Name: Paleo Pumpkin Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¾ cups almond flour (preferably blanched); ¼ cup coconut flour; ½ tsp salt; ½ tsp baking soda; 1 tsp baking powder; 2 tsp pumpkin pie spice; 1 cup pumpkin puree (canned, not pumpkin pie filling); ½ cup almond butter (or cashew butter; peanut butter is not paleo); ¼ cup refined coconut oil, melted; ⅓ cup coconut sugar; ⅓ cup pure maple syrup; 1 tsp vanilla extract; ¼ cup unsweetened nut milk (e.g., almond milk); Ingredients for frosting not specified in detail; typically a paleo-friendly frosting such as coconut cream or cashew cream can be used

Introduction

Paleo Pumpkin Bars are a deliciously simple treat packed with warm pumpkin pie spices and naturally sweetened with maple syrup. These bars offer all the cozy flavors of pumpkin pie without any gluten or refined sugars, making them perfect for a healthy dessert or snack. They’re easy to make and loved by everyone, paleo or not.

Stacked square cake slices are arranged on a white round plate placed on a white marbled surface. Each slice has two layers: a thick bottom layer of dark brown cake with a moist, crumbly texture, and a top layer of smooth, light beige frosting. Some slices are scattered around the plate on the white marbled surface. To the right, three cinnamon sticks rest beside the plate. In the background, a transparent glass pitcher filled with milk sits near a crumpled orange and white striped cloth. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour (from blanched almonds; do not use almond meal)

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 tablespoon pumpkin pie spice

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup almond butter (or cashew butter; peanut butter is not paleo)

1/4 cup refined coconut oil, melted

1/3 cup coconut sugar

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1/4 cup nut milk (such as almond milk)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: In a large bowl, whisk together the almond flour, salt, baking soda, baking powder, and pumpkin pie spice until evenly combined.

Step 3: In a separate bowl, mix the pumpkin puree, almond butter, melted coconut oil, coconut sugar, maple syrup, vanilla extract, and nut milk until smooth and well combined.

Step 4: Pour the wet ingredients into the dry ingredients and stir just until everything is fully incorporated.

Step 5: Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.

Step 6: Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.

Step 7: Allow the bars to cool completely in the pan, then chill them in the fridge before frosting if desired. For clean, sharp edges, place the bars in the freezer for 15 minutes before cutting.

Tips & Variations

Use refined coconut oil to keep the coconut flavor subtle and let the pumpkin spices shine.

Swap almond butter for cashew butter if you prefer a milder nut flavor.

Chilling the bars well before slicing helps to create clean, even pieces.

Add a layer of paleo-friendly frosting or a drizzle of melted dark chocolate for an extra special treat.

Storage

Store fully cooled paleo pumpkin bars in an airtight container in the refrigerator for up to one week. For longer storage, wrap each bar individually in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to three months and thaw overnight in the refrigerator before enjoying.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin; just make sure it’s cooked until soft and pureed until smooth to mimic the consistency of canned pumpkin puree.

Are these pumpkin bars suitable for a vegan diet?

This recipe is naturally paleo but can be vegan-friendly if you use a plant-based nut milk. Just ensure all your ingredients, like maple syrup and nut butter, are vegan.