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
