Gluten-Free Pumpkin Bars are the ultimate, healthy, pumpkin treat. They are secretly healthy and ultra scrumptious. Enjoy them plain, or topped with your favorite chocolate frosting.
Like many people, I will eat or drink anything made with pumpkin. There is 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.
Pumpkin adds moisture and flavor to baked treats. You can spice up most pumpkin treats with cinnamon, nutmeg, and cloves, but it’s just a tasty baked into a donut or cake without any spice.
These bars are not only pleasing, they are filling too. They are naturally grain-free, dairy-free and refined sugar free (unless you sprinkle powdered sugar on it, like I did in the photo) – and no frosting required, but you can totally put frosting on them for an extra special treat.
You can eat them 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.
My girls like to eat them plain for breakfast, while I like to put a teaspoon of Nutella on top. I like the bars a little on the sweet side in the mornings when I enjoy them with my coffee.
If you are not a breakfast person, you can enjoy these Gluten-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 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.
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.
Are you a big fan of pumpkin baked goods? If so, you will most likely enjoy my Gluten-Free Pumpkin Spiced Corn Bread, Gluten-Free Pumpkin Pancakes, and Gluten-Free Pumpkin Pecan Crumb Cake.
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.
Grain-Free Pumpkin Bars
Ingredients
Instructions
Nutrition Information:
Serving Size:
1
Amount Per Serving:
Calories: 1795 Total Fat: 123g Saturated Fat: 43g Cholesterol: 19mg Sodium: 2663mg Carbohydrates: 145g Sugar: 102g Protein: 46g
Kim says
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 says
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 says
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 says
Hi Karen,
I’m so glad you and your family enjoyed them! Thank you for letting me know. 🙂
Best,
Chrystal
Anne Marie says
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 says
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 says
Hi, would coconut flour work as a substitute for the almond flour?
chrystal says
I haven’t tried it with coconut flour yet. It would probably work, I don’t know the measurements though.
Best,
Chrystal
Sandy says
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 says
So glad you liked them. Thank you for letting me know!
Best,
Chrystal
Anna says
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 says
Oops! I meant to say “cream cheese frosting” of course :-)! Not sour cream…
chrystal says
So glad you liked them. They are a favorite of ours as well 🙂
Laurie says
What are the calories per serving on the bars?
chrystal says
Hi Laurie,
I don’t have the calories per bar calculated at the moment.
Best,
Chrystal
Patricia wWilliams says
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 says
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 says
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 says
Hi Anna,
Sorry for the confusion, canned pumpkin is the same thing as pureed pumpkin. Yes, you can use canned pumpkin.
Best,
Chrystal