We’ve been embracing a low-carb diet recently, so I opted to use almond flour in this recipe, instead of regular flour. Boy was it tasty! I highly recommend going this nutty route for this (sure to be) new fall staple.
Seriously - don’t those look amazing?! Let’s get started…
Preheat your oven to 350° F, and start on your pumpkin bars by combining all of your dry ingredients.There are so many spices in this recipe, it starts to smell great right off the bat. In a smaller bowl, combine your wet ingredients and mix until fully blended. Now add your pumpkin mixture to the dry ingredients until they are completely incorporated into one another.
Once your mixture is ready, pour it into a pan that has been sprayed with non-stick cooking spray. For half the recipe I used an 8x10 pan and there was room to spare. For a full batch, a 9x13 will do the trick. Bake your pumpkin bars for about 25-30 minutes or until a toothpick comes out clean.