Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

If you’re anything like me and you crave the cozy flavors of fall but want to keep things paleo-friendly, you are going to adore this Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe. It’s like getting the best of both worlds—a rich, creamy pumpkin filling nestled on top of a buttery, nutty almond flour crust that tastes just like a sugar cookie. Trust me, when I first made these bars, my whole family went wild, and I’m betting you’ll feel the same way.

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Ingredients You’ll Need

The ingredients here come together to create a balance of flavors and textures that is utterly satisfying. A key tip: make sure you use finely packed almond flour (not almond meal) to get that perfect sugar-cookie crumb in the crust.

• Coconut Oil: Melted and cooled for easy mixing; adds healthy fats and a subtle coconut aroma.
• Coconut Sugar: A paleo-approved sweetener that adds rich caramel notes without refined sugars.
• Eggs: Room temperature is best to help everything bind well.
• Vanilla Extract: A splash really boosts the flavor depth in both crust and filling.
• Almond Flour: Use finely packed almond flour, not almond meal, for that soft but structured crust.
• Coconut Flour: Just a bit to give the crust structure and absorb moisture.
• Baking Soda: Helps the crust rise slightly and gives a light texture.
• Salt: Balances sweetness and enhances flavor.
• Pumpkin Puree: The star of the filling—use pure canned pumpkin, not pumpkin pie mix.
• Almond Milk: Unsweetened, for creaminess; coconut milk works just as well if you prefer.
• Pure Maple Syrup: Adds natural sweetness and depth to the filling.
• Pumpkin Pie Spice: Or make your own blend with cinnamon, nutmeg, ginger, and a pinch of allspice or cloves.

Variations

I love playing around with this Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe depending on the season or what I have on hand. Feel free to make it your own, whether that’s swapping spices or trying new toppings.

• Spiced Up: Once I added a pinch of cardamom to the pie spice mix and it brought out a whole new flavor that my guests adored.
• Dairy-Free Topping: I often use coconut whipped cream instead of regular whipped cream for a vegan-friendly finish.
• Nut-Free Twist: If you’re avoiding nuts, try making the crust with a seed flour blend like tigernut or sunflower seed flour, though texture will vary slightly.
• Mini Bars: Perfect for parties—bake in a mini muffin tin for bite-sized treats everyone will want to grab.

How to Make Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

Step 1: Whip Up the Sugar Cookie Crust

Start by preheating your oven to 350°F and lining an 8×8 inch baking pan with parchment paper—that makes clean-up and removal so much easier. In your food processor bowl, combine the melted coconut oil, coconut sugar, egg, and vanilla extract. Process until beautiful and smooth, about 20-30 seconds. Then add the almond flour, coconut flour, baking soda, and salt, pulsing until the dough comes together. Let this dough rest for 5 minutes—it helps hydrate the coconut flour and makes it easier to spread.

Press your dough evenly into your pan using a rubber spatula or your hands—you’ll want a thin layer, but don’t fret if it looks a bit thin, it puffs nicely in the oven. Bake for 9 minutes, then pull it out and let it cool for 3-5 minutes. This partial bake is important so the crust sets before the filling goes on.

Step 2: Make the Pumpkin Filling

While the crust is baking, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla, and pumpkin pie spice in a large bowl. Whisk until the filling is silky smooth with no lumps. Pour the filling over the warm sugar cookie crust, and give the pan a gentle tap on the counter to release any air bubbles trapped inside.

Step 3: Bake Until Set

Pop the pan back in the oven for 50-60 minutes. You’ll want to watch for the filling to look set and not jiggle when you gently shake the pan—this took me a couple tries to get just right! When done, let the bars cool completely at room temperature. Then cover with plastic wrap and refrigerate for 6-8 hours or overnight; this chilling is what really lets the flavors develop and firms up the filling.

Step 4: Slice and Serve

Once chilled, remove from the fridge and carefully lift the parchment paper out of the pan to transfer the bar slab onto a cutting board. I like to trim the edges for a cleaner, prettier presentation before slicing into 12 squares. Serve as is, or dress them up with a dusting of powdered sugar and a dollop of whipped or coconut whipped cream. Your kitchen will smell like fall heaven!

How to Serve Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

Garnishes

I’m a sucker for a simple dusting of powdered sugar and a generous dollop of whipped cream on top—it feels indulgent without adding too many extra calories. For a dairy-free option, coconut whipped cream is my go-to, and it adds a lovely tropical touch that pairs surprisingly well with pumpkin and spices.

Side Dishes

These bars are fantastic served alongside a cup of warm chai tea or a latte. If you want to create a full dessert spread, they pair beautifully with fresh sliced apples, candied pecans, or even a tangy cranberry sauce to keep things festive and balanced.

Creative Ways to Present

For holiday gatherings, I like arranging these bars in a circular pattern on a pretty platter with seasonal decorations—like mini pumpkins or cinnamon sticks tucked around. Sometimes, I cut them into mini squares and serve on toothpicks for a fun finger-food twist that everyone snaps up immediately.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep beautifully for up to five days. Keeping them chilled helps maintain that perfect filling texture and prevents the crust from getting soggy.

Freezing

I’ve frozen these bars wrapped tightly in plastic wrap and then foil, and they thaw nicely in the fridge overnight. Freezing works well if you want to prep ahead for the holidays—just be sure to slice after thawing for the best texture.

Reheating

If you like your bars slightly warm, pop them in a 350°F oven for 5-7 minutes or microwave for about 20 seconds. Just be careful not to heat too long as the filling can overcook and become rubbery.

FAQs

Final Thoughts

This Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe is one of those dishes that’s both nostalgic and fresh, a little slice of autumn happiness that doesn’t compromise your healthy eating goals. I love how versatile it is, and honestly, it quickly became a staple in my kitchen every fall. If you want a dessert that feels like a warm hug without the heavy guilt, give these bars a try—you’ll be so glad you did!

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