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These Pumpkin Tahini Bars are soft, chewy, and packed with cozy fall flavor. Naturally gluten free with the perfect balance of sweet, salty, and nutty, they’re a must-make seasonal sweet treat.
Table of Contents
Why You’ll Love these Pumpkin Tahini Bars:
- Incredible texture. These pumpkin tahini bars are ultra moist with a slightly fudgy texture and just enough chew around the edges.
- Cozy fall flavor. The combination of pumpkin, warm spices, nutty tahini, and savory brown butter come together for an elevated twist on classic pumpkin bars.
- Naturally gluten free. Almond flour gives the bars a tender texture while keeping the bars gluten free.
- Perfectly balanced. Tahini and flaky salt temper the sweetness and give every bite that irresistible sweet-salty-nutty balance.
Just like my reader-favorite Healthy Pumpkin Bars, this recipe has quickly become a fall favorite.
One of the MVP ingredients here is tahini—a powerhouse seed butter with rich nuttiness and slightly bitter nuances.
Brown butter deepens the flavor of tahini, while pumpkin keeps the bars exceptionally tender without making them taste overly pumpkin-forward.
Finish them with a sprinkle of flaky salt for an easy fall dessert that will surely be a crowd favorite!
For more better-for-you fall sweet treats, try my Sweet Potato Brownies and Pumpkin Mug Cake next!
The Ingredients
- Pumpkin puree: Adds moisture and subtle pumpkin flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.
- Tahini: Tahini is made from ground hulled sesame seeds, which are especially rich in cholesterol-lowering phytosterols. Its high dose of heart-healthy fats also makes it a great candidate for lending extra moisture to these bars.
- Brown Butter: If you’re not familiar with browning butter, this simple heat hack caramelizes the milk solids for intensely fragrant flavor. The transformation of butter to brown butter also helps us scale back on the total amount of butter we use while still achieving its signature rich flavor profile.
- Almond Flour: Keeps the bars naturally gluten free while adding moisture and heart-healthy fats.
- Coconut Sugar: Sweetens the bars while adding a subtle caramel-like depth that complements the brown butter and warm spices.
- Eggs: Provide structure and helps bind the bars.
- Pumpkin Pie Spice: The warm hints of cinnamon, nutmeg, and cloves in the pumpkin pie spice enhance all the warm fall flavors here
The Directions
Step 1: Brown Butter. Melt butter in a small saucepan over medium-low heat, swirling pan occasionally, until butter is foamy, deeply golden-brown, and gives off a nutty aroma, about 5 minutes.
Pour into a small heat-proof bowl, scraping any browned bits that form on the bottom of the pan. Refrigerate to cool while you prepare remainder of ingredients.
Step 2: Prepare Batter. In a large mixing bowl, combine eggs, tahini, pumpkin puree, and coconut sugar; whisk until smooth. Gradually stream in cooled brown butter, whisking constantly, until smooth.
Step 3: Add almond flour, pumpkin pie spice, baking powder, and salt. Switch to a rubber spatula and gently mix to combine.
Step 4: Bake. Pour mixture into an 8-inch baking pan and bake at 350°F for 26 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean. Sprinkle flaky sea salt overtop.
Allow the bars to cool in the pan for about 45 minutes at room temperature. Lift the bars out of the pan and slice into 16 squares.
Recipe Tips and Tricks
- Use a smooth, runny tahini. Tahini can vary quite a bit by brand. I love the brand Soom, which is super-smooth and pourable, and not nearly as bitter as others I have tried.
- Don’t skip browning the butter. This extra step adds deep, toasty flavor and extra dimension to the bars. Also, be sure to let it cool before whisking it into the wet ingredients.
- Avoid overbaking. The pumpkin tahini bars are best when the center stays soft and moist. Pull them once the edges are set and the center is just baked through.
- Let the bars cool before slicing. The texture continues to set as they cool, so avoid cutting into them too early (I know it’s tempting!).
- Finish with flaky salt. A small sprinkle of flaky salt helps balance the sweetness and enhances the nutty flavor and warm spices.
More Pumpkin Sweet Treats
Healthy Pumpkin Bars
Mini Pumpkin-Tahini Cheesecakes
Pumpkin Mug Cake
Baked Pumpkin Pie Oats
If you try these Pumpkin Tahini Bars, snap a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.
Brown Butter Pumpkin Tahini Bars
Equipment
- 8×8-inch baking pan
Ingredients
- Cooking spray
- 4 Tbsp. unsalted butter
- 2 large eggs
- 1/2 cup tahini (I suggest a smooth, pourable tahini, like Soom brand)
- 1/4 cup pumpkin puree
- 1 cup coconut sugar
- 1/2 tsp. vanilla extract (optional)
- 2 cups almond flour
- 1 Tbsp. pumpkin pie spice
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt plus extra flaky sea salt to sprinkle overtop, if desired
Instructions
- Prepare Pan. Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper and coat with cooking spray.
- Brown Butter. Melt butter in a small saucepan over medium-low heat, swirling pan occasionally, until butter is foamy, deeply golden-brown, and gives off a nutty aroma, about 5 minutes. Pour into a small heat-proof bowl, scraping any browned bits that form on the bottom of the pan. Refrigerate to cool while you prepare remainder of ingredients.
- Prepare Batter. In a large mixing bowl, combine eggs, tahini, pumpkin puree, coconut sugar, and vanilla (if using); whisk until smooth. Gradually stream in cooled brown butter, whisking constantly, until smooth and combined.Add almond flour, pumpkin pie spice, baking powder, and salt. Switch to a rubber spatula and gently mix to combine.
- Bake. Pour mixture into prepared baking pan and bake at 350°F for 26 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean. If desired, sprinkle flaky sea salt overtop.
- Allow the bars to cool in the pan for about 45 minutes at room temperature. Once cooled (but ever-so-slightly warm), lift the bars out of the pan and slice into 16 squares.
Notes
- Store in an airtight container at room temperature for 3 days. After 3 days, refrigerate to maintain freshness.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I made half the recipe and used refined white sugar(might use light brown sugar next time) and they turned out great. I’m not a big fan of cloyingly sweet desserts and these checked that box perfectly .
These turned out great! I only had a 9X9 pan, so I made 1 1/2 the recipe and baked for ~30 minutes. My family loved them, a perfect fall treat.
Can the coconut sugar be replaced with a substitute?
Since first testing this recipe have you tried with any alternate flours? They sound great, I’m allergic to nuts but wanting to try with AP flour and see how it goes 🤞🏼
Hi Hallie – unfortunately I haven’t tested the restaurant with a nut-free flour. If you do try with AP flour, you may not need as much. Sorry I can’t provide more specific instructions!
SO GOOD! you could actually taste the spices- it’s not overly sweet, but it’s still cosy!
Can I use dairy free butter?
Hi Michelle – you can use dairy free butter, you just won’t get the brown butter effect. Just melt it using whichever method you prefer. Enjoy!
Where is the nutrition info for these? Am I overlooking the link?
I’m looking for it as well.
Hi Jill – the nutrition info is at the very bottom of the recipe!
Hi! These look absolutely delicious! I am allergic to almonds – what flour substitute would you recommend? Thanks!
Hi Julie, Unfortunately I have not tried this recipe with an alternative flour yet. It can be tricky swapping nut-based flours for grain-based ones, so I can’t confidently recommend a substitute at this time.
Omg these were delicious!! So moist!
So glad to hear! Thank you for taking time to leave a review!
I’d love to try this recipe and replace the eggs with a vegan option. What do you think of substituting a banana for the eggs and using vegan butter?
Hi Wendy, unfortunately I haven’t tried them yet with vegan alternatives, though I imagine they’d need more a binding agent than bananas.
Hi Jamie,
These look fantastic! I will definitely give these a go! How are you enjoying Fall in Denver. I lived there for 16 years but left in Fall of 2016 and now live in Spain. I love it here but gosh I miss so many things about Denver as well. Anyway, enjoy!
Hi Monica! I’m absolutely loving Denver so far! It already feels like home. We had about 5 inches of snow yesterday so it seems like winter is already here! Spain sounds incredible… I can only imagine some of the food you’re experiencing over there. Cheers!