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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chocolate Chip Coconut Flour Pumpkin Bars
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
- Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
- 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.
- Add in coconut flour, baking soda, salt and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter.
- 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.
- 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
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.
Curious which size can of pumpkin is used in this recipe? Thank you!
Hi! You can use any size can, as you’ll just need 1 cup from the can.
I made these and followed the recipe. There must be too much baking soda because they turned greenish blue after cooling from the oven. Curious if a lone else had this issue?
So strange! I’ve never heard of this happening with these bars. Did you by chance use sunflower seed butter instead of almond? Sunbutter can turn green after baking!
Hi – curious if there is a typo and that is where the texture problems comes from with everyone. It looks like in the video you add only 2 eggs but in the written recipe it’s 3.
Sorry for the confusion here! The recipe is correct as written (3 eggs).
I am having the same problem as everyone else with the mushy center. Wasted all these ingredients. I used Bobs red mill coconut flour. I think the recipe should probably call for more flour than 1/2 a cup.
Hi Debbie – I am so sorry to hear that. Did you change anything about the recipe?
I made these last night and followed the recipe exactly, but they cooked for an hour and were still mushy. My oven is only 3 years old, so I don’t think it’s that either. Was hoping to serve these for a Halloween gathering today but I’m not sure I can. Other comments mention different coconut flours, but unsure what brand I used at the moment.
Hi Kayla – So sorry these turned out a bit soft. What type of pan did you use?
I’m sure these are absolutely delicious but I’m wondering if I can sub gluten free baking flour for coconut flour. Maybe add more and cut out an egg?
Hi Amber – I haven’t tried this recipe with annoying except coconut flour so I am not sure how the recipe would need to be adjusted if another flour was used.
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 ❤️🙂
hi! can I make this without the chocolate chips?
Sure!
Great idea, perfect for lunch treat
Yay! So glad that you’re a fan!
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!! ❤️
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!
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!
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!
Can I use pumpkin pie spice mix? I don’t have all those individual spices. And if so about how much. Ty!
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 🙂
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!
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 🙂
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 🙂