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+ servings
Overhead view of Pumpkin Oatmeal Bars with caramel drizzle

Pumpkin Oatmeal Bars

These Pumpkin Oatmeal Bars are easy to make with real pumpkin, cozy spices and a buttery grain-free shortbread crumble topping and make the perfect fall treat. Gluten-free, refined sugar-free, dairy-free, vegan with grain-free, low carb, keto and paleo options.

Course Dessert
Cuisine American
Keyword carmelitas recipe easy, chocolate caramel bars, fall desserts, healthy pumpkin recipes, oatmeal bar recipe, pumpkin bar recipe, pumpkin bars, pumpkin dessert, recipe oatmeal bars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 bars
Calories 382 kcal
Author Kelly


For the crust

  • 1/2 cup coconut oil or vegan butter, melted. Use refined coconut oil to avoid any coconut flavor. Ghee or butter will work as well if not dairy-free.
  • 3 tablespoons unsalted almond butter , or any nut butter or seed butter
  • 1/2 cup coconut sugar , or sub with golden monk fruit sweetener for a low carb / keto option
  • 1 teaspoon vanilla extract
  • 1 1/4 cups superfine blanched almond flour
  • 2/3 cups sliced almonds , roughly chopped or pulsed 3-4 times in a food processor until chunky (may sub with gluten-free rolled oats if not grain-free)
  • 2/3 cups coconut flakes , roughly chopped or pulsed in a food processor until chunky (may sub with gluten-free rolled oats if not grain-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice divided
  • 1/4 teaspoon fine sea salt
  • 1 cup dairy-free chocolate chips , we like Paschas or Lily's Sweets
  • 1/3 cup chopped pecans

Pumpkin Caramel Filling:

  • 1 (14-ounce) can coconut cream
  • 1/3 cup coconut sugar , or sub with golden monk fruit sweetener for a low carb / keto option
  • 2 tablespoons pure pumpkin puree , NOT pumpkin pie filling
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt


  1. Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, leaving an overhang.

  2. Make the pumpkin caramel filling

    In a medium heavy-bottomed saucepan add the coconut cream, coconut sugar and almond butter and bring to a boil. Continue to cook over medium-heat, whisking frequently until it starts to thicken up, about 5-7 minutes. Remove from heat and whisk in the pumpkin puree, vanilla, pumpkin spice and sea salt and whisk until it’s thick and a caramel consistency. Set aside to cool and thicken.

    A pot of bubbling caramel sauce with a whisk
  3. Make the crust

    In a large mixing bowl, whisk together the melted coconut oil, almond butter, coconut sugar and vanilla until smooth. Add the flour, chopped almonds and coconut flakes (or oats if using) baking soda, pumpkin pie spice, and salt and mix until all the ingredients are combined. You may have to use your hands to bring the mixture together - the texture should be crumbly, but come together when you press it. Add more coconut oil / almond butter if the mixture seems too dry or more flour if the mixture seems too wet.

    Healthy Oatmeal Bars dry ingredients in a bowl
  4. Press a little bit more than half of the mixture on the bottom of the prepared pan and press firmly with a flat spatula or your hands. Bake in preheated oven for 10 minutes, or until lightly golden.

    Top view of baked low carb pecan pie bars crust in a 8x8 square baking pan on a grey background
  5. Remove the pan from the oven and sprinkle with chocolate chips and chopped pecans over the crust.

    A layer of chocolate chips for Pumpkin Oatmeal Bars in a foil-lined pan
  6. Pour the pumpkin caramel in the pan, spreading evenly.

    Overhead view of pumpkin being spread over chocolate chips in a foil-lined pan
  7. Top with remaining crumble over the caramel.

    Overhead view of Oatmeal layer being spread over Chocolate Chips and Pumpkin in a foil-lined pan
  8. Return the pan to the oven and bake for an additional 12-17 minutes, or until the edges are lightly brown.

    Top view of uncut peach crumb bars on parchment paper on a white background
  9. Remove the pan from the oven and allow the bars to cool completely so the pumpkin caramel sets up. You can place the pan in the fridge to speed up the process. Once cool, cut into squares and drizzle with additional caramel if desired.

    Overhead view of Pumpkin Oatmeal Bars with caramel drizzle
Nutrition Facts
Pumpkin Oatmeal Bars
Amount Per Serving (1 bar)
Calories 382 Calories from Fat 279
% Daily Value*
Fat 31g48%
Trans Fat 1g
Carbohydrates 26g9%
Fiber 5g20%
Sugar 16g18%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.