Paleo pumpkin bars filled with pumpkin and spice! These little squares of heaven taste just like pumpkin pie! And they're paleo:) Which means they're gluten-free, refined sugar free and dairy free. They taste like fall in a bite and are topped with a light maple frosting you will be drooling over.
Welp, it's here. Fall baking and pumpkin season is here. I had my first PSL yesterday and it was everything I remember it being.
However I did get it iced because it was just under 1,000,000 degrees yesterday. And it was so spectacular and flavorful just like our homemade iced pumpkin spice latte.
We had the most lovely Labor Day weekend. I got to watch one of my very good friends get married and then celebrated my grandma's birthday with my entire mom's side of the family. I paused for a moment while we were grilling out yesterday afternoon and looked around at everyone to appreciate how happy and healthy everyone was.
The littles moments sometimes take up the biggest parts of our heart❤️.
What we love about paleo pumpkin bars
One of my favorite things about this recipe is that it's pretty straightforward.
- No special tricks or difficult steps, you just mix it all up and put it in the oven.
- So much pumpkin spice flavor.
- Everyone loves them. Even if they don't eat paleo, they'll love these healthy pumpkin pie bars.
I'm usually the one to bring the desserts to the gatherings but because I was coming from the wedding celebrations out of town I didn't have time to create anything for the soiree. I would have loved to bring these Paleo Pumpkin Bars!
My mom went gluten-free about two years ago after a doctor told her that there's a chance it would help the symptoms of her arthritis. And it worked!
The gluten-free diet helps regulate the swelling in her joints so she eats gluten free as much as she possibly can. Because these bars are made with almond flour and coconut flour they're perfect for her!
Grab These Ingredients
Here are the simple ingredients for these paleo pumpkin pie bars. Jump down to the recipe card for the full instructions.
Pumpkin Pie Filling
- Almond flour: this comes from blanched (peeled) almonds. Do not use almond meal, which has the skins on.
- Salt, baking soda, and baking powder
- Pumpkin pie spice: for extra pumpkin pie flavor.
- Pumpkin puree: not pumpkin pie filling! This is just canned pumpkin
- Almond butter: you could also use another nut butter like cashew butter. Note that peanut butter is not paleo.
- Coconut oil: use refined coconut oil for less coconut flavor.
- Coconut sugar and pure maple syrup: for sweetness
- Vanilla extract and nut milk like almond milk
And lucky for me (and maybe you!) he approves of these pumpkin bars!
These paleo pumpkin bars are naturally sweetened with maple syrup and the bars taste so much like pumpkin pie.
It's kind of not fair how yummy they are. They taste like they should be filled with sugar and salt and butter and everything in between. But they aren't! It's so magical.
When the cold weather hits all I want is pumpkin everything and savory recipes to celebrate the season. But the additional pounds to keep me warm? Not so much. Anyone feel me on this one?
You just bake, chill and frost! Wait until the bars are completely cooled before you begin frosting. Then chill again to allow them to set!
I cut mine in to pieces after throwing them in the freezer for 15 minutes. It made the layers clean and perfect.
And absolutely delish.
Annnnd go. Get your pumpkin on!
Allow the carbs to cool then store them in an airtight container in the fridge for up to 1 week. To freeze, wrap them individually in plastic wrap and store them in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before enjoying.
More Pumpkin Treats
Paleo Pumpkin Bars
Paleo Pumpkin Bars
- ½ cup grass-fed butter, plant based butter, ghee or coconut oil softened
- ⅓ cup maple syrup
- ¼ teaspoon cinnamon
- 2 tablespoons coconut flour
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper then lightly grease it and set aside.
- Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
- Whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla and almond milk until well-combined. Add the pumpkin puree and mix well.
- Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
- Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
- While the bars are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon and coconut flour and beat will until combined, about 2 minutes.
- When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.