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Coconut Flour Pumpkin Bars

Updated: Oct 21, 2022

Want a fluffy and moist dessert that pops with flavor? These bars have you covered and are also loaded with nourishing ingredients.

It’s hard to get tired of eating pumpkin pie but the prep is a little more time consuming. I discovered these bars when needing to make a quick dessert for friends. Thank you to for the original recipe! I modified this with a few different spices and modified the sweetener to make it a lower glycemic treat. I also cut back on the sweetener...and the bars are still very sweet. We enjoyed them with a glass of raw milk from Sunny Cove farm in Alfred, NY. What a treat!


  • 3/4 cup coconut flour

  • 1 1/2 teaspoons ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/4 teaspoon pumpkin spice

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 15 oz . pumpkin puree (about 1 1/2 cups)

  • 2 large eggs

  • 1/4 cup coconut sugar

  • 1/4 tsp liquid Stevia

  • 1 Tbsp. molasses

  • butter or coconut oil , for greasing the pan


  1. Preheat the oven to 350F and grease a 9"x9" baking dish well with butter or coconut oil. Combine dry ingredients in a large mixing bowl, and stir well until no clumps remain. In a separate bowl combine pumpkin puree, eggs, honey and molasses. Add to wet ingredients and mix together. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.

  1. Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.

  1. Allow to cool completely, then cut into squares and serve. Store in the fridge for up to a week.

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