Ingredients
- 1/2 cup + 2 tablespoons pure canned pumpkin purée
- 3/4 cup coconut sugar packed
- 1 egg
- 1 egg yolk
- 1/2 tablespoon vanilla extract
- 3/4 cup + 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper, leaving a small overhang around the sides of the pan. This will make the bars easier to remove later.
- In a large bowl, using an electric hand mixer, beat the pumpkin purée 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 smooth and well combined.
- Pour the batter into the prepared pan and let it 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 minutes.
- Let cool completely before slicing into bars.