bowl, whisk together almond flour, salt, baking soda, baking powder, and pumpkin pie spice.
In a large bowl, mix almond butter, melted coconut oil, coconut sugar, maple syrup, vanilla, and almond milk. Stir in pumpkin puree.
Add dry ingredients to wet and stir until fully combined.
Pour batter into the pan and spread evenly.
Bake for 30–35 minutes or until the center is set.
Cool in pan for 15 minutes, then refrigerate for 30 minutes to firm.
For the frosting: Beat softened butter until creamy. Add maple syrup, cinnamon, and coconut flour. Mix until smooth.
Spread frosting over cooled bars and refrigerate for 15 minutes before serving.
Notes
To make vegan, use plant-based butter in the frosting.
Add-ins like chopped pecans, walnuts, or dairy-free chocolate chips are great for extra texture.
Let bars fully cool before frosting for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
