Gluten-Free Pumpkin Pie Bars

The Ultimate Fall Treat: Gluten-Free Pumpkin Pie Bars

Who doesn’t get a little excited when the air turns crisp and pumpkin spice lattes abound? Imagine sinking your teeth into a creamy pumpkin bar that captures all the cozy flavors of fall without the fuss of a pie plate! These Gluten-Free Pumpkin Pie Bars are quick to whip up in just one pan, making them an invitation to taste autumn bliss.

Why Make This Recipe

You’ll love these bars because they’re incredibly easy to make — no fancy baking skills required! Plus, they’re family-friendly, meaning everyone from picky eaters to dessert aficionados will find joy in each bite. And did I mention the easy cleanup? Just one dish means less time scrubbing and more time enjoying this delicious homemade treat!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/4 cup chopped walnuts or pecans (optional)

Directions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
5. Fold in the chopped nuts if you’re feeling nutty.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool before cutting into bars and serving.

How to Make Gluten-Free Pumpkin Pie Bars (Overview)

Making these bars is a breeze! Start by mixing your moist ingredients in one bowl and gathering your dry ingredients in another. Pro tip: Make sure your coconut oil is melted but not too hot — you don’t want scrambled pumpkin! Combine the two bowls, fold in some walnuts for a crunch, and pour everything into a baking dish. Pop it in the oven, and let the magic happen while you catch up on your favorite show. Easy, right? 🍂

How to Serve Gluten-Free Pumpkin Pie Bars

Once your bars are cooled, serve them with a dollop of whipped cream on top for that classic pie experience, or enjoy them plain for a hearty treat. Imagine the vibrant orange color and the aromatic spice wafting through your kitchen! You could also drizzle some extra maple syrup for added sweetness, or pair them with a hot cup of tea or coffee. Yum!

How to Store Gluten-Free Pumpkin Pie Bars

These delicious bars keep well in the fridge for up to a week. Just make sure to store them in an airtight container! If you’re planning ahead, you can also freeze them for up to three months. Just heat them up in the microwave, and they’ll taste just as heavenly!

Tips to Make Gluten-Free Pumpkin Pie Bars

• Use fresh pumpkin puree if you can — it’s fresher and gives a richer flavor.
• Swap the nuts for chocolate chips if you want a sweeter twist!
• If you’re not into coconut oil, butter works just as well.
• To make it vegan, replace the maple syrup with agave syrup and ensure your chocolate chips are dairy-free.
• Avoid overmixing to keep them light and fluffy!

Variation

Want to spice things up? Try adding chocolate chips or dried cranberries for a fun, chewy texture! You can also swap out pumpkin pie spice for ginger or nutmeg for a unique twist on flavor. Who doesn’t love options, right?

FAQs

1. Can I substitute almond flour?
Absolutely! You can use regular all-purpose gluten-free flour as a substitute, but the texture might change slightly.

2. Can I make these bars ahead of time?
Definitely! They keep well in the fridge for about a week. Perfect for holiday prep.

3. How do I know when they’re done?
Stick a toothpick in the center. If it comes out clean, you’re good to go!

📌 Pin this recipe for your next cozy dinner night!

Gluten-Free Pumpkin Pie Bars

Indulge in the cozy flavors of fall with these easy-to-make Gluten-Free Pumpkin Pie Bars, perfect for any occasion and requiring just one pan for cleanup!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 bars

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree Use fresh if possible for better flavor.
• 1/2 cup maple syrup Can be substituted with agave syrup for a vegan option.
• 1/4 cup coconut oil, melted Butter can be used as an alternative.
• 1 tsp vanilla extract

Dry Ingredients

• 1/2 cup almond flour Can be substituted with gluten-free all-purpose flour.
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1 tsp pumpkin pie spice Can be swapped for ginger or nutmeg.
• 1/2 tsp salt

Optional Ingredients

• 1/4 cup chopped walnuts or pecans Optional; can be replaced with chocolate chips.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
5. Fold in the chopped walnuts or pecans if desired.
6. Pour the batter into the prepared baking dish and spread evenly.

Baking

1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow to cool before cutting into bars and serving.

Notes

Serve bars with whipped cream for a pie-like experience, or enjoy plain. Can drizzle with extra maple syrup for added sweetness. Store in an airtight container in the fridge for up to a week or freeze for up to three months.