Pumpkin Spice Snack Bars

September 30, 2016 2 Comments

Pumpkin Spice Snack Bars

recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert


The best way to enjoy a season is to immerse yourself fully into it! Here's a great recipe that includes pumpkin deliciousness to get your autumn started. These bars are gluten free, dairy free and sure to please!



  • 4 eggs
  • ½ cup coconut sugar
  • 3 tbsp maple syrup
  • ¾ cup avocado oil
  • 2 cups canned pumpkin
  • 1 cup brown rice flour
  • ½ cup almond flour
  • ½ cup arrowroot starch
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ tsp nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda


For the Frosting

  • 1 can coconut milk placed in the fridge overnight
  • 1 tsp vanilla extract
  • 1 tsp maple syrup



  1. Preheat the oven to 350 degrees.

  2. Using an electric mixer at medium speed, combine the eggs, coconut sugar, maple syrup, oil and pumpkin until light and fluffy.

  3. Stir together the flour, baking powder, cinnamon, salt and baking soda.

  4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

  5. Spread the batter into a greased 9x9 inch glass baking dish.

  6. Bake for 45 - 50 minutes.

  7. Let cool completely before frosting.


Frosting Directions

  1. Open the can of coconut milk and scoop out only the white solids into a mixing bowl (save the rest of the water for smoothies!).
  2. Add vanilla and maple syrup.
  3. Use your hand mixer to whip coconut cream.
  4. Spread on top and cut into squares!






Do you know someone who loves getting new recipes? Make their day and share this one!


Pumpkin Spice Snack Bars - a NutriChem recipe that's perfect for autumn!



2 Responses

Maria Galeoto
Maria Galeoto

October 05, 2018

Love to eat raw and vegan and having healthy desserts is my favorite way of cooking / eating


November 11, 2016

Hey I’m very interested in your pumpkin spice snack bars but if using my own pumpkin puree how much would be equivalent to half a can?

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