Pumpkin Bars are a new favorite of mine thanks to a bar recipe I modified a few years ago. Filled with the spicy flavors of fall – cinnamon and nutmeg – these pumpkin bars are perfect with a cup of my favorite French Roast coffee for a mid-morning snack.
I hate to waste the pumpkins I use in my fall displays. At the end of the season, I roast and puree the pumpkin and freeze it. While my kids love my Pumpkin Gingerbread recipe, I need something gluten-free as an easy snack. Plus, I love the idea of a snack using vegetables since I’m not so good about eating enough vegetables, even with my emphasis on the Paleo/Primal Diet for myself.
A friend passed along a pumpkin bar recipe which I modified for my own taste. I find many recipes go light on the spices when the extra flavor is needed to make up for a lack of sugar or fat. Since these bars are a bit wet, I’ve been storing them in the fridge to prevent molding. They’ve held up well considering I forgot about them for a week, or so. If I froze them, I would put layers of parchment paper between the bars to prevent sticking.
This recipe calls for rice flour. You could substitute almond flour or whole wheat pastry flour depending upon your preferences.
Don’t have pureed pumpkin stashed in the freezer? Use canned pumpkin instead. It goes on sale in October for Thanksgiving.
- 2 cups canned pumpkin or homegrown pumpkin puree
- ½ cup coconut oil, melted
- ¾ cup coconut sugar
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp allspice
- ½ tsp ginger
- 1 tsp. vanilla
- 1 egg (optional)
- 1 cup rice flour
- 1 tsp baking powder
- Butter or olive spray for the pan
- Preheat oven to 350 F. Have all ingredients except the coconut oil at room temperature.
- Mix together pumpkin, oil, and sugar in a mixing bowl until well mixed. Add the remaining ingredients and mix well.
- Put batter into greased 9-inch square cake pan. Bake for 25 to 35 minutes until firm.
- Cool completely.
- Store in fridge since the pumpkin bars will be wetter than other bars.
- Pumpkin Soup
- Pumpkin Gingerbread (I like to make this at Christmas time for my children’s teachers and neighbors.)
- Gluten-free Coconut Pumpkin Pudding Pie