Are you ready for some pumpkin?! I’ve been waiting for it like a kid on Christmas morning. And I guess you really don’t have a choice because here I am shoving this recipe in your face. There’s no turning back now: Pumpkin season has officially started on Ambitious Kitchen.
In fact, did you know that my love for pumpkin is right up top with my love for all things nut butter? I’ve always said that if I could choose my last meal on earth, it would be pumpkin pie with whipped cream. Does that make me a basic bitch?
Don’t answer that one.
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Each year I embark on a quest to make some of the healthiest (BUT MOST DELICIOUS) pumpkin desserts on the internets.
Three years ago: Pumpkin oatmeal muffins and pumpkin spice bagels
Two years ago: Chai-pumpkin muffins, pumpkin chocolate chip oatmeal bars and baked pumpkin banana oatmeal
One year ago: Skinny chocolate chip pumpkin muffins, flourless almond butter pumpkin bars and chocolate chip pumpkin zucchini bread
Today: Paleo Coconut Flour Pumpkin Bars (!!!)
Honestly, these bars are one of my absolute FAVORITE pumpkin bars on AK. I originally wanted to call them pumpkin pie bars because of how moist and lovely they are but the title just got too long. What you do need to know is that the spices are wonderful, cozy and down right addicting. The coconut flour helps bring out the natural sweetness of the pumpkin, therefore I didn’t have to sweeten them much.
See how to make the coconut flour pumpkin bars:
These bars are healthy enough to be eaten as a snack, but definitely taste indulgent like they were made for a party. Either way, I know you’ll love this nutritious recipe and come back to it again and again. My assistant and I couldn’t keep our hands out of the pan after they came out of the oven. #pumpkinvictims
What other pumpkin recipes would you like to see? I’d love to hear from you!
Chocolate Chip Coconut Flour Pumpkin Bars
Incredible paleo chocolate chip coconut flour pumpkin bars that taste like pumpkin pie. Healthy enough to enjoy as a snack but indulgent like a dessert.
Ingredients
- 1 cup canned pumpkin puree
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup almond butter (or nut butter of choice)
- 1 tablespoon unsweetened almond milk
- 3 eggs
- 1/2 cup coconut flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup dark chocolate chips, divided
Instructions
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Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
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Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk and eggs to a large bowl and mix until well combined, smooth and creamy.
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Add in coconut flour, baking soda, salt and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter.
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Spread batter evenly in prepared pan. Bake for 20-25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
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Melt remaining 1/4 cup of chocolate chip in a small saucepan over low heat. Once completely melted, drizzle the chocolate over the bars. Another option is to sprinkle the remaining chocolate over the top of the bars right when they come out of the oven. It's up to you! Cut into 12 bars. Enjoy!
Recipe Notes
To make dairy free: Use dairy free chocolate chips (or a chocolate bar).
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery
If you make this recipe, be sure to leave a comment below or snap a photo and upload it to Instagram with the tag #ambitiouskitchen so I can see you creation! xo.
130 comments
Heck to the YUM! Hello fall!
Stunning. After all our frustrations, SO happy with this one 🙂
I really want to say something nice about the recipe (because it looks amazing and I’m team pumpkin forever) but I cannot for the life of me get a certain snapchat out of my head. It involved a statue.
I would LOVE to see a healthy, yet simple, pumpkin donut recipe! I’ve been scouring the web for a healthy recipe that does not involve 1000 ingredients.
I’m breaking out the pumpkin for the first time this weekend and this might have to be the first recipe I make! LOVE!
This seriously has me DROOLING. Can’t wait to make a batch of these! I made your cake batter freezer fudge this week (LOVE), so maybe a spin off of that using pumpkin?
Hi Monique! How big is the can of pumpkin puree that you are using? I know they come in different sizes sometimes. And don’t worry, we’re all basic bitches at heart haha.
It’s sad that you think of yourself with those kinds of words.
LOL! I saw that one too and it was hilarious! But really, these pumpkin bars though.
Your blog and recipes are both helpful and delicious. I’ve been benefitting from them for some time. The way you write is both fun and enjoyable, as well as it amplifies the deliciousness of your recipes. You’ve helped so many people. However, one thing deeply is concerning.
Would you please refrain from using words are base, offensive, repellant, repugnant, off-colored, or otherwise, unnecessary to convey a proper meaning? Words like the “b” word used in today’s recipe entry are destructive and damaging and actually degrade the text and detract from the value of your blog and from you as the wonderful person you are. Monique, I share these thoughts from a concerned and well-meaning heart. Thank you for listening.
If Monique’s writing is that offensive to you, maybe just skip to the recipe and ignore everything else. There’s really no need to post things like this.
It’s her blog, let her write how she wants to write. I hardly think anyone is extremely offended because she said the words “basic bitch.”
Anyway, LOVE this recipe, Monique.
I’m coming late to this party, but I agree with Rose. If you don’t like the writing, skip it. It is not your blog. I just found this blog and can’t wait to try this recipe.
Hi Ruth, it’s just a general term. I’m sorry that you were offended.
C Ruth, I have to say, it’s not up to you to decide what language is appropriate for someone else’s blog. Monique’s blog is about as wholesome as it gets. If you’re that easily offended, I’m afraid that is your problem, not hers. Free speech and all that.
Monique. I will say, basically the same, to you as I did to Beverley. It breaks my heart, saddens me, that you would choose to think of yourself with the kind of words that you chose to use.
Omg this looks fabulous!! I’m so ready for pumpkin everything!
So good! But after baking for almost an hour, mine is still mush in the center. I’m having this problem with every coconut flour recipe I try so I’m wondering if it’s the brand of coconut flour I’m using. Is there a brand you recommend and use that you can share?
I typically use the Trader Joe’s brand. What kind did you use?
I’ve been using Let’s Do Organic Coconut Flour. It has to be that. I made another coconut flour recipe this morning that had great reviews and it failed. It’s happening to every coconut flour recipe I’m baking up. So I’ll definitely grab the Trader Joes and give it a try! I have to say, even with the mushy middle, these were delicious!
I had the same problem as Rose. I followed the recipe exactly and also used Trader Joe brand coconut flour. the flavor was delicious but the texture didn’t really change much from it’s pre-baked state. it was like fluffy pie filling. wondering what went wrong as your photos are clearly bars.
It is supposed to be more on the pumpkin pie side. They will be extremely moist. Rose actually used a different brand of coconut flour. If you used trader joe’s I’m not sure why there would be a problem. Try eliminating the milk next time. It may just be a different texture than you are used to?
I will cut out the milk and see if it changes things. I don’t think it’s just a texture preference. I could not cut them into bars as they were so soft. they have to be eaten w/ a spoon. should i use more of the coconut flour?
Yes, you can. I guess I’m not sure why they aren’t turning out for you if you are following the recipe exactly. I’ve tested these many, many times. You may need to bake them longer and make sure you are baking them in the proper pan size.
Yessssss, you have the best coconut flour recipes! Can’t wait to try these, yay fall 🙂 Would it be alright if I include a link to these in a fall inspiration roundup that I’m doing? Thanks Monique!
I had the exact same outcome! The batter stayed the same from pre to post bake state. Very frustrating because the ingredients are so expensive. . I followed the recipe exact.
Hi Jen! So sorry you had trouble with the recipe! Please let me know what brand of coconut flour you used and if you followed the recipe exactly as written?
I had the same problem too after following the recipe exactly. I always use Coconut Secret flour, with great results. I’m wondering if the issue is due to differences in the way we measure the flour? My canister is on the small side, so I usually fluff up the flour, spoon it into my measuring cup and then level it off with a knife. Monique – is that how you measure your flour or do you stick your measuring cup directly into the container and then scoop it out? If it’s the latter, you might have a more packed measurement, in which case I just need to make a slight adjustment. Regardless of the texture, it tasted yummy by the way! :o)
Hi Ali, the issue lies within coconut flor because all brand seem to have different absorbencies. I would recommend leaving the almond milk out. I always use Trader Joe’s coconut flour and have tested this recipe multiple times.
I also had these issues. Having read the comments I left out the almond milk and even added extra coconut flour. I put them in the refrigerator which helped a bit. But, I cannot serve them.
I just made this and had the same problem! We used BOB’s Redmill coconut flour.. after 40 minutes it was still mush! so disappointing..
Sorry for the issue Madison. It appears there are differences in coconut flour and how it absorbs liquid. Reduce the almond milk next time!
well, just call me a #pumpkinvictim too! this look AMAZING!!
what about to use the fresh pumpkin puree…It is not a pitty to use canned pumpkin if we have a season for pumpkin…?
I have nut allergies, what can I substitute the nut butter with, or can it be omitted?
Sunflower seed butter, coconut butter or tahini might work.
Do you think I can use an egg substitute (flax/chia seeds)?
I was looking for an egg substitute also. I found this on the internet. have not tried it yet. They recommend if the egg is used as a leavening agent to use the following per egg.
1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
if the egg is used as a binding agent use one of the following.
1/2 of a medium banana, mashed
1/4 cup of applesauce (or other pureed fruit)
3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
from the comments on the bars being too soft, I am tempted to try the gelatin or Flax seed mixture. Let me know which you try
So much YES. Girl! You’re a miracle worker with the coconut flour. These look absolutely incredible, and I love how they’re made with healthier ingredients. 1 serving = 1 pan, right? 😉
These look INCREDIBLE! I have a can of organic pumpkin just waiting for me!
These look super tasty!!! 🙂
Can I substitute with almond flour for this recipe?
No unfortunately it’s not interchangable. Try my flourless pumpkin bars though: http://www.ambitiouskitchen.com/2014/11/flourless-pumpkin-almond-butter-bars-dark-chocolate-coconut/
Will this recipe work with egg replacer? I can’t eat eggs. I’m going to give it a try, I’ll let you know. Making them today for the Jewish Holiday.
They probably won’t work without eggs, but I suppose you can give it a try. I’m doubtful that they’ll taste as delicious, but let me know how the vegan version goes!
Today when I was preparing to make these, I realized I was out of eggs! I replaced the eggs with 1/2 cup of applesauce, and the bars turned out pretty good. I’m interested to try them with eggs next time to see how different they’ll be, but they’re definitely tasty with applesauce.
Oh just made a batch last night and they were amaze! Had couple hundred followers on Instagram liking and requesting the recipe – and so I send them your way 😉
Thank you!
I just made these for dessert for me and my boyfriend and we both loved them! So good, thank you for sharing! 😀
Hurray! Finally a pumpkin recipe that my family can actually eat! No dairy! No wheat! Love it. Pinned and shared.
So excited to try this new recipe! But my brother is allergic to nuts. Will the recipe still be delightful if I leave the almond butter out? Or do you suggest I substitute it with something?
I just tried this recipe…I doubled it to use a 9×13 pan. I made a few substitutions and had to increase the cooking time by about 10-15 minutes. They turned out delicious. Definitely will make these again.
I consider myself insanely lucky to have actually tried these in person – omg they were incredibly delicious! I can’t wait to try coconut flour to make these for myself!
Hi I’m Sarah Grace, and I have a pumpkin addiction. Thank you for feeding it 😛 (pinning, NOW)
xo,
I made these this morning using sunflower butter and they have turned progressively greener as the day went on. What in the ever living world did I do wrong?!?
From what I’ve read from trying several paleo bread recipes that call for nut butter, sunflower butter turns green when you bake it. It’s supposed to be fine to eat though.
Absolutely true.
I’m so glad I found this comment! I used sunflower butter too because it was the only nut butter I had and my batch turned green. I was getting ready to throw them out thinking I used something moldy! In terms of consistency, I did a vegan version and used a flax “egg” and they were a little gooey. I popped a piece in the microwave for 1 min (my microwave isn’t very good) to heat it back up and the consistency changed to cake-y. So if people don’t mind using a microwave, you could probably do 30 seconds and it won’t be so gooey.
I love these bars.I made it with whole wheat flour because I can’t find coconut flour where I live,unfortunately.and I thought since coconut flour absorbs liquids more than wheat flour, I should make some changes.so I omitted the milk and used 3/4 cup flour instead of 1/2.and baked it for about 30 minutes.it was so delicious and the texture so light.
I love all of your recipes.oh..and I have a request..will you make a healthy pumpkin cookie?that would be great.I’ll wait:)
Amazing..addictive!! 2 batches made within a week..whoa….
These are tasty. I cooked them a little longer as I don’t enjoy undercooked pumpkin at all. So excited to have these as a snack or treat.
Free speech applies to Ruth as well so down doggy, nobody hired you as Monique’s lawyer lol
Love the recipe but… chocolate chips aren’t paleo friendly! (They have sugar and are processed) But, again the recipe is awesome and delicious!
Help! Mine turned green! I tasted them and they are amazing but omg they are all totally green!!!!
I’m guessing you use sunflower seed butter?! That happens and they are still okay to eat, don’t worry. When substituting sunflower butter in a recipe, you may have to reduce the baking soda/powder by about 1/3. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may help.
Mine turned green also. I dumped them before finding this. I did use sunflower seed butter. Oh well. I had extra pumpkin that I was using up. The recipe is definitely a keeper.
Just made a version of these using banana, avocado and cocoa powder 🙂 They’re in the oven and smell YUM! xo
I just made this in a small baking pan — maybe 8X6? I used 2 chia eggs (works every time when baking with coconut flour), large dark chocolate chips and I substituted coconut sugar for the maple syrup. I started the temperature at 325, then increased it to 350 after 20 minutes of baking. I think I had to let it bake for 20 more minutes to make sure it browned evenly. OMG, it smells so good. I tasted some crumbles and am in heaven. I’m waiting of the bread to cool before drizzling the chocolate (semi-sweet) sauce. YUM!
Yum, Yum, extra Yum! Can you freeze these? Thinking it may be nice to freeze portions instead of me eating the whole pan right now. Delicious. 🙂
Has there been a response on them being able to be frozen?
I just made these today with sweet potato puree because I couldn’t find pumpkin. They turned out amazing. Thanks so much for sharing this recipe.
These were very delicious! Thanks for sharing.
Should they be refrigerated after they are cooked?
No need. They’ll keep at room temp for a few days. Although, they are yummy cold!
OVERALL:
– YUM. I will make again for myself and for guests. Simple ingredients, straight forward, easy to follow. Reward was worth it. Very fall and autumn!
A few helpful notes:
– had to bake mine for 45 min – 60 min before it was done
– substituted 1/4 maple syrup with 50% brown sugar & 50% fake sugar — then continued to add 1/2 more of sweetener to the recipe. TIP – taste the mix and if it’s not sweet enough for you add more! I like my sweets SWEET so this recipe needs more sugar to meet my requirements of a dessert)
– at first, my 8×8 pan seemed too small (i.e. it was a thick layer of batter) so next time I will spread it in a larger pan (so it is thinner) and cooks faster. I also prefer the caramelized layer on top i.e. I want a higher ratio of that muffin top goodness!
It’s disappointing that people will complain about absolutely anything. I’m a big fan of having the choice of spending an extra token or two to taste a special/rare beer. I’d imagine the other option is to not have such beers at the fest at all. If you’re opposed to spending multiple tokens on a beer, there’s still a ridiculous number of good beers available.
I had no problem with the recipe and just skipped the milk due to others remarks about being too soft. Unfortunately, whenever I’ve made items with coconut flour, they all seem to have the same consistency, light and airy with a grainy texture.This recipe did not fit either cake or pie category as my mouth was searching for something familiar or interesting to discover. It lacked substance. A pecan cruncy crust would have helped or some variation to distinguish itself away from the grainy coconut that overshadowed each bite.
Omg! Made these to tonight (with flax eggs) and holy YUM! So good!
Amazing! So glad the flax eggs worked out for you – love these!
Hello! I made them. I ended up adding an additional 1/4 cup of coconut flour, because the consistency I had didnt look like what was in the video. I also baked mine at 375 for 35 minutes.
They aren’t firm, but not mush, but still kept form. FREAKING DELISH!! Thank you for the recipe. Just the perfect amount of sweetness 🙂
I used canned organic pumpkin Trader Joes, and Red Mill Coconut flower
Hi Christina! Noted on the consistency, and glad you were able to adjust 🙂 Perfect for fall!
made these yesterday– delicious & moist! Pumpkin is fab!
Perfect! Agreed – pumpkin is the best 🙂
Could you substitute cassava or plantain flour for the coconut flour. Struggling with a coconut allergy!
I’ve never tried it, but if you do let me know!
These are FALL-delicious 🤗 amazing flavors and so moist! Thank you for sharing this! Loving this cold, Sunday evening treat. 🎃🍂
So glad you enjoyed these! Perfect weekend baking treat 🙂
Yum, turned out great, moist but not mushy, used 2tsp of pumpkin pie spice mix, just enough chocolate (without the extra drizzle). Perfect! 😀
So glad you enjoyed!
Holy f balls. I’m both so happy and so mad I made these. Happy because they are BOMB. Mad because I’ve already eaten a quarter of the product. But they’re paleo/healthy right?? Used cashew butter and unsweetened cashew milk, lite maple,syrup, and added a packet of Truvia. Didn’t have an 8×8 pan, so used a round cake pan that I greased with ghee. So so good. And totally hit the spot. Thank you!!!
Haha so glad you enjoyed these! They’re the perfect healthy treat 🙂 and glad those substitutes worked for you!
I usually hate pumpkin stuff! I tried this recipe for a dinner party I was hosting and I loved it! So did everyone who came to dinner! Thank you for sharing your wonderful recipes! I plan on making more of them and sharing them with those who are looking for healthier choices.
Yay for healthy and yummylicious!
So happy to hear that I could convert a pumpkin-hater! 😉 This is a great go-to for a fun, fall dessert. Glad you all enjoyed!
My website is under construction right now, so I am posting this link in my facebook post today. Hope others bake up your sweet deliciousness!
Thanks again!
I also made several batches and took them around to friends – I asked them to post their feed back. If you would like to see what they thought, you can see it on my fb.
http://www.facebook.com/stephaniebarton.healthcoach.3
Please feel free to take this off if the link shouldn’t be on here…
Looking forward to trying more of your recipes and sharing them!
Do you think that peanut butter would be too overpowering in these?
I don’t think so!
Monique, I want to try this recipe, but will use a granulated healthy sugar substitute, combo monk fruit and erthryitol, instead of maple syrup. Since their consistencies differ, how would you suggest I make other provisions? Add more almond milk? Add applesauce? Can I use the same ratio of maple syrup with my sweetener, 1/4 Cup? Thanks for any help. Many were saying their consistency was too soft after baking. I too have that problem when I bake with coconut flour, finding I need to bake longer. I use Arrow Hills organic coconut flour.
Hi Cathy! I haven’t tried substituting in a granulated sweetener, but you could try using 1/4 cup of honey for the same consistency, or try about 1/3 cup of granulated sweetener (a bit more than the maple syrup the recipe calls for) and add about 1 tablespoon more of liquid.
These were absolutely delicious. Thought they would be texture of cake, but are exactly the texture of pumpkin pie. I will make again, but leave the top chocolate off and reduce maple syrup in the recipe to cut down on sugar. Highly recommend!
So glad you loved them! Perfect treat for the week 🙂
What size is the can of Pumpkin, I usually buy the 796ml size which looks too big for this recipe?
The cans I use are 15oz or 425g, which looks like it’s around 400ml
Instead of using the separate spices can you use pumpkin spice mix instead? What quantity would you use? super yum I can’t wait to make them 🙂
Sure! About 2 teaspoons should work 🙂 Enjoy!
I made this recipe with peanut butter coconut blend spread by Earth Balance instead of almond butter. topped it with coconut flakes and dark chocolate chips 5 mins before taking it out of the oven. it is amazing!
Delicious! Glad you loved it!
I didn’t read the comments first and also ended up with a pan of mush. You might want to add an update at the top or a note of some type. I used bobs red mill coconut flour. Bummer.
I’ve made these twice now and I’m just about to make a third batch and they are HEAVENLY.
Amazing!! Glad you love them 🙂
Instead of ground ginger, I used microplaned fresh ginger. Also, I let the batter sit for at least 5 minutes before putting into the oven. This gives the coconut flour a chance to absorb the batter. I checked mine at 25 minutes but it needed 5 additional minutes. Let it cool completely before you try to slice it into bars. This will make a wonderful breakfast for a Friday morning.
Perfect! And yes, great breakfast 🙂
So yummy! And only 140 calories for a Huge bar! I definitely recommend adding the chocolate drizzle at the end. I mixed the chocolate chops with a little coconut oil and just popped them in the microwave. Thanks for the recipe! 5 stars!
So delicious! Glad you loved them!
These were sooo yummy!!! Sweet but not too sweet!! I had to bake quite a bit longer to get the toothpick to come out clean (30-35min). But will totally make again!
So happy you loved them! everyone’s ovens are a bit different, but I’m glad they turned out well 🙂
Can I use pumpkin pie spice mix? I don’t have all those individual spices. And if so about how much. Ty!
We love this recipe. So easy!! And my son has loved it since he was about three. Good to get some veggies in with his treat!
So happy to hear that, Kate! And yes, I’m all about pumpkin baked goods at any time of year, not just fall!
Could you replace the pure maple syrup with sugar free maple syrup?
I always use pure maple syrup, but feel free to try that if you’d like!
I haven’t tried this recipe yet, but I’m wondering if I can use unsweetened coconut milk in place of the almond milk? Also, I’d like to cut back on the carbs. Can I use a stevia/monk fruit sweetner?
Hi, Margie! Definitely yes to the coconut milk. Not sure about the sweeteners, as I haven’t tried them. Let me know if you do!
I’ve been making recipes from your site for quite some time and I really love the ones I’ve made. I’ve made this recipe before and it’s really good and extremely moist and just the right amount of chocolate. Even my super picky 14 year old enjoyed these. I’m making it again for a group that are gluten/dairy/peanut free and I’m sure it will have rave reviews. Thanks!
Aw thank you, I’m so glad you’re a fan!! ❤️
Great idea, perfect for lunch treat
Yay! So glad that you’re a fan!
hi! can I make this without the chocolate chips?
Sure!
Just made your pumpkin chocolate chip bars and they are delicious! I used up a jar of tahini which was maybe 1 tablespoon then the rest was peanut butter to make up the 1/3 cup of nut butter, 1 TBL of oat milk (that’s what I had) I didn’t melt the chips for the top(mostly out of laziness) I put all the chips in the batter. I checked them after 25 minutes in the oven and ended up baking them for a total of 45 minutes at the 350. Maybe because of the altitude? (6100ft) I like that they are not too sweet, texture is nice. I would definitely bake them again!
Ahh this is amazing! So glad you are enjoying this recipe ❤️🙂