Ingredients
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup pure maple syrup or honey
• 2 tbsp almond butter or tahini
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• ⅓ cup dark chocolate chips (or sugar-free)
• Optional: chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together pumpkin, maple syrup, almond butter, eggs, and vanilla until smooth.
- Add baking soda, cinnamon, nutmeg, ginger, and salt. Stir well to combine.
- Fold in chocolate chips and nuts (if using).
- Pour batter into the pan and spread evenly.
- Bake 22–25 minutes, until edges are golden and center is set (a toothpick should come out with moist crumbs).
- Let cool completely before slicing—this helps the bars hold their shape and enhances the fudgy texture.
💡 Gluten-free, flourless, and perfect for holiday crowds or meal-prepped snacks!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 25 mins , Total Time : 35 mins , Servings : 12 bars , Calories : 100 , Net Carbs: 11g , Fats: 5g , Protein: 3g