Think it’s too early for pumpkin everything? You’ll think again when you try these delicious paleo pumpkin bars! It was 80 degrees outside when I made these, but that didn’t stop my family from gobbling them up!
These paleo pumpkin bars have all the spicy flavors of pumpkin pie without the mess or the work. They take 10 minutes to throw together and are nut-free, egg-free, and seed-free!
I love how moist and delicious these paleo pumpkin bars are. My dad said they were too cinnamony, but that didn’t stop him from eating three! So decrease the cinnamon if you’d like, but my mother and I thought the cinnamon was awesome in there.
Enjoy these delicious paleo pumpkin bars and take them to your next party or potluck; they’re sure to be a hit!
- Preheat oven to 350 degrees Fahrenheit and grease an 8"x8" glass baking dish with a bit of coconut oil.
- In a mixing bowl, mash the bananas and stir in the pumpkin, coconut oil, and maple syrup.
- Add the tigernut flour, coconut flour, cinnamon, vanilla, and baking soda. Mix well.
- Spread in the prepared baking dish.
- Bake for 35-40 minutes.
- Cool, cut, and enjoy!
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