These easy gluten-free pumpkin bars use just a few real-food ingredients and come together in one bowl. They’re moist, full of pumpkin flavor, and studded with chocolate chips. Naturally flourless, they can be enjoyed paleo or adapted for keto.
If you love pumpkin, these pumpkin bars are an effortless way to enjoy the season. They’re rich in pumpkin flavor, naturally gluten-free, and dotted with melty chocolate chips in every bite.
Enjoy them with your morning coffee, pack one for an afternoon snack, or serve them at gatherings—no frosting required. They taste indulgent while staying simple and wholesome.
Why you’ll love this recipe
- Taste: Subtly sweet, perfectly moist, and packed with pumpkin spice warmth.
- Easy: Made in one bowl with minimal ingredients—great for busy days and for kids learning to bake.
- Flourless: This recipe uses no flour; almond butter provides structure for a truly flourless bar.
- Versatile: Naturally gluten-free and paleo; simple swaps allow a keto version.
Ingredients
This recipe uses pantry-friendly ingredients. Measure according to the printable recipe card below.
- Eggs – large
- Coconut sugar (or monk fruit for keto) – provides a caramel-like sweetness
- Almond butter – use pure almond butter with no added oils or sugar
- Pumpkin puree – use canned pumpkin or 100% pumpkin puree, not pumpkin pie filling
- Collagen peptides – optional for extra protein
- Vanilla extract
- Pumpkin spice – or a mix of cinnamon, nutmeg, and cloves
- Sea salt
- Baking soda
- Chocolate chips – choose sugar-free or stevia-sweetened chips for keto
Tip: Use sprouted almond butter if possible to improve digestibility and nutrient absorption.
All you need beyond the ingredients is a mixing bowl and a 6″x9″ rimmed baking sheet (or similar size pan) lined with parchment.
Substitutions and variations
These bars are dairy-free and gluten-free by default. Here are simple swaps to match dietary needs:
Keto: Replace coconut sugar with monk fruit or another zero-carb sweetener and use keto-friendly chocolate chips.
GAPS or honey option: Swap coconut sugar for honey (1:1) if you prefer a liquid sweetener—note texture may be slightly different.
More protein: Stir in a scoop of collagen peptides to make pumpkin protein bars.
Pro tip: Adding a protein source helps keep blood sugar steady and increases staying power between meals.
Helpful tips
- Line the pan: Use unbleached parchment for easy removal and cleanup.
- Make extras: Double the batch—these freeze well for quick snacks.
- Serving idea: Warm a bar briefly and top with whipped cream or a pat of butter for a special treat.
Love these pumpkin bars? Try other fall recipes below.
-
Fall Fruit Salad with Yogurt Dressing
-
Healthy Stuffed Baked Apples
Step-by-step instructions
The printable recipe with exact measurements is below.
Prep time is minimal—about 15 minutes to whisk everything in one bowl—then bake for roughly 25–30 minutes.
Step 1 — Combine wet ingredients: In a medium bowl, whisk the eggs and sweetener until pale and slightly thickened. Stir in pumpkin puree, almond butter, vanilla, pumpkin spice, and salt until smooth.
Pro tip: Whisk eggs and sweetener until the mixture lightens in color and the sweetener begins to dissolve for a better texture.
Step 2 — Add dry ingredients: Gently fold in baking soda and then stir in chocolate chips.
Step 3 — Bake: Pour the batter into a lined, greased 6″x9″ baking pan. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4 — Rest: Remove from the oven and let rest in the pan for 5 minutes before slicing.
Helpful tools
A few useful items: a large mixing bowl, a rimmed baking pan (about 6″x9″), parchment paper, and a spatula or spoon for folding the batter.
Serving suggestions
These bars are satisfying on their own—perfect for snack time, packed lunches, or dessert. They have the classic pumpkin-spice flavor and melty chocolate without needing frosting. Enjoy with coffee, milk, or a pumpkin-spice beverage.
Storage and reheating
Store: Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
Reheat: Warm briefly in a toaster, under a broiler for a minute, or in a low oven. They’re lovely served slightly warmed with a pat of butter.
FAQs
Yes—plain pumpkin puree is naturally gluten-free. Do not use pumpkin pie filling, which includes added sugar and spices.
This recipe uses almond butter instead of any type of flour. The eggs and almond butter provide the structure and moisture.
Insert a toothpick into the center—if it comes out clean or with only a few moist crumbs, the bars are done.
If you make these, please leave a recipe rating and a comment below — I’d love to hear how they turned out!
Printable recipe
Gluten Free Pumpkin Bars
Simple one-bowl pumpkin bars that are flourless, moist, and studded with chocolate chips. Adaptable for paleo and keto diets.
Ingredients
- 2 large eggs
- 1/4 cup coconut sugar (or monk fruit for keto)
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon sea salt
- 2 tablespoons collagen peptides (optional)
- 1 teaspoon baking soda
- 3/4 cup stevia-sweetened or keto-friendly chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line and grease a 6″x9″ rimmed baking pan with parchment and a little oil.
- In a bowl, whisk eggs and sweetener until pale. Add pumpkin puree, almond butter, vanilla, pumpkin spice, and salt; mix until smooth.
- Fold in baking soda, then stir in chocolate chips.
- Pour batter into the prepared pan and spread evenly. Bake 25–30 minutes, or until a toothpick comes out clean.
- Remove from oven and let rest 5 minutes before slicing into 12 bars. Cool fully if you prefer firmer bars.
Notes
- Yields about 12 bars (approx. 2″ squares).
- Use sprouted almond butter for improved digestion.
- Add collagen peptides for more protein.
- To make keto, substitute coconut sugar with monk fruit. To make GAPS-friendly, use honey.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 150 | Carbs: 13 g | Protein: 4 g | Fat: 10 g | Fiber: 2 g | Sugar: 3 g
This post was originally published October 2018 and has been updated to improve clarity and add helpful notes.