Ingredients
• Crust: 1 ½ cups almond flour or whole wheat pastry flour, 3 tbsp melted coconut oil or light butter, 2 tbsp pure maple syrup or sugar-free sweetener, pinch sea salt
• Pumpkin Layer: 1 cup pure pumpkin puree (not pie filling), ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, 1 large egg or flax egg, 1 tsp vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), 1 tbsp cornstarch or arrowroot powder, pinch sea salt
• Magic Topping: ¾ cup old-fashioned rolled oats (gluten-free if needed), ½ cup sugar-free chocolate chips or dark chocolate chunks, ½ cup toasted pecans or walnuts chopped, ¼ cup unsweetened shredded coconut, 2 tbsp coconut sugar or maple syrup, ½ tsp cinnamon
Instructions
• Preheat oven to 325°F (165°C). Line an 8×8 or 9×9 inch pan with parchment paper, leaving overhang for easy removal.
• For crust: Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press firmly into the bottom of the prepared pan. Bake 8-10 mins until lightly golden; cool slightly.
• For pumpkin layer: Whisk pumpkin puree, Greek yogurt, maple syrup, egg, vanilla, pumpkin pie spice, cornstarch, and salt until smooth and creamy. Pour evenly over the pre-baked crust.
• For magic topping: In a bowl, combine oats, chocolate chips, pecans, coconut, coconut sugar, and cinnamon. Sprinkle evenly over the pumpkin layer, pressing gently to adhere.
• Bake 28-32 mins until edges are golden, filling is set, and topping is fragrant. A toothpick inserted near the center should come out mostly clean.
• Cool completely in the pan, then chill 1-2 hours for perfect slicing. Lift out using parchment overhang, slice into 12 bars, and enjoy this wholesome, spiced, protein-rich fall favorite!
• For crust: Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press firmly into the bottom of the prepared pan. Bake 8-10 mins until lightly golden; cool slightly.
• For pumpkin layer: Whisk pumpkin puree, Greek yogurt, maple syrup, egg, vanilla, pumpkin pie spice, cornstarch, and salt until smooth and creamy. Pour evenly over the pre-baked crust.
• For magic topping: In a bowl, combine oats, chocolate chips, pecans, coconut, coconut sugar, and cinnamon. Sprinkle evenly over the pumpkin layer, pressing gently to adhere.
• Bake 28-32 mins until edges are golden, filling is set, and topping is fragrant. A toothpick inserted near the center should come out mostly clean.
• Cool completely in the pan, then chill 1-2 hours for perfect slicing. Lift out using parchment overhang, slice into 12 bars, and enjoy this wholesome, spiced, protein-rich fall favorite!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 32 mins, Total Time : 44 mins (+ chilling), Servings : 12, Calories : 165, Net Carbs: 16g, Fats: 11g, Protein: 6g
Prep Time : 12 mins, Cook Time : 32 mins, Total Time : 44 mins (+ chilling), Servings : 12, Calories : 165, Net Carbs: 16g, Fats: 11g, Protein: 6g
✨ PRO TIPS FOR PERFECT PUMPKIN DELIGHT MAGIC BARS:
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars.
• Toast pecans lightly in a dry skillet before adding to topping for deeper, nuttier flavor that elevates the whole dessert.
• Chill bars thoroughly before slicing—this prevents crumbling and gives clean, picture-perfect squares.
• For easy serving: Run a warm knife under hot water, wipe dry, then slice for smooth, professional cuts.
• Store covered in the fridge for up to 5 days or freeze individually for up to 1 month—thaw overnight before enjoying!
• Make it vegan: Use flax eggs, maple syrup, coconut oil, and dairy-free chocolate chips for a completely plant-based version.
• Customize your magic: Add a swirl of cream cheese frosting, drizzle with Greek yogurt glaze, or sprinkle with extra cinnamon before serving!
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars.
• Toast pecans lightly in a dry skillet before adding to topping for deeper, nuttier flavor that elevates the whole dessert.
• Chill bars thoroughly before slicing—this prevents crumbling and gives clean, picture-perfect squares.
• For easy serving: Run a warm knife under hot water, wipe dry, then slice for smooth, professional cuts.
• Store covered in the fridge for up to 5 days or freeze individually for up to 1 month—thaw overnight before enjoying!
• Make it vegan: Use flax eggs, maple syrup, coconut oil, and dairy-free chocolate chips for a completely plant-based version.
• Customize your magic: Add a swirl of cream cheese frosting, drizzle with Greek yogurt glaze, or sprinkle with extra cinnamon before serving!