If you’re looking for a dessert that’s both cozy and wholesome, you’re going to adore this Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe. I absolutely love how these bars balance spicy pumpkin filling with a tender, slightly sweet almond flour crust—it’s like pumpkin pie and sugar cookies had the best baby ever. Whether you’re planning a holiday treat or just want a guilt-free cozy snack, these bars always bring the smiles and warm compliments at my kitchen table. Let me walk you through how to make them foolproof and utterly delicious.

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Why You’ll Love This Recipe

Perfect Fall Flavor: The pumpkin pie spice blends beautifully with the pumpkin puree for that classic cozy taste you crave.
Gluten and Grain-Free Crust: Almond flour creates a tender, slightly sweet sugar cookie crust that’s Paleo-friendly and absolutely crave-worthy.
Easy Prep and Baking: With straightforward steps and a food processor shortcut, even beginners can nail this recipe with confidence.
Make-Ahead Friendly: These bars taste even better after chilling overnight and keep well in the fridge for days.

The image shows several square dessert bars arranged on a round wire cooling rack. Each bar has two visible layers: a lighter, crumbly base and a thicker, smooth, orange-brown top layer dusted heavily with white powdered sugar. The surface underneath the rack is a white marbled texture sprinkled with more powdered sugar. In the blurry background, there are two small white pumpkins and a bottle of milk, all placed on a light fabric. The scene is softly lit, giving a cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe is chosen to build that perfect combination of texture and flavor—especially the almond flour that gives the crust its tender crumb. When shopping, choose fine almond flour rather than almond meal for the best results; it really makes a difference in texture.

Coconut oil: Melted and cooled, this adds healthy fat and helps bind the crust.
Coconut sugar: A great natural sweetener with a caramel note that complements pumpkin perfectly.
Egg: Room temperature eggs help the crust come together with the right structure.
Vanilla extract: Adds a lovely aromatic sweetness.
Almond flour (fine): Essential for the crumbly, sugar cookie-like crust texture.
Coconut flour: Just a little to soak up moisture and provide structure.
Baking soda: Helps the crust rise slightly and stay tender.
Salt: Balances sweetness and enhances flavor.
Pumpkin puree: Make sure to use pure pumpkin—not pie filling—so your bars have a natural pumpkin flavor.
Unsweetened almond milk: Adds moisture without overpowering taste (you can swap coconut milk for more richness).
Pure maple syrup: Natural sweetener with a mellow depth that pairs perfectly with pumpkin.
Pumpkin pie spice: Or your own blend of cinnamon, nutmeg, ginger, and warm spices for that signature fall flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this recipe to suit different cravings or dietary needs—you can easily swap spices, add mix-ins, or adjust sweetness. Make it your own kitchen creation!

Nut-Free Variation: I’ve tried substituting sunflower seed flour for almond flour with decent results; just watch the texture as it can be a bit more crumbly.
Extra Spice Punch: Sometimes I double the cinnamon and add a pinch of cardamom for a spicy twist that my family goes nuts for.
Chocolate Lovers: Adding dark chocolate chips or a drizzle of melted dark chocolate on top after baking gives these bars an irresistible upgrade.
Lower Sweetness: If you prefer less sweetness, I reduce coconut sugar a bit and sometimes add a splash of vanilla extra to keep flavor rich.

How to Make Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

Step 1: Getting that Perfect Almond Flour Sugar Cookie Crust

Start by preheating your oven to 350°F and lining an 8×8 baking pan with parchment paper. I find the easiest way to mix the crust is using a food processor, but if you don’t have one, a mixing bowl and electric mixer work fine—just be sure to mix until dough forms and then let it rest for about 5 minutes so the flours hydrate properly. Spread the dough evenly across the pan—use your hands or a spatula and aim for a thin layer that will puff nicely during baking. Bake this crust for 9 minutes; it’s important not to overbake here since it will firm up more once the filling is added.

Step 2: Whipping Up the Creamy Pumpkin Filling

While the crust is baking, whisk together pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla, and pumpkin pie spice. You want a smooth filling that’s perfectly spiced but not too sweet. Pour this over the warm crust, then tap the pan gently on the counter to pop any air bubbles—you’ll get a smooth top and even baking this way. Bake the bars for 50-60 minutes until the filling is set and no longer jiggles. I usually check at 50 minutes with a toothpick near the center.

Step 3: Cooling, Chilling, and Cutting

This is the hardest part—you have to let the bars cool completely at room temperature first, then cover and chill in the fridge for at least 6-8 hours or overnight. The filling firms up beautifully, making them easy to slice into perfect bars. I like to trim the edges for a clean look before serving with a dusting of powdered sugar or a dollop of whipped cream. Trust me, this makes a huge difference in presentation!

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Pro Tips for Making Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

Use Fine Almond Flour: I learned that using fine almond flour—not almond meal—creates that tender sugar cookie texture the crust needs.
Don’t Skip Chilling: Letting the bars chill overnight is key for clean slices and a set filling—it’s a game changer for texture.
Parchment Paper Helps Release: Lining your pan with parchment is a must; otherwise, these bars stick terribly and get messy to remove.
Avoid Overbaking Filling: Watch the edges for golden color and test with a toothpick to keep the filling from drying out.

How to Serve Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

The image shows small square dessert bars arranged on a white wire rack over a white marbled surface. Each bar has two layers: a thicker, smooth, light brown top layer and a thinner, crumbly beige bottom layer. The bars are dusted heavily with white powdered sugar that is falling down in the scene, creating a snowy effect. The background is softly blurred, with more bars and a white round object visible in soft focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a whipped cream fan, and coconut whipped cream works beautifully here for a dairy-free option. A simple dusting of powdered sugar just before serving adds a delicate touch of sweetness and elegance that makes these bars look as good as they taste. For a little crunch, a sprinkle of crushed pecans or toasted coconut flakes on top adds fun texture.

Side Dishes

These bars pair wonderfully with a cup of hot coffee or herbal tea for a cozy afternoon treat. If you want to turn this into a festive dessert spread, try alongside a simple bowl of mixed berries or a fresh apple salad to lighten things up and add freshness.

Creative Ways to Present

For holiday gatherings, I sometimes serve these bars in mini mason jars layered with whipped cream and a sprinkle of pumpkin spice for a cute “dessert parfait” twist. Another idea is to cut bars into bite-sized squares and stick toothpicks in them for a fun finger-food dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pie bars in an airtight container in the fridge, where they stay fresh and tasty for up to 5 days. Keeping them chilled ensures the filling stays firm and the crust retains its pleasant texture.

Freezing

If you want to save some for later, these bars freeze really well. I wrap individual bars tightly in plastic wrap and then place them in a freezer bag. When you’re ready, thaw overnight in the fridge for best texture and freshness.

Reheating

I prefer to enjoy these bars chilled, but if you want them warm, just pop a piece in the microwave for about 15-20 seconds. That melts the filling slightly while keeping the crust intact without drying it out.

FAQs

Can I use almond meal instead of fine almond flour for the crust?

While almond meal might seem like an easy substitution, I recommend using fine almond flour because it yields a much smoother, more tender crust. Almond meal is coarser, which can result in a crumbly or dense base rather than the desired sugar cookie texture.
Is there a good substitute for coconut sugar?

You can substitute coconut sugar with brown sugar if Paleo strictness isn’t a concern, as it mimics the molasses notes well. For stricter Paleo or lower glycemic options, some people use date sugar, but it can alter the texture slightly.
Can I make these bars vegan?

Replacing eggs in the crust and filling is tricky here because eggs provide structure and moisture. However, you can try flax eggs or chia eggs as substitutes. Just note the texture may be a bit different, and you might need to experiment with baking times.
Do the bars freeze well?

Yes! These bars freeze beautifully. I highly recommend freezing individual portions wrapped well, so you can thaw just what you need without impacting the rest. Thaw them overnight in the fridge for the best texture.
How can I tell when the filling is done baking?

The filling should be set and not jiggle when you gently move the pan. A toothpick poked near the center should come out mostly clean, with maybe a few moist crumbs but no raw batter.

Final Thoughts

I hope you enjoy making this Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe as much as I do. Every time I bring these out, they disappear quickly, and it feels great to offer something that’s both nourishing and delicious. The combination of that soft, spiced pumpkin filling with the tender, slightly sweet crust always gets raves from family and friends. Give this recipe a try—you might just find your new favorite fall dessert!