The Paleo Pumpkin Bars are soft, fluffy, and perfectly spiced. They are made with almond flour making them low carb and gluten-free. Don’t forget to top it off with your favorite frosting!
What are Pumpkin Bars?
So what are pumpkin bars actually? Are they a cake? A cookie? Pumpkin bars are a soft and dense cake. The texture is cakey, but the bars aren’t light and fluffy. They are firm enough to have a cream cheese frosting on the tip, which makes for a great flavor combo!
What Makes these Pumpkin Bars Healtyhier?
I love that this dessert has healthy swaps without sacrificing texture or flavor. While these bars are made with healthier ingredients they are just as decadent and taste just like a classic fall treat. The recipe is:
- Gluten free – this recipe is. made with almond flour and arrowroot flour, which gives it its cakey texture
- Dairy-free – this recipe is compeltely dairy free! There is no need for butter or millk! Just use coconut oil
- Made with whole ingredients – They paleo pumpkin bas are made with pumpkin puree, coconut oil, eggs, and are sweetened with maple syrup
- Naturally sweetened – Coconut. sugar and maple syrup are used to sweeetend the bars.
Ingredients for Paleo Pumpkin Bars
These Paleo Pumpkin Bars are so easy to make! Let’s get baking!
For Pumpkin Bars
- Pumpkin puree
- eggs
- coconut oil
- coconut sugar
- vanilla extract
- nutmeg
- cinnamon
- all spice
- baking soda
- baking powder
- sea salt
- blanched almond fllour
- arrowrooot flour
For Cream Cheese Frosting
- dairy free cream cheese
- coconut oil
- coonfectioner’s sugar
- vanilla extract
How to Make Paleo Pumpkin Bars
- Prepare the pan. Preheat the oven to 350F and grease an 8×8 inch pan or line with parchment paper.
- Mix the batter. In a largge mixing bowl, beat the pumpkin, eggs, coconut oil, maple syrup, and vanilla extract together untill combined. Add your dry ingredients next (almond flour, arrowroot flour, baking powder, baking soda, and spices)
- Bake the Bars. Pour the batter in your parchment lined pan. Bake for 30-35 minutes or until toothpick comes out clean.
- Serve. When the cake has cooled spread your cream cheese frosting on. the bars.
How to Serve Paleo Pumpkin Bars
The best way to serve paleo pumpkin bars is with some cream cheese frosting. The frosting can be made regular or dairy-free. Sprinkle a little cinnamon or spice on top to make this the ultimate fall treat! If you aren’t a fan of cream cheese, like my husband, you can. sprinkle powdered sugar on top or drizzle icing on top.
Are there Substitutions?
- Almond flour – you. can use another. nut four, like cashew flour
- Arrowroot flour – you can use tapioca flour instead
- Maple Syrup – swap this for raw honey
- Coconut Sugar – You can swap this for any granulated sugar, including brown sugar
- Coconut oil – use unsalted butter
Baking Tips & Tricks
- Don’t overmix the batter
- Start with ingredients that are room temperature. I like to mix my butter and sugar together first.
- Make sure you use organic pumpkin puree, not pumpkin pie filling. Canned puree can be found at most grocey stores , but. be careful! Fall time
- Put on your cream cheese frosting AFTER the cake has cooled down. If you need the cake to cool down faster, you can set it in the fridge for a bit.
Other Recipes Like this on the Blog
- Healthy Pumpkin Spice Muffins
- Vegan Pumpkin Spice Latte Cookies
- Paleo Pumpkin Cinnamon Bread
- Flourless Pumpkin Blondies
- Healthy Pumpkin Snickerdoodles
- Paleo Pumpkin Butterscotch Bars
Did you make this? Be sure to leave a review below and tag me on Instagram or Pinterest!
Paleo Pumpkin Bars
Ingredients
- 3/4 cup pumpkin puree
- 2 eggs
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 1/2 tsp vanilla extract
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1/2 tsp all spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 1/2 cups almond flour
- 2 tbsp arrowroot flour
Vegan Cream Cheese Frosting
- 1 8oz container of dairy free cream cheese
- 2 tbsp coconut oil
- 2 1/2 cups orgganic confectioner's sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F an line an 8×8 inch square baking pan with a parchment paper .
- In a large mixing bowl, beat the pumpkin, eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract together until combined.
- Add the almond flour,arrowroot flour, baking soda, baking powder, and spices to the bowl, and beat until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake on the center rack in the oven for 30-35 minutes
- Remove the bars from the oven and place them on a wire rack to cool
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