Pumpkin Bar Details
Let’s start the week with a healthy sweet treat, mmmmkayyyy! You guessed it, I’m finally sharing my pumpkin bars! Fall is here, so it’s all about pumpkin. Ya feel me?! Fun fact: during my pregnancy, I’ve been craving everything pumpkin flavored. Ya, even in summer! This baby really knows what mama likes! 😉 lol
These bars are grain-free, making them gluten free, paleo friendly and a bit healthier. AND an extra bonus, they are vegan! You’re welcome! 🙂 . The pumpkin bars are very easy to make, taking about 5 minutes to whip together. If you’re looking for a brownie-like consistency, these babies are for you! They are moist, flavorful and a great “healthy” sweet treat option.
See below for the list of ingredients and quick steps to make my pumpkin bars! Leave a comment with any questions.
Ingredients
(makes 16 bars)
3/4 cup almond butter
1/2 cup pumpkin puree
1 overripe large banana
3 Tbsp of honey
1 tsp vanilla extract
1 Tbsp almond flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/3 cup dark chocolate chips (optional)
Steps
1. Preheat the oven to 350 degrees.
2. Whisk all wet ingredients together in a medium bowl until mixed evenly – almond butter, pumpkin puree, mashed banana, honey and vanilla extract. Set aside.
3. Mix dry ingredient in a small bowl – almond flour, pumpkin spice, cinnamon, baking soda and salt.
4. Combine wet and dry ingredients and mix until batter is smooth.
5. Add in dark chocolate chips to mixture if desired.
6. Pour into 8×8″ greased baking dish. I use organic spray or coconut oil. Smooth top with spatula.
7. Bake for 30 minutes or until toothpick comes out clean.
8. Let cool before cutting. Enjoy!
Gluten Free Pumpkin Bars
ingredients
- 3/4 cup almond butter
- 1/2 cup pumpkin puree
- 1 overripe large banana
- 3 Tbsp of honey
- 1 tsp vanilla extract
- 1 Tbsp almond flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chips optional
equipment
- 8×8" baking pan
instructions
- Preheat the oven to 350 degrees.
- Whisk all wet ingredients together in a medium bowl until mixed evenly – almond butter, pumpkin puree, mashed banana, honey and vanilla extract. Set aside.
- Mix dry ingredient in a small bowl – almond flour, pumpkin spice, cinnamon, baking soda and salt.
- Combine wet and dry ingredients and mix until batter is smooth.
- Add in dark chocolate chips to mixture if desired.
- Pour into 8×8″ greased baking dish. I use organic spray or coconut oil. Smooth top with spatula.
- Bake for 30 minutes or until toothpick comes out clean.
- Let cool before cutting. Enjoy!
Elyse |
These are so yummy! I used dates instead of honey (didn’t have honey) and they came out perfectly! I soaked 8 dates in warm water then blended and used 4 tablespoons of the blend. Thanks for the healthy recipe!!
admin |
So glad to hear, Elyse! Dates sounds like a great substitute 🙂 I may have to try! Have a great Friday! xo
Kristin |
What would you substitute for the almond butter and almond flour, if you can’t eat almonds?
admin |
You can use any other nut butter of your choice. I’d use coconut flour instead of almond. Hope this helps! xo
makenzie arnott |
Where is this beautiful cake stand from??
admin |
Hi Makenzie! Here is the link to the cake stand: https://rstyle.me/+XuCM3-Dq5KIYvMu76Wf6_Q
xo
Katrina |
Just wanted to thank you so much for posting this recipe, it is incredible!
Sarah |
Hi! These are amazing! Do they have to go in the fridge right away or can they stay in room temp for a day or so? Thank you!
admin |
Hi Sarah! I’ve done both. I prefer to put them in the fridge and warm them up for 20 seconds when I eat a slice.