Paleo Pumpkin Bars are the ultimate, scrumptious, pumpkin treat. They are secretly healthy and they use minimal ingredients. Enjoy them plain, mix in chocolate chips, or topped with your favorite frosting.
For more recipe ideas check out my gluten-free recipes section.
Paleo Pumpkin Bars
Like many people, I will eat or drink anything made with pumpkin. There’s something about the smooth texture and the hint of sweetness that satisfies ones craving for something delicious. Pumpkin is healthy, filling, and one of our favorite fall flavors (even though we eat gluten-free pumpkin treats year round).
People ask me often if pumpkin is a seasonal. That really depends on the person. Yes, pumpkin is harvested in the fall. But, it’s available year round.
These paleo pumpkin bars are one of my go-to healthy pumpkin treats. You’re going to love how easy they are to make and most people who bake paleo and gluten free have the ingredients on hand.
Grain-Free Pumpkin Bars
Pumpkin adds moisture and flavor to baked treats. You can spice up most paleo pumpkin treats with cinnamon, nutmeg, and cloves, but it’s just a tasty baked into a donut or cake without any spice.
These grain free pumpkin bars are not only pleasing, they are filling too. They are naturally grain-free, dairy-free and refined sugar free, and no frosting required. But you can totally put frosting on them for an extra special treat.
You can eat these paleo pumpkin bars for breakfast, snack, or dessert because they are secretly healthy. My kids think they are getting an ultimate treat for breakfast when I let them “sneak” one of these grain-free pumpkin bars.
How to make Paleo Pumpkin Bars
- Add pumpkin, oil, eggs, maple syrup, and vanilla to a large mixing bowl.
- Mix until combined.
- Add almond flour, pumpkin spice, salt and baking soda.
- Mix until well incorporated and no lumps remain.
- Pour batter into your prepared 8″X8″ pan.
- Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time). Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.
For the full list of ingredients in these paleo pumpkin bars please see the recipe card below.
My girls like to eat these paleo pumpkin bars plain for breakfast, while I like to put butter on top. I enjoy them with my coffee. If you’re not a breakfast person, you can enjoy these grain-free pumpkin bars as a mid-morning snack or post work out snack.
I can’t have nuts. What other flour can I use?
This paleo pumpkin bars recipe was designed using almond flour. If you can’t have nuts you might want to check out my gluten-free pumpkin bread or my gluten-free pumpkin skillet cookie. One reader left a comment that she substituted the almond flour with equal parts oat flour and it was delicious.
If you’re looking for a pumpkin cake, I have the perfect Gluten Free Pumpkin Cake recipe for you.
What can I substitute for the eggs?
One of my readers used ½ cup applesauce and 2 tsp baking powder as a substitute for the eggs. You can also use flax egg, or chia egg just note that the bars will be wetter.
What is the difference between almond flour and almond meal?
Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. You can use either almond flour or almond meal in this recipe
If you make this recipe please stop back by and let me know what you thought. Also, if you have a question leave a comment and I will get back to you.
Serving Size: 1 bar
Amount Per Serving: Calories: 150 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 171mg Carbohydrates: 13g Fiber: 2g Sugar: 9g Protein: 3g