Home » Desserts » Pumpkin Pie Bars

Pumpkin Pie Bars

This post may contain affiliate links.

Indulge in these delicious gluten-free Pumpkin Pie Bars, perfect for fall gatherings or whenever you’re craving a taste of pumpkin pie without the fuss. Made with wholesome, clean ingredients; these bars are just as beautiful as they are satisfying. Enjoy every spiced bite of this seasonal treat!

Jump to Recipe Print Recipe

Easy Gluten Free Pumpkin Pie Bars

The holiday season is in full swing over here in the Jackfruitful Kitchen and I cannot wait for you to try these Pumpkin Pie Bars! These bars are the perfect fall treat and will make the most beautiful addition to your Thanksgiving table. They’re loaded with the coziest of pumpkin pie flavors and are made with wholesome, gluten-free, plant-based ingredients. I admittedly am not the biggest sweets fan which is why desserts that incorporate vegetables like pumpkin are my go-to. The balance of sweet, tart and savory in these little bundles of joy are exactly what you want after a large Thanksgiving meal! Each bite delivers a perfectly spiced, naturally sweetened pumpkin filling that is nestled between a cinnamon oat crust and a crumbly cinnamon pecan topping.

Each bar is drizzled with dairy free white chocolate for the perfect *chef’s kiss* finishing touch. I gathered all my ingredients at Hy-Vee, my go-to for everything plant-based and gluten-free. Seriously, it’s a one-stop shop for all of your healthy eating, holiday cooking, and Thanksgiving needs! Plus, their Good Graces product line is incredible because it features 100% gluten free, clean, high-quality ingredients that make allergy-friendly cooking simple and enjoyable. If you know anything about my recipes, you’ll know that this is ticking all my boxes! So grab your baking pan, and let’s whip up some Pumpkin Pie Bars that are sure to impress everyone at the dinner table.

Ingredients For Pumpkin Pie Bars

Creating these pumpkin pie bars couldn’t be easier with pantry staples like canned pumpkin puree, almond flour, and warm spices. Here’s what you’ll need:

Gluten-Free Crust Ingredients

Dairy-Free Butter, Coconut Butter, or Coconut Oil: Using any of these ingredients with help create moisture and richness in the crust. Coconut oil adds a slight coconut flavor, while dairy-free butter will yield a more neutral taste. Any of these will help bind the crust together.
Almond Butter: Adds a creamy, nutty flavor and works as a natural binder for the crust. You can substitute with cashew or sunflower butter if preferred, though almond butter has a mild flavor that complements the pumpkin filling best.
Good Graces Coconut Sugar: This unrefined sweetener adds a hint of caramel flavor and keeps the recipe refined-sugar-free. You could swap it with maple sugar or date sugar, but coconut sugar works well for its granulated texture.
Good Graces Super Fine Blanched Almond Flour: Creates a tender, slightly crumbly crust with a mild, nutty flavor. Almond flour is naturally gluten-free and pairs perfectly with oats to make a light yet structured crust.
Good Graces Gluten-Free Oats: I love these oats because they are certified gluten free. It is a true lifesaver for many as well as provides a lot of reassurance for those who are gluten sensitive. Using a high-quality gluten free oat like these from Good Grace provides the perfect texture and a subtle oat flavor for the crust.
Baking Soda: Gives the crust a slight lift, helping it stay light and not too dense.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds cozy, autumnal warmth to both the crust and the filling.
Pecans: Adding pecans to your crust ingredients really ups the traditional flavors of a pumpkin pie. There subtle crunch and nutty flavor elevate the crust. Substitute with walnuts if desired.

Pumpkin Pie Filling Ingredients

Pumpkin Puree: The star of the show! This provides a rich, earthy pumpkin flavor and creamy texture for the filling. Be sure to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
Canned Coconut Cream (Solid Part Only): I cannot stress enough that you only want the solid part of the coconut cream for this recipe! It creates a creamy, luscious texture without dairy, adding a hint of coconut flavor. If you don’t have coconut cream, you can refrigerate a can of full-fat coconut milk and use the solidified top layer as a substitute!
Ground Flaxseed + Warm Water: Acts as a binder, replacing eggs in the recipe to keep it vegan. Together with water, ground flaxseed forms a “flax egg” that adds a touch of nutty flavor and a smooth, cohesive filling. Don’t save making the flax egg for last – this is an important step and it needs to sit to create the texture and binding properties you want.
Good Graces Coconut Sugar: Adds just the right amount of sweetness to the filling without refined sugar. Its subtle caramel notes complement the pumpkin and spices beautifully.
Pumpkin Pie Spice: This essential mix of spices defines the iconic pumpkin pie flavor. If you don’t have pre-made pumpkin pie spice, you can make your own blend of cinnamon, nutmeg, ginger, and cloves.
Vanilla Extract: Adds depth and enhances the flavors in the filling, making it taste more like a classic pumpkin pie.
Dairy-Free White Chocolate Chips: These add a touch of sweetness and a creamy drizzle for a beautiful finishing touch. Opt for any dairy-free brand, or substitute with dark chocolate chips if you prefer.
Coconut Oil: Helps melt and smooth out the white chocolate, creating the perfect drizzle texture for topping. You can use any neutral oil, but coconut oil adds a slight coconut flavor that complements the pumpkin.

Pumpkin Pie Filling VS Pumpkin Puree

When baking pumpkin desserts, it’s essential to know the difference between pumpkin pie mix and pumpkin puree. Pumpkin puree is 100% pure pumpkin – nothing more. There are no added sugars or spices to pumpkin puree and at first taste, you might find it rather bland and earthy. This is the best choice when making recipes that you want to have full control over; how much sugar, how much spice or if you want to make something more savory over sweet like muffins. Pumpkin pie mix, on the other hand, contains added sugar and spices, which may lead to overly sweet results. I highly recommend using pumpkin puree for this recipe – using pumpkin pie mix will result in unbalanced flavors.

How to Make Pumpkin Pie Bars

This pumpkin pie bars recipe is super easy to follow and will come out deliciously every time! Follow these simple instructions and enjoy these darling bars for breakfast, a midday snack or dessert! Share them with friends and enjoy the baking process.

Prepare the Crust

Combine the crust ingredients in a large mixing bowl until a crumbly dough forms. Press half of this dough into a lined baking dish and bake until lightly golden.

Create the Filling

Make your flax egg and set it aside while you gather the other wet ingredients for the pie filling. Mix pumpkin puree, coconut cream, coconut sugar, flaxseed, and spices to create a smooth pumpkin pie filling. Pour over the baked crust for that creamy pumpkin layer.

Add the Topping

Stir chopped pecans into the remaining crust mixture and sprinkle it over the pumpkin filling.

Bake & Drizzle

Bake the bars until the filling is set and the topping is golden brown. Once cooled, drizzle with melted dairy-free white chocolate for a touch of sweetness and elegance.

How to Store Pumpkin Pie Bars

For the best texture and flavor, store these pumpkin pie bars in an airtight container in the fridge for up to a week. They taste even better after chilling overnight, making them perfect for prepping ahead for Thanksgiving, holiday parties or bake sales!

Ways to Customize Your Pumpkin Pie Bars

These pumpkin pie bars are versatile and can be adapted to suit your personal preferences and dietary needs. For a nut-free version, simply swap the almond flour with oat flour and use sunflower seed butter instead of almond butter. Try making a graham cracker crust or shortbread crust for a different flavor profile. If you prefer a sweeter, caramel-like flavor, consider adding a bit of brown sugar along with the coconut sugar to enhance the filling. For a richer crust, mix in some gluten-free graham cracker crumbs, which add a delightful texture and depth of flavor.

How to Serve Pumpkin Pie Bars

These pumpkin pie bars are deliciously served chilled, but you can also enjoy them slightly warmed if you prefer a softer texture. For an elegant presentation, top each bar with a dollop of fresh whipped coconut cream or dairy-free whipped cream! I also have served these with a scoop of dairy-free vanilla ice cream and my goodness that has been quite the treat!

Pumpkin Pie Bars Frequently Asked Questions

How long do the bars last?

Stored in the fridge, pumpkin pie bars will keep fresh for up to a week, making them great for make-ahead holiday treats.

Can I freeze the Pumpkin Pie Bars?

Yes! Once completely cooled, wrap them tightly and freeze for up to a month. Thaw in the fridge before serving.

When should I cut the Pumpkin Pie Bars?

For the cleanest cuts, wait until the bars are fully chilled before slicing. This helps the filling set, making them easier to handle.

Tips For Making Pumpkin Pie Bars

Use Parchment Paper: Lining your baking dish with parchment paper makes it easy to lift the bars out and slice them evenly.
Don’t Overbake: Keep an eye on the bars as they bake. You want the crust golden but not too crisp to maintain a soft bite.
Chill Before Serving: For the best texture, chill the bars in the fridge for a couple of hours or overnight before slicing.

Other Great Pumpkin Desserts

If you’re a pumpkin lover, don’t stop with these bars! Try out more gluten-free pumpkin treats like:

Peanut Butter Pumpkin Cookies

Pumpkin Spice Snickerdoodles

High Protein Pumpkin Pie Pudding

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!

All your favorite Layered Salads from Jackfruitful Kitchen are now a FREE eBook!

Enter your email below and then check your inbox for the goodies.

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Pumpkin Pie Bars

No ratings yet

Print Recipe Pin to Pinterest!

Prep Time 10

Cook Time 40

Total Time 50

Servings: 16 bars

Course: Dessert

Equipment

Oven

Ingredients

Gluten Free Crust Ingredients

⅓ cup dairy free butter, coconut butter or coconut oil, melted
⅓ cup almond butter
½ cup Good Graces coconut sugar
1½ cups Good Graces super fine blanched almond flour
1½ cups Good Graces gluten free oats
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
3 tbsp water
⅔ cup chopped pecans

Pumpkin Pie Filling Ingredients

1 15 oz can pumpkin puree
½ cup canned coconut cream, ONLY the solid part at the top of the can
2 tbsp ground flaxseed + 6 tbsp warm water
½ cup Good Graces coconut sugar
2 tsp pumpkin pie spice
2 tsp vanilla extract
½ tsp sea salt
½ cup dairy-free white chocolate chips
½ tsp coconut oil

Method

Preheat oven to 350 degrees and line a 9x9 metal baking dish with parchment paper.
Add the butter, almond butter, and coconut sugar to a mixing bowl and use a fork to mix until well combined. Next, add in the almond flour, oats, baking soda, salt, and pumpkin pie spice. Use a fork to mix until everything is well incorporated, adding 1-3 tbsp water at a time until a doughy but crumbly texture is achieved.
Transfer half of the dough to the prepared baking dish and use a rubber spatula to flatten it into an even layer. Transfer to the oven and bake for 10-12 minutes until golden brown.
Add the pecans to the remaining dough and stir to combine. Set aside.
Mix the ground flaxseed with water and set aside for 5-10 minutes. Prepare the pumpkin pie filling by combining the pumpkin, coconut cream, flaxseed mixture, coconut sugar, pumpkin pie spice, vanilla and sea salt. Pour over the crust and spread into an even layer. Crumble the remaining dough over the filling and transfer to the oven. Bake for 25-30 minutes.
Remove from the oven and let cool completely. Slice into 16 bars.
Add the white chocolate and coconut oil to a microwave safe dish and heat at 50% power in 30 second increments, stirring each time, until melted. Use a spoon to drizzle the white chocolate over the bars.
Place the bars in the fridge and chill for at least 2 hours, preferably overnight, before serving. Serve cold.

Notes

Shop all the items I used from Good Graces here!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

Pumpkin Pie Bars

Easy Gluten Free Pumpkin Pie Bars