Healthy Gluten-Free Pumpkin Bars

These healthy gluten-free pumpkin bars are subtly sweet, satisfying, and taste like wholesome pumpkin pie filling. They’re super moist — best eaten with a spoon, straight from the pan. Packed with healthy fats and fiber, they’re delicious as a snack or nightly dessert. ‘Tis the season for all-things pumpkin.

how to make Gluten-free pumpkin bars

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1. Preheat your oven to 350F. Line an 8×8 baking pan with coconut oil.
2. In a large bowl, whisk together pumpkin purée, Greek yogurt, coconut oil, maple syrup, coconut sugar, almond milk, and vanilla extract. Make sure your coconut oil isn’t piping hot.
3. In the same bowl, pour in almond flour, pumpkin pie spice, baking soda, and pinch sea salt.
4. Pour the batter into a baking pan (you’ll need to use a spatula to spread out the dough).
5. Bake for 35 minutes, or until the edges start to brown.
6. Let the pan cool completely, then slice. The bars will still be gooey in the middle.

What to serve with pumpkin bars

Once cooled, serve with a generous scoop of vanilla ice cream, dollop of whipped cream, or spoonful of yogurt. These bars are more nourishing than your average pumpkin bread, but they taste wonderfully decadent. They’re the perfect addition to your autumn snack (or breakfast) repertoire.

Ingredients in Gluten-free Pumpkin Bars

Pumpkin purée: A seasonal fruit, pumpkin is loaded with vitamins, minerals, and antioxidants. They also help keep these bars moist.

Coconut sugar: Along with maple syrup, coconut sugar (or any granulated sugar) gives these bars a subtle sweetness. To make these bars keto-friendly, use granulated monk fruit sweetener.

Greek yogurt: Greek yogurt helps keep these bars soft while adding protein, vitamin D, calcium, and probiotics.

Coconut oil: Coconut oil can be used in place of any other liquid oil, and it adds healthy saturated fats.

Almond milk: Adds moisture and helps keep the bars soft.

Maple syrup: Maple and pumpkin pair beautifully together, and with just one tablespoon, these bars are low in sugar.

Vanilla extract: A pantry staple, vanilla extract adds slight vanilla undertones to these healthy pumpkin bars.

Blanched almond flour: Used in replacement of traditional white flour, almond flour gives these bars consistency without making them chewy. By using almond flour, these bars are super moist and gluten-free.

Pumpkin pie spice: Because pumpkin purée is relatively bland, pumpkin pie spice makes these bars taste like pumpkin pie.

Baking soda: This allows these bars to rise. If your baking soda is expired, time to buy more! If it expired, your baked goods won’t rise.

Sea salt: Enhances all the flavors, especially the pumpkin pie spice.

Gluten-free Pumpkin Bars Recipe