These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall! Featuring a rich and buttery gluten-free crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars!
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Updated September 2023
Easy Pumpkin Bars Recipe: A Perfect Fall Treat
Are you ready to embrace the cozy vibes of autumn with a delectable treat? These Healthy Pumpkin Bars are the ultimate fall treat that combines the rich flavors of pumpkin, warm spices, and a buttery crust.
These pumpkin squares are full of all the classic flavors of our healthy pumpkin pie without the hassle of having to make a pie crust. Perfect anytime when you’re craving a pumpkin pie but don’t want all that extra work of rolling out pie dough.
If you love pumpkin desserts, you have to try these soft and moist pumpkin pie bars! You can make them ahead of time and they’re full of warm spices that are perfect for fall, Halloween and Thanksgiving. Whether you follow a vegan, dairy-free, or gluten-free diet, we’ve got you covered with versatile ingredient options.
Ingredients You’ll Need
For the crust:
- Vegan Butter: To create a rich, buttery texture. You can also use refined coconut oil, ghee, or unsalted butter if you’re not dairy-free or dairy isn’t a concern.
- Pure Maple Syrup: Adds natural sweetness to the crust. Alternatively, you can opt for sugar-free maple syrup or your preferred liquid sweetener.
- Vanilla: For a delightful aroma and flavor.
- Superfine Almond Flour: Provides a nutty, gluten-free base. You can replace it with gluten-free oat flour, gluten-free 1-1 baking flour, or regular all-purpose flour if needed.
- Coconut Flour: Enhances the texture and flavor of the crust.
For the Filling
- Pumpkin Puree: Use a 15 oz can of pure pumpkin puree (not pumpkin pie filling) for that authentic pumpkin flavor. You can also roast your own pumpkin to make pumpkin puree.
- Canned Coconut Cream: For creaminess; you can also scoop the thick part of full-fat canned coconut milk.
- Pure Maple Syrup: Sweetness that harmonizes with the pumpkin.
- Coconut Sugar: Adds depth and a touch of caramel flavor; brown sugar can be a substitute.
- Vanilla Extract: Elevates the overall taste.
- Fine Grain Sea Salt: Balances sweetness and enhances flavors.
- Pumpkin Pie Spice: This blend of spices gives our bars that signature autumn taste. You can also make your own homemade pumpkin pie spice with cinnamon, nutmeg, cloves, and ginger.
- Ground Cinnamon: Additional warm, comforting spice.
- Large Eggs: For structure and richness; feel free to use an egg substitute for a plant-based version.
For the Topping
- Coconut Whipped Cream: A delightful, dairy-free topping. Or use your favorite whipped creamy or whipped topping.
- Pumpkin Pie Spice: A sprinkle of this on top adds a final touch of autumn bliss.
How to Make Pumpkin Bars
There are two parts to making these pumpkin bars. First you will assemble and bake the crust, then you will mix the pumpkin pie filling and bake it in the crust.
- Preheat and Prepare: Begin by preheating your oven to 350°F and lining an 8×8 pan with parchment paper, leaving a slight overhang. This makes for easy removal later on.
- Create the Crust: In a large bowl, combine your chosen butter or oil, maple syrup, and vanilla until the mixture is smooth. Sift in your flour(s) and coconut flour, then mix until a dough forms.
- Press into to pan: Press the crust into the lined pan and bake until golden.
- Prepare the Filling: While the crust is baking, beat the eggs (or substitute) in a large bowl. Whisk in the pumpkin puree, coconut cream, sweeteners, vanilla, and spices until the mixture is smooth.
- Bake to Perfection: Pour the filling over the partly-baked crust, and gently tap the pan to remove any air bubbles. Bake until the filling is set and no longer jiggly.
- Cool and Chill: Allow the bars to cool at room temperature, then cover them with plastic wrap and transfer to the fridge for 6-8 hours, or overnight if preferred.
- Final Touches: Once they’re cool and set, cut your pumpkin bars into 12 even pieces. Top each bar with either piped whipped cream or a dollop of coconut cream, and a sprinkle of pumpkin pie spice.
Tips for success
- Line Pan Generously: We recommend lining your baking pan with a large piece of parchment paper that hangs over the edges of the pan. This way, you can remove your pumpkin pie squares from the pan after chilling them and cut them with ease.
- Use Canned Pumpkin Puree: For the pumpkin pie filling, be sure to use canned pumpkin puree and not canned pumpkin pie filling. Your filling is the star of the show when it comes to pumpkin flavor!
- Room Temperature: Ensure your ingredients are at room temperature for the best texture and consistency.
- Don’t Over Mix Batter: It’s totally fine if your pie mix is a bit lumpy. Don’t try to overmix it until it’s smooth.
- Let Cool Completely: Before you chill your pumpkin dessert bars, let them cool completely on the counter. This will make them easier to cut and also prevent moisture from building up in the fridge.
Variations and Substitutions
Feel free to get creative with this recipe! You can experiment with different sweeteners, spices, or even add chopped nuts or chocolate chips to the filling for extra texture and flavor.
- Frosting: Top these easy pumpkin bars with cream cheese frosting.
- Cream Cheese: Add a layer of creamy cheesecake filling to make delectable pumpkin cheesecake bars.
- Chocolate Chips: Top with chocolate chips for the most amazing pumpkin chocolate chip bars.
Serving Suggestions
Enjoy these gluten-free pumpkin bars as a delightful dessert, a sweet snack, or even a breakfast treat with your morning coffee or tea.
Storage and Freezer Instructions
These pumpkin bars can be stored in an airtight container in the fridge for up to a week. We recommend adding the whipped topping as you eat the bars so it’s nice and fresh.
To freeze, be sure to allow the bars to cool completely. Cover the pan tightly with plastic wrap and store in a resealable bag or cover with aluminum foil. You can also transfer the bars to an air tight container with a resealable lid. These ultra easy pumpkin pie bars can be frozen for up to three months. Thaw in the fridge before serving.
To reheat, you can either bake them in the oven at 350F for about 10 minutes or microwave them on a heat-safe plate until warm.
More healthy pumpkin recipes you will love:
These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall! Featuring a rich and buttery gluten-free crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars!
- 1/3 cup vegan butter softened. Can also sub refined coconut oil, ghee or unsalted butter if not dairy-free
- 1/4 cup pure maple syrup can also with 3 tbsp Lakanto Sugar-free maple syrup, allulose, Yacon syrup or preferred liquid sweetener
- 1 tsp vanilla
- 2 cups superfine almond flour can also sub with gluten-free oat flour, gluten-free 1-1 baking flour, or regular all purpose flour if not gluten-free
- 3 tbsp coconut flour
- 15 oz can pumpkin puree not pumpkin pie filling
- 1/2 cup canned coconut cream can also use the thick part of full-fat canned coconut milk
- 1/4 cup pure maple syrup can also with 3 tbsp Lakanto Sugar-free maple syrup, allulose, Yacon syrup or preferred liquid sweetener
- 1/4 cup coconut sugar can also sub with brown sugar
- 1 tsp vanilla extract
- 1/4 tsp fine grain sea salt
- 2 1/2 tsp pumpkin pie spice or make your own pumpkin spice using: 1 3/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves & 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 large eggs room temperature. Use egg substitute of choice for egg-free / plant-based
- coconut whipped cream
- pumpkin pie spice
Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving a slight overhang. Set aside.
In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.
Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.
Meanwhile, make the filling: in a large bowl, beat the eggs, then whisk in the pumpkin puree, coconut cream, coconut sugar, maple syrup, vanilla, pumpkin pie spice and cinnamon. Mix until well combined and smooth. Alternatively, blend in a food processor or blender until smooth.
Pour over the partly-baked crust and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes, or until filling is set and no longer jiggly.
Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired.
Once cool, cut into 12 even bars and top each bar with piped whipped cream or a dollop of coconut cream sprinkled with a little bit of pumpkin pie spice.
Recipe Video
How to store:
Store in an airtight container in the fridge for up to a week. We recommend adding the whipped topping as you eat the bars so it's nice and fresh.
How to freeze:
Be sure to allow the bars to cool completely. Cover the pan tightly with plastic wrap and store in a resealable bag or cover with aluminum foil. You can also transfer the bars to an air tight container with a resealable lid. These ultra easy pumpkin pie bars can be frozen for up to three months. Thaw in the fridge before serving.
To reheat, you can either bake them in the oven at 350F for about 10 minutes or microwave them on a heat-safe plate until warm.
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