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Vegan Gluten free Pumpkin Bars – Grainfree

October 24, 2018 By Richa 49 Comments

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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 Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. #oilfree #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha

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!

These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. No added Oil, can be refined sugar free. #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha

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

  • Pumpkin Sauce Chickpea Pizza
  • Pumpkin Cornbread
  • Pumpkin Sage pasta with Crisp Sage

 These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha
 These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha
 These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha
 These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha

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. 
 These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. #Oilfree #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha

 These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. #Vegan #Glutenfree #Soyfree #Paleo #Grainfree #Recipe #VeganRicha
Print Recipe
5 from 13 votes

Vegan Gluten-free Pumpkin Bars Grainfree

These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. Oil-free Vegan Gluten-free Soy-free Grain-free Recipe. Can be refined sugar free.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American, Gluten-free, Grain-free, Vegan
Keyword: grain free pumpkin bars, vegan pumpkin bars
Servings: 8
Calories: 166kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1/4 cup (2.72 floz) maple syrup
  • 2 tbsp coconut sugar or other sugar for sweeter , optional
  • 1 cup (245 g) pumpkin puree
  • 1 tsp vinegar
  • 1/2 tsp (0.5 tsp) vanilla extract
  • 1 tbsp flax seed meal

Dry:

  • 1 cup (112 g) almond flour
  • 1/4 cup (30 g) coconut flour
  • 1 tbsp (1 tsp) 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 (0.25 tsp) salt

Streusel:

  • 2.5 tbsp brown sugar or use coconut sugar
  • 3/4 tsp (0.75 tsp) cinnamon
  • 2 tbsp almond flour or a combination of almond and coconut flours
  • 1/8 tsp (0.13 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

Use sweet potato puree or butternut puree for variation. 
For a nut-free option, try these fudgy Sweet Potato Pie Bars. Use pumpkin and a flour only pie crust or other crust of choice. 
 
Nutrition is for 1 bar

Nutrition

Nutrition Facts
Vegan Gluten-free Pumpkin Bars Grainfree
Amount Per Serving
Calories 166 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 121mg5%
Potassium 195mg6%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 11g12%
Protein 4g8%
Vitamin A 4765IU95%
Vitamin C 1.3mg2%
Calcium 101mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: dessert, fall, gluten free, holiday, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Raisa says

    October 24, 2018 at 11:40 am

    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.

    Reply
    • Richa says

      October 24, 2018 at 12:23 pm

      Awesome! Its the red lentil cauliflower pulao from the 1 dish chapter. page 135

      Reply
  2. Denise says

    October 24, 2018 at 6:29 pm

    What other starches could be used?

    Reply
    • Richa says

      October 24, 2018 at 7:29 pm

      tapioca or corn

      Reply
      • Denise says

        October 28, 2018 at 10:24 am

        Thank you. Making this today

        Reply
  3. Katrina says

    October 24, 2018 at 7:34 pm

    Instead of canned puree can you use fresh pumpkin?

    Reply
    • Richa says

      October 24, 2018 at 7:38 pm

      yes. you would need to roast it, then mash well to a puree like mash and use that.

      Reply
  4. Alison says

    October 28, 2018 at 1:13 pm

    What kind of vinegar?? I’m making these now 🙂

    Reply
    • Richa says

      October 28, 2018 at 7:29 pm

      apple cider, rice or white

      Reply
  5. Minna says

    November 4, 2018 at 6:30 pm

    5 stars
    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.

    Reply
    • Richa says

      November 4, 2018 at 10:19 pm

      great!

      Reply
  6. Kristina L says

    November 5, 2018 at 5:17 pm

    5 stars
    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.

    Reply
    • Richa says

      November 5, 2018 at 10:18 pm

      yay!

      Reply
  7. Cassie Thuvan Tran says

    November 6, 2018 at 6:43 pm

    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!

    Reply
  8. Kirsten says

    November 12, 2018 at 6:19 pm

    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!!

    Reply
    • Richa says

      November 20, 2018 at 11:59 pm

      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

      Reply
  9. Beth Vidakovits says

    November 26, 2018 at 2:45 pm

    I do not have a 9×5 loaf pan. Would I change the baking time for an 8x8x pan?

    Reply
    • Richa says

      November 26, 2018 at 5:23 pm

      check 5 mins early,also the bars will be less tall in the 8 by 8

      Reply
  10. Diana says

    February 22, 2019 at 6:04 pm

    5 stars
    What would happen if I make these with coconut flour only? Would they be ruined?

    Reply
    • Richa says

      February 23, 2019 at 2:14 pm

      they will be dryer. You will need much less coconut flour. try with half the amount and baker for less time

      Reply
  11. Keren says

    March 12, 2019 at 7:18 am

    5 stars
    Fabulous! So rich and filling, the perfect breakfast snack, especially post workout. I got away with using only half of the sweeteners, as usual, since I’m used to moderate sweetness by now. Perfect recipe, full of flavour, thanks Richa!

    Reply
    • Richa says

      March 12, 2019 at 10:49 am

      awesome!

      Reply
  12. Galit says

    March 23, 2019 at 8:21 am

    5 stars
    Very tasty, altough i skeeped the streusel for healthier treat. Thank you Richa!

    Reply
  13. Claudia says

    August 21, 2019 at 1:47 pm

    Do you have any suggestions on coconut flour substitute?

    Reply
    • Richa says

      September 23, 2019 at 3:45 pm

      just use more almond flour

      Reply
  14. Corinna says

    October 7, 2019 at 3:44 pm

    Hi Richa, great recipie and I tried it out. Unfortunaltely the dough did not rise up much, only about 1 cm. I tried to do it exactly like you. What could have happen that it did not work out properly? Greetings Corinna from Germany

    Reply
    • Richa says

      October 7, 2019 at 5:00 pm

      Yes it wont rise much as there is not gluten. gluten adds structure in which air gets trapped and hold the rise. For higher rise in gf baking you need a lot more starch and some gums. These bars have less starch as they are grainfree and healthier veresion, so they wont rise as much

      Reply
  15. Christina Evertt says

    October 9, 2019 at 1:05 pm

    Can the flours be substituted with Oat Flour? I want to make these but I also need them to be Nut Free.

    Reply
    • Richa says

      October 9, 2019 at 1:36 pm

      Yes you can use oat flour, add a few tbsp of starch for binding

      Reply
  16. Carolyn says

    October 27, 2019 at 12:24 pm

    I just made these did not rise at all I baked for 35 minutes still not baked through

    Reply
    • Richa says

      October 28, 2019 at 11:54 am

      They wont rise much. Thy rise a bit and settle after baking. Almond flour doesnt have any gluten to create pockets of air for rising. The texture is not cake like. Its a cross between dense pound cake and dense fudgy pie.

      Reply
  17. Anna says

    October 29, 2019 at 11:18 am

    5 stars
    Made with oat flour (substituted in for the starch and coconut flour) and skipped the streusel. It was fantastic! Almost like pumpkin pie in bar form. Delicious!

    Reply
    • Richa says

      October 29, 2019 at 11:23 am

      Awesome! Thats what these bars are, kind of like more volume and textured pumpkin pie bars

      Reply
  18. Tammy McCaffrey says

    November 7, 2019 at 1:32 pm

    Is there another flour I could use to substitute for the almond flour? Could I use a gluten free flour blend? and would I need to add xantham gum with the gf flour?

    Reply
    • Richa says

      November 9, 2019 at 9:33 pm

      use oat flour to sub the almond flour and use the rest of thee starches

      Reply
  19. Rosie says

    November 29, 2019 at 9:14 pm

    5 stars
    It was completely delicious. Will make on the regular

    Reply
    • Richa says

      November 29, 2019 at 9:16 pm

      awesome

      Reply
  20. Toby says

    December 20, 2019 at 8:47 pm

    I want to send this to my cousin in New York. Today is Saturday. I will want to ship on Monday. It will get there probably Thursday. That is nearly a week. Will it keep if well wrapped in plastic and then aluminum foil? I can keep it in refrigerator until Monday!

    Reply
    • Richa says

      December 20, 2019 at 8:52 pm

      It will not keep. There is too much moisture from the pumpkin and they will spoil.they are fudgy bars, not dry

      Reply
  21. Yeganeh says

    January 1, 2020 at 2:23 pm

    5 stars
    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?

    Reply
    • Richa says

      January 1, 2020 at 2:46 pm

      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

      Reply
  22. Bee says

    August 29, 2020 at 6:14 pm

    5 stars
    Just made this fabulous recipe! Quick question, How do you store after cooled?

    Reply
    • Richa says

      August 29, 2020 at 9:15 pm

      In the fridge for upto 5 days

      Reply
  23. MaryV says

    October 1, 2020 at 3:48 pm

    5 stars
    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?

    Reply
    • Richa says

      October 1, 2020 at 4:22 pm

      Chia seed meal

      Reply
  24. Rani says

    October 1, 2020 at 9:03 pm

    5 stars
    Hi Richa,
    Looks really lovely I’ll try to make it thanks my dear. Rani

    Reply
  25. Felicia Fessler says

    October 10, 2020 at 7:12 pm

    5 stars
    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!

    Reply
    • Richa says

      October 10, 2020 at 7:13 pm

      Awesome! Thanks!

      Reply
  26. Evon says

    October 19, 2020 at 1:24 pm

    5 stars
    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.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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