Pumpkin bars

My mom makes these pumpkin bars every fall and they are my absolute favorite thing she bakes. I could probably eat an entire tray of them if I really wanted to. I love the sweet cake-y pumpkin bars covered with creamy, sugary goodness of a frosting. I wanted to create a cleaner version of these bars so I paleo-ized and de-glutened them. They aren’t exactly like my moms, but they definitely filled the craving for them. Still, I wouldn’t be mad if she had these on the dessert table at Thanksgiving! 😉


Anyways, I did my best trying to make a cleaner version and got the thumbs up from the roommates and coworkers. Of note, they taste better after being chilled in the refrigerator overnight.



Pumpkin bars 



1 15oz can of pumpkin

1 cup of palm shortening

1/3 cup of maple sugar

1/3 cup of maple syrup

2 cups of almond flour

2 tsp baking powder

2 tsp of cinnamon

1 tsp of  salt

1 tsp of baking soda


2 cups of cashews soaked

3/4 cup of palm shortening

2 tsp of vanilla extract

3 tablespoons of lemon juice

4 tablespoons of coconut flour




  1. Soak 2 cups of cashews in water at room temperature for at least 12 hours
  2. Preheat oven to 350
  3. Mix together the pumpkin, eggs, palm shortening, almond flour, baking powder, cinnamon, salt and baking soda
  4. Once the bar ingredients are mixed together, place in a greased jelly roll pan and put in the oven
  5. Place cashews and palm shortening for the frosting in the food processor until smooth. Transfer to a bowl or stand mixer and mix in vanilla, lemon juice and coconut flour
  6. Let the bars cool, frost, refrigerate and enjoy!



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