Healthy Pumpkin Bars (Gluten-Free!)

gluten-free pumpkin bar on a white plate with maple pecan glaze on top.

Healthy Pumpkin Bars (Gluten-Free!)

Course: Dessert

Cuisine: American

Keyword: Gluten-Free Pumpkin Bars, healthy pumpkin bars

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 147kcal

Author: Megan Gilmore

These gluten-free pumpkin bars are magical. Not only are they made with no oil or refined sugar, but they have a remarkably fluffy texture, without relying on a gluten-free flour blend.

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Ingredients

Pumpkin Bars

½ cup pumpkin puree
½ cup almond butter
⅓ cup honey
2 eggs
2 teaspoons pumpkin pie spice
¼ teaspoon sea salt
1 teaspoon baking powder

Maple Pecan Glaze

¾ cup pecans , plus extra chopped for serving
¼ cup maple syrup
2 tablespoons melted coconut oil
¼ cup water (or coffee)
1 teaspoon vanilla extract
pinch of salt

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.) Cool completely, then slice and serve.
Make the Maple Pecan Glaze (optional): Combine the pecans, maple syrup, coconut oil, water, vanilla, and salt. Blend until smooth, scraping down the sides of the blender as needed. You can add a tablespoon of water, as needed, to help it blend. Drizzle the glaze over each bar when you serve and top with extra chopped pecans, if desired.

Video

Notes

Nutrition information is for 1 of 9 bars. This information is automatically calculated, and is just an estimate, not a guarantee. For a lower-calorie treat, slice the bars into 16 squares instead.

DIY Pumpkin Pie Spice: Use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

Update Note: This recipe was updated in August 2025 to use baking powder instead of baking soda. If you prefer the original version, it called for 1/2 teaspoon of baking soda plus one teaspoon of vinegar to help the bars rise.

Vegan Version: Try my Vegan & Gluten-Free Pumpkin Bars.

Nutrition