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Nicole Modic
SERVES 12 bars
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The base

  • 2 cups fine almond flour (I like Bob's Red Mill)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 cup almond butter (I'm obsessed with Georgia Grinders Maple Caramel almond butter)
  • 2 tbsp melted coconut oil
  • 1/4 cup coconut sugar
  • 2 tsp vanilla extract (optional)
  • 1 cup pumpkin puree
  • 2 1/2 tbsp almond milk (or other dairy free milk)
  • 1/2 cup dairy-free chocolate chips

The Frosting

  • 1/2 cup @fourthandheart liquid ghee (or melted coconut oil!)
  • 1/3 cup maple syrup
  • 1/2 tsp cinnamon
  • 2 1/2 tbsp coconut milk
  • 2 tbsp coconut flour


  • Preheat oven to 350. 
  • Line an 8x8 baking dish with parchment paper. 
  • In a medium bowl, add all the dry ingredients and mix well (almond flour, salt, baking soda, baking powder, pumpkin pie spice, coconut sugar, and chocolate chips). 
  • In another bowl, melt coconut oil and almond butter and mix until fully combined, then add the rest of the wet ingredients (vanilla extract, almond milk, and pumpkin puree). 
  • Add dry ingredients to the wet ingredients, mix well, and then pour into the baking dish. 
  • Bake for 30 to 32 minutes, oven times vary (mine was perfect at 30 minutes!). 
  • Let rest for 20 minutes, then place in the refrigerator while you make the frosting.
  • To make the frosting, beat the ghee (or coconut oil) for 1-2 minutes. 
  • Then add the rest of the ingredients and beat for another 2 minutes, until nice and fluffy! 
  • Add a bit more coconut flour if needed. 
  • Pour frosting over the base layer and smooth out. 
  • Refrigerate for another 30 minutes. 
  • Remove and cut into squares. ENJOY!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!