Flourless Pumpkin Bars
These delicious flourless pumpkin bars are a perfect fall treat, combining the warmth of pumpkin and spices without the need for flour. They are rich, moist, and gluten-free, making them a delightful option for everyone.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 9x13-inch baking dish
- 1 parchment paper optional
- 1 oven
Ingredients
- 1 cup canned pumpkin puree
- ½ cup natural almond butter
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease the baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the canned pumpkin puree, almond butter, and maple syrup. Whisk until smooth.
- Add the eggs and vanilla extract to the mixture, stirring until well combined.
- In a separate bowl, mix together the baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually fold the dry mixture into the wet mixture using a rubber spatula until just combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut into 16 bars and serve.
Notes
These pumpkin bars can be stored in an airtight container in the fridge for up to a week.
Feel free to add nuts or other mix-ins to customize your bars.
The flavor improves after a day, making them great for make-ahead desserts.