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Paleo Pumpkin Bars Recipe

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★★★★★

4.9 from 77 reviews

These Paleo Pumpkin Bars are a deliciously simple and healthy treat packed with classic pumpkin pie spice flavor. Made with almond and coconut flour, naturally sweetened with maple syrup and coconut sugar, and featuring creamy almond butter and pumpkin puree, these bars are gluten-free, paleo-friendly, and perfect for fall gatherings or anytime you crave pumpkin goodness.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Frosting (Optional)

  • Ingredients for frosting not specified in detail; typically a paleo-friendly frosting such as coconut cream or cashew cream can be used

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper for easy removal of the bars.
  2. Mix dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice until well combined to uniformly distribute the spices and leavening agents.
  3. Combine wet ingredients: In another bowl, mix the pumpkin puree, almond butter, melted coconut oil, coconut sugar, maple syrup, vanilla extract, and nut milk until smooth and fully blended.
  4. Add wet to dry: Pour the wet mixture into the dry mixture and stir thoroughly to create a uniform batter with no lumps.
  5. Bake the bars: Pour the batter into the prepared pan, smoothing out the top to an even layer. Bake for approximately 30–35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool completely: Remove the pan from the oven and let the bars cool fully on a wire rack before proceeding to frost. Cooling is essential for the bars to set properly.
  7. Frost the bars: Once completely cooled, frost the bars with your choice of paleo-friendly frosting. Use a spatula to spread evenly over the top.
  8. Chill to set: Place the frosted bars in the fridge to chill and allow the frosting to set, ideally for at least one hour.
  9. Cut and serve: For clean, perfect layers, place the bars in the freezer for about 15 minutes before cutting into squares. Serve chilled or at room temperature.
  10. Store leftovers: Store cooled bars in an airtight container in the refrigerator for up to one week, or wrap individually and freeze for up to three months. Thaw frozen bars overnight in the fridge before serving.

Notes

  • Use blanched almond flour rather than almond meal to avoid skins in the texture.
  • Refined coconut oil is preferred to minimize coconut flavor.
  • Peanut butter is not paleo and should be avoided; use almond or cashew butter instead.
  • Ensure bars are completely cooled before frosting to prevent melting.
  • For neat slices, chill or freeze bars before cutting.
  • These bars are naturally sweetened but feel free to adjust sweetness to taste.
  • Store bars in airtight containers to maintain freshness and texture.

Keywords: Paleo pumpkin bars, gluten free pumpkin bars, healthy pumpkin dessert, pumpkin pie bars, refined sugar free pumpkin bars, almond flour pumpkin bars

Find it online: https://dinewithlily.com/paleo-pumpkin-bars-recipe/