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Home » Recipes » Dessert » Bars + Brownies » Pumpkin Pie Bars

Oct 9, 2020(updated July 6, 2022)

Pumpkin Pie Bars

3.97 from 330 votes
By Dani Spies
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This post may contain affiliate links.

These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious!

pumpkin pie bars

If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.

They are perfect for dessert and equally delicious as a grab-n-go breakfast or afternoon snack with your favorite cup of coffee (pumpkin latte anyone?).

How To Make Healthy Pumpkin Pie Bars

You can call this recipe a healthy dessert bar or even a healthy breakfast bar! Both names work and trust me, these pumpkin bars are way easier than making a pie.

Like most of my baking recipes, this is a one-bowl, dump-and-stir dessert.

Here’s all you need:

  • Coconut flour
  • Pumpkin puree
  • Maple syrup
  • Eggs
  • Pumpkin pie spice
  • Cinnamon
  • Baking soda
  • Salt
  • Chocolate chips

Everything gets mixed together and then transferred into an 8×8, greased baking dish.

Bake for 45 minutes at 350 ºF, chill and enjoy!

It’s really just that easy!

Like this recipe? Here are other pumpkin recipes to try:

  • Mini Pumpkin Pies
  • Pumpkin Oatmeal Muffin Cups
  • Paleo Pumpkin Muffins
  • Pumpkin Black Bean Soup
  • Pumpkin Breakfast Cookies

If you make this pumpkin baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community.

pumpkin pie bars
Print Recipe
3.97 from 330 votes

Healthy Pumpkin Pie Bars

Try keeping some healthy pumpkin bars in your freezer! They make a dleicous snack and are delightful with a cup of coffee in the afternoon.
Course: baked goodies, bars + brownies, DESSERT, DIET, gluten free, paleo
Cuisine: American
Author: Dani Spies
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 9
Calories: 167kcal

Ingredients

  • 15 ounce can of pumpkin puree
  • 3/4 cup coconut flour
  • 1/2 cup maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/3 `cup chocolate chips*

Instructions

  • Pre heat oven to 350ºF.
  • Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
  • In a large bowl combine; coconut flour, pumpkin puree, maple syrup, vanilla extract, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
  • Stir in chocolate chips.
  • Transfer batter to prepared baking dish.
  • Bake for 45 minutes or until set thorugh and lightly golden brown on top.
  • Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. Enjoy!

Notes

  • Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free.
  • For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk.  I love this version for breakfast.
  • Be sure to store these bars in the refrigerator.  They are best when eaten cold.
  • Experiment with different stir-ins.  Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!

Nutrition

Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

Bars + Brownies, Dairy Free, Gluten Free, Nut Free, Sweet Things, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Ari says

    October 19, 2020 at 4:05 pm

    5 stars
    This recipe was exactly what I was looking for! A healthy pumpkin dessert, that’s basically the best part of pumpkin pie (the filling), in bite sized chunks. So delicious and guilt free. Thank you so much for this.

    Reply
  2. Stacey says

    October 24, 2020 at 3:10 pm

    5 stars
    These are AMAZING and super easy to whip up, thank you for sharing this recipe! I used cow’s milk instead of almond milk since I have a tree nut allergy, and I added in 1/3 cup of dried cranberries (as per your stir-in recommendations). I’ll definitely be making these again! Perfect fall treat 🙂

    Reply
  3. Baked By Plumeria says

    October 27, 2020 at 11:03 am

    5 stars
    Amazing!!! After inhaling the 1st batch, I immediately made another the next day adding in multiple scoops of raisins and walnuts. Thanks Dani for creating such a tasty, easy, and healthy sweet treat to satisfy my pumpkin addiction!

    Reply
  4. Ginger says

    October 27, 2020 at 4:29 pm

    5 stars
    So easy to make and so delicious!

    Reply
  5. Shashank Mehta says

    November 6, 2020 at 3:36 am

    5 stars
    I tried it out and I absolutely loved it. These are much tastier than the store bought bars I usually have. Thank you for sharing, this would make a great post workout snack.

    Reply
  6. Patty Gilbert says

    November 14, 2020 at 9:26 am

    Hi Dani:-)
    I have been serving your great recipes this fall to a small neighborhood Bible study group that can’t wait to guess what I’ve made this week. One this one what could I sub out for the eggs? I’m not vegan but am I egg free. Thanks!
    Grammy Gilbertt
    PS I LOVE pumpkin too!

    Reply
    • Mary says

      September 26, 2022 at 8:01 pm

      You can use flax meal instead of eggs. I use one tablespoon of flax meal and three tablespoons of water to one egg.

      You want to let that sit for 5-10 mins before adding it into the recipe.

      Reply
      • PATTY GILBERT says

        September 29, 2022 at 3:18 pm

        5 stars
        Hi Mary,
        Thanks. I have tried flax meal but I didn’t know to let it set that long. My fave is the chia seed egg sub for eggs. These are both great KETO options as well.
        I appreciate how easy these are!
        I’m ready for pumpkin season again,
        Patty Gilbert

        Reply
  7. Carrie says

    November 15, 2020 at 9:12 am

    5 stars
    I love all of your recipes!! I made this in a pie pan and served it with coconut whipped cream, it was absolutely delicious and it’s our new favorite. Even my in-laws loved it! I will be making the pumpkin cheesecake for thanksgiving! Thank you for your amazing talent!

    Reply
  8. Gina Mazares from Dudley, Massachusetts says

    November 16, 2020 at 6:59 pm

    5 stars
    These are so amazing Dani!! My family loves these bars. I have also made many of your muffins. Love all your recipes!
    Thank you for what you do, you are fabulous!!

    Reply
    • Dani says

      January 20, 2021 at 10:37 am

      So glad you all enjoyed them!!

      Reply
  9. Rose says

    November 16, 2020 at 8:27 pm

    These are so good! I didn’t expect them to taste so amazing 🙂 They taste like a crustless pumpkin pie bar with chocolate chips but healthy and guilt free. I also wanted to note that you left out vanilla extract from the ingredients list above, even though it’s in the video

    Reply
  10. Amber Savoy says

    November 27, 2020 at 10:35 pm

    5 stars
    These are amazing!! I made them for Thanksgiving. I used pecans for my add ins (in half and left the other half smooth). I also made sugar free whipped cream. Just perfect for my clean (no processed sugar or preservatives) dessert! Thanks. I can’t wait to try more of your recipes. I wanted to post a pic but ‍♀️

    Reply
  11. Danielle says

    September 25, 2021 at 3:56 pm

    Can I use almond flour to substitute coconut flour? And keep the almond milk in as well?

    Reply
    • Dani says

      October 6, 2021 at 6:04 am

      Unfortunately, that probably won’t work. You will need to swap some other ingredients if you plan to do this.

      Reply
  12. Faye says

    October 6, 2021 at 11:52 pm

    4 stars
    I am wondering if I can use canned coconut milk instead of almond milk?

    Reply
    • Dani says

      October 8, 2021 at 10:53 am

      I haven’t tried this myself, but I tend to think it would work!

      Reply
  13. Lisa says

    October 21, 2021 at 7:15 pm

    5 stars
    These are awesome ! So easy too ! I used 1 cup oat flour and only 1/3 cup maple syrup and 1/4 sugar free chocolate chips. Perfectly sweet enough for my family . Taste just like crustless pumpkin pie 🙂

    Reply
    • Dani says

      October 22, 2021 at 12:25 pm

      Thanks so much for the review and feedback! I love how you adjusted the recipe to work for you and your family.

      Reply
  14. PATTY GILBERT says

    October 3, 2022 at 3:07 pm

    5 stars
    Hi Mary,
    Thank you for the flax seed egg option. I find it is very hard to wait, but I will try very hard! I do find that the chia egg sub works in most things I need an egg substitution. It is a bit tricky to be gluten and egg free on Keto plans. I am continuing my journey until the weekend because my hubby and I will be celebrating our birthdays.

    Thanks,
    Patty

    Reply

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