Embrace the flavors of fall with these delectable Flourless Pumpkin Bars. Perfect for those seeking a gluten-free treat without sacrificing taste, these bars blend the classic autumnal spices with the natural sweetness of pumpkin and nut butters. Whether you’re looking to satisfy a sweet tooth or need a healthy snack option, these pumpkin bars are sure to delight with their moist texture and spicy warmth.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup almond butter or peanut butter
• ⅓ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark chocolate chips or chopped nuts (optional)

Preparation

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal of the bars.

Step 2: Mix the Ingredients

• In a large mixing bowl, combine the pumpkin puree, almond butter (or peanut butter), and honey (or maple syrup). Stir until smooth.
• Add the eggs and vanilla extract, mixing until well combined.
• Stir in cinnamon, ginger, nutmeg, cloves, baking soda, and salt until the spices are fully incorporated into the batter.
• If using, fold in dark chocolate chips or chopped nuts to add texture and extra flavor.

Step 3: Bake the Bars

• Pour the batter into the prepared baking pan, spreading it evenly.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean, indicating they are perfectly baked.
• Allow the bars to cool completely in the pan on a wire rack to set properly before cutting.

Step 4: Serve

• Once cooled, lift the bars out of the pan using the edges of the parchment paper. Cut into 16 squares.
• Serve the pumpkin bars as a delightful treat that captures the essence of fall.

Variation

• For a nut-free version, use sunflower seed butter in place of almond or peanut butter and omit nuts from the add-ins.

Cooking Note

• Ensure that the pumpkin puree and nut butter are at room temperature to mix smoothly without lumps.

Serving Suggestions

• These pumpkin bars are perfect as an afternoon snack, a post-workout treat, or even as a sweet addition to a brunch table.

Tips

• For a vegan option, substitute eggs with flax eggs (1 tbsp flaxseed meal with 2.5 tbsp water per egg, let sit for 5 minutes).
• Store leftover pumpkin bars in an airtight container in the refrigerator to keep them fresh for up to a week.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes

Nutritional Information

• Calories: Approximately 160 per bar
• Servings: 16 bars

FAQs

Q: Can I freeze these pumpkin bars?
A: Yes, these bars freeze well. Wrap them individually and freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight when ready to eat.

Q: How can I make these bars sweeter?
A: For a sweeter treat, you can increase the amount of honey or maple syrup, or add a sprinkle of brown sugar to the top before baking.

Conclusion

Flourless Pumpkin Bars are a fantastic way to enjoy the fall season’s flavors in a healthier way. These easy-to-make, gluten-free treats will satisfy your cravings and can be enjoyed by everyone, regardless of dietary preferences. Whip up a batch today and revel in the cozy comfort they bring!

Flourless Pumpkin Bars

---

• Author: recipes
• Total Time: 35-40 minutes

Pin Recipe

Pin Recipe

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup almond butter or peanut butter
• ⅓ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark chocolate chips or chopped nuts (optional)

---

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal of the bars.

Step 2: Mix the Ingredients

• In a large mixing bowl, combine the pumpkin puree, almond butter (or peanut butter), and honey (or maple syrup). Stir until smooth.
• Add the eggs and vanilla extract, mixing until well combined.
• Stir in cinnamon, ginger, nutmeg, cloves, baking soda, and salt until the spices are fully incorporated into the batter.
• If using, fold in dark chocolate chips or chopped nuts to add texture and extra flavor.

Step 3: Bake the Bars

• Pour the batter into the prepared baking pan, spreading it evenly.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean, indicating they are perfectly baked.
• Allow the bars to cool completely in the pan on a wire rack to set properly before cutting.

Step 4: Serve

• Once cooled, lift the bars out of the pan using the edges of the parchment paper. Cut into 16 squares.
• Serve the pumpkin bars as a delightful treat that captures the essence of fall.

Variation

• For a nut-free version, use sunflower seed butter in place of almond or peanut butter and omit nuts from the add-ins.

Notes

• Ensure that the pumpkin puree and nut butter are at room temperature to mix smoothly without lumps.

Serving Suggestions

• These pumpkin bars are perfect as an afternoon snack, a post-workout treat, or even as a sweet addition to a brunch table.

Tips

• For a vegan option, substitute eggs with flax eggs (1 tbsp flaxseed meal with 2.5 tbsp water per egg, let sit for 5 minutes).
• Store leftover pumpkin bars in an airtight container in the refrigerator to keep them fresh for up to a week.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes

Nutrition

• Serving Size: 16 bars
• Calories: Approximately 160 per bar