Grain-Free Pumpkin Bars

It’s officially pumpkin season.

Let’s celebrate with some pumpkin bars, shall we?

Pumpkin bars are perhaps my very favorite way to enjoy this seasonal squash. They have the taste and texture of pumpkin bread, but they bake faster and are much more portable!

These moist, spiced pumpkin squares are bursting with Fall flavor, as well as a hefty nutritional punch. Pumpkin is a great source of vitamins A, C, K, and E, as well as lots of minerals, including magnesium, potassium, and iron. Lightly sweetened with honey, no one will ever guess that these bars are grain-free, or that they’re any “healthier” than the traditional version!

Grain-Free Pumpkin Bars
Fills one 8″ x 8″ pan

Adapted from this recipe

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 teaspoons pumpkin pie spice*
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda

Directions:

Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.

Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, or until the edges are golden brown and the center is firm.

Allow to cool completely in the pan, then cut and serve!

These bars are delicious on their own, but if you’re aiming to impress, glaze these bars with my Maple Pecan Glaze. (<–recipe here)

4.83 from 87 votes
Print
Grain-Free Pumpkin Bars
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These moist, spiced squares are bursting with Fall flavor, perfect for serving at a party or packing as a snack. Lightly sweetened with honey, no one will ever guess that they're grain-free-- or any "healthier" than the traditional version, for that matter.

Course: Dessert
Servings: 9
Calories: 144 kcal
Author: Detoxinista.com
Ingredients
  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
Instructions
  1. Preheat oven to 350F and grease an 8" x 8" pan generously with coconut oil or butter.
  2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
  3. Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, until the edges are golden brown and the center is firm.
  4. Allow to cool completely in the pan, then cut and serve!
  5. These bars are delicious on their own, but if you're aiming to impress, glaze these bars with my Maple Pecan Glaze. (recipe posted separately)
Recipe Notes

*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you'd prefer to use individual spices, I'd recommend using 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

Enjoy!

Reader Feedback: Are you a fan of pumpkin season? If so, what’s your favorite pumpkin dish?

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Comments

Courtney

If you do the glaze, do these need to be refrigerated or are they okay at room temperature?

Jen

This recipe sounds amazing! I’d like to make it vegan, can an egg substitute be used? Sometimes egg subs don’t always work well when doing a grain-free recipe so thought I’d ask. Thanks in advance!

Barbara

These were really good. I didn’t change anything & they turned out great. I will be making again. I do have a question, do you think I could use sugar free pumpkin spice syrup for the honey? Thanks for a winner.

Lizinca

My family loves these. I always double it and use a 13″ x 9″ Pyrex to bake them. Check them early, mine are usually done at about 28 minutes. Thanks for such an amazing recipe.

Cindy

I just made these and they are great! Even without the glaze, which I will make when they cool. I do have a question for those substituting banana. Are you replacing the pumpkin or honey with the banana? I think the banana and honey together would be too sweet. How would I correct that?

    Elizabeth

    I would love to know the answer to the banana question! I may try subbing banana for the honey today and I will let you know if I do. I have three very ripe bananas just begging to be baked. Oh and Detoxinista, thank you for this recipe! I have made a kuzillion batches of it. I like to use a mix of PB, almond butter and sunbutter. I’ve never made the glaze, they’re so sweet and yummy without it. And I bake it in cupcake tins. They Hulk out on us (the inside turns green) from the chemical reaction but no one every complains! Delicious!

Patti

These were great.!!! Mine didn’t even last the day my neighbors all loved them. I will definitely be making these again. Can you freeze these?.

    Megan Gilmore

    Yes, I think they’d freeze well!

Annette

Oh my it’s in the heat of July I just made these. I am a cookie freak and missing anything close on day 75 Scd. Thank you…I am searching for anything I can after I cried thinking I’d never eat again.

Jane

Can you use maple syrup instead of honey?

Suzanne

Did you melt the coconut oil before mixing it?

Laurie

Made these for midnight snack, they are that quick and easy to make. One can of pumpkin is 1 1/2 cups so tripling this recipe and using a 9×13 pan is a no brainer! Also, these remind me of gingerbread, I think next time I will use those spices instead of pumpkin pie spice and see if this recipe could work for grainfree gingerbread! Thanks!

Tiffany

These are one of the best pumpkin bars I’ve made!! Love that it’s nice and fluffy!

Jean

Wow, I can’t get over how almond butter bakes up so much like a regular baked good, except maybe even better. Sooo good! My hubby is torturing himself by waiting to have a piece with his morning coffee. I had one now and I’m saving one for breakfast. I had some leftover caramel glaze that I used on top and that just put it over the top. I can’t even feel guilty (except for the glaze!) with the good ingredients. Definitely making this again!
Yeah, I just cut mine into 6 pieces. Treating it like a piece of cake and cakes needs to be a bit bigger.
Did I gush enough?

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