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Paleo Pumpkin Bars

Melena
These paleo pumpkin bars are soft, moist, and naturally sweetened with maple syrup. Made with almond flour and warm fall spices, this easy gluten-free dessert is perfect for a healthy snack, breakfast, or seasonal treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • 1 cup pumpkin puree
  • 2 cups almond flour
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: dark chocolate chips or chopped nuts

Instructions
 

  • Preheat oven to 350°F (175°C) and line an 8x8 baking pan with parchment paper.
  • In a bowl, whisk pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract.
  • In another bowl, mix almond flour, baking soda, pumpkin spice, and salt.
  • Combine dry ingredients with wet ingredients and mix until smooth.
  • Fold in chocolate chips or nuts if using.
  • Pour batter into prepared pan and spread evenly.
  • Bake for 20–25 minutes until set and lightly golden.
  • Let cool completely before slicing into bars.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Do not overbake to keep bars moist.
  • Let cool fully before cutting to prevent crumbling.
  • Measure almond flour accurately for best texture.
  • Add mix-ins for extra flavor and texture.