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+ servings
three pumpkin bars

Gluten-Free Pumpkin Bars

These easy gluten-free pumpkin bars are the best way to welcome in the fall. Enjoy the flavors of earthy almond flour, fresh pumpkin puree, sweet Medjool dates, and seasonal spices. The whole family will love these sweet snack bars. Gluten and refined sugar free!
4.8 from 5 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 9 bars
Calories: 389kcal
Author: Sarah McMinn
Cost: $10


Pumpkin Date Filling

Oat Crumble


  • Preheat the oven to 375. Spray an 8x8 baking pan and set it aside.
  • Drain and rinse the dates and place them in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. This may take up to 5 minutes. Set aside.
  • For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt in a medium sized bowl. In a smaller bowl whisk together the melted coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine. Note: The oat crumble should hold together when pressed between your fingers. If it is falling apart, add a little more oil to the mixture.
  • Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. Top with the pumpkin filling, smoothing even with an offset spatula. Finish by sprinkling the remaining oat crumble evenly over the top and press down lightly.
  • Bake for 25-30 minutes until the crumb is golden brown. Remove from oven and let cool completely. For best results, let the bars cool down to room temperature and then chill them in the refrigerator for an additional hour so that the bars set completely. Once chilled, cut into 9 even pieces.


Serving and Storing – Serve with vegan whipped cream, ice cream, or a drizzle of peanut or almond butter. Store the leftovers in an airtight container for up to five days. Freeze the bars for up to three months by placing them in a freezer-safe container or bag. Let them thaw at room temperature for several hours before enjoying.
Recipe Tips
  1. For best results, chill the cooled pumpkin bars in the refrigerator for an hour before cutting and serving. This helps hold the bars together.
  2. For a gluten free bar, make sure to pick up gluten free oats.
  3. Make sure to use pumpkin puree and not pumpkin pie filling. They are often sold next to each other at the grocery store.
Variations - Add some dairy-free chocolate chips or your favorite chopped nut for some additional flavor and texture.
Troubleshooting - If your crumble is falling apart, there are a couple of things to try. First, try adding more liquid to the crumble. It should stick when pressed between your fingers. Next, make sure to firmly press the crumble into the prepared pan. Lastly, let it cool thoroughly before cutting into bars. Warm bars will crumble. 


Calories: 389kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 307mg | Fiber: 6g | Sugar: 28g | Vitamin A: 4239IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg