Paleo Pumpkin Bars are the ultimate, scrumptious, pumpkin treat. They are secretly healthy and they use minimal ingredients. Enjoy them plain, mix in chocolate chips, or topped with your favorite frosting.
Are you a big fan of pumpkin baked goods? If so, you will most likely enjoy my Gluten-Free Pumpkin Spiced Corn Bread and my Gluten-Free Pumpkin Pancakes.
For more recipe ideas check out my gluten-free recipes section.
Paleo Pumpkin Bars
Like many people, I will eat or drink anything made with pumpkin. There’s something about the smooth texture and the hint of sweetness that satisfies ones craving for something delicious. Pumpkin is healthy, filling, and one of our favorite fall flavors (even though we eat gluten-free pumpkin treats year round).
People ask me often if pumpkin is a seasonal. That really depends on the person. Yes, pumpkin is harvested in the fall. But, it’s available year round.
These paleo pumpkin bars are one of my go-to healthy pumpkin treats. You’re going to love how easy they are to make and most people who bake paleo and gluten free have the ingredients on hand.
Grain-Free Pumpkin Bars
Pumpkin adds moisture and flavor to baked treats. You can spice up most paleo pumpkin treats with cinnamon, nutmeg, and cloves, but it’s just a tasty baked into a donut or cake without any spice.
These grain free pumpkin bars are not only pleasing, they are filling too. They are naturally grain-free, dairy-free and refined sugar free, and no frosting required. But you can totally put frosting on them for an extra special treat.
You can eat these paleo pumpkin bars for breakfast, snack, or dessert because they are secretly healthy. My kids think they are getting an ultimate treat for breakfast when I let them “sneak” one of these grain-free pumpkin bars.
How to make Paleo Pumpkin Bars
- Add pumpkin, oil, eggs, maple syrup, and vanilla to a large mixing bowl.
- Mix until combined.
- Add almond flour, pumpkin spice, salt and baking soda.
- Mix until well incorporated and no lumps remain.
- Pour batter into your prepared 8″X8″ pan.
- Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time). Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.
For the full list of ingredients in these paleo pumpkin bars please see the recipe card below.
My girls like to eat these paleo pumpkin bars plain for breakfast, while I like to put butter on top. I enjoy them with my coffee. If you’re not a breakfast person, you can enjoy these grain-free pumpkin bars as a mid-morning snack or post work out snack.
I can’t have nuts. What other flour can I use?
This paleo pumpkin bars recipe was designed using almond flour. If you can’t have nuts you might want to check out my gluten-free pumpkin bread or my gluten-free pumpkin skillet cookie. One reader left a comment that she substituted the almond flour with equal parts oat flour and it was delicious.
If you’re looking for a pumpkin cake, I have the perfect Gluten Free Pumpkin Cake recipe for you.
What can I substitute for the eggs?
One of my readers used ½ cup applesauce and 2 tsp baking powder as a substitute for the eggs. You can also use flax egg, or chia egg just note that the bars will be wetter.
What is the difference between almond flour and almond meal?
Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. You can use either almond flour or almond meal in this recipe
If you want to bake a low carb version you’ll want to make these Keto Pumpkin Bars. For more delicious pumpkin treats you might want to try these Low Carb Pumpkin Muffins.
If you make this recipe please stop back by and let me know what you thought. Also, if you have a question leave a comment and I will get back to you.
Paleo Pumpkin Bars are the ultimate, scrumptious, pumpkin treat. They are secretly healthy and they use minimal ingredients. Enjoy them plain, mix in chocolate chips, or topped with your favorite frosting.Grain-Free Pumpkin Bars
Ingredients
Instructions
Nutrition Information:
Yield:
16
Serving Size:
1 bar
Amount Per Serving:
Calories: 150Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 171mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 3g 
Kim
I made these pumpkin bars tonight and they look nothing like this picture. Very dry. Its almost like bread. Is there an ingredient missing in the list?
chrystal
Hi Kim,
That’s odd that they would come out dry. They should be moist, similar to a brownie. I’ve had a few others leave comments on FB saying they made them and they came out great. I double checked the list and all the ingredients are listed correctly. I also made them this afternoon, to see if I could figure out why they came out dry and they came out nice and moist.
Here are some possible reasons they came out dry:
– Almond flour was measured incorrectly (should be spooned into the measuring cup, then leveled).
– Almond Flour was frozen previously, if Almond flour is frozen, it tends to lose its moisture and absorbs more moisture when mixed with wet ingredients.
– Oven temperature is not showing the correct temp (if cooked at too high a temp, it will let out moisture faster).
– The two eggs were not medium/large eggs.
** I went ahead an adjusted the time down slightly – for the ovens that run hot. Always start with the lowest time and watch the oven.
I will let you know if I come up with any other possible causes.
Best,
Chrystal
karen
These bars are absolutely amazing! I just made them and they turned out very moist! Actually, this may be the best texture I’ve ever gotten on a gluten free baked product. It cut perfectly and tastes amazing. My 7 year old loves it. I love it and it even got a thumbs up and 2 pieces eaten by my husband who hates pumpkin. And the best part is my 7 year old basically made them! Thank you for the delicious and EASY recipe! I omitted the raisins because I was out.
chrystal
Hi Karen,
I’m so glad you and your family enjoyed them! Thank you for letting me know. 🙂
Best,
Chrystal
Anne Marie
I made these tonight, and they were delicious. I can’t eat eggs, so I used ½ cup applesauce and 2 tsp baking powder as a substitute for the eggs. (I also used the 1tsp baking powder for a total of 3tsp for the recipe. I cut these into 16 pieces and each bar is a perfect under-100 calorie snack.
chrystal
Hi Anne Marie,
What a great substitution! Thank you for sharing it as I’m sure others are interested in how to sub out the eggs.
Best,
Chrystal
Angela
Hi, would coconut flour work as a substitute for the almond flour?
chrystal
I haven’t tried it with coconut flour yet. It would probably work, I don’t know the measurements though.
Best,
Chrystal
Sandy
Delicious! Finally a grain free “brownie” that came out moist and yummy! I substituted oat flour since my husband is allergic to almonds. Still came out perfect. Thanks!
chrystal
So glad you liked them. Thank you for letting me know!
Best,
Chrystal
Anna
These are delicious! I wouldn’t call them bars; they are more cake-like. They are moist and so tasty. Also, I stirred dark chocolate chips right in, and they did not sink. The first time I made them, I placed the chips on top, and they hardly melted. Could depend on the oven? Not sure. By far and way these have the best ingredients for a treat like this, too. Pumpkin, coconut oil (who would use vegetable oil like in other recipes? Yuck!), and I used maple syrup instead of honey. Honey has a distinct flavor that I don’t like, and the maple syrup did not. Last, I used more like a heaping tablespoon of pumpkin pie spice on the 2nd batch. I learned a lot from the first batch! Thank you for such a delicious treat. I’m making them again Sunday for guests, and I think I’ll add a sour cream frosting on some of them!
Anna
Oops! I meant to say “cream cheese frosting” of course :-)! Not sour cream…
chrystal
So glad you liked them. They are a favorite of ours as well 🙂
Laurie
What are the calories per serving on the bars?
chrystal
Hi Laurie,
I don’t have the calories per bar calculated at the moment.
Best,
Chrystal
Patricia wWilliams
Amazing. Perfect with ice cream. They were done in 20 minutes. Sometime I might try making a double batch for two 8 inch rounds as a layer cake.
chrystal
Hi Patricia,
Thank you so much for stopping back by and letting me know you like them! I’ll have to try one with ice cream next time, yum! 🙂
Best,
Chrystal
Anna
I cant find pumpkin puree in stores nearby. What happens if i use pure canned pumpkin . They look so scrumptious,cant wait to make them.
chrystal
Hi Anna,
Sorry for the confusion, canned pumpkin is the same thing as pureed pumpkin. Yes, you can use canned pumpkin.
Best,
Chrystal
Mckenzie
Made them tonight’s dinner they were awesome!
chrystal
So glad you like my paleo pumpkin bars! Thank you for stopping by to let me know.
Best,
Chrystal
Christy
Just made for hubs who is gluten free. He really enjoyed and so did I. Texture was great. Brownie like and not overly pumpkin flavored. Just a nice “fall” flavor. I used honey instead of maple syrup because we are bee keepers — really awesome. Used regular size chocolate chips that I just stirred in. Didn’t sink and I actually liked getting the bigger chunks of chocolate bites. Took full 30 minutes to cook but was done in my large convection toaster oven. I will definitely make again!
chrystal
Hi Christy,
I’m so glad you like these paleo pumpkin bars. Thank you for taking time to come back by and let me know.
Best,
Chrystal
Tina Stasko
Hi Chrystal
I am thinking of making these bars ahead for company coming later this week. First, can I double the recipe and put them in a 9×13 pan. Second, can I freeze them after they are cooked? Thanks
chrystal
Hi Tine,
Yes, you can double these bars and you can freeze them after they are cooked. The baking time will be higher, but you can watch them for doneness.
Best,
Chrystal
Jill
Very happy with my experience. I did use 1 cup Arrowhead Mills Brown rice flour with 1/4 cup coconut flour. (I can’t do Almond) I added butterscotch chips, maybe 1/4 cup. Smelled amazing while baking. Moist and delicious! I like your recipe description. I may come back and try the egg substitute you mentioned. Thanks!
chrystal
I’m glad you liked it Jill. Thank you for sharing what you used.
Best,
Chrystal