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 (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
Nutrition
Raisa says
October 24, 2018 at 11:40 amOMG! 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.
Richa says
October 24, 2018 at 12:23 pmAwesome! Its the red lentil cauliflower pulao from the 1 dish chapter. page 135
Denise says
October 24, 2018 at 6:29 pmWhat other starches could be used?
Richa says
October 24, 2018 at 7:29 pmtapioca or corn
Denise says
October 28, 2018 at 10:24 amThank you. Making this today
Katrina says
October 24, 2018 at 7:34 pmInstead of canned puree can you use fresh pumpkin?
Richa says
October 24, 2018 at 7:38 pmyes. you would need to roast it, then mash well to a puree like mash and use that.
Alison says
October 28, 2018 at 1:13 pmWhat kind of vinegar?? I’m making these now 🙂
Richa says
October 28, 2018 at 7:29 pmapple cider, rice or white
Minna says
November 4, 2018 at 6:30 pmI 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.
Richa says
November 4, 2018 at 10:19 pmgreat!
Kristina L says
November 5, 2018 at 5:17 pmThis 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.
Richa says
November 5, 2018 at 10:18 pmyay!
Cassie Thuvan Tran says
November 6, 2018 at 6:43 pmAnything 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!
Kirsten says
November 12, 2018 at 6:19 pmCan you use regular flour? And then would you still need to add the starch? Thank you for creating and sharing SO many delicious recipes!!
Richa says
November 20, 2018 at 11:59 pmregular 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
Beth Vidakovits says
November 26, 2018 at 2:45 pmI do not have a 9×5 loaf pan. Would I change the baking time for an 8x8x pan?
Richa says
November 26, 2018 at 5:23 pmcheck 5 mins early,also the bars will be less tall in the 8 by 8
Diana says
February 22, 2019 at 6:04 pmWhat would happen if I make these with coconut flour only? Would they be ruined?
Richa says
February 23, 2019 at 2:14 pmthey will be dryer. You will need much less coconut flour. try with half the amount and baker for less time
Keren says
March 12, 2019 at 7:18 amFabulous! 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!
Richa says
March 12, 2019 at 10:49 amawesome!
Galit says
March 23, 2019 at 8:21 amVery tasty, altough i skeeped the streusel for healthier treat. Thank you Richa!
Claudia says
August 21, 2019 at 1:47 pmDo you have any suggestions on coconut flour substitute?
Richa says
September 23, 2019 at 3:45 pmjust use more almond flour
Corinna says
October 7, 2019 at 3:44 pmHi 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
Richa says
October 7, 2019 at 5:00 pmYes 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
Christina Evertt says
October 9, 2019 at 1:05 pmCan the flours be substituted with Oat Flour? I want to make these but I also need them to be Nut Free.
Richa says
October 9, 2019 at 1:36 pmYes you can use oat flour, add a few tbsp of starch for binding
Carolyn says
October 27, 2019 at 12:24 pmI just made these did not rise at all I baked for 35 minutes still not baked through
Richa says
October 28, 2019 at 11:54 amThey 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.
Anna says
October 29, 2019 at 11:18 amMade 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!
Richa says
October 29, 2019 at 11:23 amAwesome! Thats what these bars are, kind of like more volume and textured pumpkin pie bars
Tammy McCaffrey says
November 7, 2019 at 1:32 pmIs 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?
Richa says
November 9, 2019 at 9:33 pmuse oat flour to sub the almond flour and use the rest of thee starches
Rosie says
November 29, 2019 at 9:14 pmIt was completely delicious. Will make on the regular
Richa says
November 29, 2019 at 9:16 pmawesome
Toby says
December 20, 2019 at 8:47 pmI 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!
Richa says
December 20, 2019 at 8:52 pmIt will not keep. There is too much moisture from the pumpkin and they will spoil.they are fudgy bars, not dry
Yeganeh says
January 1, 2020 at 2:23 pmI 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?
Richa says
January 1, 2020 at 2:46 pmsure 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
Bee says
August 29, 2020 at 6:14 pmJust made this fabulous recipe! Quick question, How do you store after cooled?
Richa says
August 29, 2020 at 9:15 pmIn the fridge for upto 5 days
MaryV says
October 1, 2020 at 3:48 pmI’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?
Richa says
October 1, 2020 at 4:22 pmChia seed meal
Rani says
October 1, 2020 at 9:03 pmHi Richa,
Looks really lovely I’ll try to make it thanks my dear. Rani
Felicia Fessler says
October 10, 2020 at 7:12 pmThis 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!
Richa says
October 10, 2020 at 7:13 pmAwesome! Thanks!
Evon says
October 19, 2020 at 1:24 pmWe 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.