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.
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.
- 1/2 cup pumpkin puree (not pie filling)
- 2 tablespoons coconut oil, softened (or oil of choice)
- 1/4 cup honey (or maple syrup)
- 2 eggs, room temperature
- 1 teaspoon gluten-free vanilla
- 1 1/4 cups almond flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Optional: 1/2 cup mini dark chocolate chips
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- Place all ingredients into a large mixing bowl and mix until combined. Yes, it's that easy. You don't need to separate the dry and wet ingredients for this recipe.
- 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.
- Note: Big chocolate chips will sink to the bottom. If you don't want them to sink, sprinkle them on top instead of mixing them in the batter.
Serving Size:1 bar
Amount Per Serving: Calories: 150 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 171mg Carbohydrates: 13g Fiber: 2g Sugar: 9g Protein: 3g