Paleo Pumpkin Bars are here just in time for pumpkin season! These thick, pumpkiny squares are topped with a silky cashew-based frosting and are guaranteed to be the best thing you bake this Fall. They are also incredibly allergen friendly; paleo, gluten, grain and dairy-free. Choose a different frosting and they’re easily nut-free too!
Every time fall rolls around, I find myself immediately wanting to bake pumpkin treats! But, I feel like I always resort to the classic pumpkin chocolate chip muffins. So, I wanted to create something a little different but that is equally as delicious. Behold…my Paleo Pumpkin Bars!
The base of these Paleo Pumpkin Bars is a simple batter that is similar to a sweet bread or snacking cake. It’s made with simple ingredients, including cassava flour which I love as a grain-free and nut-free alternative. Layered on top of the bars is an insanely delicious and smooth dairy-free frosting made from cashews. But feel free to make your life easier by substituting it with a store-bought frosting! No shame in the convenience game.
What You Need To Make Paleo Pumpkin Bars
- Eggs: I always use pasture-raised. Since cassava flour is pretty dry, I am guessing this recipe will not work with flax eggs as a substitute.
- Canned Pumpkin: Pure pumpkin puree, NOT pumpkin pie filling. Stock up on a few cans before they sell out.
- Maple Syrup: A liquid sweetener is important here to keep it moist!
- Avocado Oil: Feel free to substitute any other neutral-flavored oil such as refined coconut oil.
- Apple Cider Vinegar: This helps the bars rise and turn out fluffy. We only use a small amount so you won’t taste it, don’t worry!
- Dairy-Free Milk: I used a homemade cashew milk but any will work. If you’re looking to make this nut-free, be sure to use soy, oat, hemp milk, etc.
- Vanilla: Honestly, measure this with your heart.
- Cassava Flour: A great nut-free alternative flour that is very similar to all-purpose but a bit dryer. It can be found at most grocery stores near the other alternative flours. Please measure this with the spoon & level technique.
- Baking Soda: This also helps the bars rise and be fluffy.
- Pumpkin Pie Spice: Buy it from the store or make your own.
- Salt: Just a dash!
- Raw Cashews: Make sure you use raw (not roasted) and unsalted cashews for this recipe. Trader Joe’s has a great price! Then, soak them in water overnight or for a quicker option, just soak them in boiling water for 1 hour.
How To Make Paleo Pumpkin Bars
Start by gathering all your ingredients, a 9″x9″ baking dish, a large bowl and a blender or food processor. Preheat your oven to 350F and line the baking dish with parchment paper or spray. Then, in the bowl, add all your wet ingredients and stir until combined. Next, add in the dry ingredients and stir until just incorporated; don’t overstir!
Pour the batter into the prepared baking dish. Level it out with your spatula. Pop it in the oven and bake for 30 minutes or until a tester comes out clean. For me, 30 minutes yielded edge pieces that were perfectly cooked and middle pieces that were a bit gooey like pumpkin pie…which I absolutely loved! But feel free to cook it for longer if you want them to be more done all the way through.
How to Make Silky Cashew Frosting
While the base is cooling, make the frosting by adding all the ingredients to a food processor or blender. Blend until smooth, adding more milk if necessary. I used my Vitamix and it blended really easily without having to add any extra milk.
Transfer the frosting to the fridge (I literally just threw my whole blender in the fridge so I wouldn’t have to dirty another dish!). Let it sit in the fridge for about 20 minutes to thicken slightly.
Once the bars have fully cooled and the frosting has thickened, spread the frosting across the top and sprinkle with some extra pumpkin pie spice. BEFORE cutting, place it back in the fridge for a little longer until it’s firm enough that it won’t be a mess when you cut into it. Then, cut it into 16 squares (or however many you’d like) and enjoy!
I recommend storing leftovers (if you have any) in an airtight container in the fridge. They will dry out slightly the longer they sit, so I encourage you to eat them as soon as possible.
Who’s Ready For More Dessert Recipes?!
Paleo Pumpkin Bars
Equipment
- blender/food processor
Ingredients
Cake
- 3 eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup maple syrup
- ½ cup avocado oil (or other neutral oil)
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- ¼ cup dairy-free milk
- 1 ½ cups cassava flour (measured by spoon & level)
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- dash of salt
Frosting
- 1 cup raw cashews (soaked overnight or in boiling water for 1 hr)
- 2 tbsp maple syrup
- ¼ cup dairy-free milk
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 350F and line a 9×9 baking dish with parchment paper.
- In a large bowl, add wet ingredients and whisk to combine. Add in dry ingredients and mix until just incorporated.
- Pour into prepared baking dish. Bake for 30 minutes or until a tester comes out clean**
- Make the frosting by adding all ingredients to a blender or food processor and blending until smooth. Add more milk if necessary. Transfer the frosting to the fridge to thicken for about 20 minutes.
- Once the cake is fully cooled and the frosting has thickened slightly, frost the cooled cake and sprinkle with pumpkin pie spice.
- Place back in the fridge to firm up before cutting into 16 squares. Store leftovers in an airtight container in the fridge!
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie on Instagram and/or hashtag it #munchinwithmaddie.
This cake
Was so easy to make and absolutely delicious! I made it for a dinner with my in-laws and everyone loved it! I’m gluten and dairy free and I love finding awesome easy recipes! Thanks Maddie!