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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.
Looks wonderful. I want to make it but have someone in the family who can’t eat coconut flour. What flour would you suggest in its place? Love your new cookbook!
You can simply just use more almond flour.
I’ve seen the number of comments on flour substitutions however, I am allergic to almonds and my husband to oats. I’m a little confused on which flours to try? Sound like GF flour is a no and all coconut flour is a no? These look too delicious to not to try them in some way. I am gluten free, dairy free, almond free, egg free
Try my pumpkin pie bars instead https://fettabbau-trim.today/vegan-pumpkin-pie-bars/#recipe%3C/a%3E%3C/p%3E
This recipe is like a Fudgy pumpkin Blondie and other flours just don’t work. In the pumpkin pie bars you can sub any gf blend for the crust and it will work.
But that recipe has almond flour and cashews….
Hi. I was excited to try this. I followed the instructions to a T. When I put the batter in the 9×5 pan, I was hoping the batter would expand vertically and horizontally as it baked. But it didn’t. It was very thin. I will try this recipe again using a smaller pan for thicker squares. Also, there was not enough streusel to cover the entire top, so I made more. I used pumpkin puree moisten it, but it all just clumped together. I’ve made streusel othertimes, never using the pumpkin, and it turned out clumpy. Just wondering, why mine turned out so differently than the recipe, and the picture, when I took great care to follow the recipe. Thank you for any advice and help you can offer.
sorry it didn’t turn out for you. were all of your ingredients fresh?
These bars don’t expand that much. For the struesel you can double it up esp when using pumpkin as that does make a thicker mixture. They are supposed to be Fudgy like brownies/Blondies and not cakey
Theses were delicious! I added sugar free syrup and was tempted to add some chocolate chips. They were a little crumbly but I think was because I didn’t add as much almond flour. Can I ask if there is a difference between ground almonds and finer almond flour?
yay! but – did you use 1 cup of almond flour ? yes – there is a difference.
We enjoyed these so much that I made them again already this week!
With only a larger glass pan, they are skinnier and I am cooking them about 23 minutes.
This is SO delicious that I cannot stop eating! I have been craving pumpkin pie since I learned that I have Celiac Disease and am allergic to dairy, eggs, soy, and shellfish. Well done!
Awesome! Thanks!
Hi Richa,
Looks really lovely I’ll try to make it thanks my dear. Rani
I’m going to try this subbing fresh processed butternut squash from my garden for the canned pumpkin. I don’t have flax meal, what do you suggest instead?
Chia seed meal
Just made this fabulous recipe! Quick question, How do you store after cooled?
In the fridge for upto 5 days
I just made these and it reminds me of pumpkin pie. I’ll make these again for sure, they are delicious. Do you think I could use apple sauce and chunks of apple to make an apple flavored version?
sure that should work. Applesauce has more moisture, so you might want to cook it a bit to reduce the sauce to be thicker before using