Fall baking is all about those comforting, warm spices and the rich, earthy flavor of pumpkin.

Easy Paleo Pumpkin Snickerdoodle Bars for Fall Baking 16

These paleo pumpkin snickerdoodle bars bring all that goodness together in an easy-to-make dessert that’s perfect for a cozy afternoon treat or a simple gathering. They’re soft, chewy, and packed with that classic snickerdoodle cinnamon-sugar swirl, but made with wholesome, paleo-friendly ingredients.

You don’t need to be an experienced baker to whip up a batch of these delightful bars. This recipe is designed for simplicity and maximum flavor, ensuring you get a delicious result every time. Get ready to fill your kitchen with the irresistible aroma of pumpkin and spice!

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them

What You’ll Love About This Quick And Easy Recipe

This recipe for paleo pumpkin snickerdoodle bars is a true winner for anyone looking for a delicious, healthier dessert option without a lot of fuss. It’s perfect for busy parents who want to whip up something special for their family without spending hours in the kitchen, or for anyone new to paleo baking who wants a straightforward, successful recipe. You’ll love how quickly these bars come together, making them an ideal choice for a last-minute potluck contribution, a sweet after-dinner treat, or a delightful snack to pack in lunchboxes. The combination of pumpkin and snickerdoodle spices creates a warm, inviting flavor profile that’s especially comforting during the cooler months, but honestly, they’re so good you’ll want to make them year-round! They strike a wonderful balance between being indulgent and feeling wholesome, satisfying your sweet tooth without any guilt.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking is a great way to ensure a smooth and stress-free process. This recipe uses common paleo pantry staples, so you might already have most of them on hand. If not, they’re readily available at most grocery stores or online. We’ll be using almond flour as the base, which provides a tender texture, along with pumpkin puree for moisture and flavor. The classic snickerdoodle topping gets a paleo-friendly twist with coconut sugar and cinnamon.

INGREDIENTS:

1 ½ cups almond flour
½ cup tapioca flour (also known as tapioca starch)
1 teaspoon baking soda
1 teaspoon ground cinnamon, plus more for topping
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon sea salt
½ cup unsalted butter, softened (or ghee for strict paleo)
½ cup coconut sugar, plus more for topping
¼ cup maple syrup
1 large egg
½ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract

When it comes to almond flour, opt for blanched almond flour for the best texture; it’s finely ground and has had the skins removed, resulting in a lighter, more tender bar. Tapioca flour is crucial for giving these bars a bit of chewiness and structure, so don’t skip it. For the butter, if you’re strictly paleo, use ghee, which is clarified butter and dairy-free. Otherwise, regular unsalted butter works perfectly. Make sure your pumpkin puree is 100% pumpkin, not pumpkin pie filling, which contains added sugars and spices. For the coconut sugar, any brand will do; it’s a great unrefined sweetener that adds a subtle caramel note.

Time Needed From Start To Finish

One of the best things about these paleo pumpkin snickerdoodle bars is how quickly they come together, making them perfect for those days when you crave a homemade treat but are short on time.

Preparation Time: 15 minutes
Baking Time: 25-30 minutes
Cooling Time: 20 minutes (before cutting)
Total Time: Approximately 60-65 minutes

While the baking time is relatively short, allowing the bars to cool sufficiently before slicing is key to achieving clean cuts and preventing them from crumbling. Rushing this step might lead to a messier result, so patience is a virtue here!

How To Make It Step By Step With Visual Cues

Making these paleo pumpkin snickerdoodle bars is a straightforward process that even beginner bakers will find easy to follow. Here’s how to get them perfectly baked every time:

Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. This will make it super easy to lift the bars out of the pan once they’re baked and cooled.
Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, 1 teaspoon cinnamon, ginger, nutmeg, cloves, and sea salt. Make sure there are no lumps, and all the spices are evenly distributed. This ensures consistent flavor throughout your bars.
Cream Wet Ingredients: In a large bowl, using an electric mixer (or a whisk and some elbow grease), cream together the softened butter (or ghee) and ½ cup coconut sugar until light and fluffy, about 2-3 minutes. This step incorporates air, contributing to the bars’ tender texture.
Add Remaining Wet Ingredients: Beat in the maple syrup, then the egg, pumpkin puree, and vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. The mixture might look a little curdled at this point, but don’t worry, it will come together.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; overmixing can lead to tougher bars. The dough will be thick and soft.
Spread and Top: Press the dough evenly into your prepared 8×8-inch baking pan. In a small bowl, mix together 1 tablespoon of coconut sugar and 1 teaspoon of cinnamon. Sprinkle this cinnamon-sugar mixture generously over the top of the dough.
Bake to Perfection: Bake for 25-30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean or with moist crumbs attached. The top should look set and slightly cracked.
Cool Completely: Let the bars cool in the pan for at least 20 minutes before using the parchment paper overhang to lift them out. Transfer them to a wire rack to cool completely before slicing into squares. This cooling step is crucial for the bars to firm up and prevent crumbling.

Easy Variations And Serving Ideas That Fit Real Life

These paleo pumpkin snickerdoodle bars are fantastic on their own, but there are plenty of ways to customize them or serve them to make them even more special. For a kid-friendly twist, you could add a handful of paleo-friendly chocolate chips (look for brands sweetened with coconut sugar or stevia) to the batter before baking. The chocolate and pumpkin combination is always a hit! Another fun idea is to swirl a tablespoon or two of almond or cashew butter into the batter before baking for an extra layer of flavor and richness.

When it comes to serving, these bars are incredibly versatile. They’re perfect for a casual family dessert, a lunchbox treat, or a grab-and-go breakfast. For a more elevated presentation, especially if you’re serving them at a party or buffet, consider dusting them with a little extra cinnamon or a light sprinkle of powdered coconut sugar (you can make this by blending coconut sugar in a high-speed blender until fine). They pair wonderfully with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. A warm mug of coffee or a spiced chai latte makes an excellent companion for these cozy bars. You could even drizzle a little melted paleo white chocolate over the top for a festive touch.

Common Slip-Ups And How To Avoid Them

Even with simple recipes, a few common mistakes can sometimes trip up new bakers. Knowing what to watch out for can help you achieve perfect paleo pumpkin snickerdoodle bars every time.

One frequent issue is overmixing the dough. When you combine the wet and dry ingredients, mix only until just combined. Overmixing can develop the gluten-like proteins in almond flour (though it’s naturally gluten-free, overworking it can still lead to a tougher texture), resulting in dense or dry bars instead of the desired soft and chewy ones.

Another common slip-up is not allowing the bars to cool completely before cutting. This is perhaps the most crucial step for clean slices. Paleo baked goods, especially those made with almond flour, tend to be more delicate when warm. If you try to cut them too soon, they might crumble or fall apart. Patience is key here; let them cool fully on a wire rack, and they will firm up beautifully.

Using the wrong type of pumpkin is another mistake. Always ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars, spices, and sometimes other ingredients that will throw off the flavor and texture of this recipe. Double-check the label!

Finally, incorrect oven temperature can lead to uneven baking. Make sure your oven is preheated to the correct temperature before placing the bars inside. An oven thermometer

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.