Paleo Pumpkin Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 bars
Paleo Pumpkin Bars have a creamy pumpkin later topped with a crunchy crumble.
For the Pumpkin Bars:
  • ⅓ c. gluten free flour
  • 2 t. pumpkin pie spice
  • 1 t. cinnamon
  • ½ t. salt
  • 2 eggs
  • ⅓ c. pumpkin puree
  • ⅓ c. creamed honey
  • 3 T. almond milk
  • 2 T. coconut oil, melted
  • 1 t. vanilla
  • ½ t. baking soda
  • 1 t. vinegar
For the crunchy topping:
  • ⅓ c. almond meal
  • 3 T. coconut flour (or any gluten free flour)
  • 1 T. coconut sugar
  • ¼ t. cinnamon
  • 2½ T. coconut oil, melted
  1. Preheat the oven to 350 degrees. Grease an 8 x 8 pan.
  2. In a medium bowl combine the gluten free flour, pumpkin pie spice, cinnamon, and salt. Mix well and set aside.
  3. In a large bowl combine eggs, pumpkin puree, honey, almond milk, coconut oil, and vanilla. Mix well.
  4. In a small bowl combine the baking soda and vinegar. Quickly add it to the egg mixture and mix well.
  5. Add the flour mixture to the egg mixture and stir until combined. Pour into prepared pan.
  6. Mix together all ingredients for the crumble topping and sprinkle over top of the bars.
  7. Bake for 28-30 minutes. Remove from oven and cool completely. Refrigerate for at least 1 hour before serving.
  8. Cut into 12 squares and serve.
Recipe adapted from Foodie and the Beast
Recipe by Hezzi-D's Books and Cooks at