Pumpkin, pumpkin, pumpkin… Sure it’s fall. Soft, moist pumpkin bars, literally naturally gluten-free, sugar-free and low-carb. Frosted and decorated for Halloween or just a quick grab-and-go snack. You choose.
|Per bar if 12 bars in total:
|Per bar if 16 bars in total:
|Per bar if 20 bars in total:
Tips for making these pumpkin bars
My favorite coconut flour from Edward & Sons has been a slight disappointment lately. The latest shipment was too coarse, and I could taste and feel the flaky coconut in my baked goods. And that wasn’t a nice taste and feel at all. It’s a pity that the quality differs so often and so much even within the same brand. I recommend to use as fine coconut flour as you can find. I found nice organic coconut flour from a German manufacturer from my nearest grocery store. Well, the coconut flour itself is from the Philippines.
These pumpkin bars are extremely simple to make. No vigorous beating, no time-consuming maneuvers. Just quickly mix the dry ingredients and the wet ingredients and combine everything together. Pour into a greased baking dish, put in the oven and that’s it!
My experiments with these pumpkin bars
Since I’ve been lately so much into pumpkin (hey, it’s fall…), I wanted to develop another recipe using pumpkin. In a need of a quick grab-and-go snack, I was thinking of pumpkin bars.
The first thing was to consider whether to use almond flour or coconut flour as a base ingredient. Since coconut flour becomes cheaper than almond flour, I chose that. You need only a tiny amount of coconut flour compared to almond flour, since it expands greatly, or actually absorbs enormous amounts of liquid-like substances, in this case pumpkin and eggs.
First I used 1/2 cup (120 ml) pumpkin and 1 tablespoon spices. The bars were soft and moist, but they could have been more tasty and more richly colored. 1/3 cup + 2 tablespoons (110 ml) erythritol was also a bit too much for my taste.
I also tried 6 eggs but the texture was a bit too soggy and eggy. For sweetening, 1/3 cup (80 ml) erythritol was a bit too little. In the end I increased the amount of pumpkin to 2/3 cup (160 ml) and spices to 1 1/2 tablespoons. 1/3 cup + 1 tablespoon (95 ml) erythritol was just perfect for my taste.
I tried also different spice mixes. Pure cinnamon was nice, but a bit too bland. Pumpkin pie spice was very nice, but my taste buds really started singing when I used apple pie spice. It’s heavenly with pumpkin too!
First I baked the bars too short time and at a too low temperature. I used 300 °F (150 °C) at first, and something white appeared on the surface of the ready bars after few hours. Too much moisture? I increased the oven temperature and the baking time, and the bars were just perfect. Moist, but not soggy and no white stuff on top.
For me the two most important lessons learnt when baking with coconut flour are 1) Use high enough temperature and 2) Bake long enough.
Tips for variation
I’ve used apple pie spice because it’s one of my all-time favorite spice mixes. However, please feel free to use for example pumpkin pie spice instead of apple pie spice, or your favorite spice mix. I guess everybody has a favorite spice mix when it comes to pumpkin… Or, keep it simple and use just Ceylon cinnamon.
Serve the pumpkin bars as such, or frost with cream cheese frosting. Below is a recipe for a simple and delicious frosting which I developed especially to go with these pumpkin bars:
This frosting is spreadable, not pipeable. If you would like to pipe the frosting I recommend my Buttery Vanilla Cream Cheese Icing. It’s so firm that you can pipe detailed decorations.
Low-Carb Pumpkin Whoopie Pies: Bake the batter in a greased whoopie pie pan for approximately 30 minutes. Let cool completely. Fill the whoopies with the Quick Low-Carb Cream Cheese Frosting (recipe above), or with Buttery Vanilla Cream Cheese Icing.
Finally, some spooky Halloween photos featuring the Moist Low-Carb Pumpkin Bars 🙂