Have you had enough pumpkin things yet this year? Me either! I’ve had a recipe saved and used for a couple years from Elena’s Pantry that has been a regular fall treat. Problem is, I haven’t had much almond flour around here lately so I adjusted the recipe to use what flours I had in the cupboard!
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These pumpkin bars are nothing fancy but are super easy to make and I almost always have everything I need to make them. Sometimes you just want a fall flavored dessert without running to the store, am I right?!
You do need to have some pumpkin on hand but if you’re like me you’ve probably picked some up thinking, “Oh I’ll make lots of pumpkin treats” and then just never got around to it. If you’re not like me, pick some up to make these simple bars.
- ½ c canned pumpkin
- ½ c honey
- 2 large eggs
- 90g (a little over ½ cup) of white rice flour or flour of choice
- ¼ tsp salt
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- Preheat oven to 350F
- Whisk together pumpkin, honey and eggs.
- Add in flour and spices.
- Mix well
- Pour into greased 8"x8" baking pan
- Bake for 25-30 min or until no longer "jiggly" in the middle
- Top with whipped cream
A couple of notes. If you’re baking gluten free, I HIGHLY recommend a food scale. A big fancy one isn’t necessary just a small cheap one is fine, but it will definitely help if you’re baking with different types of flours. 1 cup of almond flour does not equal 1 cup of white rice flour and 1 cup of white rice flour does not equal 1 cup of brown rice flour. Knowing the weight helps a ton in how your recipes turn out. That said, this one is simple enough that it should turn out ok if you’re eyeballing it!
If you’re a big fan of the spice flavor you can up the cloves but I add just a bit because my kids aren’t crazy about a ton. These bars aren’t super sweet but with a bit of whipped cream on top definitely satisfy that fall treat sweet tooth!