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.
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
Looking for more paleo pumpkin recipes? Try vegan pumpkin cheesecake, healthy pumpkin coffee cake, or paleo pumpkin chocolate chunk blondies.
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!
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.
More Pumpkin Treats
Paleo Pumpkin Bars
Save this Recipe!
Ingredients
Paleo Pumpkin Bars
- 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
Maple Frosting:
- 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
Instructions
- Preheat the oven to 350°F. Line an 8×8 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.
Video
This post may contain affiliate links. Read our disclosure policy.
Do you have nutrition facts? I’m making these for my diabetic brother in law and want to be sure he can have them.
Hi please update your PHOTO of the ingredients for these bars because you have GARLIC POWDER listed where it should say BAKING POWDER. No doubt this mistake may cause some bakers to question their end results. And you. Just saying!
Thanks for the comment Jill! I hope you’ve never made a typo before. Have a good one.
What if we have a coconut sensitivity? Can we substitute with something else?
Hey there! I haven’t tried these with anything else, so can’t say for sure, but try tapioca flour!
Have you tried them without the icing? Looking to cut down on some of the maple syrup.
I haven’t, but I imagine they’ll be great!
AMAZING bars!!! They turned out perfect and delicious. I will definitely be making these again!!
Thanks Carly!!!
Tried these for the first time and they were incredible!! I followed the instructions step by step and had no problems. Thanks Molly!
Just tried them out today…so delicious! They’re soft and pumpkin spice delightful!
I added 2 eggs to the batter and it turned out very moist. I added maple butter to the icing and topped with chopped pecans. Pretty good!
Forgot to add I used Imperial margarine for the icing my son can’t have coconut. I put icing ingredients in food processor and it blended well.