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I rarely have the patience to prepare a pie crust.
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.
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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.
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. (They’re delicious straight out of the fridge, too!)
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
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!
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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!
I follow the Whole 30 eating plan and can’t have the maple syrup. I omitted that and substituted raisins instead to add some sweetness–they tasted great!! I think next time I may try to add natural applesauce and see what that does.
Instead of 3/4 cup of maple syrup, I used one ripe mashed banana, plus enough maple syrup (maybe 1-2 TBSP) to equal a total of 3/4 cup. (Couldn’t bring myself to use that much expensive maple syrup.) I also added more coconut flour because I didn’t want them quite as moist as pumpkin pie. And… I was under a time crunch, so I baked mine at 375 for 35 minutes. They were good, as far as taste, and had the moisture of … a light brownie (?) instead of pie. Next time I will still use the banana to keep these budget-friendly, but I won’t add extra coconut flour. Thanks for the recipe! I’m always looking for good coconut flour recipes, because I seem to have a sensitivity to nuts. I didn’t completely follow the recipe, so it wouldn’t be fair for me to rate it.
TOTALLY LOVED THIS RECIPE!!!! Thank you!!
5 Stars for this recipe. AWESOME! I made a sample batch before Thanksgiving, but they didn’t last. Was more than happy to make another. Everyone loved these. I will make these for holidays from now on. I love that you can have your pumpkin pie (minus the crust) in the form of bite size bars. Thank you for this recipe. Love, love, love.
I just made these, since I had cooked a garden pumpkin the other day. These were really fast to put together and baked up just right! Lots of flavor, but also light, not heavy! Thanks for this recipe and all the other recipes we’ve tried.
I halved the recipe and it was delicious! I agree with you, these bars are quite moist, but I like them that way. I’ve been eating them with plain yogurt. Perfect fall treat! Thank you Megan!
how sweet are these? my boyfriend likes drier and not very sweet desserts. for those of you who have tried these, do you think 1/2 cup of maple syrup would be okay?
Made this over the weekend– DELISH!
can alomond flour be substituted for coconut flour?
Nope! I’d recommend working with my almond butter pumpkin bar recipe instead: https://detoxinista.com/2012/09/grain-free-pumpkin-bars/
Typically, you can sub 1 cup almond flour for 1/2 cup almond butter.
Yummers! I’m always looking for good coconut flour recipes. I made these today, cooled them in the fridge and tried with some whipped cream I had on hand….mmm. Basically healthy (crustless) pumpkin pie! Oh and I actually decreased the amount of maple syrup and added some water + liquid stevia to decrease the sugar but maintain the sweetness.
Hope, I have used that trick with the maple syrup/stevia before in other recipes with good results. Glad to know I’m not the only one! I will have to try it here too!