Gluten-Free Pumpkin Magic Bars

These Gluten-Free Pumpkin Magic Bars are the ultimate fall dessert! They start with a buttery almond flour shortbread crust, followed by a warmly spiced pumpkin pie filling, and are finished with layers of chocolate chips, crunchy pecans, and toasted coconut.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 35

Total Time 55

Servings bars

Calories 300

Author Lily Ernst

Ingredients

For the shortbread crust

2 cups almond flour
2 tbsp coconut flour
1/4 tsp salt
1/3 cup butter melted
1/4 cup maple syup
1 tsp vanilla

For the pumpkin pie filling

1 cup pumpkin puree
1/4 cup maple syrup
1 & 1/2 tsp pumpkin pie spice
1 egg

For the topping

1/2 cup semi-sweet or milk chocolate chips plus more for topping
1/2 cup pecan pieces
1/2 cup unsweetened shredded coconut

Instructions

Preheat oven to 350F and line an 8x8" baking pan with parchment paper
In a large mixing bowl, toss together the almond flour, coconut flour, and salt. Pour in the melted butter, maple syrup, and vanilla. Mix everything together until you get a sticky dough.
2 cups almond flour, 2 tbsp coconut flour, 1/4 tsp salt, 1/3 cup butter, 1/4 cup maple syup, 1 tsp vanilla
Transfer the dough into a parchment paper-lined 8x8" square pan. Press the dough evenly into the bottom of the pan and bake for 10 minutes.
Meanwhile, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and an egg in a medium bowl. Pour the filling over the hot crust.
1 cup pumpkin puree, 1/4 cup maple syrup, 1 & 1/2 tsp pumpkin pie spice, 1 egg
Sprinkle the chocolate chips, pecans, and coconut on top. Bake for another 25 minutes.
1/2 cup semi-sweet or milk chocolate chips, 1/2 cup pecan pieces, 1/2 cup unsweetened shredded coconut

Notes

Store the pumpkin magic bars in an airtight container in the refrigerator for up to 5 days.

Nutrition