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Coconut and Pumpkin Bars

Coconut and Pumpkin Bars

Whip of these one bowl wonders for a tasty snack with a taste of autumn. Let the pumpkin square chill before cutting for a pristine shape.
By Soni Sinha


My pumpkin squares are extremely easy to make and taste incredible. I’ve used Almond Flour here and Agave instead of sugar that makes this a healthy indulgent treat using minimal processed ingredients. Making this couldn’t be any easier since the whole mixture literally requires just a mixing bowl and spoon.

The pumpkin pie spice flavors remind you of the gorgeous season we’re in right now and the pumpkin coconut combo works its magic.The squares need a little chill time in the fridge to set and to be cut into squares and all ready to be gobbled up.Enjoy.

See Also
Pumpkin Spice Chocolate Chip Cookies

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Coconut and Pumpkin Bars

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  • Author: Soni Sinha


Whip of these one bowl wonders for a tasty snack with a taste of autumn. Recipe Adapted from The Detoxinista


  • 1 15oz Can of Pumpkin puree
  • Almond flour-3/4 cup
  • Shredded Coconut-1/2 cup plus some to sprinkle over the top
  • Agave syrup-1/2 cup plus 2 tbsp
  • Pumpkin Pie spice mix-1 tsp
  • Baking soda-3/4 tsp
  • Salt-1/4 tsp
  • 2 large eggs
  • Butter or cooking spray, for greasing the pan


  1. Preheat the oven to 350 degrees.
  2. Grease a 9×9 baking dish with cooking sray or butter.
  3. In a mixing bowl mix all the ingredients making sure they’re clump free.
  4. Transfer into the greased dish and smooth the top using a spatula.Sprinkle some shredded coconut over the top.
  5. Bake for 40-45 minutes until the edges are golden.
  6. Cool completely and chill in the fridge before cutting into squares.
  • Category: Dessert, Baking, Snack


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