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pumpkin cake crumble bars

Pumpkin Cake Crumble Bars

Soft, fluffy pumpkin cake bars topped with a sweet and nutty oat crumble. The perfect pairing with a warm pumpkin spice latte.

Course Dessert
Keyword fall dessert recipe, gluten-free, pumpkin cake crumble bars, vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 bars
Author Taavi Moore

Ingredients

  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • ¾ cup pumpkin puree
  • ¼ cup softened coconut oil
  • ½ cup non-dairy milk
  • ½ cup coconut sugar
  • 1 ½ cups almond flour
  • 1 ½ tsp pumpkin spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt

Crumble

  • ⅔ cup almond flour
  • ¼ cup rolled oats
  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • ½ tsp ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees. Grease or line an 8x12 baking dish with parchment paper. To a small bowl, combine flaxseed meal and water. Set aside for 5 minutes to thicken.

  2. To a large mixing bowl, add flax egg, pumpkin puree, coconut oil, non-dairy milk, and coconut sugar. Whisk until smooth and creamy. Add flour, pumpkin spice, baking soda and powder, and salt. Use a wooden spoon or spatula to stir until a smooth and thick batter forms.

  3. To a separate bowl, combine almond flour, oats, melted coconut oil, maple syrup, and cinnamon to form the crumble.

  4. Add cake batter to the prepared baking dish. Sprinkle over the crumble. Bake for 30-35 minutes until top is golden brown. Important! Allow to cool for 10 minutes before slicing into 12 even bars.