Pumpkin Bars (Paleo, Gluten Free, Low Carb)

A side view of a paleo and gluten free pumpkin bar topped with a dairy-free cream cheese frosting.

4.67 from 60 votes

Pumpkin Bars (Paleo, Gluten Free, Low Carb)

These grain-free and gluten-free paleo pumpkin bars have a moist crumb and the perfect amount of pumpkin spice blend! They’re super simple to make with easy-to-find ingredients and taste like fall!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: gluten-free, grain-free, low carb, nom nom paleo, nomnompaleo, paleo, paleo dessert, pumpkin bars, pumpkin cake

Servings:

Author: Michelle Tam

Ingredients

2½ cups finely ground almond flour
1 tablespoon pumpkin spice blend
1 teaspoon baking soda
½ teaspoon cream of tartar or 1 teaspoon vinegar or lemon juice (add with wet ingredients)
¼ teaspoon Diamond Crystal kosher salt
1 cup canned pumpkin purée
4 large eggs
½ cup honey
1 teaspoon vanilla extract
Cream Cheese Frosting

US Customary - Metric

Instructions

Heat oven to 350ºF with the rack in the middle. Line a 8-inch square baking pan with parchment paper or grease it well with ghee or coconut oil.
Combine the dry ingredients in a large mixing bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.
In a separate large bowl, add the pumpkin purée, eggs, honey, and vanilla. Use a hand mixer on medium speed or whisk to stir the pumpkin mixture together until uniform.
Add the dry ingredients to the bowl of wet ingredients and use a hand mixer on low speed to blend until well combined
Pour the batter into the prepared baking dish. Quickly smooth the top with an offset spatula. Don’t dawdle because the baking soda has already been activated at this point and the pumpkin bars need to get in the oven!
Bake the pumpkin bars in the oven at 350°F for about 30 minutes, rotating the pan at the halfway mark. The bars are done cooking when the top is golden brown and a toothpick inserted into the middle comes out clean.
Remove the pan from the oven and transfer to a wire cooling rack to cool completely. If desired, slather on some paleo and vegan Cream Cheese Frosting and enjoy!

Video

Notes

You can store the baked paleo pumpkin bars in a sealed airtight container in the fridge for up to 4 days. You can also freeze the baked bars in a sealed container for up to 3 months. Thaw the pumpkin bars in the fridge overnight before serving. (You can freeze the bars with or without frosting—both versions freeze and thaw perfectly.)

Nutrition