Pumpkin bars

So, I realized that the plate is nearly empty of pumpkin bars, I promise it makes more, however, Anthony and I just happened to consume most of the before I took the picture. In all actuality they tasted a lot like gingerbread cookies, and they were delicious. I got the idea off of an e-mail I received from Shape Magazine and the title said something like "10 delicious low fat pumpkin recipes" so I decided to try to make a paleo version of it. Since it is fall, I have felt the need to use pumpkin in our meals not only because it's a great way to get a vegetable source, but to me pumpkin/winter flavor. Although the weather in Southern California doesn't display that, pumpkin can. For the recipe:

Pumpkin Bars:

1/2 c. coconut flour
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. agave
1/2 c. canned pumpkin (or cooked, pureed pumpkin)
2 tbsp. nondairy/nonsoy milk - I used coconut
2 tbsp. coconut oil
1/2 tsp. pure vanilla extract

Directions:
Preheat oven to 350 degrees. 
Combine dry ingredients, then add in wet. 
Spread mixture into an oiled 8x8 pan and cook for 20 minutes.

I also put 2 bars in a bowl and put a scoop of SO Delicious Chocolate Ice cream on top and froze them until after our dinner and they a great ( I think better ) frozen too!