These Pumpkin Spice Paleo Magic Cookie Bars are a gluten-free and vegan-friendly version of the classic dessert. They’re packed with spicy-sweet fall flavors and so easy to make!
It’s time for fall flavors. Sure, I’m all about the cozy blankets, evenings spent by the fire with a good book, walks in the woods with the leaves crunching under my feet, and all the other great things that the season brings, but the best part of fall is the food. As soon as there’s a chill in the air, my mind turns toward apple pie, hearty soups, the traditional dishes that are part of the annual Thanksgiving feast, and, of course—everything pumpkin! This bright orange gourd may very well be the emblem of fall.
Which is why I’m so excited to share these pumpkin spice paleo magic cookie bars with you. Picture this: A crunchy coconut crust. Gooey ribbons of creamy melted chocolate. A layer of crispy, toasted pecans dancing around with super-thick, maple-flavored coconut milk. And a swirl of spicy-sweet pumpkin—IN EVERY. SINGLE. BITE. Tell me your mouth isn’t watering?
Are These Pumpkin Spice Paleo Magic Cookie Bars Healthy?
I’m not going to lie—they’re not. What they are, though, is pure indulgence. Your safest bet is to make them as a special treat and share them so that you won’t be tempted to eat them all yourself! I do not recommend substituting any of the ingredients for healthier versions, as each one plays an important role in producing these incredible results.
What Can I Do With Leftover Pumpkin Purée?
A can of pumpkin purée contains approximately two cups, which means that after making this recipe, you will have some left over. Wondering how to store it so it stays fresh and ready for your next pumpkin creation? It’s essential not to leave the purée in the can, as this will make it spoil quicker. Instead, transfer it to a jar with a tight-fitting lid and keep it in the fridge for up to four days. You can also freeze it. A great tip is to do so in half-cup portions. Simply add this quantity to a (preferably silicone) muffin pan and freeze until solid. Once frozen, you can transfer the portions to a Ziploc bag. You can also do this by the tablespoon in ice cube trays.
How To Make Ahead And Store
If stored in an airtight container, the bars will stay good in the fridge for up to 5 days. You can also freeze them (preferably with parchment paper between them) for up to 3 months.
Serving Suggestions
These bars are delightful with a hot drink, and my favorite is definitely this cozy Maple-Pumpkin Steamed Almond Milk With Bourbon. Or, to mirror the coconut flavors, try these bars with this creamy Coconut Milk Smoothie.
Looking for more pumpkin inspiration this season? Some of the recipes I can’t get enough of include these healthy Pumpkin Pie Overnight Oats and a stack of these gorgeous Vegan Pumpkin Pancakes.
Ingredients
- 3/4 cup maple syrup divided
- 1/2 cup coconut oil at room temperature (should be the consistency of softened butter)
- 1 cup coconut flour sifted
- 1 3/4 teaspoon pumpkin pie spice divided
- Pinch of salt
- 1 can full-fat coconut milk (do NOT use low-fat)
- 1/2 cup pecans very finely chopped
- 1/2 cup dark chocolate chips dairy-free for vegan option
- 3/4 cup pure canned pumpkin purée
Instructions
- Pre-heat your oven to 350°F and line an 8×8-inch pan with parchment paper, rubbing the sides generously with coconut oil. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it. Do NOT skip the parchment paper.
- In a large bowl, using an electric hand mixer, beat 1/4 cup of the maple syrup (reserving the rest for later) with the coconut oil until smooth and creamy. Stir in the flour, 1 tsp of the pumpkin pie spice (reserving the rest for later) and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan. This may be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in, if you’re having troubles.
- Bake the crust just until lightly golden brown, about 8-9 mins. If your crust rises when it bakes, use a small spoon to press it down firmly once it’s out of the oven, making sure not to cut into the crust.
- Once the crust comes out of the oven, whisk together the can of coconut milk and the remaining 1/2 cup of maple syrup in a large pot, set over high heat. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Coconut milk rises a lot when heated, so make sure you use a large pan! Once you've boiled it for 1 minute, turn the heat down to medium and and simmer for 13-16 minutes, stirring frequently, until you have 1 1/4 cups sauce left.
- Immediately pour 1/4 cup of the coconut milk mixture onto the crust and GENTLY spread it out. Sprinkle the pecans on top, followed by the chocolate chips. Finally, drizzle all the remaining coconut milk mixture evenly over top, making sure you get enough down the sides.
- In a small bowl, stir together the pumpkin and remaining 3/4 tsp of pumpkin pie spice.
- Drop the pumpkin in small blobs (no other word for it) on top of the coconut milk and use a sharp knife to gently swirl it into the milk, making sure not to cut into the crust. You want to swirl the chocolate chips and pumpkin together a little bit. Gently shake the pan around to make sure the coconut milk goes through all the layers.
- Place into the oven and bake until the sides are golden brown, about 28-30 minutes.
- Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight.
- The next day, run a very sharp knife around the edge of the pan, slice into bars and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
These were so good. It took a while to cook down the coconut milk/maple syrup mixture at my high altitude, but it was worth it. I especially like the coconut flour crust, I might be using this as a base for other bar cookies going forward.
Glad to hear you enjoyed! Thanks for reading.