A healthy twist on a classic fall treat, these healthy pumpkin bars are soft, decadent, and perfectly spiced! They’re easy to make and bake in a square baking pan! Because they’re made with almond flour, they’re also gluten free.
Prep: Preheat the oven to 350°F and grease an 8×8-inch square baking pan with coconut oil. Line the pan with a parchment paper sling so the paper drapes over two sides.
Mix the batter: In a large mixing bowl, beat the pumpkin, eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract together until combined. Add the almond flour, tapioca flour, baking soda, baking powder, and spices to the bowl, and beat until smooth. The batter will be thick.
Bake: Pour the batter into the prepared pan and spread evenly. Bake on the center rack in the oven for 30-35 minutes, or until a toothpick comes out clean. The bars are done when you start to see a hint of golden color on top of the bars.
Cool: Remove the bars from the oven and place them on a wire rack to cool completely, about 3 hours.
Frost: If using frosting, spread about 1 cup of cream cheese frosting on the bars and place in the fridge to set for 1-2 hours.
Serve: Slice into 12 equal bars. You can serve these chilled or at room temperature.
To speed up the cooling process, place the bars in the fridge after about 45 minutes of cooling at room temperature.
It’s best to frost the bars while they’re still in the pan.
Because the frosting is dairy free, it tends to be a bit softer. I like to frost the bars in the pan, and place them covered in the fridge overnight to set. Serve chilled with frosting.
If you skip the frosting, serve with a dusting of powdered sugar.