Pumpkin Bars

This recipe originally called for ¾ cup of maple syrup or honey, in case you prefer super sweet bars. I now use at most ½ cup of sweetener, but you can go even lower to ⅓ of a cup.

The moisture in homemade purée may be a bit higher than canned, so be aware of that difference in moisture. If you're finding your homemade is too moist you can let it sit for a bit and remove the excess water.

For SCD, use honey instead of maple syrup.

Servings: servings

Calories: 106kcal

Ingredients

½ cup pumpkin purée
½ cup maple syrup or honey
4 large eggs
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
6 tablespoons coconut flour or ¼ cup plus 2 tablespoons

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C, or gas mark 4).
Prepare an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking pan with parchment paper on the bottom and grease the sides.
Add the pumpkin, maple syrup, and eggs to a bowl and mix to blend well.
Add the baking soda, salt, nutmeg, cinnamon, cloves, ginger, and coconut flour ot the wet batter and mix for a few minutes to blend well.
Let the batter sit for 5 minutes and then pour it into the baking pan.
Bake for 30 minutes, or until a toothpick comes out clean.
Cool and slice. Frost if desired. Store covered in the refrigerator for a week or so.

Nutrition