These easy pecan pie bars have a pumpkin spice spin for the best of fall flavors!
As soon as the leaves even hint at turning—or, let’s be real, sometimes as early as late August—pumpkin pie spice makes its grand return. It’s everywhere, from scented soaps and candles to lattes and baked treats. Sure, some might call pumpkin spice fever overrated, but not me! I’m all in for that sweet, spicy goodness, and you can bet it inspires me to dive into the kitchen and whip up even more pumpkin pie spice-inspired creations.
I know, I know. You thought that I could not possibly get anymore “pumpkin spice” beyond all the pumpkin-centric recipes I’ve already featured here on FFF. But, this one is different. This one is really special. For this recipe, I’m combining all the goodness of pumpkin pie spice with the rich, buttery sweetness of roasted pecans. That’s right, this is a fall flavor mash-up for the books. These pumpkin spice pecan pie bars are perfectly crispy-crunchy on top and chewy on the bottom, with a super easy coconut flour-based crust that anyone can make. They are vegan, totally gluten-free, and completely indulgent—and they will make an amazing impression gracing your dessert table this holiday season.
Are These Vegan Pumpkin Spice Pecan Pie Bars Healthy?
This is definitely a soul food, not a health food. But isn’t that what the holidays are all about? While many of the ingredients in these pie bars are wholesome, and most are all-natural, there is still a lot of fat, sugar, and calories to go around. But hey, we won’t turn down the fiber and antioxidants from the pumpkin, nor the magnesium, potassium, and healthy fats in the pecans. Just enjoy in moderation!
Pumpkin Pie Spice Extract?
Yes! You read that correctly, and it’s my new obsession when it comes to adding pumpkin pie spice-flavored goodness to just about everything! There are many different brands available, but they all have that warmth and those delicate spicy notes we associate with this time of year.
If you’re wondering what to do with the rest of your bottle, you can try it on everything from cheesecake to ales and fall cocktails. Some of my favorite ways to use it include adding a few drops to pancake or waffle batter, stirring it into cream cheese with chopped pecans and brown sugar for a sweet spread, adding a dash to roasted nuts, or even mixing it into whipped cream for topping pies and hot drinks. Consider it your new fall baking BFF.
How To Make Ahead And Store
Store the bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze them individually on a parchment-lined baking sheet and then transfer them to an airtight container. You can freeze them for up to 2 months.
Serving Suggestions
Pumpkin season is in full swing! Why stop at these bars when you can sample a bit of everything? Satisfy your cravings with some Pumpkin Spice Magic Cookie Bars, Pumpkin Chocolate Chip Cookies, and a slice of Paleo Pumpkin Pie.
Ingredients
For the crust:
- 3 tablespoons maple syrup
- 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
- 3/4 cup coconut flour sifted (66 grams)
- 1/2 teaspoon pumpkin pie spice
- Pinch of sea salt
For the pecan topping:
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 1 cup pecans (105 grams)
- 1/2 cup coconut sugar, packed
- 3 tablespoons maple syrup
- 1 1/2 tablespoons coconut oil
- 1 1/4 teaspoons pumpkin pie spice extract
- 1/4 teaspoon sea salt
- 1/3 cup canned pumpkin purée
Instructions
- Heat your oven to 350 degrees Fahrenheit and line the bottom of an 8×8-inch baking pan with parchment paper, leaving an overhang to use as a handle to get the bars out of the pan once chilled.
- In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour, pumpkin pie spice, and salt until it forms a dough.
- Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown, and the middle is lightly golden, about 14-15 minutes. Your crust will probably have risen and cracked a little bit when it comes out of the oven; use the back of a small spoon to pack it down so it’s flat and crack-free. Let cool for 1 hour before starting the topping.
- As soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate, so the mixture can gel up while the crust is cooling.
- In the meantime, place the pecans onto a cookie sheet in a single layer and bake them into the oven until they darken and smell "nutty," about 8-10 minutes. Let cool, roughly chop, and set aside.
- Once the crust has cooled, combine the remaining coconut sugar, maple syrup, coconut oil, pumpkin pie spice extract, and salt in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring frequently. Remove from heat. Let the mixture stand at room temperature for 5 minutes.
- Add the chilled flax mixture and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
- Pour the topping over the crust, using a spoon to spread it out and make sure the sugar mixture and pecans are evenly coating the crust. Press the pecans lightly so they lay flat.
- Dollop the canned pumpkin over top of the pecan mixture and use a sharp knife to swirl it around.
- Bake until the filling looks set, about 20 minutes. Let stand until it cools down to room temperature. Then, refrigerate for at least 6 hours or overnight.
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.
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