Coconut Flour Pumpkin Bars

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

4.75 from 24 votes
Print
Coconut Flour Pumpkin Bars
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Moist bars that taste like pumpkin pie filling!

Course: Dessert
Servings: 12
Calories: 109 kcal
Author: Detoxinista.com
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
  1. 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.
  2. Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
  3. Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week.

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!

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Comments

Jeanie

These are simply AMAZING! I’ve used half maple syrup & half natural applesauce & I’ve also made the exact recipe–both are great & there’s not much of a noticeable difference. Thank you for this healthy recipe that tastes just like pumpkin pie w/o the crust!!

Tara

These are fucking delicious. I ate the entire pan myself.

Andrea Jensen

I’ve only got 1 egg…what would be a good substitute for the 2nd egg? Flax and water or cornstarch and water?

Gina

I am in love with these bars! So easy and insanely delicious. Tried to save some for my boyfriend but he didn’t make it over in time. 😉 Substituted maple with honey and coconut sugar (simply for cost reasons). Have an egg allergy so I used Egg Replacer instead. I will use flax meal/water, bananas, or gelatin next batch to adhere to SCD/FODMAPS diet. If you are able to have dairy, I ate my bars with spoonfuls of homemade 24 hour plain yogurt and the combo was like pumpkin cheesecake!!!

Tracey

These are delicious!!! I added vanilla powder and used honey and stevia instead of maple syrup. So easy and full of yummy goodness

Sandy Lee

This is a delightful recipe; moist and flavorful. I altered it slightly by using equal amounts of homemade ginger syrup, maple syrup and agave (1/4 C of each). I also lined my pan, up over the sides, with parchment paper oiled with organic coconut oil. It made it easier to transfer to a cooling rack. All of my ingredients are organic. This will be fun to play with by adding a bit of nutmeg or changing the type of cinnamon. I used China cinnamon but I’d like to try Vietnamese next with a TBS. of minced candied ginger. The basic recipe is very solid. Thank you for sharing.

Amanda

Hi There!

I was wanting to make this recipe but I only have almond flour on hand. I would really prefer to use up what I have. Do you think almond flour would be a good substitute instead of the coconut flour?

    Megan Gilmore

    No, there is no substitute for coconut flour. I’d recommend looking for another recipe if you want to use almond flour, because you’ll waste your ingredients if you try to make substitutions with any coconut flour recipe.

Nanor Pogosian

These came out delicious. I almost panicked while making them because I ran out of the only good Real maple syrup I bad, I only had half a cup, but I used honey for the remaining portion and it was OK. Still low carb and tasty.

Krista

These are fabulous. I add in an extra egg (I think the coconut flour I’m using is just a little heavier and needs it) and, at the request of my daughters, added in a handful of chocolate chips. So good.

Zipporah

Perfect alternative to pumpkin pie and so easy to make! I hate greasing pans, so I just line with parchment instead and then lift the bars out in one large piece and cut with a large knife.

Joy

These were delicious! Big hit with the kids, too. 🙂 It was my first time baking with coconut flour, and I’m glad I picked this recipe to be the first, based on how much trouble some people seem to have with it. 😉 This recipe seems pretty foolproof to me. And yummo. Thank you!

Helen

I made this but replaced pumpkin with sweet potato. I live in Australia and canned pumpkin purée isn’t something I can get hold of easily, plus I had a load of SP to use up.

It taste so nice, but mine is much drier than these images/reviews. Probably should have added some water or something…not sure, I’m a novice baker!

Jennifer

This is sooooo good!

I have made it two different ways. The first time I made it AIP friendly by subbing gelatin “eggs” for the eggs; the second time I used yogurt in place of the eggs.

Almost irresistible. I have to double the recipe :).

Joy

I really enjoyed these! Nice and moist, great flavor. I will be making them again.

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