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Healthy Pumpkin Pie Bars

by Sara

Try keeping some healthy pumpkin bars in your freezer! They make a dleicous snack and are delightful with a cup of coffee in the afternoon.


  • 15 ounce can of pumpkin puree
  • 3/4 cup coconut flour
  • 1/2 cup maple syrup
  • 1/4 cup almond milk
  • 2 eggs
  • teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/3 `cup chocolate chips*


  • Pre heat oven to 350ºF.
  • Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
  • In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
  • Stir in chocolate chips.
  • Transfer batter to prepared baking dish.
  • Bake for 45 minutes or until set thorugh and lightly golden brown on top.
  • Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. Enjoy!
  • Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free.
  • For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk.  I love this version for breakfast.
  • Be sure to store these bars in the refrigerator.  They are best when eaten cold.
  • Experiment with different stir-ins.  Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!

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