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Gooey Pumpkin Cake Bars

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 bars 1x


Blend, bake, and devour. These Gooey Pumpkin Cake Bars are that easy to make and taste like pie meets cake in healthy vegan and paleo form!


  • 1 medium (175g) zucchini (roughly chopped)
  • 1 cup (225g) pumpkin puree
  • 1/4 cup (70g) almond butter (or any nut/seed butter)
  • 3/4 cup (175g) non-dairy milk
  • 45 (75g) pitted medjool dates
  • 2/3 cup (85g) coconut flour*
  • 1/4 cup (35g) tapioca starch **
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • Pinch of salt


  1. Preheat the oven to 350F.
  2. Combine the pumpkin puree, zucchini, non-dairy milk, almond butter, and pitted medjool dates in a high speed blender or food processor. Blend to combine.
  3. Add the rest of the ingredients and blend to form a thick batter stopping to scrape down the sides as necessary.
  4. Spread the batter evenly into a baking pan (I used an 8×8″ square) that is lined with parchment paper or lightly oiled.
  5. Bake for 30-35 minutes at 350F or until the top is golden brown and crackly.
  6. Remove from the oven. Either allow to cool complete before slicing into squares OR serve warm but the texture will be much gooier like pudding.
  7. Keep leftovers in an airtight container in the fridge for up to a week.


*If you want to use oat flour, sub the coconut flour and tapioca starch with 1 3/4 cups oat flour (210g) and increase the medjool dates to 8-10 as the oat flour will dull the flavor and sweetness. The texture will be more chewy as noted above.

**You can substitute cornstarch or arrowroot starch instead.