Paleo Pumpkin Bars
A few weeks ago, I missed a meeting I was supposed to attend. No big deal, I thought, I’ll just get the high points from someone who was there. Little did I know the high point involved food! Word started spreading about these amazing pumpkin bars Alyssa brought to the meeting.
She sent me the . I made the pumpkin bars, ate way too many before they were even cool, and quickly resolved not to miss any more meetings this year.
I haven’t done much gluten-free or Paleo-friendly baking so I wasn’t sure what to expect with this recipe. It turned out way more moist and flavorful than I was expecting. So, less like your typical bar and more like a crustless pumpkin pie. You could eat it with a fork or spoon or, hey, use your fingers and scoop it right out of the pan. Worked for me!
And the vanilla frosting? Crazy. It only calls for four ingredients: coconut oil, honey, vanilla, and salt. The finished result tastes like a melty swirl of honey butter and vanilla icing. The coconut oil needs to soften before you will be able to spread it. I just kept the frosting covered in the refrigerator. Then I pulled it out and let it warm up on the counter until I was ready to spread it and serve the bars.
Paleo Pumpkin Bars with Vanilla Frosting
barely adapted from
1 c. (canned or fresh)
3/4 c. honey, warmed
1/2 c. coconut oil, warmed
1 t. vanilla extract
1/4 c. or tapioca starch
1 1/2 t. pumpkin pie spice
1/2 t. salt
1 t. baking powder
1/2 c. , softened
4 T. honey or maple syrup
1 t. vanilla extract
pinch of salt
- Preheat the oven to 350-degrees.
- Combine the eggs, pumpkin puree, honey, coconut oil, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment (or a mixing bowl using a whisk or hand mixer).
- In a separate bowl, stir together the almond flour, arrowroot powder, pumpkin pie spice, salt, and baking powder. With the mixer on low, add the dry ingredients to the pumpkin mixture; stir until combined.
- Pour the mixture into a square 8×8″ pan. Bake for 40-45 minutes, or until the center is set. Remove and cool completely before frosting.
- To make the frosting, beat the coconut oil, honey (or maple syrup), vanilla extract, and salt together until light & fluffy. Refrigerate until ready to use and soften before spreading on the bars.
The whole Paleo diet has intrigued me since it first started gaining popularity. I borrowed the cookbook by Melissa Joulman (Amazon) from a friend two years ago. While I don’t follow the Paleo diet, the rest of the title certainly fits. However, I loved the layout of this book and tried several of the recipes, with great results. While there is definitely no shortage of (Amazon), this one has over 700 reviews and a 4.6-star rating.
Looking for more?
Pumpkin Quinoa Breakfast Bowl (gluten/dairy free)
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