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!
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.
Healthy Pumpkin Pie Bars
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!
Comments
Ari says
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.
Stacey says
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 🙂
Baked By Plumeria says
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!
Ginger says
So easy to make and so delicious!
Shashank Mehta says
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.
Patty Gilbert says
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!
Mary says
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.
PATTY GILBERT says
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
Carrie says
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!
Gina Mazares from Dudley, Massachusetts says
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!!
Dani says
So glad you all enjoyed them!!
Rose says
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
Amber Savoy says
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 ♀️
Danielle says
Can I use almond flour to substitute coconut flour? And keep the almond milk in as well?
Dani says
Unfortunately, that probably won’t work. You will need to swap some other ingredients if you plan to do this.
Faye says
I am wondering if I can use canned coconut milk instead of almond milk?
Dani says
I haven’t tried this myself, but I tend to think it would work!
Lisa says
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 🙂
Dani says
Thanks so much for the review and feedback! I love how you adjusted the recipe to work for you and your family.
PATTY GILBERT says
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
Lily Cooksey says
These look wonderful! Can they be made ahead of time and frozen? Then taken out day before? Thank you so much!!
Dani Spies says
Definitely! These are a great candidate for the freezer.
Molly says
Oh my gosh SO GOOD. Tasted just like pumpkin pie and I could eat for breakfast!!! Topped with yogurt was amazing too!!! I used almond flour instead of coconut and it turned out so well. This recipe was so easy to make and so delicious! I definitely recommend
Debra says
Hi, can I switch the coconut flour to Almond flour?
C.P says
Went to a friend’s for dinner and needed something gluten free and dairy free. Enter Dani’s pumpkin pie bars. I used the oat flour, and substituted honey for the maple syrup. They were a smashing success, and the recipe has now been passed on to them. These are unbelievably good!