Pumpkin Bars
8
servings20
minutes45
minutesOur pumpkin bars are moist and flavorful, and full of seasonal spices like pumpkin pie spice, nutmeg, ginger and cinnamon. They also include some healthier ingredients which means you can have more than one!
Ingredients
- For the crumble
1/3 cup of almond flour
1/2 cup rough chopped pecans
2 Tbsp. of coconut oil melted
1 Tbsp. maple syrup
- For cake
2 large eggs
1/2 cup of pumpkin puree ( we used Libby’s)
2/3 cup of coconut sugar (we used Bob’s Red Mill Organic)
1/4 cup of coconut oil. melted
1/2 cup almond milk
2 Tbsp. of maple syrup
2 Tbsp. of agave
1 tsp. of vanilla bean paste (Trader Joe’s)
3 1/4 cups of almond flour (we used Bob’s Red Mill)
1/4 tsp. of nutmeg
1/4 tsp. of ground ginger
1 Tbsp. of pumpkin pie spice
2 tsp. of ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. of salt
- For the glaze
1/2 cup of powder sugar
2 Tbsp. of maple syrup
1 tsp. of vanilla
almond milk if needed to thin
Directions
- For Crumble
- In small bowl, combine flour, pecans melted coconut oil, maple syrup, coconut sugar, cinnamon and salt.
- Mix together until the ingredients stick together. Set aside.
- For cake
- Preheat oven to 350 degrees. Line a 9″x 9″ pan with parchment paper.
- In a large boil, whisk together eggs, pumpkin puree, coconut sugar, melted coconut oil almond milk, agave, maple syrup, and vanilla
- In a medium size bowl, mix dry ingredients- almond flour, nutmeg, ginger, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Gradually add dry ingredients into wet ingredients. Stir gently.
- Add mixture into pan and spread evenly. Sprinkle crumble on top and press lightly into batter.
- Bake for 35-45 minutes, until a toothpick is inserted and comes out batter free. Remove from oven and let cool.
- For Glaze
- Whisk together all ingredients and drizzle on top of cake and crumble.
