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Brown butter pumpkin tahini bars are the simple, go-to dessert you need this fall: gluten-free, incredibly moist, decidedly decadent, and perfect for seasonal entertaining. 
The Ultimate Pumpkin Tahini Bars:
I have known no greater love than these pumpkin tahini bars.
However, it didn’t materialize overnight. This recipe took a half dozen attempts to perfect (read: 6 batches of pumpkin tahini bars over the course of 4 days), but I couldn’t be more pleased with their outcome.
I may even go as far as to say they are my favorite baked recipe on the blog. I’ve fed them to my family, friends, their romantic interests, the FedEx man, and just wish I could feed them to each of you!
One of the MVP ingredients here is tahini—a powerhouse seed butter with rich nuttiness and slightly bitter nuances. My go-to is Soom brand; it’s unctuous and smooth with no oil slick on top (perfect for whisking into batters). You can get 10% off your order by using the code ‘dishingouthealth’ at checkout!
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 baked goods.
What is Brown Butter?
To further amplify the nutty depth of flavor, the next spotlight ingredient is 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.
The warm hints of cinnamon, nutmeg, and cloves in the pumpkin pie spice enhance all the warm fall flavors here. And, if you’re wondering, the pumpkin taste doesn’t come through strong enough to knock you other the head, so even those pumpkin-averse can enjoy these. 
The recipe takes well to mix-ins, so stir in chopped walnuts, pecans, or chocolate chips to your heart’s desire. Just don’t skip the sea salt on top.
The simple, go-to dessert you absolutely NEED this fall.
Other Healthy Pumpkin Recipes:
5 Ingredient Pumpkin and Gouda Pizza
Healthy Pumpkin Bars
Pumpkin Chocolate Chip Muffins
Brown Butter Pumpkin Tahini Bars
Equipment
- 8x8-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
- 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 8x8 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, and coconut sugar; 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 25 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. Enjoy!
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
These bars were absolutely divine. Not too sweet, not overpowered by pumpkin or tahini. Perfectly moist. Me and my toddler ate these faster than I’d like to admit!
This recipe did not hold up like the pumpkin bars with almond butter which was to die for. I tried this because I had tahini but it fell apart. Not sure if there is a trick to it.
Hi Jamie,
I have been making your Brown Butter Pumpkin Tahini Bars on repeat. I just love, love, love this nutritious recipe. However, despite my numerous attempts, I cannot get mine to look as fluffy and thick as yours does in the photos. Do you recommend switching the baking powder to baking soda? Thank you so much!
Just crumbled as others had said. I wish I had read the comments.