Paleo Pumpkin Bars recipe

Paleo Pumpkin Bars

‘Tis time for all things pumpkin and squash, including velvety Paleo pumpkin bars.

Pumpkin season is my favorite time of year. When the days get shorter, the nights cool and crisp, I indulge in my fascination with those odd shaped, brightly colored vegetables known as winter squash.

Pumpkin is a type of winter squash, and I use a variety of winter squash in my pumpkin recipes. For these Paleo Pumpkin Bars I chose roasted acorn squash, though you could just as easily select sugar pumpkin (a smaller, denser, tastier version of the more ubiquitous pumpkins used for jack-o’-lanterns), kabocha, butternut, buttercup, carnival or delicata, with fabulous results.

This year I’ve been purchasing my winter squash at Alfalfa’s, a local market that has an unbelievable selection of produce. How to choose a winter squash or pumpkin? Look for deep saturated colors and make sure the skin is thick and clean –no dents, scuffs or cracks. Finally, check that the squash has a hard, cork-like stem.

I am often asked if canned pumpkin will work in my pumpkin recipes. I must confess, I have not laid my hands on canned pumpkin for a good 20 years, so I don’t have an answer. I do recall we used canned pumpkin growing up, long before I developed can-phobia (though that’s another story involving BPA). Since making your own pumpkin puree can seem intimidating, I have prepared a simple tutorial called How To Roast a Pumpkin in 10 Easy Steps that walks you through this process.

I have added [dagoba] to this gluten free pumpkin bar recipe, though you can simply omit the chocolate or use [raisins] instead.

Paleo Pumpkin Bars
Serves: 16 squares
Ingredients
Instructions
  1. In a food processor , combine coconut flour, salt, baking soda and cinnamon
  2. Pulse in eggs, pumpkin, honey and oil until well combined
  3. Stir in the chocolate chips by hand
  4. Transfer batter to an 8 x 8 inch baking dish
  5. Bake at 350° for 20-30 minutes
  6. Cool and serve

Here are some of my other pumpkin and winter squash recipes:

Comments

  1. Patricia says

    This sounds delicious and I love items made with coconut flour as it is a little more affordable, but could you please clarify the quantity of coconut flour? I normally have no problems with your recipes but this quantity looks messed up.

  2. Heather J says

    These are baking right now! I made a few substitutions:

    Used canned (organic) butternut squash puree
    Maple syrup instead of honey
    Pumpkin pie spice instead of just cinnamon
    Used only 3 eggs
    Added 1 tsp vanilla extract

    So far the bake time is more than suggested. I just checked after 35 mins and it was still not set.

    Will post later, once my batch has cooled!

    • Christie says

      Some things to think about in terms of your substitutions and bake time. The eggs will help it set up, so cutting back on those may or may not work as you want it to. The maple syrup is more liquidy than the honey, so that may add to the length of time in the oven. Squash purees, whether made from scratch or from a can, can vary in moisture content, which could also affect the bake time.

      Of course, ovens also vary.

      Love your idea of adding vanilla. LOVE vanilla added to just about everything.

      • Donna says

        Could I possibly use coconut palm sugar (granulated) as a honey substitution without affecting the taste/texture in a negative way! I want to honor the integrity of your recipe!..Thanks for offering such an exquisite paleo-friendly answer to my autumn/pumpkin craving!

      • Heather J says

        I was anticipating a longer bake time since I used canned puree and maple syrup, which tend to be more liquidy than fresh puree/honey. I set my timer for 30 mins, as the recipe suggested, then checked every 5 minutes after that. I baked the batch for 40 mins but I think they could have used another 5.

        However! These bars are DELICIOUS! I loved the additional chocolate :)

        Vanilla goes into almost everything I bake! :)

        • Boulder Mom says

          So good to know that you CAN use pumpkin puree! Was excited to see this recipe pop up on Facebook, but not so excited when I saw that it said you can’t use canned pumpkin. What can I say, I’m lazy. ;)

          • emily says

            This is my go-to recipe for anything! School functions, pot luck, breakfast, etc!
            I have always used canned pumpkin for this recipe! I also add 1/4 teaspoon allspice and nutmeg. It adds a little more Thanksgiving/pumpkin pie spice taste that my family just loves!

  3. says

    I love all things pumpkin, too! I believe these are going to be our weekend dessert. Friday night is usually family night and it’s fun to try out new desserts!

    Thanks for another winner-

    Jen

  4. says

    Is the coconut flour and honey 1/3 cup each? I would love to make these but am unsure of the quantity there. For those that have made these already, what do you do?

    • Jada says

      Even thought 1/3 a cup does not sound like a lot, coconut flour expands a LOT–and quickly. As soon as you combine the wet with the dry ingredients, you’ll see what I mean. 1/3 of a cup is enough.

  5. jackie says

    exactly how much coconut flour is this:
    ⅓ cup coconut flour

    and honey:
    ⅓ cup honey

    I want to try this recipe but unsure of amounts to use.
    Thanks for your help!
    Jackie

    • says

      I have successfully subbed flax gel in many, many recipes. Unfortunately, it does NOT work well when coconut flour is the only flour. For some reason, coconut flour just loves eggs! I successfully use coconut flour as one of a few gluten free flours mixed together in vegan baking. When you make a flour blend, you can do just fine with flax gel instead of egg. But it just doesn’t turn out well when coconut flour is used solo, without real eggs.

      If you do try it eggless, ground chia seed might be a better place to begin. I use ground chia successfully in bar recipes, including a few of my own recipes that were inspired by Elana’s almond butter brownies.

      If you are set on flax gel, you might do better with a non-Paleo blend of flours. Coconut, tapioca, buckwheat, sorghum, and millet combine beautifully, and work great with flax gel. But again, that will only work for you if Paleo is not a priority.

      Good luck in your substitutions!

      • Katie Marquez says

        My son is allergic to eggs, so we substitute flax seed “eggs” in many of Elana’s recipes with success. I agree though, it just doesn’t work as nicely with coconut flour. …I don’t often try with anything over 2 eggs either. Though her coconut bars came out nicely (but that is a mix of coconut and almond flours). All in all, thanks for the chia seed tip. I’ve been meaning to get some and try ‘em out!

      • leanna says

        i’ve heard flax goes rancid when you cook it. i would make an egg substitute out of chia seeds and water. makes a great gel/egg like consistency.

        • says

          Flax goes rancid when you *grind* it and then leave it ground without doing anything with it. (I never buy flax meal. It grinds just fine in a coffee grinder, way easier than nuts.) But if there is saturated fat in the recipe, and you grind flax, the sat-fat will protect the flax oil to a certain extent. Just don’t leave the bars uneaten for very long, or freeze them if you want to save them for longer.

  6. Jenn says

    These are baking RIGHT NOW! I seriously started as soon as I got the email with this recipe. I was searching last night for a yummy pumpkin treat. Perfect timing! I used almond flour instead. And I did use real, roasted pumpkin. I can’t wait to try it! Thanks!

    • Jenn says

      So here’s my take: SO YUMMY! But (yes, there’s a “but”) I think it calls for too much egg. I would actually do this again without egg and sub in apple sauce. I still don’t understand how these look “cakey” in the picture if the recipe was done the way it’s written. And it can’t be because I used almond flour instead of coconut since they are the same consistency. The egg makes it too spongy. I also used pumpkin pie spice instead of just cinnamon. It gave it the “spiced pumpkin” flavor that I was hoping for. Overall, I love this recipe. But i’m going to play with it for the next batch. Thanks Elana!

      • Emma says

        Coconut flour and almond flour do not at all work the same way. Coconut flour soaks up a BUNCH of liquid, and the egg provides that. If you are using almond flour I would suspect that you need more flour, and less egg. The cakey nature of the bar in the picture is due to the coconut flour.

      • robyn M says

        @Jenn, have you used coconut flour often? i think it really takes some getting used to as there isn’t really anything else like it. coconut flour is so dense it has to have that amount of eggs as it sucks up liquid crazy fast. almond flour and coconut flour can never be used interchangeably without adjusting the entire recipe. i think elana has a pumpkin bar recipe that uses almond flour on the blog.

        • Jenn says

          Thanks for that feedback! I do use coconut flour quite often. In fact, I like that it’s cheaper! I just thought coconut along with pumpkin sounded a bit odd. But you might be right…perhaps it would have turned out more cakey had I not changed the recipe and used almond flour instead. :-/ I’ll try it again with cocnut flour. But I must add that it still tastes amazing – even though it’s spongy. It made the chocolate chips rest on the bottom of the pan so it made for a chocolate crust of sorts. YUM!

          • Sam says

            I made this last night. I used coconut flour and mine tired out just like Jenn described. My batter was extremely watery and after baking, it was spongy and all the chocolate was on the bottom. I could have baked a bit longer but it was starting to crust around the edges. I like them and will still eat them but they didn’t turn out as cakey as the pic.

      • says

        Coconut flour and almond flour will produce much different results. If you want your bars to look like Elana’s, I think it would be best not to make substitutions. If you change the recipe, you change the results.

      • Krista says

        I too was coming back to see why that photo looks so much different than my eggy batch. I just made this and we like them well, but it’s very eggy and spongy. I will try again using another recipe or cutting back an egg at least.

    • Allison R says

      Not the answer you’re looking for exactly, as I haven’t tried the new recipe yet, but I have to say that I didn’t love her 2010 pumpkin bar recipe. And that’s saying a lot for me, because I have loved every recipe from Elana that I have ever tried. The 2010 bars were just OK and tasted overly eggy and not quite pumpkin-y enough. I’m super excited to try this recipe, though!

    • robyn M says

      i haven’t tried the new recipe yet, but we do like the prior recipe (using almond flour). we usually use pure maple syrup or honey instead of the agave and sometimes add in chocolate chips. we’ve found they’re best to make a bit ahead and let them sit a couple hours before you plan to eat them; they set up better that way.

    • Heather J says

      I’ve tried both. I preferred the pumpkin bars (old) over the Paleo pupmkin bars (new). I LOVE the addition of chocolate to the new ones but the texture is better in the almond flour (old) pumpkin bars. If I reduced the sweetener and added chocolate chips to the old recipe, I bet I would have the best of both worlds!

  7. says

    I made this recipe last night following the recipe exactly as written but am disappointed. It took nearly an hour to bake and still remains very very moist. I cannot slice it into bars like in the photo. I know that different brands of coconut flour yields different results, and my oven is a gas oven which is a more moist heat than an electric. I used Aloha-Nu flour. Has anyone else had this issue?

    • Erin says

      I had a similar issue but did get this one to work for me. It took almost twice as long to bake than the recipe stated. Finally it set up well enough to cut into bars. At that point the edges were just starting to turn dark brown. They were fabulous all said and done but next time I will add a little more coconut flour and reduce honey slightly (very sweet bars). Perhaps my canned pumpkin was too moist. The bars were just a little more moist than I would ultimately want and didn’t rise quite as well as the picture.

      At any rate, I WILL make these again because they were delightful! We topped them with Cinnamon Ginger Frosting (paleoparents dot com) and Oh my gosh. Yum. In fact today I am making a double batch of these in a 9×13 to share with friends.

    • Jill says

      I used canned pumpkin, but all else the same. I also had to bake my pan longer than the recipe and they still were a little undercooked. They taste absolutely delish, just not quite done in the middle.

    • says

      I usually preheat the oven and put a glass measuring cup in the oven with the coconut oil. As I gather and measure the other ingredients, the coconut oil is melting. Once it is melted, I get an accurate measurement and pour the excess back into the glass jar it’s stored in.

  8. christine says

    I have made Elana’s original punmkin bars dozens of times. I substitute honey and cut it down some and use more spices. Nuts, chopped dates and raisins are good additions. If you use dates, cut back even further on sweeteners or it can become cloyingly sweet, IMO.

    this recipes looks awesome, too.

  9. Allison says

    Still enjoying these this morning with my coffee. I was dying to make these as soon as I saw the recipe. I love the coconut-y fragrance when they are baking. The combo of pumpkin, chocolate and faint hint of coconut make a tasty treat; which I have eaten as my breakfast this morning. I love the recipe as is but also think I will try the raisins next time and some additional spices for a completely different taste (sort of a two for one recipe that can go either way).

    I was wondering whether anyone knows if these can be frozen.

    Thanks Elana for another great way for me to stay gluten-free. I have really been struggling with this lately. This is a great addition to my gluten free recipes.

  10. Emily says

    Hey, has anyone substituted the coconut flour for almond flour? I have a ton of gluten free flour in my cabinet (including rice and almond) but no coconut flour. Should I be adding xantham gum if i do this? Thanks guys!

  11. Audrey says

    Thank you for another wonderful recipe. My husband and 2 teenage sons gobbled these up, so that tells you it was delicious. I cooked mine for an hour, and it was more “eggy” than “cakey”, but delicious none the less. I’d like to try it again with apples and or raisins.

  12. Jessica says

    Has anyone tried subbing almond flour and have ratios to share? I’m looking for more calories (nursing mama) and didn’t have coconut flour on hand.

  13. Sally says

    I baked these yesterday but had to use canned (organic!) pumpkin because of time constraints. I also doubled the recipe (used a whole 15 ounce can of pumpkin) and did not melt the coconut oil before adding it to the batter mix. Cooking time was 50 minutes or thereabouts; I wasn’t keeping a close track, but it had set in the middle when I tested it. They were a little more moist than I was expecting but sliced easily into bars and taste FABULOUS! Thank you Elana!

  14. Martha says

    These were really good. Not very overly sweet; a nice, healthy treat. I made them per the recipe but used canned pumpkin. The consistency was just fine. I did end up baking them about 45-50 minutes tho. I’m at about 2,500 ft elevation. This was perfect for my 6 y/o son who ends up feeling deprived many times since he is gluten free. I think next time I’ll add some walnuts too. Thanks Elana!

  15. Barbie says

    I just baked these and substituted the fresh pumpkin for organic boxed pumpkin. Substituted the choc chips for a Green & Black’s organic 70% cocoa dark choc bar chopped up. Lastly, substituted some of the coconut oil for CannaButter. Had to bake them a little longer (40-45 min) but they turned out fabulous! The pumpkin and chocolate really lend themselves to the hint of Cannabis. I will definitely make these again. Thanks for such a wonderful recipe Elana!

  16. DamselflyDiary says

    I made these today with the following changes:

    I used canned pumpkin because I had some leftover from another recipe.

    I used only 3 eggs and 1 tablespoon of chia seeds and 1/4 cup water.

    I had to bake for 45 minutes and the bars are still quite soggy, but cooked through and taste really good.

    I think many of Elana’s recipes are too “eggy” (like the pumpkin bread which I found almost inedible because it had no flavor and a weird eggy consistency) so that’s why I used one less egg in this recipe.

    In retrospect, I think canned pumpkin is more watery than fresh roasted so I should have added less water and that might have made the bars less soggy.

    I will make these again but experiment with the amount of water and maybe fresh pumpkin when I have time.

  17. MaryD says

    These are baking right now.

    Substitutions/Changes — ones I make all the time with most recipes.

    butter instead of oil.
    3 T dark maple syrup instead of 1/3 c honey.
    chunks of 88% cacao chocolate instead of 75% cacao chips.

    With all the luscious ingredients they are sure to be yummy no matter what.

    My question — did you grease your pan before adding the batter. I did without thinking about it and then I noticed the recipe did NOT say to grease the pan so now I am wondering. :)

    • MaryD says

      Very tasty.

      They had to bake 35-40 minutes but that is typical for my oven when baking with coconut flour.

      They set up well and have a nice cake crumb.

      I added nutmeg, ginger and vanilla to the cinnamon for flavoring. Still a slight egg-y taste in some bites.

      I will certainly be making these again. Thanks for the idea sparkage!

  18. Jaclyn says

    My chocolate chips all sank and made kind of a layer of chocolate on the bottom. Any tips on how to keep them dispersed throughout the bars, like your are in the picture? Thanks!

  19. Jennifer says

    I loved this, and my family who pokes fun at “health nuts” loved it too! I subbed butter for the coconut oil, maple syrup for the honey, and I added 1 tablespoon of almond flour. It was very soft and cakey but tasted just like chocolate chip cookies! I will try it with another tablespoon of almond flour to make it a bit drier, perhaps if I’m feeling like I want more of a cookie texture next time.

  20. Kissa Powell says

    This was SO good. Mine turned out VERY moist but I almost couldn’t stop eating these. LOL! Thank you for sharing this.

  21. Jennifer says

    Mine came out a strange consistency too, more like a baked egg dish. The chocolate all sunk to the bottom also. I was disappointed since the photo looked so promising.

  22. Katharine says

    I roasted my own pumpkin for the first time, but didn’t love these bars. The flavor is good, but they are very moist and have a custardy vibe. Perhaps I’ll follow the suggestion to add a few tablespoons of almond flour.

    • Katharine says

      As an update, my kids were devouring these this afternoon! So, although I didn’t love them, they sure do seem to like them, and I consider that a success!

  23. Emma says

    I made these (complete with roasted pumpkin) for a family get together yesterday and they were a hit! I had run out of coconut oil so I used grapeseed oil instead, but otherwise stuck to the ingredients exactly. The baking time was a little longer that specified, perhaps because of my substitution. They turned out moist, very flavourful, and the whole batch got eaten in short order. Will be making this one again for sure! Thanks, Elana!

  24. Robin says

    A new family favorite! I have already made two double batches in the last three days, and will likely be making them again this week. I doubled the recipe using 1 can of organic canned pumpkin and used both raisins and chocolate chips (about 1/2 cup each for the double batch). Baked in a 13×9 pan a little longer than specified (likely due to the pan size). So yummy! Thanks for the wonderful paleo/primal recipes!

  25. says

    I can’t wait to try this! One of my latest food sensitivities includes pumpkin so I’m glad you tried an alternative squash. This fall was beginning to look pretty dreary. Thanks for sharing this recipe with us!

  26. Kristen says

    I nearly doubled the flour both times I made these bars. I’ve made them with both coconut & almond flour. I just felt the batter was too thin. They turned out great both times. Did anyone else notice this?

  27. Joan says

    Made these last night. I used canned pumpkin and added 1 tablespoon of additional coconut flour and they turned out great. Very tasty and gobbled up quick.

  28. says

    Just wanted to let you know that I have made these three times in the last week! I am addicted! Thanks for developing and sharing such a yummy pumpkin recipe!

  29. Susannah says

    Do you have an alternative to Coconut Flour that would work?
    I really want to try these, but coconut flour is not for me.

    Thanks,
    S

  30. Michelle says

    Hi, I halved the recipe and made this today – very tasty! I cut up a couple squares of an 80% dark chocolate bar and used a few drops of stevia instead of the honey. At 20 mins, they still looked wet so I put them in for 5 more and they were perfectly cooked.

    Question – I was on the Dagoba site looking for an ingredient listing and was going to email them when I couldn’t find it. Up popped the Hershey’s site when I clicked the contact us button. Is Dagoba another small company purchased by a megacorporation?

  31. Elisabeth says

    We have made these several times now and love them.

    I followed the recipe exactly minus one egg. I don’t know why, but for many of Elanas bread/muffin/bar recipes I need to subtract an egg otherwise I end up with an eggy mess. I almost always use Organic Valley Large eggs, maybe that’s the reason.

    Also, these baked at 350 for 30min and then I turned them down to 325 for another 10min to keep the edges from burning.

    Thanks for another yummy one, Elana!

  32. Gabrielle says

    I doubled all the other ingredients & used one small can of pumpkin, & baked in a 8 x 12 Pyrex pan (which I greased with coconut oil on the second attempt, after a lot of trouble dislodging the bars from the pan the first time around). Maybe the canned pumpkin worked ok because I’m in Erie, PA & therefore close to sea level. This recipe has quite the fan following here now! Thanks, Elana!

  33. Chrissy says

    I made these with organic canned pumpkin and I added 2 Tbsp of coconut flour and 1/2 tsp of pumpkin pie spice. They turned out exactly how I wanted them, thick & cakey, enough to cut into bars no problem! LOVE this recipe!

  34. says

    I made these, and they’re fab!

    My modifications:

    Added some allspice, because while I’m grinding spices, why not?

    Used canned pumpkin. Squeezed as much moisture as I could out of it with some cheesecloth.

    Added golden raisins, because I freaking love golden raisins.

    Upped the bake time to 40 minutes.

    Even my mother, who’s a bit anti-paleo, admitted that they were yummy without adding any extra sweetener or icing.

  35. Renee H says

    I’m new to this blog and baked the paleo pumpkin bars for the first time today, to take to a party. I made them with roasted butternut squash and they were amazing! The scent of them baking was so lovely, definitely a must for the holiday season!
    Looking forward to trying your other recipes using coconut flour and coconut oil (my new favorite oil)!

  36. Darla says

    I’m looking forward to trying these! For everyone who is using canned pumpkin ( the recipe says it won’t work, probably because of the moisture content) here is an idea I got from an America’s Test Kitchen video for pumpkin cheesecake. Line a colander with good paper towels or tea towel and soak up as much of the excess liquid as possible. There is a lot!

  37. says

    Didn’t like it at first but it has become our family’s favourite snack. Like many have commented above, I also had a very spongey textured and eggy-moist cake that falls apart. Initially my husband and I weren’t a fan of the bars simply because we didn’t like the texture. However, I tried cutting them into squares and freezing them–they make a very delicious frozen treat. :)

  38. Rachel C says

    These are simply delicious!!! I have baked them every week since you posted the recipe, and family and friends have all loved them. Most of the people I’ve shared them with are not gluten free, but all have loved them!!

    These bars made a little girl’s day a few weeks ago. She is eight years old and is gluten intolerant. I brought these bars for snack for our homeschool group activity and this little girl was so happy that she could have them that she was jumping up and down!! She went over and counted them and figured out that there were enough for everyone to have two of them, though her mother said she could only have one. I left her some extras!!

    Thanks Elana!!

  39. Meghanne says

    I just made these last night. So delicious! As some of the other comments mentioned the addition of vanilla is lovely! I used organic canned pumpkin and just added an additional 1tbs of coconut flour to account for the increased moisture content. Turned out beautifully after about 43mins in the oven. I also used a round cake pan. It was like a pumpkin chocolate chip cookie cake. Served with coconut milk ice cream, it was a delightful addition to my sunday night dinner. Thank you!

    • Elizabeth says

      You are an angel for posting this! I was dying to try these but stopped when I realized I had to roast my own pumpkin!

  40. Meagan says

    Wow! Made these to bring to Thanksgiving. These taste just like pumpkin pie minus the crust. Huge hit. I will be making these again & again. Thank you!

  41. Diane says

    I made a double batch of these to take to Thanksgiving dinner, and they were wonderful!

    I doubled all ingredients except honey (added a dash of maple syrup too), eggs (only used 4), and pumpkin (used one 15 oz. can from Trader Joe’s…very little liquid in it). I baked them in a 13×9 glass pan for only 30 minutes, and the toothpick came out clean – no soggy center! :)

    With the addition of some homemade butter frosting sweetened with a bit of organic cane sugar and maple syrup, these were a heavenly dessert that my gluten-intolerant kids could enjoy for Thanksgiving. Thanks for the awesome recipe, Elana!

  42. Liane says

    I’m on a special diet right now to help get rid of parasites. I can have coconut flour, but cannot have any sweeteners except stevia. I can also only have berries and apples as far as fruit goes. Any ideas for substituting the honey in this recipe? Applesauce perhaps?

  43. says

    I love this recipe! I sprinkled some coconut on top before popping into the oven. The mix of pumpkin and chocolate tastes delicious. A hit at our little dinner party last night. Thanks!

    Also made Rosemary Olive bread from the book and plan to transform the loaf into crackers.

    Thanks for these great recipes, Elana.

  44. Becca says

    Awesome, followed the recipe exactly, save for homemade butternut squash puree, not pumpkin. Wonderful blondie-like squares resulted!

  45. Kristin Simmon-Lowman says

    I did not love these. Typically I love the coconut flour but between the lack of pumpkin taste (coconut over powered it) and rubbery consistency, my husband and I both said we would not make these again. I do love the zucchini chocolate bread from here though!! Will try her old pumpkin bars with almond flour next time.

  46. Leah says

    I use canned pumpkin for your recipes. No problems. Thank you for all you do. I especially appreciate the coconut flour recipes of late. Blessings.

  47. says

    I made these tonight and all I can say is you should have some sort of disclaimer saying you should make a double batch!! My kids and I almost devoured the entire thing! I subbed flax for the eggs and it was still amazing!! This is my new favourite treat for sure, I will be making this LOTS! Thanks for sharing!! :)

    • Rebecca Kendrick says

      I just submitted a comment about eggs, as my son is allergic to egg whites. You put flax in to substitute for the egg? How did that work and how much did you use? Thanks so much!

  48. Nicole says

    Hi
    I have read the reviews. I want to make these. Can anyone who has made them successfully let me know how long you ended up baking them for and if you used more flour or less egg to make them not so gooey. Thanks so much!

  49. Racheal says

    I made these twice and each time they turned out wet your’s look a lot drier than mine. What could I be doing wrong? I don’t have a food processor could that be it.

    • Jean says

      I didn’t use a food processor either. I had to cook them for 40 minutes. Also I found storing in the fridge improves their texture.

  50. Jean says

    I made these last night and they came out great. I added slightly more cinnamon than required and shook a few sprinkles of nutmeg. Also upped the chocolate chunkage a little.

    The only thing I found off was the cook time. After 25 minutes mine were still very wet-looking, so I left them in an additional 15 minutes. They would have probably been done at 35 minutes, as mine were a little browned on the bottom (not burned, though, just pleasantly browned and golden on top).

    I don’t recall instructions for greasing the pan, but I did and I’m glad. They’re a bit sticky.

    When warm I agree with a previous reviewer who said they wre custard-like. I put them in the fridge overnight and the next day they were much more “bar-like” and the textural difference between the chocolate chunks and the soft pumpkin bar is delightful.

    Overall a very quick and easy dessert to whip up (I cooked the pumpkin the day prior) and yummy. My husband wanted to eat all of them. We’re not paleo but still found this recipe to be a keeper.

  51. Rebecca Kendrick says

    Can you make this with just egg yokes? My son is allergic to egg whites in addition to his other food allergies.

  52. Kirsty Chaignon says

    Wait..what? It doesn’t work with canned pumpkins but I’m reading you’ve not tried it? :/ I don’t have time to do a pumpkin from scratch but I’m gonna go buy some organic canned and give it a go. I can see how the ‘from scratch’ would undoubtedly taste better, but if it means I can’t have some today because I can’t roast a pumpkin, then Ima gonna try me some with the canned & see how it works out! :)

    • Denise says

      How did the canned pumpkin turn out? I have plenty of canned pumpkin, but don’t have fresh, and I’m not going to buy one just to make this recipe a few times a year. That would be a seasonal recipe for the fall.

  53. Ellen says

    I’m going to use organic canned pumpkin. I’m allergic to eggs so I’ll use duck eggs. I’ll use one less, probably, because duck eggs are bigger. I’m also going to try these with organic coconut sugar to cut carbs. I like pumpkin pie spice so I will use that. I also am allergic to cocoa beans so I think I will try some diced up dates instead. Or maybe carob chips if they are dairy free. I’m looking forward to these this weekend!

  54. Lin says

    I’m so pleased you’ve used honey in this recipe. I’m extremely allergic to agave, and I follow a paleo diet. Now I’ll have a yummy seasonal treat without compromising my health in any way.

    Thank you.

    • Beth says

      Yes, I used canned pumpkin in this recipe all the time. Just increase your bake time. 40-45 minutes works best for me, but check them at 30.

  55. sara says

    I made these tonight- w. fresh roast butternut squash– and I started eating right from the pan w. a spoon… ummm ;-) they don’t look fluffy but they taste very light almost like souffle… they took 40 min to cook. I added extra choc chips. Yum. thank :=) smile

  56. says

    I made these with 3/4 cup butternut squash puree because that was all I had and added about 2 Tbsp almond flour leftover from another recipe and they were prefect. Maybe if your batter is too runny or eggy you can try that?
    I also didn’t have chocolate chips so I made a chocolate “frosting” from coconut oil (2 tbsp), Honey (2 tbsp) and cocoa powder (4 tbsp). It has to be added after cooling and should be kept in the fridge but it is so, so good!

    • Queen Jelly Bean says

      Thanks Connie – I have a can sitting here and thought about trying to use it tomorrow morning. Thanks so much for confirming that it worked for you :-]

  57. Kristin says

    I am wondering if anyone has used the vitamix in place of a good processor for elana’s recipes? Any help is appreciated. Thanks!

  58. Beth says

    I’ve made this probably close to a dozen times since it was first posted last year.

    Personally, I see little (if any) flavor payoff with using fresh roasted pumpkin. It costs more, and takes more time so I used canned every time and YES it does work! I am not sure why others would think it wouldn’t work.

    My only suggestion for this recipe would be to increase bake time. I find that it usually takes 40-45 minutes in my oven. If I don’t cook this extra bit, it ends up too soft in the middle, similar to a soufflé texture.

    I do not find this too “eggy”, but we like eggs and bake this longer so maybe it is not an issue for us.

    I sometimes use the dairy-free Enjoy Life chocolate chips when baking for DF friends, but we use regular dark chocolate chips for us.

    I bake in a glass Pyrex, and I rub a little coconut oil in the dish first. Not sure if this is necessary, but I have the coconut oil out already so why not.

  59. Nirit says

    I don’t know what I’m doing wrong but I just tried this one & it turned out the same as 99% of my other coconut flour attempts. I am not making any substitutions but the baked goods never seem to bake enough – they are way to mushy / uncooked. I left them in the oven extra time. I use bob’s redmill coconut flour.
    any help would be appreciated as I would love to switch to using coconut flour if I can get it right! Thanks

    • Magda says

      I would try a different coconut flour. I have seen more than once that they are not equal (specifically, Tropical Traditions is not the same as Bob’s). I happen to use TT and I’ve always had Elana’s recipes turn out.

  60. says

    Made these tonight! I followed the recipe exactly- except I substituted canned organic pumpkin. It was not very watery, so it worked well. I ended up cooking for about 40 minutes. I also used dark chocolate- which may have overpowered the pumpkin flavor a bit too much, but still delicious. I also used pumpkin pie spice instead of cinnamon. If I make these again, I will double the amount of pumpkin pie spice to give it more of a pumpkin-y flavor. :)

  61. Maiken says

    These are yum, yum, yummy! I use buttercup squash in place of pumpkin as I always have some cooked on hand. I find it hard to stop eating them.

  62. says

    I used organic canned pumpkin (bpa free liner) which is a lot thicker than normal canned pumpkin. I followed the recipe exactly, though I added 2 tbs more of coconut flour. My results were pretty good, but still spongy and very egg tasting. I would add another tbs of flour and up the cinnamon a bit to compensate for the strong taste of the added coconut.

  63. nancy says

    Oh my word! These just came out of the oven and they are…amazing!! And this is officially the first recipe with coconut flour that I have actually enjoyed. I will make these again and again. Thanks so much for the recipe.

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