Gooey Pumpkin Bars

Gooey Pumpkin Bars
It is fall, which means pumpkin season and a recipe for Gooey Pumpkin Bars is in order! This also means that my “pumpkin spice life” aka “PSL” has begun. In fact it began a couple or weeks when the various squashes were ready to eat. These bars are easy to throw together, and can help kick off your PSL!
Gooey Pumpkin Bars
When I made these I was just throwing together a whole bunch of ingredients that I needed to use up (like some coconut milk in the fridge). I love gooey-ness and these pumpkin bars hit the spot for me as part of breakfast or even snack. Feel free to add the traditional pumpkin pie spices. I omitted them because of the autoimmune protocol, so instead I just used cinnamon. By the way, don’t forget to follow me on Instagram if you want more of my daily deliciousness! Happy beginning of fall and happy pumpkin season to all!
Gooey Pumpkin Bars
Gooey Pumpkin Bars

Gooey Pumpkin Bars

Servings 24 servings


  • 2 extremely ripe bananas
  • 1 15 oz can pumpkin puree not the pumpkin pie mix
  • 1/3 c honey
  • 1 c full fat canned coconut milk
  • 1 c tapioca starch
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 Tbs or more cinnamon
  • 1/2 tsp sea salt


  1. Preheat the oven to 350 F and grease a 9x13 glass baking dish
  2. Mix the wet ingredients in a large bowl.
  3. In a medium bowl combine the dry ingredients.
  4. Dump the dry ingredients into the wet ingredients
  5. Stir and fold the mixture until incorporated.
  6. Pour into the prepared pan and spread it out evenly.
  7. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

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  1. Kaitlyn Miller | 18th Oct 17

    Just put them in the oven! Batter tastes great!!!! I added additional coconut oil (only about 1 teaspoon or 2 in hopes they will be more gooey/dense). I don’t have honey, so I used stevia. I was scouring the internet to find something that didn’t include gelatin, so that I didn’t have to run to the store. Shall keep you updated upon their completion 🙂

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