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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!
Didn’t taste like pumpkin anything, just tasted like sweetened mushwith coconut shreds. Nasty after taste.
I used monk fruit sweetener instead of maple syrup because maple syrup gives me a headache. I used 2 Tbs + 1 tsp of monk fruit, then added some water (about 1/4 c) to make up the liquid. I also added sunflower seeds, pumpkin seeds, chopped almonds, hemp seeds, and chia seeds (about 1 Tbs – 1/4 c each, didn’t really measure, just eye balled it). I added a few more tablespoons of water to offset the chia seeds, which will soak up a lot of the moisture. I also used pumpkin pie spice, since I didn’t have the individual spices (1.5 tsp). Yum!
These are absolutely perfect. Honestly might be the best dessert I’ve ever made! I used Bob’s Red Mill vegan egg replacer and they came out beautifully! Thank you for another dynamite recipe. ❤️
Just made these and I have already eaten three of them! I modified them slightly by replacing a portion of the maple syrup with applesauce, and then using 1 full cup of coconut flour. They came out better than I was expecting, and are absolutely fantastic!
Didnt turn out, despite measuring everything correctly. Mine also just tasted like flour.
If I wanted to replace some of the coconut flour with collagen protein powder to increase protein content, what would you suggest?
I made these today, substituting collagen protein powder for 2/3 of the coconut flour, and added 2 T coconut oil, and about 1/2 tsp. unflavored gelatin. They are delicious, and taste like pumpkin pie! With my substitutions (made 18 bars), each has about 75 calories, 5 net carbs, and 4 grams of protein.
Thanks so much for the recipe!
Thank you for.this recipe,. It was the first time I used coconut flour. They are perfect. No hint of yucky gluten-free flavor. One bowl, one pan, too. Just awesome. Thank you again. Oh I put whipped cream and slivered almonds on mine and it was absolutely delicious.
I am going to make these for a gathering of healthy eaters! I wonder about using your maple pecan glaze for a festive topping. Your advice?
The maple glaze is always a good idea!
These were a hit at the party I brought them too. Super moist, and great flavor…really pumpkin-spicey and you can really taste the clove
Instead of maple syrup, I used a sm container of unsweetened apple sauce in a 3/4 measure cup and topped up with swerve and added 1/2 a banana for sweetener. I made these into cookies at 2Tbs of batter each with one dark choc. chip in the center. Wow!!! Turned out beautifully!!!! Made 30 cookies😊