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Fudgy Almond Butter Pumpkin Bars

Moist pumpkin bars with a fudgy baked-in layer of almond butter and chocolate chips. The result is a delicious, decadent fudgy pumpkin bar...Kinda like a pumpkin bar brownie! I find that these reallyyy hit the spot whenever I'm craving something sweet :)
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Prep Time 15 minutes
Cook Time 20 minutes
Course: Breakfast, Dessert, Snack
Servings: 12 bars
Author: Caroline Willis

Equipment

  • 9x13 baking dish
  • mixing bowls
  • rubber spatula

Ingredients

  • 1/2 c. all-purpose flour
  • 1/2 c. whole wheat flour
  • 1/2 tsp. pumpkin pie spice blend see below
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. sea salt
  • 2 eggs
  • 3/4 c. pure pumpkin puree
  • 1/2 c. brown sugar
  • 1/4 c. + 2 tbsp. full fat coconut milk

Topping

  • 1/4 c semisweet chocolate chips
  • 1/4 c almond butter

Pumpkin Pie Spice Blend (mix all together and store in a container)

  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp. Allspice
  • 1/4 tsp. Cardamom

Instructions

  • Preheat your oven to 350 degrees F. Grease a 9x13 baking dish with butter.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, pumpkin pie spice blend, baking powder, baking soda, and sea salt.
  • In a separate mixing bowl, whisk together the eggs, coconut milk, pumpkin puree, and brown sugar until smooth.
  • Add the wet ingredients into the dry ingredients. Fold together with a rubber spatula just until the dry ingredients have been moistened.
    DO NOT OVERMIX.
  • Pour the batter into a greased 9x13 baking dish. Sprinkle the chocolate chips evenly over the batter. Then drizzle the almond butter over the batter. Use a toothpick or knife to swirl the almond butter into the batter.
  • Bake for 20-25 minutes until the pumpkin bars are just baked through and a toothpick inserted comes out clean.
  • Let cool, and enjoy warm or cold!