Fall is my favorite time of year. I love making all kinds of pumpkin dishes for my family and friends. These bars are a favorite because they are easy, healthy and delicious. We love eating them at breakfast because they aren’t overly sweet. They can also work as a light dessert with coffee or tea. One of these bars would be a delicious addition to a school lunch and will (hopefully) keep your kids from being tempted by other treats being offered this time of year.
The recipe is dairy free and if you want to keep it that way, make a batch of Danielle Walker’s coconut whipped cream. If you don’t mind dairy, regular whipped cream is delicious too. Just be sure and allow the dessert to cool if you don’t want your whipped cream to melt on top like mine did. Melted or not, it is delicious!
These bars would be delicious with some tea! Check out some of my favorite fall teas!
Pumpkin Butter Bars
Ingredients
- 1 cup almond butter
- 3/4 cup pumpkin puree
- 1 large egg
- 1/3 cup honey
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/8 tsp stevia optional
- 1/4 tsp pumpkin pie spice
Instructions
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Mix all ingredients together in a stand mixer until combined. Pour batter into 9x9 baking dish. Bake at 350 degrees F for 20-30 minutes or until the middle comes out clean when you stick a toothpick in it. Cool for 5-10 minutes. Cut and serve.
Recipe Notes
You could use half honey and half apple sauce.
I cant wait to try these with my sisters this weekend!!