These Flourless Pumpkin Bars are naturally gluten-free, with a moist and fluffy texture. No one will believe that they’re a healthier treat!
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 naturally sweetened bars can pass as a quick breakfast, a sweet snack, or a holiday dessert.
Thesy 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.
Because this recipe is flourless, it’s naturally gluten-free. Be sure to check out the recipe notes below if you have other allergy concerns. I hope you’ll enjoy these pumpkin bars!
Need a vegan version? Try my Vegan & Gluten-Free Pumpkin Bars recipe.
Grain-Free Pumpkin Bars
- 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.
- Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, 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 posted separately)
These bars are delicious on their own, but if you’re aiming to impress, glaze these bars with my Maple Pecan Glaze.
- I have tested this recipe with flax eggs and aquafaba as an egg substitute, and both results were terrible. It’s tricky trying to replace eggs in flourless baked goods. I’d recommend trying my Gluten-Free Vegan Pumpkin Bread or Vegan Pumpkin Donuts baked in a square pan if you need a vegan pumpkin bar.
- For a nut-free bar, try using sunflower seed buttersunflower seed butter or tahini instead of the almond butter. (Sunflower butter does turn baked goods green, due to a reaction with baking soda, but it’s safe to eat.)
- If you’d prefer to not use honey, I’ve made these bars with 2/3 cup coconut sugar with excellent results. i imagine that 1/2 cup of maple syrup could also be used instead.
As always, if you make a modification to this recipe please leave a comment below letting us know what worked for you, so we can all benefit from your experience.
Reader Feedback: Are you a fan of pumpkin season? If so, what’s your favorite pumpkin dish?