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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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Delish! Thank you for your amazing recipes!
I have a friend who can’t eat nuts. Have you ever substituted the almond butter with a seed butter?
Thanks again!
Hi Rachael! I haven’t tried a seed butter with this one. Tahini might work if the flavor is mild enough. Sunflower seed butter can react with a leavener and might turn the middle of the bars green-ish, so don’t be surprised if that happens! It’s still safe to eat, just not as appealing to look at. LOL
MEGAN! these are incredible and i’m so happy i read the reviews and gave it a whirl. i wasn’t sure if they were going to work but wow – did they ever come out beautifully. i baked them for 30 minutes total, cut them int 16 pieces, and sprinkled a little bit of snickerdoodle spicey sugar on top – DELISH! thank you for a keep recipe as the house just smells like pumpkin heaven now 🙂
Wow
Very good , just what i needed in the middle of September! Only 1 thing I changed, i added a banana instead of honey since i had none, came out perfect.
These bars are incredible! This is the first recipe I made when I stumbled found your website back on 2010. I had been eating grain free for six months and had been sad that all I seemed to be able to find dessert wise that was grain free was ice cream. This recipe and many others you had posted, opened my world back up to baked goods! I am so grateful for your work and all your yummy dessert recipes.
This is my go-to for all family dinners. I have made it many times and it is always a hit!
PS…
Not makin the maple glaze,
Thsnx
These bars are great..anyway ta make them totally sugar free?
Perhaps if you found a sugar-free maple syrup or honey option at the store? Let me know if you experiment with it!
Megan, you are truly a magician. This is yet another impossibly decadent, yet healthy, treat recipe. The icing is genius!
I forgot to put 5 stars!
This was really delicious, not too sweet and not too heavy but I did find that it didn’t come out very high so they were thin, which was okay.