These scrumptious pumpkin bars are healthy enough for breakfast but taste like dessert! Easy, one-bowl recipe made with whole foods (Gluten-Free, Dairy-Free & Refined Sugar-Free, Vegan & Paleo + Keto Option)
Pumpkin spice season has ARRIVED
I must confess. I’m a total pumpkin convert. I was the girl who *shuddered* at the mention of pumpkin spice every fall. And NOW? Here I am totally in LOVE!! I surprise myself sometimes. Isn’t it funny how people change?
Are you a pumpkin spice lover, too? You’re in for a real treat! Literally. And it’s one you can feel good about.
IS IT A VEGETABLE?
Pumpkin bars for breakfast… Yep, that’s what my kids have had all week while I’ve been perfecting this recipe. (hey, third time’s a charm, ha)
And that’s 100% ok with me because these are made with real, wholesome ingredients.
And a vegetable, lol. (Or is it technically a fruit??) I just asked Alexa “Is pumpkin a fruit?” and she said, “no.” Then I asked her if it was a vegetable. Again, “no.” I’m so confused…
But anyway, there’s PRODUCE in there, haha. Awesome, healthy plant-based ingredients. Full of protein and fiber for a filling and satisfying breakfast, snack or dessert.
Eating is HARD when you’re on a “free-from” diet. It doesn’t feel very free to have so many restrictions. But these bars fit many of them!
Isn’t it amazing?? When you take away the flour, sugar, butter and eggs, WHAT the heck is LEFT?
Brought to you by the wonder of…
NUTS. (no big surprise there if you follow my blog)
Specifically, Almond BUTTER.
Did you know you can bake almond butter into bread-like deliciousness?? YEAH. It’s some kind of miracle.
Almond butter mixed with PUMPKIN. You put it in the oven and after about 30 minutes, your house SMELLS LIKE HEAVEN. There is no better aroma than freshly baked FALL FOODS. (Swoon)
And what comes out is this hearty little square of a cross between a cake and a cookie.. These bars are deliciously dense and nutty.. and ohhhh the texture from the streusel… Oh em gee..
STREUSEL ALL THE WAY
I am a little bit OBSESSED with the topping here. It for SURE elevates these bars to a whole other level.
PECANS… I don’t think there is ANYTHING better than pecans and pumpkin. Especially when the pecans get all toasted and golden in the oven.. and sweetened and spiced!! HECK YES.
This streusel is SO simple. Just 3 ingredients. Pecans, coconut sugar and pumpkin spice. You don’t even have to get out another mixing bowl or do anything extra. Just sprinkle everything on top before you throw it in the oven.
It adds such a wonderful bit of soft crunch and a little bit of crisp with the sugar granules..
And of course the AMAZING flavors of cinnamon, ginger, and allspice.
Want MORE pumpkin recipes?
Of course you do! You’re in luck because I’m working on more! But if you can’t wait a couple of weeks (yeah, I’m about to go on vacation! woot!) Then you’ve gotta make these pumpkin recipes from last year (when I finally realized how darn GOOD pumpkin is, lol)
- Healthy Pumpkin Spice Cake Balls
- Low-Carb Mini Pumpkin Cheesecakes
- N’Oatmeal Pumpkin Cookies
- No-Bake Pumpkin Pie
Be sure to tell me in the comments what kind of pumpkin recipes YOU want on the blog. I love taking requests 🙂
If you make these, tag me on Insta @emily.likes.food hashtag #prettypies so I can see your creations!
Click the image below to save this recipe on Pinterest:
Flourless Pumpkin Bars with Pecan Streusel (Paleo & Vegan)
- 3/4 cup natural almond butter *just almonds* see notes
- 1/2 cup canned pumpkin puree
- 2 Tbs ground flaxseed
- 1/2 cup coconut sugar or golden monk fruit
- 1 Tbs pure maple syrup or monk fruit syrup
- 2 1/2 tsp pumpkin spice
- 1 tsp baking powder
- scant 1/4 tsp pink salt
Pecan Streusel Topping
- 1/3 to 1/2 cup chopped pecans
- 2 tsp coconut sugar or monk fruit
- sprinkle of pumpkin spice
- Preheat oven to 400 degrees F (or 375 if your oven runs hot). Line a 8x6 glass baking dish with parchment paper overhanging the sides for easy removal.
- Add all ingredients to a large mixing bowl and mix well with hand mixer. Adjust spices to taste.
- Sprinkle streusel topping evenly over the batter.
- Bake in the center rack for about 35 minutes until it springs back when touched in the center.
- Set on a wire rack to cool for 10-20 minutes before slicing.