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I started making these gluten-free pumpkin bars in 2012, when my husband and I were experimenting with a Paleo diet. We wanted the flavor of pumpkin bread, without grains or refined sugar.
Enter this amazing recipe. It’s inspired by my Paleo Banana Snack Cake, but this time we’re using pumpkin instead. The result is a remarkably light and fluffy bar that’s loaded with pumpkin spice flavor.
These bars became so famous that I was asked to make them on the Hallmark Channel, and they were also featured on Good Morning America. Everyone is blown away by the flavor and texture, and I think you will be, too.
⭐⭐⭐⭐⭐ Featured Review
“10 stars! I just made these and they’re absolutely delicious. The glaze is the best part, the flavor is to die for. Amazing!” -Kat
Table of Contents
Ingredients for Healthy Pumpkin Bars
- Pumpkin Puree. Canned pumpkin adds moisture and flavor to these pumpkin bars. Since this recipe doesn’t use the whole can, check out the suggestions below for more pumpkin recipes to use the leftovers.
- Almond Butter. Almond butter replaces the flour and added fat in this recipe, giving the bars a tender texture. You can taste a hint of whichever nut butter you use, so if you prefer the flavor of cashew butter, feel free to use that instead.
- Honey. This natural sweetener pairs perfectly with pumpkin pie spice, adding sweetness without a noticeable flavor in the final bars. Maple syrup may be a suitable substitute, but I haven’t tested that yet.
- Eggs. These provide structure and lift, so don’t use an egg substitute for this flourless recipe. (Check out the vegan option in the recipe notes, instead.)
- Pumpkin Pie Spice. This spice blend makes measuring easy, so you won’t have to open multiple spice jars. However, I have included measurements in the recipe notes for those who prefer to use separate spices.
- Baking Powder. After 13 years of baking these bars, I’ve decided I prefer baking powder over baking soda for extra lift. If you prefer to use baking soda, please refer to the recipe notes.
Note: Feel free to stir in 1/3 cup of chocolate chips for pumpkin chocolate chip bars. Or, top these with my maple pecan glaze for a refined-sugar-free treat.
How to Make Pumpkin Bars (Step by step)
- Preheat the oven to 350ºF and lightly grease an 8-inch square pan with cooking spray. Press a piece of parchment paper into the bottom of the pan; the oil will hold it in place! Note: A metal pan will bake more evenly than a glass or ceramic one.
- In a large mixing bowl, combine 1/2 cup almond butter, 1/2 cup pumpkin puree, 1/3 cup honey, 2 large eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Stir well until the batter looks runny and uniform, with no visible chunks. You can use a whisk if a spatula isn’t breaking everything down.
- Pour the batter into the prepared pan and spread it out evenly. Sprinkle some chocolate chips on top, if desired.
- Bake the pumpkin bars at 350ºF for 25 to 30 minutes, or until the center has puffed up and doesn’t jiggle when you shake the pan.
- Let the bars cool completely, then slice them into squares. You can cut them into 9 bigger squares like this, or 16 smaller ones.
Serving + Storage Tips
You can serve these plain, or top each individual bar with the maple pecan glaze suggested below. (Whipped cream would also work, since these remind me of pumpkin pie.) Sprinkle extra pecans on top for a pretty presentation. Since this glaze is naturally sweetened, it will not set like one made with powdered sugar. That’s why it’s best to drizzle it over the bars right as you serve them.
Pro Tip: For an even deeper flavor, swap the water in the Maple Pecan Glaze for black coffee. The maple coffee flavor is also excellent on these healthy pumpkin bars.
Healthy Pumpkin Bars (with NO flour!)
Ingredients
Pumpkin Bars
- ½ cup pumpkin puree
- ½ cup almond butter
- ⅓ cup honey
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Optional Topping:
- 1 batch maple pecan glaze (or try chocolate chips)
Instructions
- Preheat oven to 350ºF and lightly grease an 8-inch square pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.
- In a large bowl, combine the pumpkin, almond butter, honey, eggs, pumpkin pie spice, salt, and baking powder. Stir until very smooth, then pour the prepared pan.
- Bake at 350°F for 25 to 30 minutes, or until the bars rise in the center and no longer jiggle when you shake the pan. (Note: Glass pans might require five more minutes of cooking; metal pans will cook faster and more evenly.)
- Let the bars cool completely in the pan, or for at least 1 hour. Then slice and serve. You can cut them into 9 larger bars or 16 smaller ones.
Video
Notes
Nutrition
More Pumpkin Recipes To Try
- Pumpkin Ice Cream
- Oat Flour Pumpkin Bread
- Pumpkin Overnight Oats
- Vegan Pumpkin Cheesecake
- Pumpkin Spice Latte
If you try these healthy pumpkin bars soon, please leave a star rating and comment below letting me know how you like them!
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I love this recipe and try to make it several times even if it isn’t the fall season!!
These really are delicious and something my family always looks forward to me making.
These were flat. Mine didn’t rise. After baking them I watched the video on YouTube and apple cider vinegar was added to make tgem rise, but vinegar was not in the recipe. ☹️
Sorry to hear that, Tracie! The video shows an older version of this recipe which called for baking soda and vinegar (the two work together to rise). The updated version calls for baking powder, which does not require vinegar at all. Usually a baked good not rising could be a sign that your baking powder is old, but I hope they tasted good regardless!
I simply LOVE your recipes- I’ve come to expect healthy And delicious!!! These Pumpkin Bars are so good, they disappeared too quickly. I will make them again this week.
I want to try these but first I have a question that probably applies to all recipes. When you say a teaspoon of pumpkin pie spice (or anything else) are you referring to a level teaspoon, rounded, or even heaping teaspoon?
Thanks, Pat Paulsen
I know I’m not the recipe author, but in cooking/baking, when someone says teaspoon it is always referring to a level one. Only if they specify rounded or heaping, then you would so. Otherwise always level.😊💕
Have you used maple syrup instead of honey? I’m curious because I’ve heard you are not supposed to bake wirh honey at high temperatures.
I have been making this for years. It’s really my spice cake. Served plain or with Cashew Cream (comfy belly SCD recipe), it is loved by all. It’s perfect for a picnic, served in the baking pan it has been baked in.
How long will these keep in the refrigerator? Can they be frozen? Want to make ahead this year for Thanksgiving! Have made before but always served right away- so yummy!
My favorite fall recipe!
This recipe is SO delicious! Quick and easy to make. Exceeded my expectations. Will be adding this dessert to the regular rotation.