Pumpkin Spice Magic Bars
Its magic bar season BABY!! This is one of my favorite recipes because it’s just so easy to make but still feels impressive. The crust has the perfect amount of pumpkin spice flavor and the topping is sweet and delicious. It just dipped below 80 here in southern California so I am really feeling like it is fall and all I want to do is bake. I’m also going to blame it on being pregnant and needing carbs and sweets like it’s my job. But luckily my job is actually to make recipes so I really don’t see a downside here! This is when I am super glad I cook and bake mostly with wholesome ingredients so when the baking itch hits I know it’s still going to result in something that nourishes me. I made this recipe based on last years gingerbread magic bars so if you are in the mood for those flavors, you can make that too!
I attempted 3 times to make a nut free version of these with gluten free flour but it failed pretty miserably each time so we are sticking with almond flour for these! If you test a nut free option I would love to know how it turned out in the comments below. Yay team!
How delish do these look??
We have so many more yummy desserts for you to try:
Peanut Butter Bars with Chocolate Ganache Icing
Strawberry Covered Flourless Chocolate Tart
Churro Banana Bread Skillet Cake
Pin the image below to save this Pumpkin Spice Magic Bars recipe for later!
Pumpkin Spice Magic Bars
- Yield: 16 1x
Ingredients
Crust:
- 2 cups almond flour
- 1 egg
- ¼ cup melted coconut oil (at room temp)
- 1/3 cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 teaspoon salt
Toppings:
- ½ cup sweetened condensed coconut milk
- ¾ cup chocolate chips
- ½ cup unsweetened shredded coconut
- ⅓ cup chopped pecans (optional)
Instructions
- Preheat oven to 350 and line an 8×8 pan with parchment paper.
- Combine crust ingredients and press into the bottom of the pan.
- Bake for 20 minutes.
- Add chocolate chips, coconut and pecans. Pour the coconut sweetened condensed milk evenly on top.
- Place the bars back in the oven for 10 minutes.
These look delicious–can’t wait to try! Love that you include the nutritional info–thank you!
You got it!!
This recipe is AMAZING!!! I couldn’t wait for you to post after you talked about it and made them immediately. The dairy free coconut milk sweetened condensed milk is such a game changer for dairy free and vegans. I also used Bob’s Red Mill Egg replacer and worked beautifully if you have an allergy or are vegan. Thank you so much 🙂
That is great to hear!
These are seriously so good!! We’ve been having them for dessert every night. I can’t wait to try the gingerbread version in the coming months!
Amazing!! Enjoy!
These are phenomenal! So easy to make and delicious!
Thank you, so glad you enjoy them!
These are so good! You can’t event tell they are dairy and grain free!
Yeah!! So glad to hear!
I tried it out and I absolutely loved it. These are much tastier than the store bought bars I usually have. The fact that they are dairy free just makes it so much better. Thank you for sharing, this would make a great post-workout snack.
That’s great to hear!!
Omg in drooling!
Amazing!!!!! These bars are incredible. I was easily able to find coconut sweetened condensed milk at my local Sprouts, and had all the other ingredients in my pantry already. My family thoroughly enjoyed these, and we will be making them again soon!
So good to hear!