Description
Delicious and moist flourless pumpkin bars made with almond butter and warm pumpkin pie spices, naturally sweetened with maple syrup and coconut sugar. These bars are easy to prepare, baked to perfection, and finished with a sweet maple glaze for a perfect fall treat.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 egg
- 1/3 cup almond butter (creamy)
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp coconut sugar (or cane sugar or brown sugar)
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
Maple Glaze
- 1 tbsp maple syrup (or more as needed)
- 1/4 cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving about a 1-inch overhang on the sides to make removing the bars easier later.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, egg, creamy almond butter, maple syrup, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Stir in the coconut sugar (or your choice of sugar), pumpkin pie spice, and baking soda into the wet mixture. Continue mixing until the batter is smooth and evenly combined.
- Bake the Bars: Pour the batter into the prepared baking dish, spreading it evenly. Place the dish in the oven and bake for 30 to 35 minutes, or until the center is set and a toothpick inserted near the middle comes out clean.
- Cool the Bars: Remove the dish from the oven and transfer it to a cooling rack. Let the pumpkin bars cool to room temperature for at least 20 minutes, then place them in the refrigerator to chill completely before slicing. This helps the bars firm up and makes slicing easier.
- Make the Maple Glaze: While the bars chill, whisk together 1 tablespoon (or more, to taste) of maple syrup and 1/4 cup of powdered sugar in a small bowl until smooth.
- Glaze and Serve: Once the bars have fully cooled, drizzle the maple glaze evenly over the top. Slice into 9 large or 16 smaller bars and enjoy your healthy, flavorful pumpkin treat!
Notes
- For best results, use fresh pumpkin puree or canned 100% pumpkin, not pumpkin pie filling.
- Adjust the sweetness by adding more or less maple syrup to the glaze according to your taste.
- Storing the bars in the refrigerator helps them keep their shape and texture; they can be stored in an airtight container for up to 5 days.
- These bars freeze well; separate with parchment paper and freeze for up to 2 months.
- You can substitute almond butter with another creamy nut or seed butter if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
