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
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
- 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
- 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
- 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
- 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.
Excellent!!! So glad I doubled it. Baked in 8×8 pan. I used tapioca for the starch. I mixed a few tablespoons of coconut oil into the streusel because my sugar was dry. Really loved it. Thank you for sharing the recipe, Richa!
Vegan Richa Support
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!
Vegan Richa Support
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://www.veganricha.com/vegan-pumpkin-pie-bars/#recipe
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.
Vegan Richa Support
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?
Vegan Richa Support
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!
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
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!
It will not keep. There is too much moisture from the pumpkin and they will spoil.they are fudgy bars, not dry
It was completely delicious. Will make on the regular
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?
use oat flour to sub the almond flour and use the rest of thee starches
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!
Awesome! Thats what these bars are, kind of like more volume and textured pumpkin pie bars
Could I use gf rice flour instead of almond and/or coconut flours? Would I need to make any other alterations if I did?
No those won’t work. They’ll just be really fry with those flours. Why not make them into pumpkin pie bars with no flour?
I just made these did not rise at all I baked for 35 minutes still not baked through
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.
Can the flours be substituted with Oat Flour? I want to make these but I also need them to be Nut Free.
Yes you can use oat flour, add a few tbsp of starch for binding
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
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
Do you have any suggestions on coconut flour substitute?
just use more almond flour
Very tasty, altough i skeeped the streusel for healthier treat. Thank you Richa!
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!
What would happen if I make these with coconut flour only? Would they be ruined?
they will be dryer. You will need much less coconut flour. try with half the amount and baker for less time
I do not have a 9×5 loaf pan. Would I change the baking time for an 8x8x pan?
check 5 mins early,also the bars will be less tall in the 8 by 8
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!!
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
Cassie Thuvan Tran
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!
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.
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.
What kind of vinegar?? I’m making these now 🙂
apple cider, rice or white
Instead of canned puree can you use fresh pumpkin?
yes. you would need to roast it, then mash well to a puree like mash and use that.
What other starches could be used?
tapioca or corn
Thank you. Making this today
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.
Awesome! Its the red lentil cauliflower pulao from the 1 dish chapter. page 135