Pumpkin Magic Bars
Stop trying to fight it. It’s pumpkin season. And whether you like it or not, pumpkin season begins earlier and earlier every year nowadays. Because it’s freaking delicious!! Stop trying to push back, there is really no use. Just give in to the fact that anything pumpkin related should be put in your mouth at some point this season. Unless it’s sh*tty ingredients from a sh*tty store. Don’t waste the calories. It’s not worth it!
What definitely is worth it are these little squares of joy. I make these bars using a shortbread crust that I’ve used in other recipes such as my Chocolate “Peanut Butter” Cookie Bars and Holiday Raspberry Caramel Tart. And this crust goes perfectly with the creamy pumpkin center using Pacific Foods 100% USDA Organic, non-GMO pumpkin. I don’t know about you, but MANY times I’ve gone into the store trying to get simply pumpkin puree and I’ve walked out with the crappy pumpkin pie filling, which is loaded with lots of sketchy things. But not here, Pacific Foods uses only creamy pumpkin puree and that’s it! Nothing else! So all you have to do is add delicious spices and other ingredients in it to make it your own! Try their pumpkin puree in my Pumpkin Apple Streusel Muffins with Apple Cider Caramel, Pumpkin Pie Protein Smoothie, or Chocolate Pumpkin Sunbutter Treats or one of the many other pumpkin inspired recipes I have on my site!
Ok, I’m heading back on a plane once again. I just got back from Omaha on Sunday morning after heading out to Wayne, Nebraska to watch my brother-in-law play college football. He’s the best. If you follow me on snapchat, you probably noticed that I was annoying AF from my alcohol consumption on a party bus. And yep, that’s exactly what happened. We did the same thing last year, renting a party bus to take all of my husband’s friends and I to Wayne then watch the game then head back to Omaha. Wayne is about 2 hours outside of Omaha which means A LOT of drinking can happen in that amount of time. And A LOT of bathroom breaks when 7 females are on the bus. I remember peeing in a corn field last year. Keep it classy, Juli. But this year I kept it together a little better. Sure, I had probably 4-5 green apple jell-o shots that were honestly delicious and sure, I had 3-4 vodka/coconut waters, BUT I bought waters on the gas stations we stopped at and I packed plenty of snacks. But that didn’t make our early flight back to Denver any easier on Sunday. Everyone was truly worthless all day Sunday. Stupid alcohol, you ruin life.
But I’m feeling back to normal after a grueling workout yesterday and healthy eating choices! Which is perfect timing because today I’m hopping on a plane to Phoenix then Kansas City then back to Denver, all for some book signings! I’m meeting up with Diane Sanflippo, Cassy Joy and Liz Wolfe to sign books, talk paleo, and celebrate Diane’s new book Practical Paleo 2nd Edition and Cassy’s new book Fed & Fit! So if want to talk food, fitness and hopefully some other girly ass sh*t like fashion, then definitely come out! Click here for all the details of the events, times and venues!
And if you have any paleo/gluten free restaurants you recommend for Phoenix or Kansas City, I’d love to hear them so hopefully we can eat somewhere delicious on the road! I’ll be doing a little research tonight but your recommendations are always the best! Hope to see some of you guys at the events!
Pumpkin Magic Bars
- Yield: 16 squares 1x
For the pumpkin cream layer
- 1 cup of canned full fat coconut milk
- 1 cup of Pacific Foods Organic Pumpkin Puree
- 2 tablespoons maple syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder
For the crust
- 1½ cup almond flour
- ¼ cup + 1 tablespoon coconut flour
- ¼ cup + 1 tablespoon tapioca flour
- ½ teaspoon baking soda
- 4 tablespoons ghee
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the toppings
- 1 cup pecans, chopped
- 1 cup unsweetened shredded coconut
- 1 cup mini chocolate chips
- optional: Vanilla Bean Caramel Sauce from Juli Bauer’s Paleo Cookbook (on page 250), for garnish
- Preheat oven to 325 degrees F.
- Place all pumpkin cream ingredients in a saucepan, except for the arrowroot powder, and whisk. Let come to boil and reduce for about 20 minutes. It should reduce by almost half. Once reduced, whisk in arrowroot powder until completely combine. Set aside.
- Grease an 8×8 glass baking dish and line with parchment paper and grease once more. Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine. Put dough in the greased dish and use your fingers to press dough around evenly throughout the dish, pressing the dough higher on the sides. Use a fork to poke about 10-12 holes in to keep the crust from rising as it bakes. Bake crust for 15 minutes. Turn oven temperature up to 400 degrees.
- Once baked, remove from oven and place chopped pecans on top. Then pour the pumpkin layer on top and spread out evenly. Next the chocolate chips and then shredded coconut.
- Place in oven to bake for 8-10 minutes, until coconut has browned. Remove from oven and let cool completely then place in the fridge to set for about 1-2 hours. You really want it to cool completely because the pumpkin will be very runny if it hasn’t cooled.
- Once cool, drizzle on some caramel sauce, if you like, and cut into squares and eat up!
In Partnership With:
It’s Pumpkin Season!
Pumpkin Chocolate Chip Muffins
Pumpkin Cream Donut Sandwiches
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Oh, Hi! I’m Juli.
DON’T MISS A BITE
discounts, and stories straight to your inbox for FREE!
61 thoughts on “Pumpkin Magic Bars”
Waldo Pizza in KC has delicious gluten free pizza 🙂
Some other places that are really good are Lulu’s Noodles (thai food), The Farmhouse (for locally sourced deliciousness), The Local Pig Pigwich food truck (down in the West bottoms, it doesn’t move). If you go to the Local Pig they can take any of their sandwiches and put them on a bed of arugula!
True Food Kitchen and Flower Child are two great places to eat here in Phoenix! Both have a lot of gluten-free options and the True Food recipes are based on an anti-inflammatory diet.
LOVE true food…one of my favs when I go visit. I’ll have to try Flower Child.
Oh lawd I have been waiting for this recipe ever since the teaser on Instagram. I will be making this ASAP!
Also, I’m so dang excited you’re coming to KC this week! I’m ready to fan girl it up, rain or shine.
Gluten Free Creations Bakery!! Locations in Phoenix and Scottsdale depending on where you’re staying.
So excited to have you visit KC!!! Can’t wait to meet you 🙂
Great places to try: cafe gratitude, Fud, mudpie bakery, westside local.
Hi, can I substite arrowroot powder and tapioca flour with guargumi and some more coconut flour?
Haven’t tried it
Oh My!!!! Get in Mah Belly!!!
Wonder if I can fake an illness to get out of work and take the 6hour drive to Denver to see you ladies!
Hi Juli! I don’t live in KC or PHX but travel both places often for work/to visit friends. If you have enough time for a long dinner, you should try Posh Improvisational Cuisine in PHX. You start the meal with a list of all the foods they have in the kitchen that night, and you basically just cross out the things you don’t want and note any dietary restrictions. Then, the chefs cook each course (min. of 5 courses but they’re small) tailored to you. Depending up on how many people you to go to dinner with, everyone at the table will likely get a completely different meal. It’s so fun and the food is DELICIOUS! Another amazing restaurant choice in PHX is a placed call FnB. Make a reso because they fill up fast. Kaleidoscope is also bomb for quick coffee, breakfast or healthy grab-n-go lunch.
In KC, you should DEFINITELY try Cafe Gratitude for breakfast or lunch. It’s the best! Also, The Farmhouse is amazing for dinner!
Wish you were coming to Minneapolis. Maybe next book!? 😉
i hope you have a great time in KC! i can’t wait to hear about your trip here! the other recs above are great but for a quick bite T. Loft, Simple Science and the Unbaker are great, and the Farmhouse is a great restaurant and super paleo friendly if you want a sit down meal. Have a blast juli!
Yes! Kansas City has a few really great options. Simple Science Juices has Paleo grab and go snacks and meals in addition to juice. T. Loft is fully gluten free and has great bowls (I love the Primal!). If you want to sample KC barbeque, try Q39. They have lots of GF options and their chipotle sausage is so good. I really like Farmhouse, but do not find that they have quite as many paleo/gf optionsas other places. Cafe Gratitude is amazing, but you need to know that it is vegan. It is delicious, but don’t expect meat. If you want super fancy food, go to Blue Stem. If you want fantastic, but comfort-ish food, go to Rye in Leawood (same owners as Blue Stem). Room 39 is also pretty fantastic and super accommodating. Sheridan’s Unforked (also KS side) has a pretty decent GF bun available for their burger and lots of cool sides. And a drive through! And the list goes on. So much food!
Gram and Dunn in KC on the plaza…holy cow amazing. Also enjoyed scones at mud pie bakery and food at The Farmhouse was decent but not life changing. Gram and Dunn is life changing. Can’t wait to see where you eat!
These bars look incredible!
As far as food in Kansas City, I’d have to recommend Lulu’s Noodles for Thai food, Waldo Pizza for gluten free pizza, and The Farmhouse is also really good for locally sourced food.
If you go to Lulu’s try the Bee Keep cocktail…it has house infused gin with lemongrass and honey. It goes so well with the curry!
Hopefully I can make the KC book signing!!!
Hands down, Jewels Bakery and Cafe is the place to eat in Phoenix. They are 100% GF, and everything is delicious. They just started serving dinner in addition to their breakfast/lunch fare a few months ago and their menu is amazing.
Yumm! About to make these and not sure if you meant 1 cup or 1 can of full fat coconut milk. Thanks Juli!
sorry about that 1 cup of canned full fat coconut milk! changed that in the recipe!
Yay Phoenix! Luci’s and Phoenix Public Market have tons of great Paleo options, and they’re locally owned so that’s always good. POSH is the greatest place I’ve ever eaten in my life, but it will cost you your firstborn child. I mean not that I’m pressuring you to have kids. Woops, made it weird.
For the pumpkin cream layer can I substitute the 1tbsp arrowroot powder for tapioca flour?
Thanks Julie! 🙂
yes ma’am! it should be fine that way!
i am thinking about a big bowl of just the pumpkin cream layer for breakfast??
Hey Juli!!! I see you’re in KC today, but if you happen to check your blog this AM and don’t have your whole day already planned with awesome stuff, then I’m glad I could help.
Your book signing is in Westport, which is one of the coolest neighborhoods in town. (in my opinion). There are a few really fun places in and around Westport that offer awesome food and vibes:
-Charbar for BBQ-Q39 was also mentioned and I love it, but it gets super busy. Charbar might be a less busy alternative, and they have the coolest outdoor space with yard games and a fire pit.
-Bluestem was mentioned above, and it is so fantastic. If you’re looking for a less fancy option there, they have a lounge that opens at 5pm that is more reasonably priced but still has the cozy, unique vibe of the main restaurant. Here’s a link to their menus: http://www.bluestemkc.com/menus/
-Port Fonda is also in Westport and amazing. http://www.portfonda.com/
-If you need a little caffeine perk up, The Filling Station is in the parking lot of the bookstore, but I don’t know if they’ll have your amazing coconut banana Starbucks concoction. 😉
Anyway, if this is too late advice, you’ll just have to come back again soon to our awesome city! Hope you have tons of fun!!
You’re gonna make me buy another cookbook just for that caramel sauce recipe, huh?
🙂 #worthit #iwontmind
love it, taylor! love it!
Can I just use the almond & coconut flour and not the tapioca flour?.
no, you need the tapioca flour in there, that’s why i put it in there haha!
HAHA!! I just got your “sweetie butt” email! Totally made my morning. Can’t wait to try these, looks freakin’ delish!
Ahahaha, I’m all about that pumpkin! If anything, I’d fight for MORE pumpkin recipes during the year! <3 Anyways, these bars do look like magic! I cannot wait to take a bite (or two)!
Do these need to be refrigerated or can I pop then into the mail to my college kiddo? They look AMAZING. Love your cookbook – I’ve suggested it to a lot of my clients.
they need to be refrigerated, i wouldn’t recommend shipping them
I don’t want to speculate that I am one of those 4 awesome male followers, but I am just going to go with it and believe I am. haha
Been awhile since I’ve commented. Not because of lack of interest. Just been a crazy busy summer.
These pumpkin bars will go great with the load of pumpkin spice coffee I just ordered. So, if you see a pumpkin head guy walking around with a Paleomg tee shirt, that will be moi.
Keep up the great work, sweetie bu…
These are delicious! The one change I’d make is in the amount of arrowroot in the pumpkin layer. It was beautiful & silky (almost caramel-like) throughout cooking, but then got kind of weird & gloopy after adding the Tbsp of arrowroot (which is what it does when used as a thickener with liquids, I get it). I’d greatly reduce it if I made these again (may 1 tsp?) or omit it altogether. The flavors are fantastic, though! Thanks for the pumpkin fix!
Long time listener, first time commenter 🙂 Not sure you take requests but would love to see your take on a pumpkin spice latte.. like the ones from Starbucks but not so bad for you!
i’ll keep that in mind!! thanks for the recommendation!
The Original Chop Shop in Scottsdale is AMAZING! I was in PHX for 3 days at end of May and I think I ate every meal there! Have a fun safe trip trip, Julie!
I am so sad to have missed you this past week in Phoenix, but I couldn’t make it due to work! I was able to reserve and pick up one of the signed copies left at the bookstore, so thanks for that!!!!!!!!
awesome!! glad you were still able to grab one!
This sounds delicious. I do have one question though. I’m on the Dave Kaufmans phase one diet and there is no sugar wheat or corn and and of course no real maple syrup either. Once in a while perhaps on the phase two. Could I use Xylitol instead of maple syrup? Or do you have another suggestion for me. I don’t want to use coconut sugar either. Just not good for you at all. But the rest of the recipe works great with phase one except for the sugar ingredients. Have a good trip enjoy, but if you eat in all those restaurants that are suggested, you’re going to be as big as a house. Love the pictures of you walking upside down on your hands.
I’ve lost a sweet 50 pounds in less than a year on The Phase 1 diet. I love being small again. God bless you dear heart and keep up the good work.
Mrs Lyndell Segade
p.s…..I turned 82 on September 5th.
i have no clue what Dave Kaufmans phase is, so I can’t really speak about that. if you aren’t suppose to have sugar, than maybe just stay away from the sweets all together. i’ve never use xylitol in recipes so have no idea if you could substitute it for the maple syrup. congrats on your weight loss, hope you’re feeling amazing!!
These…so amazing. Not I have to double this stupid recipe to take to work because they heard about it. Me and my stupid mouth…:)
Can I use more almond flour to replace the tapioca and/or arrowroot? I’m allergic to potato and both are processed with potato so I can’t use them, but I really want to make these since pumpkin is my favorite thing in the world!
it won’t be the same, you can try to make your own crust not using the tapioca flour, but i can’t promise you that it will taste the same
Looks amazing!!! I’ve been waiting for this recipe!
Unfortunately, I’m allergic to almonds. Is there something else I can substitute it with?
you could use a different nut flour like hazelnut flour
Another delicious recipe! If I freeze these, do you think they will thaw well?
Can you substitute coconut oil for the ghee?
that should work!
Made these and sent them with my husband into hurricane Matthew! (he’s a NOAA hurricane hunter)
I’ll email you a picture -The crew loved them ????
I’m just hoping he saved one for me ????????
got your email, emily! so glad you guys liked them. send safe vibes their way!
I made these last week and holy crap they are dangerously addicting! My husband who doesn’t like pumpkin things actually spoke highly of them too! Yum!
i totally had to store mine in the freezer in hopes of pacing myself. so glad you loved them!
Hey Juli! When talking about the pumpkin cream layer, you say bring to a boil and “reduce” for 20 minutes- what setting on the stove top are you turning it down to while it cooks? (Medium, medium low?)
medium then to medium low!
Made these on Saturday, family and friends loved! Can’t wait to try some of your other yummy recipes. Thanks!
Can these be made without the pumpkin? What changes would you make to the recipe?
i would make something else…since these are pumpkin bars lol. you could make this instead https://paleomg.com/magic-brownie-bars/
Have you ever made these with a cassava flour crust instead of almond flour? Trying to make these nut free.
i have not
I was so excited to make these but the pumpkin layer is still really goopy after 3 hours in the fridge..I’m thinking it may not have reduced enough? Anything I can do to save them?
oh man, that’s super tough to say since i’m not there to see what’s going on. hopefully you were able to salvage them!