I can’t help it. Come the end of August, and I am struck with the need to bake. Once September hits, I’ve been overtaken with the desire to bake anything cinnamon-y, pumpkin-y, fall-y…you get the idea. So, I got to work on something that would usher in fall…even though it’s still 95 degrees outside.
These pumpkin spice bars are amazing. You can cool them at room temp and eat them that way, or for the most ideal results, chill and eat that way. I highly recommend chilling first, as they are just over the top that way, but hey, it’s your life. =)
So, tell me: What is your favorite part about fall?
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Ingredients
- 2 cups almond flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 3 eggs lightly beaten
- 3/4 cup pure maple syrup
- 1/2 cup organic palm shortening melted
- 15- ounce can pumpkin
Ingredients
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Instructions
- Preheat oven to 350 F grease a 9x13 pan with coconut oil or palm shortening.
- In a medium bowl, sift together all the dry ingredients
- In the bowl of a stand mixer, combine eggs, syrup, palm shortening, and pumpkin.
- Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
- Spread batter into pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- For most delicious results, chill in fridge before eating!
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Dale says
Sounds so delicious! A CUP of maple syrup? Is that right? Do you have a feel for how much I might cut back on that and still have the recipe turn out? Thank you!
Shanti Landon says
Hi, Dale! That was a typo, I’m so glad you caught it! I reduced it to 3/4 cup, but you could probably reduce it a bit more if you like and still be ok!
sam says
Can you substitute coconut oil for the palm shortening? If so, would it be the same measurement?
Thanks!
Shanti Landon says
Yes, just a straight substitute!
Hope says
Do they freeze well?
Shanti Landon says
Hi, Hope! I haven’t tried to freeze them yet, but I’m thinking they may be mushy when they thaw?
Barbara Kocen says
I changed this up slightly. I used 1 1/2 cups of almond flour, 1/4 cup each of coconut flour and arrowroot flour. Everything else was the same as the original recipe. Was moist and delicious. Oh, I also added about a half cup of raisins and a handful of chopped walnuts
Kristen Gadson says
This was very good. I topped it with coconut cream frosting. Great recipe, Thank you!