You know those desserts that taste like a warm hug and disappear before the pan even cools? These flourless pumpkin bars are that kind of dessert. They’re soft, moist, and just the right amount of fudgy—like pumpkin pie and a chewy blondie had a cozy fall baby. No flour, no fuss, just wholesome ingredients and big pumpkin spice vibes.
Perfect for: potlucks, Halloween spreads, Friendsgiving tables, or just because Tuesday needed a little extra love. Oh, and if you love my Pumpkin Cheesecake Truffles or Maple Pecan Oat Bars, these are their gluten-free cousin you must meet.
📝 Ingredients
For the Bars:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup almond butter (or peanut butter)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Creamy Maple Frosting:
- 4 oz cream cheese, softened
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
👩🍳 Instructions
1. Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
2. In a large bowl, whisk together pumpkin, eggs, almond butter, maple syrup, and vanilla until smooth.
3. Stir in spices, baking soda, and salt.
4. Pour batter into the pan and smooth the top.
5. Bake for 22–26 minutes or until center is set and edges look golden.
6. Cool completely in the pan before slicing.
7. For frosting: Beat all ingredients until fluffy, then spread over cooled bars.
🍽️ Serving Tips
- Cut into small squares and serve on a fall-themed platter.
- Dust with cinnamon or top each square with a pumpkin seed.
- Pack in lunchboxes for a sweet surprise.
🌀 Creative Variations
- Add chocolate chips or chopped pecans to the batter.
- Swirl in almond butter before baking for a marbled effect.
- Skip the frosting and top with a sprinkle of cinnamon sugar before baking.
Flourless Pumpkin Bars
Ingredients
For the Bars:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup almond butter or peanut butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Creamy Maple Frosting:
- 4 oz cream cheese softened
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
- In a large bowl, whisk together pumpkin, eggs, almond butter, maple syrup, and vanilla until smooth.
- Stir in spices, baking soda, and salt.
- Pour batter into the pan and smooth the top.
- Bake for 22–26 minutes or until center is set and edges look golden.
- Cool completely in the pan before slicing.
- For frosting: Beat all ingredients until fluffy, then spread over cooled bars.
Notes
- Make it dairy-free: skip the frosting or use a vegan cream cheese.
- Nut-free option: use sunflower seed butter.
- Don’t overbake! These bars are meant to be super moist.
🧊 Storage Info
- Store in an airtight container in the fridge for up to 5 days.
- Freeze (unfrosted) for up to 2 months. Thaw in fridge overnight.
