These easy Gluten Free Pumpkin Bars require only 6 ingredients and can be whipped in one bowl. They're delicious and moist with chocolate chips in every bite. The best part is they are totally flourless, paleo, and keto.
If you’re a pumpkin lover, this easy pumpkin bars recipe is for you!
Rich in pumpkin flavor, these bars are gluten-free with chocolate morsels in every bite. They’re so good with coffee in the morning or as an afternoon treat.
These chocolate chip pumpkin bars are a perfect treat to satisfy the sweet tooth. Give these a try - you won’t even miss the cream cheese frosting!
Why you'll love this recipe
- Taste: These delicious pumpkin bars are subtly sweet and perfectly moist with a smooth texture.
- Ease: These bars come together so quickly, perfect for the busy pumpkin season. Done in one bowl with just a handful of ingredients. It’s a great recipe for little hands to explore cooking with.
- Totally flourless: This easy fall recipe doesn’t call for any kind of flour like almond flour. It is truly flourless and is great to enjoy this time of year and beyond.
- Versatile: Modify pumpkin bars to fit your dietary needs and lifestyle. They’re naturally gluten-free and paleo but can be modified for keto.
This recipe has very basic ingredients. You probably have most of these ingredients in your real food pantry.
- Eggs - Organic, grass-fed and pastured eggs are best for all nourishing meals.
- Coconut sugar - I love using this sweetener for healthy baked goods as it’s rich in minerals and nutrients but organic sugar will work too.
- Almond butter - Make sure almond butter doesn’t contain any additives, just almonds.
- Pumpkin puree - Be sure your pumpkin puree does not contain any sweeteners or additives. If using store-bought, make sure it's canned pumpkin or pumpkin puree and not pumpkin pie filling.
- Protein collagen peptides - Optional but we love for extra protein and amino acids. It does add a bit more sustenance and I love the collagen boost. Please see more notes on how to make these pumpkin protein bars with collage peptides below.
- Vanilla extract
- Pumpkin spice - Any warm spices like ground cinnamon, nutmeg, or ground cloves are lovely in all fall recipes but you can also use pumpkin pie spice (which may have additional ingredients than regular pumpkin spice.)
- Sea salt
- Baking soda
- Chocolate chips - For keto and paleo, we love these sugar-free organic chocolate chips.
See recipe card for exact quantities.
💭Make it Nutrient-Dense: Use sprouted almond butter for better digestion. Nuts and seeds contain phytic acid that hinders the absorption of nutrients. By sprouting, the nuts are pre-digested and easier on the gut.
Aside from the ingredients, all you need is a large mixing bowl and a sheet pan to bake the pumpkin bars in.
Substitutions and Variations
These healthy pumpkin bars are already naturally gluten-free and dairy free. You can use coconut oil to grease the sheet pan or a simple avocado oil spray.
But check out these simple variations to suit your lifestyle.
Keto Pumpkin Bars - Use monkfruit sweetener to cut down on carbs. All other ingredients are generally low in carbs already. And always check the ingredients to any packaged food like pumpkin puree, almond butter, and especially chocolate chips.
Other sweetener options - Sub honey for coconut sugar to make these GAPS pumpkin bars. Although coconut sugar is rich in minerals, honey and maple syrup are other sweeteners that can be used in this recipe, using a 1:1 ratio. See my post on healthy sugar substitutes (natural sweeteners).
Pumpkin Protein Bars - Up the protein! We love and use Perfect Supplements Collagen Peptides for extra protein and amino acids. It is sourced exclusively from grass-fed cows and is one of the highest in quality on the market.
Their Hydrolyzed Collagen is free from GMOs, contaminants, and fillers and they take great care to ensure that their products are lab tested for purity. Their price point is also unbeatable - be sure to use PREPARE10 at checkout for an additional 10% off for Prepare & Nourish readers. See my favorites from Perfect Supplements!
💭Pro tip: Consider adding a good source of protein for extra sustenance in all your healthy baked goods. The protein keeps your blood sugar balanced and keeps you fuller longer.
- Time Saving Tip: Line the baking sheet with unbleached parchment paper for easy cleanup.
- Make extras: Double the batch to make sure that extra cup of pumpkin puree in the can doesn't go to waste. These bars freeze beautifully.
- Special treat: Top these pumpkin bars with some whipped cream for a special treat.
Love these pumpkin bars? Check out more fall favorites!
The complete printable recipe is below in the recipe card for your convenience.
This easy gluten-free pumpkin bars recipe call for these ingredients: eggs, coconut sugar or monk fruit sweetener, almond butter, pumpkin puree, vanilla extract, pumpkin spice, sea salt, collagen peptides (optional), baking soda, and chocolate chips.
There are only 15 minutes of prep time required to whisk everything together in one bowl. Pop it in the oven for the easiest pumpkin bars you ever did taste.
Less time. Fewer dishes. And a healthy treat the whole family will love.
Step 1. Combine wet ingredients
In a medium bowl, whisk eggs and sweetener until well combined or use a hand mixer to make it easier. Add pumpkin puree, almond butter, vanilla extract, pumpkin spice, and salt and stir together to combine well.
💭Pro tip: When combining eggs with the sweetener, whisk until the eggs turn pale yellow and the sweetener has almost dissolved.
Step 2. Add dry ingredients
Add baking soda to the pumpkin mixture and fold it in gently. Stir in chocolate chips.
Step 3. Bake
Pour batter onto a lined and greased 6”x9” rimmed baking sheet. Bake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes or until toothpick comes out clean.
Step 4. Rest
Remove the baking pan from the oven when fully baked and rest for 5 minutes.
Helpful Tools & Links
Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.
- Tools: large mixing bowl, stainless steel baking sheet
- Ingredients: coconut sugar or monk fruit sweetener for keto version, pumpkin puree, sprouted almond butter, pumpkin spice, real salt, sugar-free chocolate chips
- Storage Supplies: glass snap containers
The good news is that these gluten free pumpkin bars are great as a perfect fall treat on their own. They are lovely as an afternoon snack or a healthy dessert for large gatherings.
Although these are not your classic pumpkin bars with that rich cream cheese frosting, it doesn’t mean they lack flavor.
It just means you don’t need a fork to enjoy them. Eat them like cookie bars - they have that perfect pumpkin spice flavor with luscious melty chocolatey goodness in every bite.
Enjoy with a glass of milk, coffee, or another healthy choice of beverage. How about this herbal coffee? Or pair these delicious pumpkin bars with keto pumpkin spice latte.
Storage and Reheating Instructions
To store: Leftover pumpkin bars can be stored in an airtight container in the refrigerator for up to 5 days.
Storage containers: These glass snap containers are perfect for leftovers.
To reheat: These pumpkin bars are delicious slightly warmed with a pat of butter. Toast them in a regular toaster or pop them in an unpreheated convection oven for 2 minutes.
Yes, pumpkin puree is naturally gluten free and any can containing something other than pumpkin, should not be used in this recipe. Be sure that you are not using pumpkin pie filling as that will have sugar and other ingredients.
You can make these pumpkin bars flourless by using almond butter instead of almond flour. You also need to make sure you mix the eggs with the sweetener well first.
Insert a toothpick into the pumpkin bars and when comes out clean (no batter stuck to the toothpick) then you know the bars are fully baked.
Looking for more delicious pumpkin recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚
Gluten Free Pumpkin Bars
- 2 large eggs
- ¼ cup coconut sugar see notes for substitutions
- 1 cup pumpkin puree
- ½ cup almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- ¼ teaspoon sea salt
- 2 tablespoons collagen peptides optional
- 1 teaspoon baking soda
- ¾ cup stevia-sweetened chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a 6x9 baking sheet with parchment paper and grease with coconut oil.
- In a bowl, whisk eggs and sweetener until well combined. Add pumpkin puree, almond butter, vanilla extract, pumpkin spice, and salt and stir together to combine well.
- Add baking soda and fold it in gently. Stir in chocolate chips.
- Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick comes out clean.
- Remove from oven and rest for 5 minutes.
- Recipe makes approximately 12 bars (2"x 2" squares).
- Nutrient-dense: Use sprouted almond butter for better digestion.
- Pump up the protein: Add a scoop or 2 of grass-fed collagen peptides for extra protein and amino acids.
- Sweetener substitutions: Coconut sugar is a great mineral-rich sweetener. To make these bars keto, use monkfruit sweetener. Alternatively, you can use honey to make these GAPS compliant.
- Leftovers can be stored in an airtight container for up to 5 days. They are best stored in the refrigerator.
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
This post was originally published October 2018 but has since been updated to include helpful information.
Emily Sunwell-Vidaurri says
These are so festive and fun Anya! Love this recipe - chocolate is one of my favorite flavors with sweet pumpkin treats. I love that these are also protein-rich and that you were able to pack so much pumpkin into them.
The pumpkin is the best part!
I'm drooling over these photos! These are stunning and I can't believe I dangerously easy they are to make. Definitely have to give this one a try!
Enjoy! They are so easy to make.
Joni Gomes says
Woah these look AMAZING! Definitely curious about the monkfruit sweetener. Will go buy some this week!
I love it as a low carb sweetener.
Raia Todd says
Those look perfect for breakfast! I mean, dessert... 😉 I think I have everything I need for them, so you bet they're going to be happening soon in my kitchen!
Ha! Chocolate + Pumpkins for breakfast. Works for me.
I would love one of these bars right now! I'm not sure I could stop at one actually 🙂 I love how easy they are to make!
ChihYu Smith says
Wow ! They are so healthy, light, and perfectly delicious. My family would love this !!
Catherine Baez Sholl says
These bars look so delicious and I love the idea of adding stevia sweetened chocolate chips. I just can't do with bitter chocolate. Great recipe!
Tessa Simpson says
such awesome ingredients! I can;t wait to try some!!!
These look so delicious! I can't believe there's no flour in them.
STACEY CRAWFORD says
Would love to have a batch of these to have on hand for between-meal treats! I have some leftover pumpkin calling me to make these.
Kari - Get Inspired Everyday! says
I've never used monk fruit sweetener before, so I'm really curious how it works! These bars look incredible, so moist and decadent!
They're very delicious. 🙂
Chocolate chips in pumpkin treats are the best. I'm excited to have this recipe and will be making these soon!
I love this! Beautiful photos, and it sounds so good. We love all things pumpkin and chocolate here! I've never tried stevia chocolate chips, but am very curious about them after seeing them in this recipe.
They're all I use now.
Carol Little R.H. @studiobotanica says
These look SO delicious. Decadent for sure! I've never used monk fruit before so will watch for that in my alternative grocery.
It's a great low carb alternative to sweeteners.
I love that you can mix in the blender . . .and that you put in some collagen, i a big fan of getting a little protein boost wherever possible!
Lindsey Dietz says
I cannot believe there are only 6 ingredients in these! Happily, I have all of them! I would definitely include the collagen. It's one of my favorite baking ingredients! Pinned, too!
I tried this recipe twice! The first time I used stevia instead of monkfruit sweetener and the bars came out cakelike. I wanted them more bar-like (like your picture) so I remade the recipe but with half the amount of stevia and it was the same! Help!
I've not tried making this with stevia. Monkfruit does add some bulk to the batter though so I would suggest trying that. Also, I would be sure to beat the batter well before baking. Hope that helps, Jenny.
Thanks so much for the response! I just made these for the third time but this time I used monkfruit. It turned out much better, but still “cake like” and not dense like the bars you made! I may try one more time. I love that there are few ingredients and pumpkin is one of them.
I'm so glad you're enjoying these, Jenny. Another thing I just thought of - are you using a sheet pan (8X10 or similar in size) or a smaller baking sheet?
Chocolate and pumpkin are one of my favorites! I made these and they are delicious. One question, mine seem to be more cake like (quite moist) and your looks a little thinner and more like a bar. Just curious what the finished texture is supposed to be like.
Hi Tammy, in all my times making this, it's always resulted in bars not cake-like texture. Did you mix the batter well in the food processor? Sometimes, overbeating the eggs will deflate them and create a flatter bar-like end result. Hope that helps. I'm sure the cake was still delicious though.