These pumpkin cake bars are made in one bowl and are secretly healthy, gluten-free, paleo friendly and only 110 calories! They’re a fall dessert that’s always a crowd pleaser!
Apparently I have a thing for NOMNOMNOMN-ing away at awesomely delicious fall-flavored pumpkin recipes the day after I get back late from a trip.
Did you see Instagram this week? I GOT TO PLAY WITH PIGLETS. Except they didn’t look like the ones on Winnie the Pooh. I’m totally calling FALSE ADVERTISTING.
Okay, I had my moment. OVER IT.
You know what I’m not over? Pumpkin. Clearly, because we’ve eaten it every recipe this week in form Slow Cooker Roast Beef and Gluten Free Pumpkin Cheesecake Bars. I probably don’t need to tell you this, but I sort of get my brain all caught up in ONE flavor and then want to #insertflavorinquestionhereALLTHETHINGSFOREVERANDEVER.
You understand me.
So cake. A few weeks back, I told you that the bestest thing ever, after coming from a vacation, was having pumpkin pie chia pudding all made and ready to DEVOUR when you groggily roll out of the bed the next morning. BUTBUTUT I think I lied to.
Actually. Straight up. I DID lie to you. No thinking. I JUST DID IT.
How does that make you feel? Can we still be friends? There’s gluten free pumpkin cake in your future if you say yes *insert creepy winky emoji*
The lie? I mean, waking up to breakfast full of healthy pie vibez is totally rad and off the chain (I’m tired, can you tell?) BUT cake? REAL LIFE HONEST MOMENT: me likely muchmuchmuchhhhhh better.
Especially when it’s one of those desserts that the cave-dwelling peeps could make. You know, if they had an oven and stuff. MINOR DETAILS.
Real life honest moment, the sequel. This paleo spice cake was never supposed to be a cake. It was supposed to be blondies (THEY’RE COMING. BE EXCITED) but then it came out of the oven and was all like “I’m totally light and fluffy and not dense and chewy like a blondie should be. HI I’m a cake and I’m a totally cozy comfy food recipe that you didn’t even PLAN to make.”
I love happy accidents. <3 <3
If you’re not really a “cake” person (who are you) and really want some classic pie, I would totally try these Pumpkin Pie Bars from Texanerin Baking!
I normally don’t like to make HYOOGE deal out of the nutritional information of recipes, but 110 calorie cake bars? IMUSTIMUSTIMUSTIMUST. I mean, no butter…no oil…JUST HEALTHY goodness in the form of cinnamon-sweet-pumpkin vibes for your fall-food loving faces. If cake after ALL the traveling isn’t enough to be excited about, then THERE YOU GO.
Let’s just sit for one moment and picture you prancing into the kitchen to get ONE BOWL. STOP RIGHT HERE THOUGH. One bowl. LIKE 1. Which means there’s almost NO dish-washing between RIGHT NOW and your light and fluffy cake munchin’ mouth. <—!!! <—!!!
Anyway. Get out your bowl. And put ingredients in. I won’t tell you what they are so that you have to read the rest of the post (SMART) but SPOILER ALERT: There’s pumpkin. AND pumpkin pie spice.
Double the p to the umpkin. Double the cozy food flavor tingling your taste buds.
Stir. Bake. Eat.
They say the best things in life are simple and these feel-good-and-good-FER-YOUR-SOUL cake bars are basically, okay totally 110%, the definition of THAT.
And now, I go back to sleep.
After ONE LAST BITE.
Priorities, ya know?
Ingredients
- 1/2 Cup + 2 Tbsp Pure Canned pumpkin
- 3/4 Cup Coconut sugar packed
- 1 Egg
- 1 Egg yolk
- 1/2 Tbsp Vanilla extract
- 3/4 Cup + 2 Tbsp Almond meal * 90g
- 2 Tbsp Coconut flour 12g
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 2 1/2 tsp Pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees and line an 8x8 inch panwith parchment paper, leaving a small overhang up the sides of the pan. Rub any exposed edges of the pan lightly with coconut oil.
- In a large bowl, using an electric hand mixer, beat together the pumpkin and coconut sugar until well combined. Add in the egg, egg yolk and vanilla extract and beat until smooth, scraping down the sides as necessary.
- Add the almond meal, coconut flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into the bowl and stir until well combined, and smooth.
- Pour the batter into the prepared pan and let stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.
- Bake until the top is dark brown, and a toothpick inserted in the center comes out clean, about 37-40 mins.
- Let cool COMPLETELY before slicing into bars and DEVOURING.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Weight Watchers Points Per Serving: Points+: 3. Old Points: 2
Want more healthy pumpkin treats?
Paleo pumpkin treats from around the web:
Paleo Pumpkin Bars – Hummusapien
Healthy 3-Ingredient Pumpkin Fudge – The Big Man’s World
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Tracy Weicht says
Thanks for such a great recipe. I make a double batch at least once a week -twice this week. For the double batch I modified it slightly by using about 3/4 cup raw honey ( I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1/2tsp (helps when baking with honey). It disappears ???? Love your site, so happy to have found it!
Taylor Kiser says
That is SO cool that you have your own beehive! I wish I had one!
I am so glad you love it – thank you for all the kind words! It means so much to have you reading along! I hope your weekend is great! 😀