The Best Healthy Pumpkin Snickerdoodle Bar
Calling all pumpkin lovers! These tender and delicious pumpkin snickerdoodle bars are topped with a sweet cinnamon streusel and made 100% gluten-free and dairy-free. Just in time for Fall, these healthy pumpkin bars make a perfect snack.
Servings: 9
Calories: 154kcal
Equipment
- Mixing bowls
- 6x6 baking pan
Ingredients
- ½ cup almond flour
- ½ cup all purpose gluten-free baking flour
- 1 cup coconut sugar
- ¼ cup pumpkin puree
- 2 tbsp coconut oil melted
- 1 egg large or flax egg for vegan
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
topping
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- ¾ tsp coconut oil melted
- melted coconut butter for drizzling optional
Instructions
- Preheat oven to 350 F° and prepare a 6x6 inch pan with parchment paper. Leave an overhang for easy removal.
- In a large mixing bowl, stir together the flours, coconut sugar, spices, baking powder and baking soda until combined. Add in the egg, pumpkin puree and coconut oil and mix until well combined. The mixture will be very thick.
- Use a rubber spatula to transfer the batter to the baking pan. Bake for 15 minutes. Meanwhile, stir together the coconut sugar, cinnamon and coconut oil topping.
- Mixture should resemble wet sand. Remove pan from the oven and sprinkle the mixture over the top. Return to bake for another 10-15 minutes. When done, center should still be soft but a toothpick will come out clean.
- Let cool and cut into 9 squares. Drizzle with coconut butter if desired.
Notes
Store these bars in an airtight container for up to 3 days or freeze for up to 3 months.