Coconut Flour Pumpkin Pie Bars {Vegan + Grain-Free + OIl-Free}
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1-bowl pumpkin pie bars that taste like the fall favorite, but without the crust. They are vegan, grain-free, oil-free, and perfect for breakfast, snacks, or dessert!
Recipe by::
Recipe type: Breakfast, Snack, Dessert
Serves: 16 bars
  • 1-1/2 cups canned unsweetened pumpkin puree
  • ¾ cup nondairy milk
  • ⅔ cup coconut palm sugar
  • ½ cup coconut flour (lightly spoon to measure; do not pack)
  • ⅓ cup chickpea flour (sifted, if lumpy)
  • 1 tablespoon flaxseed meal
  • 1 teaspoon vanilla extract
  • 2-1/2 teaspoons pumpkin pie spice
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  1. Preheat oven to 325F. Line a 9-inch baking pan with parchment paper; spray or grease exposed sides.
  2. In a large bowl, whisk all of the ingredients until completely blended (the mixture will be more like a fluffy, moist dough as the coconut flour soaks up the liquid): spoon into the prepared pan, smoothing the top.
  3. Bake in the preheated oven for 30 to 35 minutes or until the edges begin to brown and the top of the bars appears dry.
  4. Cool completely (in the pan) on a wire rack and then refrigerate until cold. Use parchment to remove bars from pan. Cut into 16 squares.
Storage: Store the cooled bars in a covered container in the refrigerator for 1 week or the freezer for up to 6 months.
Nutrition Information
Serving size: 1 square (1/16 of pan) Calories: 66 Fat: .9 g Saturated fat: 0.2 g Carbohydrates: 13.3 g Sugar: 9.5 g Sodium: 113 mg Fiber: 2.6 g Protein: 1.4 g Cholesterol: 0 mg
Recipe by power hungry at