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Gluten-Free Pumpkin Pie Bars

Indulge in the cozy flavors of fall with these easy-to-make Gluten-Free Pumpkin Pie Bars, perfect for any occasion and requiring just one pan for cleanup!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use fresh if possible for better flavor.
  • 1/2 cup maple syrup Can be substituted with agave syrup for a vegan option.
  • 1/4 cup coconut oil, melted Butter can be used as an alternative.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1/2 cup almond flour Can be substituted with gluten-free all-purpose flour.
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice Can be swapped for ginger or nutmeg.
  • 1/2 tsp salt
Optional Ingredients
  • 1/4 cup chopped walnuts or pecans Optional; can be replaced with chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. In a large bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
  3. In another bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
  5. Fold in the chopped walnuts or pecans if desired.
  6. Pour the batter into the prepared baking dish and spread evenly.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool before cutting into bars and serving.

Notes

Serve bars with whipped cream for a pie-like experience, or enjoy plain. Can drizzle with extra maple syrup for added sweetness. Store in an airtight container in the fridge for up to a week or freeze for up to three months.