Paleo Pumpkin Spice Cake Bars Recipe

Name: Paleo Pumpkin Spice Cake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Plus 2 Tablespoons Pure, Canned Pumpkin; 3/4 cups Packed Coconut Sugar; 1 Egg; 1 Egg Yolk; 1/2 Tablespoons Vanilla Extract; 3/4 cups Plus 2 Tablespoons Almond Meal (or 90g, See Note); 2 Tablespoons Coconut Flour (or 12g, See Note); 3/4 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 teaspoon Cinnamon; 2- 1/2 teaspoons Pumpkin Pie Spice

Servings: persons

1/2 cups Plus 2 Tablespoons Pure, Canned Pumpkin
3/4 cups Packed Coconut Sugar
1 Egg
1 Egg Yolk
1/2 Tablespoons Vanilla Extract
3/4 cups Plus 2 Tablespoons Almond Meal (or 90g, See Note)
2 Tablespoons Coconut Flour (or 12g, See Note)
3/4 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 teaspoon Cinnamon
2- 1/2 teaspoons Pumpkin Pie Spice

1
Preheat oven to 350 degrees F and line an 8x8 inch pan with parchment paper, leaving a small overhang up the sides of the pan.
2
Rub any exposed edges of the pan lightly with coconut oil.
3
In a large bowl, using an electric hand mixer, beat together pumpkin and coconut sugar until well combined.
4
Add egg, egg yolk and vanilla extract and beat until smooth, scraping down the sides as necessary.
5
Add the almond meal, coconut flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice and stir until well combined and smooth.
6
Pour batter into prepared pan and let stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.
7
Bake until the top is dark brown, and a toothpick inserted in the center comes out clean, about 3740 mins.
8
Let cool completely before slicing into bars and devouring.
9
Note: Its wise to weigh your flours with gluten-free baking, as the ratios are extremely important.
10
Also, make sure your flours are not lumpy.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Plus 2 Tablespoons Pure, Canned Pumpkin, 3/4 cups Packed Coconut Sugar, 1 Egg, 1 Egg Yolk, and more.

Yes, Paleo Pumpkin Spice Cake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Pumpkin Spice Cake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions