Pumpkin Cookie Bars {Almond Flour}
These Almond Flour pumpkin cookie bars are packed with fall flavors! Soft, moist, and slightly sweet, these easy to make pumpkin cookies are perfect for a quick breakfast.
It’s official, I’m ready for fall!
And These delicious Pumpkin Cookie Bars are the perfect gateway into the fall season of 2021.
These Pumpkin Bars are packed with smooth pumpkin purée, warm pumpkin pie spice, sweet maple syrup, and rich dark chocolate. They are simply a mouthful of fall flavors!
Call me basic, but I love everything pumpkin and have been longing for this season since last year’s Thanksgiving.
My last year’s favorite pumpkin recipes include these vegan Pumpkin Oatmeal Bars and this easy Thai Pumpkin Curry.
But now, let’s get started on this year’s first pumpkin dessert recipe!
Why I love this Pumpkin Cookie Bars recipe
There are so many reasons to love this cookie bar recipe!
To start with, this pumpkin breakfast recipe is so easy to make. All that’s needed are 3 steps and 10 minutes to get these pumpkin bars in the oven.
Secondly, the ingredients are clean, wholesome, and accessible.
This Pumpkin Chocolate Chip Cookie Bar recipe is allergy-friendly. It’s gluten-free, grain-free, and dairy-free, and can be made vegan as well.
And lastly, this Pumpkin Cookie Bars Recipe is packed with fall flavors! I’m telling you, there is nothing like a kitchen smelling of freshly baked pumpkin pie!
Ingredients for this Pumpkin cookie bars recipe
All you need for this delicious pumpkin bake are 10 wholesome ingredients.
Egg
Coconut oil
Pumpkin puree
If using store-bought pumpkin puree, make sure it’s an unsweetened puree and not “pie filling”. Here is my recipe for homemade pumpkin puree.
Maple syrup
To sweeten this recipe I have used a little bit of maple syrup. The maple flavor is beautiful with the pumpkin spice blend.
Almond butter
Rich and smooth almond butter add a delicious nutty flavor to these pumpkin bars. It also makes them really moist and more filling.
Almond four
Gluten-free and grain-free, and my favorite flour to bake grain free treats with. Always pack almond flour when measuring it.
Coconut sugar
Baking soda
Pumpkin pie spice
Salt
Add-Ins
Chocolate Chips or chocolate chunks
To perfect this recipe, add dark chocolate to the batter and on top as well. The rich chocolate complements the warm pumpkin flavor and the spices so well!
How to make Easy Pumpkin Cookie Bars
First, start with combining the wet ingredients in a large bowl; eggs, pumpkin puree, maple syrup, coconut oil, and almond butter. Mix well with a whisk or hand mixer.
Then, in a separate bowl, whisk together the dry ingredients, almond flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Sift if needed to make sure there are no clumps left.
Fold the dry ingredients into the wet ingredients using a spatula. Do not over mix the batter.
Then, gently fold 2/3 of the chocolate into the pumpkin bar batter.
Pour the batter into an 8×8 parchment paper-lined pan, or a cast-iron skillet.
Lastly, sprinkle the rest of the chocolate on top of the Pumpkin Cookie Bar batter.
Bake the pumpkin cookie bars at 350 degrees Fahrenheit for about 14 – 15 minutes or until a toothpick (inserted in the middle) comes out clean.
Enjoy!
How to Serve these Almond Flour Cookie Bars
These moist and rich pumpkin bars can be served both warm, room temperature or even cold. It all depends on your preference. And of course, you can eat them standing up, just as they are.
However, this is how I love serving these pumpkin cookie bars:
- Warm with vanilla ice cream
- Topped with my cashew cream cheese frosting
- With a dollop of whipped cream and a dust of pumpkin pie spice
- More almond butter
- Topped with yogurt and fruit for a filling breakfast
Substitutions for these Pumpkin Cookie Bars
With a few simple swaps this recipe can be transformed into something that is what your diet requires or your taste buds demands:
Make It Vegan
This recipe can easily be made vegan-friendly by using a “flax egg” instead of a regular egg.
To make 1 flax egg mix 1 tbsp of ground flax seeds with 2 tbsp of water and let sit for a few minutes. Then, mix in with the rest of the wet ingredients.
Walnuts are Great Add-Ins
Add walnuts or other nuts to the batter as well to switch up the texture. The walnuts bring both texture and flavor to this gluten-free pumpkin bar recipe.
Storing Pumpkin Cookie Bars
These gluten-free treats can be stored in an air-tight container for 5 days on the kitchen counter, or in the fridge.
And YES, you can freeze them! I recommend wrapping them individually after being cut into portion sizes for easy access.
To defrost, unwrap and microwave for about 20 seconds.
Since they are freezer-friendly they are perfect for meal prep for the busy work weeks to come. Make a double batch and freeze half. Your future self will thank you later.
What are you waiting for? Get baking! And while you are waiting for the Pumpkin Cookie Bars to come out from the oven, leave me a comment and tell me what’s your favorite pumpkin recipe!
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Pumpkin Cookie Bars {Almond Flour}
Ingredients
wet ingredients
- 1 egg, room temperature
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup pumpkin puree
- 3 tbsp maple syrup*
- 1/4 cup almond butter
dry ingredients
- 1 1/2 cup almond four, packed
- 1/4 – 1/3 cup coconut sugar*
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- Pinches of salt
add-ins
- 2/3 cup Chocolate chips divided
Equipment
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl, combine the wet ingredients in a large bowl; eggs, pumpkin puree, maple syrup, coconut oil, and almond butter. Mix well with a whisk or hand mixer.
- In a separate bowl, whisk together the dry ingredients, almond flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Sift if needed to make sure there are no clumps left.
- Fold the dry ingredients into the wet ingredients using a spatula. Do not over mix the batter.
- Gently fold 2/3 of the chocolate into the pumpkin bar batter.
- Pour the batter into an 8×8 parchment paper-lined pan.
- Sprinkle the remaining chocolate on top of the Pumpkin Cookie Bar batter.
- Bake for about 14 – 15 minutes or until a toothpick (inserted in the middle) comes out clean.
- Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Catch me adding extra chocolate chips to this!!
(Review provided by a family member or employee of Shuangy’s Kitchensink)
Hey There! I made this. It’s delicious! Definitely the Right move!
I loved these 😍
I followed the recipe to a T and these did not turn out well at all. First of all, I had to bake them any extra 20 minutes to cook through all the raw batter. They just wouldn’t crisp up. Second, the texture is WAY off. They’re really grainy and mealy, not cookie-like at all. I was super excited to make these but they just were a total fail. I’m so bummed!
I just made these cookie bars and the texture is sooo off. I had to bake them for an extra 20 minutes to get them to solidify, and even now there are still pockets of raw batter. The parts that are cooked are really mealy, not cookie-like at all. I’ve triple checked and made sure I used all the right ingredients and the right amounts and followed the steps to a T, so I’m not sure what happened, but such a bummer!
Hi there!
So sorry it didn’t turn out well for you! I have tested this recipe multiple times and actually just made a batch for my family as we speak. Maybe I can help you troubleshoot – 1. Before baking: if you end up with a cookie dough-like (thick and almost sticky) batter, then I would say your measurement of all the ingredients is good! 2. During baking: a lot of ovens take 10 – 15 additional minutes to heat up to the target temperature (i use an oven thermometer to ensure the temperature is correct). So it could potentially be the lower temperature during baking. Hope these tips may help. So sorry again it didn’t work out!
Shuang