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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Grain-Free Pumpkin Bars

It’s officially pumpkin season.

Let’s celebrate with some pumpkin bars, shall we?

Pumpkin bars are perhaps my very favorite way to enjoy this seasonal squash. They have the taste and texture of pumpkin bread, but they bake faster and are much more portable!

These moist, spiced pumpkin squares are bursting with Fall flavor, as well as a hefty nutritional punch. Pumpkin is a great source of vitamins A, C, K, and E, as well as lots of minerals, including magnesium, potassium, and iron. Lightly sweetened with honey, no one will ever guess that these bars are grain-free, or that they’re any “healthier” than the traditional version!

Grain-Free Pumpkin Bars
Fills one 8″ x 8″ pan

Adapted from this recipe

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 teaspoons pumpkin pie spice*
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda

Directions:

Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.

Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.

Allow to cool completely in the pan, then cut and serve!

These bars are delicious on their own, but if you’re aiming to impress, glaze these bars with my Maple Pecan Glaze. (<–recipe here)

4.8 from 62 reviews

Grain-Free Pumpkin Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These moist, spiced squares are bursting with Fall flavor, perfect for serving at a party or packing as a snack. Lightly sweetened with honey, no one will ever guess that they’re grain-free– or any “healthier” than the traditional version, for that matter.
Ingredients
  • ½ cup pumpkin puree
  • ½ cup almond butter
  • ⅓ cup honey
  • 2 eggs
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
  2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
  3. Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
  4. Allow to cool completely in the pan, then cut and serve!
  5. These bars are delicious on their own, but if you’re aiming to impress, glaze these bars with my Maple Pecan Glaze. (recipe posted separately)
Notes
*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

Enjoy!

Reader Feedback: Are you a fan of pumpkin season? If so, what’s your favorite pumpkin dish?

238 comments to Grain-Free Pumpkin Bars

  • Michele R.

    These were DELICIOUS!!! My daughters and husband (he isn’t the biggest pumpkin fan) loved them. Thank you for the awesome recipe!

  • Love the recipe! Comes out great. Definitely going to make another batch. I made the almond butter in my food processor and then just added all the other ingredients to it- so it was pretty convenient.

  • Lynn

    These are amazing !! Even better the second day, if they last that long !
    I followed the recipe exactly and they were so moist and flavorful.
    Love your website, your recipes are outstanding! Just copied all your
    pumpkin recipes, will try them all.

  • I am dreaming of making this with a billion flavor cominations: peanut butter + bananas (and maybe a few chocolate chunks or cacao); coconut butter + puréed mango; pumpkin + cranberries; peanut butter + puréed strawberries (PB&J!)…oh man…

  • Jill Heather

    Wow, wow wow!! What a fantastic treat. Made these and they are off the charts delicious. What a fantastic treat and also, great substitute for pumpkin pie. To me, it basically tastes like a crustless pumpkin pie- tasty, moist, spicy and just overall delicious. And bonus, super easy and fast to make.

  • Eric Giambrone

    Hey Megan I just stumbled upon your site and I am really excited to try these amazing-looking recipes. I do not consume sugar and am trying to figure out the logistics of baking with stevia. Based on your posts above on the subject, I assume you recommend replacing lost liquid volume in this recipe with another liquid. But do you know of something less starchy and specialized than the Ener-G Egg Replacer? And in your recipes in general, at what liquid volume does it become necessary to add something for what you took away? For example, in your raw almond butter fudge recipe, which calls for only 1.5 tablespoons of honey, you say you can substitute with stevia but you don’t mention adding anything. I assume this is because it is such a small volume, but at what volume of sweetener does this become an issue?

    • Megan

      In the almond butter fudge recipe, you can easily substitute the stevia because it’s not baked.

      Baked goods are a chemistry experiment, so any little change can affect the results. When I developed my stevia-sweetened macaroons, it took me 5 different batches to get the consistency right, so I recommend lots of patience and experimentation when working with it! I don’t think there’s a magic formula for stevia substitutions, as all recipes will be slightly different with their ingredients and textures. Good luck with your experiments!

  • Lacie

    Made these for the third time last night and baked in muffin wrappers. Great for on the go snack or breakfast. My new favorite recipe!

  • Samantha

    I just wanted to say thanks for this recipe! I’m in graduate school for food policy and nutrition and everyone there (rightfully) has very high standards — these bars were a hit at our Thanksgiving potluck. Vegan and gluten-free AND scrumptious!

    I love the way these stay soft (but not gooey). I used the maple glaze with chopped pecans on top, very professional looking and easy!

  • Monika

    Made this last night! Freaking amazing! Thanks for all the great recipes! They are ways tasty and great for my annoying food allergies!

  • Nina

    Love these! I make them at least once a week, to have for breakfasts. I have trouble digesting most foods in the morning, but I’m always hungry early. These are perfect – packing nutrition without being heavy. The first time I made them I was so impressed, I baked more the next day to share with ladies at my gym (we are always trading healthy recipes. I bring them for potlucks and they always go fast. Friends cannot believe they don’t have any grains or white sugars. Love that your recipes don’t require lots of special equipment or time. I can keep these ingredients on hand easily. As a busy Mom your site is so valuable.

  • […] Flourless Pumpkin Bars- Ditch the crust and dig into these delicious pumpkin bars. I can’t say enough good things about these bars, they turned out beyond expectations. We subbed sunflower seed butter for almond butter and created our own glaze by mixing coconut oil, honey, vanilla extract, and a pinch of salt. Even my gluten-loving boyfriend loves them. […]

  • […] Flourless Pumpkin Bars- Ditch the crust and dig into these delicious pumpkin bars. I can’t say enough good things about these bars, they turned out beyond expectations. We subbed sunflower seed butter for almond butter and created our own glaze by mixing coconut oil, honey, vanilla extract, and a pinch of salt. Even my gluten-loving boyfriend loves them. […]

  • Stephanie

    I made these the other day and unfortunately they turned out super moist and heavy. It was less cake like and sort of in between a brownie and pie filling. Not really sure where I went wrong or if my oven is just too damn old to cook things properly anymore. Only sub i made was for canned pumpkin because i didnt have a real pumpkin lying around. Any ideas Megan? Would like to make these again, they still tasted good, but i could tell something wasnt exactly right. Thanks!!

  • Ali

    Just made these, they are the real deal and without added fat or sugar. I used agave instead of honey. Love them! These will be my new go to recipe from now on! Thanks detoxinista for doing the hard part for me!

  • […] Made after this recipe. I had pumpkin left after making that casserole, so I decided to find a recipe for pumpkin bars as I could easily process the rest of the pumpkin into a puree. These were amazing. I even fed some to my colleagues during a meeting and they loved them too. I still have enough pumpkin in the freezer to make these again. Anyone in for a taste? […]

  • breanne

    These are amazing! Not to mention, so easy! I made some whipped cream with heavy whipping cream and powdered erythritol to top these and everyone went GAGA over them. Making them for Christmas eve and Christmas day (2 separate events).

  • Vicki

    I’ve made these twice now and they are so delicious! They freeze beautifully and are even delicious straight out of the freezer. I like them plain or with the maple glaze. Just divine. My grandson who is allergic to dairy absolutely loves them. They are great for me too (I have celiac disease). This recipe is a keeper and I wouldn’t change a thing! Thanks!

  • Marion

    These look so good I want to lick the screen 0:)…Will be making it tonight

  • Courtney Grace

    My whole family loved these! Thank you!

  • hez

    i’ve been making these with 2-3 tablespoons of raw cocoa powder and sprinkling some vegan mini chocolate chips on top! yum! thanks for the inspiration Megan!

  • Jer

    Made these on the weekend. Loved them. Husband loved them. ‘Nuff said!

  • This ismy new favorite recipe, though I used peanut butter instead.

  • […] got a taste for pumpkin when I read this recipe. (Yes, yes I was supposed to be working, but remember, I am craving […]

  • Kathleen

    AMAZING!!! I The cake is so moist and flavorful. This is a keeper. Thanks for the great recipe.

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