Brown Butter Pumpkin Tahini Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 bars
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.
  • Cooking spray
  • 4 Tbsp. unsalted butter
  • 2 large eggs
  • ½ cup tahini (such as Soom)
  • ¼ cup pumpkin puree
  • 1 cup coconut sugar
  • 2 cups almond flour
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. baking powder
  • ½ tsp. kosher salt (plus extra flaky sea salt to sprinkle overtop, if desired)
  1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and coat with cooking spray.
  2. 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.
  3. 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.
  4. Combine almond flour, pumpkin pie spice, baking powder, and salt in a separate bowl; stir with a whisk. Combine flour mixture with wet mixture; sir until combined.
  5. Pour mixture into prepared baking pan and bake at 350°F for 23 to 27 minutes, or until a toothpick inserted in the center comes out mostly clean. If desired, sprinkle flaky sea salt overtop.
  6. Let cool 15 minutes in pan. Remove from pan and let cool completely before slicing into 16 squares.
Recipe by Dishing Out Health at