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I rarely have the patience to prepare a pie crust.

stack of coconut flour pumpkin bars on a plate

Which is why I’m in love with these pumpkin bars.

I actually wasn’t so in love with them at first, because they are almost too moist. But they taste just like pumpkin pie, so I couldn’t help but keep snacking on them! The texture actually reminds me of pumpkin pie filling, but these bars are just firm enough that you can pick them up with your hands. I think they’ll be the perfect alternative to a traditional pie in our home this year!

My husband and I keep finding ourselves picking up a piece here and there as we walk by the kitchen, so be warned– they disappear fast! I hope you and your family enjoy them just as much.

Coconut Flour Pumpkin Bars
makes one 9″x9″ pan

Adapted from this recipe

Ingredients:

15 oz. pumpkin puree (about 1 1/2 cups)
3/4 cup coconut flour
3/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs

Butter or coconut oil, for greasing the pan

Directions:

Preheat the oven to 350F and grease a 9″x9″ baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.

baked coconut flour pumpkin bars in a baking dishBake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.

Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week. (They’re delicious straight out of the fridge, too!)
coconut flour pumpkin bars stacked

squares of coconut flour pumpkin bars

Coconut Flour Pumpkin Bars

4.64 from 46 votes
Moist bars that taste like pumpkin pie filling!
prep10 mins cook45 mins total55 mins
Servings:12

Ingredients
 
 

  • 15 oz . pumpkin puree (about 1 1/2 cups)
  • 3/4 cup coconut flour
  • 3/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • butter or coconut oil , for greasing the pan

Instructions

  • Preheat the oven to 350F and grease a 9"x9" baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
  • Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
  • Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week.

Nutrition

Calories: 109kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 128mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5555IU | Vitamin C: 1.5mg | Calcium: 38mg | Iron: 0.9mg
Course: Dessert
Cuisine: American
Keyword: Coconut Flour Pumpkin Bars

Substitution Notes:

  • Coconut flour is unique, and therefore I don’t have any good substitutions to offer you. If you’d prefer a nut-based pumpkin bar, I highly recommend using this recipe instead.
  • Please feel free to share any other substitutions you try in the comments below!

Enjoy!

Reader Feedback: Are you a fan of pie crust? My family has always made crust-less pumpkin pie for Thanksgiving each year, but our pecan pie always has crust!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. I’ve been using this recipe for years since my husband LOVED it so much. I just made it for my parents and picky toddlers, and it’s a hit! Thank you for this tasty and easy recipe. I use monk fruit and erythritol instead of maple syrup. It’s soooo good! 🙂

  2. These pumpkin bars areabsolutely delicious. It’s like having pumpkin pie without the crust — which is my preferred way! They’re a bit pricey because they require so much maple syrup, but the recipe makes a ton of them and a little square goes a long way to satisfy one’s craving for a seasonal treat.