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Pumpkin Almond Butter Bars with Gingersnap Crust

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 -16 bars
Author Molly (Spices in My DNA)


  • 1 cup gingersnap crumbs (gingersnaps just crushed to a powder in the food processor)
  • 2 tablespoons melted coconut oil
  • 2 tablespoons coconut sugar (can sub granulated sugar)
  • 1 1/4 cups canned pumpkin
  • 2 large eggs
  • 1/3 cup almond butter (the natural, drippy kind)
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons coconut flour
  • 2 ounces chopped dark chocolate
  • 1 teaspoon coconut oil


  1. Preheat oven to 350℉. Line an 8x8 baking pan with foil. In a medium bowl, combine the gingersnap crumbs, coconut oil, and sugar. Stir until moistened. Press mixture into pan with the back of a rubber spatula. Bake for 10 minutes.

  2. In a medium bowl, combine the pumpkin, eggs, almond butter, maple syrup, vanilla, pumpkin pie spice, cinnamon, salt, and coconut flour. Whisk to combine until smooth.
  3. Pour pumpkin mixture over the crust, and smooth with a rubber spatula so it's even. Bake for 28-30 minutes until the center is set. Let cool completely. Once cooled, in a microwave safe bowl, melt the dark chocolate in 30 second increments. Once melted, stir in the coconut oil.

  4. Remove bars from pan, and drizzle with chocolate. At this point, you can refrigerate to set the chocolate, and then cut into bars, or cut into bars and eat with the melty chocolate!