Gluten-Free Vegan Pumpkin Bars
Soft, spiced gluten-free vegan pumpkin bars made with almond flour, pumpkin puree, and warming spices.
Ingredients
Ingredients
- blanched almond flour
- arrowroot starch
- pumpkin purée
- coconut sugar
- ground cinnamon
- ground ginger
- ground cloves
- coconut oil melted; or olive oil in a pinch
Instructions
- Whisk the dry ingredients together in a mixing bowl, including almond flour, arrowroot starch, coconut sugar, and warming spices (cinnamon, ginger, cloves).
- Stir in the pumpkin purée and melted coconut oil until the batter is thick and well combined.
- Spread the batter into a lined 9-inch pan, smoothing the top with a spatula.
- Bake at 350°F (175°C) for about 35 minutes, or until the bars look set and lightly golden around the edges.
- Cool completely in the pan before slicing; the bars will firm up as they rest.
- For firmer bars, chill them in the refrigerator overnight before serving.
Notes
Soft, spiced, and not too sweet — fall in a bite. They’ve got a moist crumb thanks to almond flour and pumpkin purée and are made with no eggs, no dairy, and no refined sugar. Want them firmer? Chill overnight. Budget-friendly — pantry basics, no pricey blends.