Paleo Pumpkin Bars (Lurong approved)

I pulled these bad boys out of the archives! Don’t forget that it’s pumpkin time, too!

The number one thing I love about fall is pumpkin everything!  I was playing around in the kitchen the other day and decided to wing a pumpkin bar attempt.  Most baking in the paleo sphere is done with almond flour and I’ve told you guys that I am trying to do most of my baking with coconut flour instead.  I bought the cookbook Primal Cravings for that very reason.  All of their baking is done without almond flour.  I think I’ve made their brownie recipe like 100 time in the past month because it is amazing!!!!  However, I have been refraining from posting or talking about it because Lurong folks can’t have chocolate. ;(  So, I thought to myself how great the recipe would be as a pumpkin bar!  The recipe was born….and as long you don’t eat the entire pan at once and switch out butter for coconut oil, it is Lurong approved. ;)   You guys don’t have much longer!

Paleo Pumpkin bars:


  • 2 Tbsp tapioca flour
  • 3 Tbsp coconut flour
  • 1 stick grassfed butter (or 1/2 cup coconut oil)
  • 1/2 cup coconut sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of cardamom
  • pinch of cloves
  • (you could use already formed pumpkin pie spice if you have it on hand)
  • pecans for garnish


Preheat oven to 350F.

Melt the sugar and butter together to combine. Add the vanilla and salt.  Whisk in the eggs.  Add all the dry ingredients.  Pour into a greased 8×8 pan and cook for about 25-30 minutes until set up and not jiggling anymore.  Let cool before cutting and serving.  I often like a texture difference, so I cut them into 2-bite squares and plop a pecan on top!

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