Gluten Free Low Carb Pumpkin Bars
Prep time
Cook time
Total time
Gluten Free Low Carb Pumpkin Bars are made with coconut flour--they're moist and perfect any time of year!
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
  • 1 cup plus 2 tablespoons pumpkin puree
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Stevia sweetener equivalent to ¾ cup brown sugar, or ¾ cup brown sugar
  • 2 Tablespoons molasses (if using Stevia instead of brown sugar)
  • 1 and ½ teaspoons fresh grated ginger, or 1 teaspoon dried ginger
  • ½ cup coconut flour, sifted
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon lemon juice
  1. Preheat oven to 350.
  2. Lightly oil an 8x8” baking dish or line it with parchment paper.
  3. In a bowl combine the pumpkin puree, eggs, vanilla extract, ginger, and Stevia and molasses (or brown sugar.)
  4. In a separate bowl combine the remaining ingredients.
  5. Add the dry ingredients to the pumpkin mixture and mix just until all ingredients are incorporated.
  6. Pour the pumpkin bar batter into the prepared baking dish. Use a rubber spatula to spread all the way to the edges of the baking dish for a smooth and even layer. Because this recipe uses coconut flour, the batter will stay in the same position throughout baking, and will not enlarge or rise.
  7. Bake 20 to 23 minutes until edges are golden brown. Allow to cool 15 minutes before serving.
Recipe by GINGER WROOT at