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    Home » dessert

    Vegan Gluten free Pumpkin Bars – Grainfree

    Published: Oct 24, 2018 · Modified: Dec 29, 2018 by Richa 63 Comments

    Jump to Recipe   Print Recipe

    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

    Recipe Card

     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 18 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 minutes mins
    Cook Time35 minutes mins
    Total Time50 minutes 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.

     

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    1. Kristina

      February 19, 2023 at 12:39 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:41 pm

        yay!

        Reply
    2. Kat

      October 06, 2022 at 4:39 am

      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!

      Reply
      • Vegan Richa Support

        October 06, 2022 at 4:26 pm

        You can simply just use more almond flour.

        Reply
    3. Deb

      November 14, 2021 at 11:19 am

      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

      Reply
      • Richa

        November 24, 2021 at 5:40 am

        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.

        Reply
        • carolyn

          October 06, 2022 at 8:21 am

          But that recipe has almond flour and cashews….

          Reply
    4. Alison Mason

      October 11, 2021 at 4:27 am

      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.

      Reply
      • Vegan Richa Support

        October 18, 2021 at 11:13 am

        sorry it didn’t turn out for you. were all of your ingredients fresh?

        Reply
      • Richa

        October 18, 2021 at 2:50 pm

        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

        Reply
    5. faye d

      July 29, 2021 at 7:32 am

      5 stars
      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?

      Reply
      • Vegan Richa Support

        July 30, 2021 at 1:43 pm

        yay! but – did you use 1 cup of almond flour ? yes – there is a difference.

        Reply
    6. Evon

      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
    7. Felicia Fessler

      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

        October 10, 2020 at 7:13 pm

        Awesome! Thanks!

        Reply
    8. Rani

      October 01, 2020 at 9:03 pm

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

      Reply
    9. MaryV

      October 01, 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

        October 01, 2020 at 4:22 pm

        Chia seed meal

        Reply
    10. Bee

      August 29, 2020 at 6:14 pm

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

      Reply
      • Richa

        August 29, 2020 at 9:15 pm

        In the fridge for upto 5 days

        Reply
    11. Yeganeh

      January 01, 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

        January 01, 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
    12. Toby

      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

        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
    13. Rosie

      November 29, 2019 at 9:14 pm

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

      Reply
      • Richa

        November 29, 2019 at 9:16 pm

        awesome

        Reply
    14. Tammy McCaffrey

      November 07, 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

        November 09, 2019 at 9:33 pm

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

        Reply
    15. Anna

      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

        October 29, 2019 at 11:23 am

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

        Reply
        • Jamie Jones

          October 05, 2021 at 8:38 pm

          Could I use gf rice flour instead of almond and/or coconut flours? Would I need to make any other alterations if I did?

          Reply
          • Richa

            October 05, 2021 at 9:39 pm

            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?

            Reply
    16. Carolyn

      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

        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. Christina Evertt

      October 09, 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

        October 09, 2019 at 1:36 pm

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

        Reply
    18. Corinna

      October 07, 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

        October 07, 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
    19. Claudia

      August 21, 2019 at 1:47 pm

      Do you have any suggestions on coconut flour substitute?

      Reply
      • Richa

        September 23, 2019 at 3:45 pm

        just use more almond flour

        Reply
    20. Galit

      March 23, 2019 at 8:21 am

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

      Reply
    21. Keren

      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

        March 12, 2019 at 10:49 am

        awesome!

        Reply
    22. Diana

      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

        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
    23. Beth Vidakovits

      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

        November 26, 2018 at 5:23 pm

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

        Reply
    24. Kirsten

      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

        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
    25. Cassie Thuvan Tran

      November 06, 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
    26. Kristina L

      November 05, 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

        November 05, 2018 at 10:18 pm

        yay!

        Reply
    27. Minna

      November 04, 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

        November 04, 2018 at 10:19 pm

        great!

        Reply
    28. Alison

      October 28, 2018 at 1:13 pm

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

      Reply
      • Richa

        October 28, 2018 at 7:29 pm

        apple cider, rice or white

        Reply
    29. Katrina

      October 24, 2018 at 7:34 pm

      Instead of canned puree can you use fresh pumpkin?

      Reply
      • Richa

        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
    30. Denise

      October 24, 2018 at 6:29 pm

      What other starches could be used?

      Reply
      • Richa

        October 24, 2018 at 7:29 pm

        tapioca or corn

        Reply
        • Denise

          October 28, 2018 at 10:24 am

          Thank you. Making this today

          Reply
    31. Raisa

      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

        October 24, 2018 at 12:23 pm

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

        Reply

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