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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
- 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
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and coat with cooking spray.
- Melt butter in a small saucepan over medium-low, swirling pan occasionally, until butter is foamy and starting to brown on the bottom, about 5 minutes. Scrape browned bits from bottom; remove from heat, and cool 10 minutes.
- Combine eggs, tahini, pumpkin puree, and coconut sugar in a large bowl; stir with a whisk. Gradually stream cooled brown butter into the bowl, stirring constantly with a whisk until combined.Add almond flour, pumpkin pie spice, baking powder, and salt; stir well until the batter is smooth.
- Pour mixture into prepared baking pan and bake at 350°F for 24 to 27 minutes, or until a toothpick inserted in the center comes out mostly clean. If desired, sprinkle flaky sea salt overtop.
- Let cool 15 minutes in pan. Remove from pan and let cool completely before slicing into 16 squares.
Notes
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!