Paleo Pumpkin Bars

Name: Paleo Pumpkin Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups almond flour (packed); ½ teaspoon salt; ½ teaspoon baking soda; ¼ teaspoon baking powder; 2 teaspoons pumpkin pie spice; ¼ cup almond butter; 2 tablespoons coconut oil (melted); ¼ cup coconut sugar; 2 tablespoons maple syrup; 2 teaspoons vanilla extract; 2 tablespoons almond milk; 1 cup pumpkin puree; 1/2 cup grass-fed butter, plant based butter, ghee or coconut oil (softened); 1/3 cup maple syrup; 1/4 teaspoon cinnamon; 2 tablespoons coconut flour

Published on: October 13, 2023 - Molly Thompson55 Comments

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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.

Do you love paleo desserts? Try paleo brownies, paleo pumpkin bread, or paleo molasses cookies next.

paleo pumpkin bars cut into squares and stacked on a serving plate

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.

ingredients for paleo pumpkin bars measured out on a table

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

Looking for more paleo pumpkin recipes? Try vegan pumpkin cheesecake, paleo pumpkin coffee cake, or paleo pumpkin chocolate chunk blondies.

paleo pumpkin bars cut into squares on parchment paper

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?

paleo pumpkin bars on a serving tray with a glass of milk

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!

Storage Instructions

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.

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