Satisfy your pumpkin spice cravings with these quick and easy pumpkin bars with maple pecan glaze.
So here we are, fall has officially begun and pumpkin madness has been in full swing since the start of September.
Every year I feel like the last one to arrive at the party, holding out on summer as long as I can before surrendering to all things pumpkin and spice. Store shelves are lined with everything pumpkin and I have to admit; even I am not immune to the allure of the new season and its promise of crisp mornings, cozy sweaters and all the pumpkin goodness that comes along with it. So while you may already be fully immersed in all things fall I’m just dipping my toes in with these pumpkin spice bars.
The wonderful combination of warming fall spices in these bars makes for a pretty irresistible treat. There are all the usual players like cinnamon, cloves, ginger and nutmeg that lend their warmth and spice without being overpowering and pumpkin of course for flavor and it’s lovely orange hue that defines this season.
The bars themselves have a texture reminiscent of pumpkin bread, fluffy and tender yet with a bit of spring to it. It’s an easy recipe that bakes up quickly, so you can whip up a batch whenever the pumpkin spice cravings strike. And of course, as usual the bars are gluten-free, grain-free and refined sugar free so you can also feel good about eating them for a snack, dessert or even breakfast.
One of these bars and a cup of hot cider and you’ve got all those cozy fall flavors covered!
Serves 9
Sylvie Shirazi
Yields 9
Satisfy your pumpkin spice cravings with these quick and easy pumpkin bars with maple pecan glaze.
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- ½ cup/ 120g cashew butter
- ½ cup/ 120g unsweetened pumpkin puree
- ½ cup/96g coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of fine sea salt
- ¼ cup/36g arrowroot flour
- ¼ cup/ 60ml maple syrup
- ¼ cup/ 64g coconut butter
- 2 Tablespoons/30ml coconut milk
- ¼ cup/28g pecans, chopped
Instructions
- Preheat oven to 350 °F. Line an 8-inch-square baking pan with parchment.
- Stir together cashew butter, pumpkin puree and coconut sugar in a large mixing bowl smooth. Whisk in eggs, vanilla, baking soda, spices and salt until well combined. Fold in arrowroot flour.
- Spread the batter evenly into the prepared pan. Bake until puffed and no longer jiggles in the center (about 20-23 minutes).
- Let cool in the pan completely on a wire rack before cutting into squares.
- Combine maple syrup, coconut butter and coconut milk together in a small heat proof bowl set over a small saucepan of gently simmering water (do not let the bottom of the bowl touch the water) and stir continuously until glaze is smooth. Remove bowl from heat and let cool to room temperature before using.
- Drizzle over pumpkin bars and sprinkle with chopped pecans.
- Serve and store at room temperature in an airtight container.
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