Healthy Pumpkin Bars made with pumpkin puree, maple syrup, nut butter, and chocolate chips. Oil-free and easy to make, these gluten free pumpkin bars will be a snacking staple!

Why You’ll Love these Healthy Pumpkin Bars

Nothing beats a good-for-you fall treat.

These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter.

They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. Pumpkin pie spice adds quintessential fall flavor, and chocolate chips add a layer of sweet decadence. 

These bars only take 10 minutes to prepare, and 30-ish minutes to bake. You truly can’t get easier for healthy pumpkin desserts. 

I love to enjoy one (or two) as a mid-day snack or to satisfy a sweet tooth. Both kids and adults swoon over their moist texture and pumpkin-y flavor.

And if you’re as excited about fall baking as I am, also check out this easy Pumpkin Mug Cake and my favorite Pumpkin Chocolate Chip Muffins.

Recipe Ingredients

• Pumpkin Puree: You can use either homemade or canned pumpkin puree for these bars. My favorite brand of canned pumpkin is Libby’s, which is consistently vibrant, smooth, and flavorful. Pumpkin is a great source of beta-carotene, which supports immune function. It’s also rich in important minerals like iron, zinc, and selenium. 
• Nut Butter: The nut butter options are endless here. You can use cashew, peanut, or almond butter, or a mix of any of the three. Look for a nut butter that is a bit runny, which will make for smoother mixing. Alternatively, you can use a seed butter such as sunflower or pumpkin seed butter. 
• Almond Flour: To keep these pumpkin bars gluten free, almond flour adds moisture and heart-healthy fats. I suggest using blanched almond flour, which is ground more finely than almond meal. 
• Maple Syrup: These bars are naturally sweetened with pure maple syrup, which adds warm notes of caramel and vanilla. Maple syrup is also a great source of important minerals such as zinc and manganese. 
• Eggs: You need two eggs to bind these pumpkin bars. Unfortunately, I have not thoroughly tested these bars with a vegan alternative, such as flax or chia eggs. 
• Pumpkin Pie Spice: For warm, spicy goodness, pumpkin pie spice adds all the fall flavor you need. If you don’t have pumpkin pie spice on hand, use this mix instead: 1 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves.
• Chocolate Chips: Pumpkin and chocolate are just a match made in heaven. However if you’re chocolate adverse, you can use butterscotch chips, white chocolate chips, or even peanut butter chips instead. For a lower sugar alternative, stir in some chopped pecans or walnuts in lieu of the chips!

For a complete list of ingredients and quantities, see the recipe card below.

Step-by-Step Instructions:

Step 1: Combine Wet Ingredients. In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla extract. Whisk ingredients until smooth.

Step 2: Add Dry Ingredients, including almond flour, pumpkin pie spice, baking powder, and salt. Whisk well to combine.

Step 3: Fold in chocolate chips, making sure they evenly distribute in the batter.

Step 4: Bake! Transfer mixture to an 8×8-inch baking dish, and sprinkle extra chocolate chips overtop. 

Next, place pan in the oven and bake for 32 to 36 minutes.

Step 5: Let pumpkin bars cool completely before slicing and enjoying!

How to Store and Freeze Pumpkin Bars:

• STORE: These healthy pumpkin bars keep best at room temperature for the first 1 to 2 days, though should be refrigerated after. Because of their high healthy fat content, they’re not as stable at room temperature as bars made with wheat flour.
  • After refrigerating, they will last up to 4 extra days.
  • For all storage, wrap bars in plastic cling wrap, or store in an air-tight storage container. 
• FREEZE: You can freeze these gluten free pumpkin bars for up to 2 months. Transfer bars to a gallon-size, freezer-safe storage bag, and remove as much air as possible. Freeze for up to 2 months. For best results, thaw in the refrigerator for 24 hours. 

Recommended Tools:

• Mixing bowls: I love that this set comes in different sizes for all your mixing needs. They’re also dishwasher- and microwave-safe.
• Whisk: I love this 3-piece wire whisk set, which includes three different sizes for every whisking job. They’re also sturdy and comfortable to hold. 
• Rubber spatula: My go-to rubber spatula for all baking needs that’s under $3.00!
• 8×8-inch baking dish: For something sturdy with will last you ages, this is my go-to ceramic baking dish. For a more affordable pan that will also get the job done, you can’t go wrong with this aluminum pan. 

More Healthy Pumpkin Dessert Recipes:

If you give this recipe a try, I’d love for you to come back and give it a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.