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These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! No Oil. Cinnamon streusel on top makes them decadent and festive. Vegan Gluten-free Soy-free Grain-free Recipe. Jump to Recipe
These Pumpkin Bars are all things fall. Loaded with pumpkin, pumpkin pie spices, are fudgy, moist and great to snack on or for dessert. These are like pumpkin pie bars but with a bit of volume and texture. Smooth, hearty and So Fudgy!
Pumpkin puree and maple mixed with almond flour and coconut flour and topped with an easy cinnamon streusel. No flour in these bars. They are grain and gluten free, have no added oil and can be made without refined sugar. Wondering how all that works out? make them to know!
More Pumpkin Recipes
- Pumpkin Donuts – so Moist
- Pumpkin ginger Snaps super popular
- 1 Bowl Pumpkin Bread – always perfect
- Pumpkin Cheesecake
- Pumpkin Coffee Cake with Cinnamon Streusel – gf option
Some Savory
Line the pan with parchment hanging a bit over the sides so that you can lift the baked bars out without overturning. These bars can be made ahead and refrigerated for upto 5 days. They might work well frozen too. If you dont have coconut flour, just use more almond flour and add a tbsp of flour(rice or wheat).
For a nut-free option, try these fudgy Sweet Potato Pie Bars. Use pumpkin and a flour only pie crust. Almond flour makes a good portion of this recipe, so subbing that out would need a lot of tweaking for anywhere close to similar result.
Vegan Gluten-free Pumpkin Bars Grainfree
Ingredients
Wet:
- 1/4 cup maple syrup
- 2 tbsp coconut sugar or other sugar for sweeter, , optional
- 1 cup pumpkin puree
- 1 tsp vinegar
- 1/2 tsp vanilla extract
- 1 tbsp flax seed meal
Dry:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp potato starch, or other starch such as tapioca or corn
- 2 to 3 tsp pumpkin pie spice
- 1.5 tsp baking powder
- 1/4 tsp salt
Streusel:
- 2.5 tbsp brown sugar, or use coconut sugar
- 3/4 tsp cinnamon
- 2 tbsp almond flour or a combination of almond and coconut flours
- 1/8 tsp salt
Instructions
- Line a loaf pan (9 by 5 inch. Keep some parchment hanging over the side so that you can pick the baked bars out of the pan without overturning). Preheat the oven to 350 deg F ((180 C).Mix all the ingredients under wet until well combined.
- Mix the dry ingredients in a bowl and add to the wet, Combine to make a thick batter.
- Drop the batter into a parchment lined loaf pan and even it out using a spatula.
- Mix the streusel ingredients. Add about 1 tsp or so maple syrup, or almond butter or pumpkin puree to moisten it to make crumbs if the brown sugar isn't moist enough.
- Spread on top. Bake for 30 to 35 mins.
- Cool for 10 mins in the pan. Then remove from the pan by lifting up the hanging parchment, cool completely, slice and chill for an hour or so before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What would happen if I make these with coconut flour only? Would they be ruined?
they will be dryer. You will need much less coconut flour. try with half the amount and baker for less time
I do not have a 9×5 loaf pan. Would I change the baking time for an 8x8x pan?
check 5 mins early,also the bars will be less tall in the 8 by 8
Can you use regular flour? And then would you still need to add the starch? Thank you for creating and sharing SO many delicious recipes!!
regular flour will tend to make them gummy. you will also need much less flour.
Use a combination of 1/2 cup regular flour and 1/2 cup almond flour so that there is good texture. omit the starch
Anything with pumpkin is a winner. I love single-serving treats like these unlike pumpkin pie or pumpkin bread where you can easily find yourself cutting a MASSIVE slice of pie or bread! LOL! Anyhow, I would definitely love to try making these one day. Your vegan pumpkin bread was marvelous and I am certain these will be the same!
This snack was delicious! I doubled the recipe to start with to use up the entire can of pumpkin and glad that I did. Husband, 6yr old son and 2.5 yr old daughter all loved the delicious treat. I have your books but finding I’m more likely to try a new recipe from a post than pulling out the books these days. Thanks for sharing.
yay!
I added dark chocolate chips to these, and they turned out delicious. Was happy to find another recipe to help use up my huge bag of coconut flour! My topping didn’t turn out as pretty as yours, because I added a little too much almond butter when I was mixing it.
great!
What kind of vinegar?? I’m making these now 🙂
apple cider, rice or white
Instead of canned puree can you use fresh pumpkin?
yes. you would need to roast it, then mash well to a puree like mash and use that.
What other starches could be used?
tapioca or corn
Thank you. Making this today
OMG! I have a can of pumpkin puree lying around that I’ve been looking for a recipe for. this looks delish.
I have had your Indian Kitchen cookbook for a year now and I love it! As a Bengali, your recipes have made my transition to veganism so much more comfortable.
However, on the front cover you have a dish with cauliflower and rice that I can’t seem to find in the book! It looks delicious and I want to make it, so I was wondering if it is on your website instead or if I missed it in the book?
Thanks in advance.
Awesome! Its the red lentil cauliflower pulao from the 1 dish chapter. page 135