Perfectly spiced, and easy to whip up, these delicious one-bowl cassava flour pumpkin bars are the perfect snack or dessert for pumpkin lovers!
Cassava Flour Pumpkin Bars
All the fall things mean all the pumpkin things, but I’m honestly up for eating these pumpkin bars any time of year! They’re not too heavily spiced, so the pumpkin flavor comes out deliciously, and served warm with a dollop of homemade whipped cream on top – they’re to die for. (Find out how to make your own coconut whipped cream here.) Of course, even the cold leftovers are delicious, so no need to heat them up if you want one later.
Pumpkin. You can totally use whatever brand of canned pumpkin you like for these bars, or make your own! Just please don’t use pumpkin pie filling. For anything, ever. Haha. I like to make my own pumpkin puree at home in my Instant Pot or my oven. It’s very easy, and you can basically use any pumpkin you have. (Here’s how to do it.) It’s actually a great way to use the fall decorations lying around instead of letting them rot.
Applesauce. Using applesauce instead of oil in this pumpkin bar recipe makes it nice and moist. The applesauce also gives it a more dense texture, not like a coffee cake, more like a pumpkin brownie. And of course, the slight sweetness of the apple pairs wonderfully with the pumpkin flavor. I think it’s perfect.
Milk. You can basically always use whatever kind of milk you want/have on hand for my recipes. Same goes for these cassava flour pumpkin bars. Raw, whole milk, almond milk, coconut milk, whatever. Just maybe don’t use soy – cause it’s nasty, or oat milk – unless you make it yourself. Oat milk usually has the most disgustingly unnecessary ingredients added. Stick with plain, 1 or 2-ingredient milks my friends! If you want to learn to make your own coconut milk, you can follow my tutorial here.
Sweetener. Yes, coconut sugar for the win in these pumpkin bars. If you want to use a different kind of granulated sweetener, that’s fine. I haven’t tried these with honey or maple syrup yet, so I can’t say how those would work. But if you try either, please let me know how it goes in the comments!
Flours. The cassava flour gives this treat a nice, slightly chewy, brownie-like texture, while the coconut flour helps with the fluff. You can play around with subbing some almond flour for a little of the cassava flour, if you like. I haven’t tried it in this specific recipe, but I’ve done it in enough that I’m guessing it will work fine if you don’t sub over half the cassava flour. Do not use more coconut flour, as that will dry the pumpkin bars out.
Collagen. I only added collagen to this recipe for a little added protein. But if you don’t have any, you don’t really need it for the recipe’s sake. I like to use Perfect Supplement’s grass-fed kosher collagen, or Anthony’s brand (also kosher).
Spices. This little blend of spice is perfect for these cassava flour pumpkin bars. But if you want them spicier – please! – add more! And if you just want plain pumpkin, go for it. Whatever floats your boat, my friend.
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Cassava Flour Pumpkin Bars
Free from grain, gluten, and dairy.
- 1 cup plain organic applesauce
- 1 cup pumpkin puree (find out how to make your own here)
- 1 egg
- 1/2 cup milk (coconut milk or whatever you use)
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup cassava flour
- 1/4 cup coconut flour
- 1 scoop collagen powder (about 2 tablespoons)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder (or 1/2 teaspoon each baking soda and cream of tartar)
- 1/2 teaspoon sea salt
Preheat oven to 350 and grease a 9×9 inch baking dish with coconut oil.
In large bowl, whisk wet ingredients and coconut sugar until smooth.
Add in remaining ingredients and whisk until just combined.
Pour into prepared dish and bake for 35-40 minutes, or until toothpick comes out clean.
Serve with homemade whipped cream on top.