Every fall, I crave pumpkin pie, but let’s be real—making a whole pie is a production.
That’s where these pumpkin pie bars come in. They’ve got all the creamy, spiced goodness of the classic, but without the stress of rolling out dough or hoping the crust doesn’t burn.
The first time I made these, my kids didn’t even wait for them to cool before grabbing a piece. The best part? They’re gluten-free and dairy-free, but you’d never know.
These bars are like a hug in dessert form—simple, comforting, and perfect for sharing.
Tips & Variations
- Pumpkin Spice Mix: Swap individual spices for 2 teaspoons of pumpkin spice blend if you prefer.
- Nutty Crunch: Add ¼ cup chopped pecans to the topping for extra texture.
- No Coconut Oil? Use vegan butter or chilled olive oil instead.
- Low Sugar: Reduce the coconut sugar by half and add 1–2 tablespoons of monk fruit sweetener.
Serving Suggestions
Serve these bars chilled or at room temperature with a dollop of whipped coconut cream or a drizzle of maple syrup. They’re perfect for potlucks, Thanksgiving spreads, or as a treat with your afternoon coffee.
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Pumpkin Pie Bars with Brown Sugar Oatmeal Crust
- Total Time: 1 hour
- Yield: 9–12 bars 1x
- Diet: Gluten Free
Description
Sweet and spiced pumpkin pie bars with a crumbly brown sugar oat crust. Perfect for fall, Thanksgiving, or anytime you crave pumpkin!
Ingredients
For the Crust
- 1 ½ cups gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup coconut oil (solid but soft)
- 2 tablespoons maple syrup
For the Filling:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 large eggs (or flax eggs for vegan)
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup unsweetened almond milk (or any non-dairy milk)
Instructions
- Prep Your Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a little overhang to lift the bars out easily.
- Make the Crust: In a large mixing bowl, combine oats, gluten-free flour, brown sugar, cinnamon, and salt. Add coconut oil and maple syrup, then mix until crumbly. Press about ⅔ of this mixture into the prepared pan to form an even layer. Save the rest for the topping.
- Bake the Crust: Bake the crust for 10 minutes. Remove and let it cool slightly while you prepare the filling.
- Prepare the Filling: In a medium bowl, whisk together the pumpkin puree, eggs (or flax eggs), coconut sugar, vanilla, spices, salt, and almond milk until smooth.
- Assemble the Bars: Pour the pumpkin filling over the pre-baked crust. Sprinkle the remaining crust mixture evenly over the top.
- Bake: Bake for 40–45 minutes, or until the filling is set and the topping is golden brown. A toothpick inserted in the center should come out mostly clean.
- Cool & Slice: Let the bars cool completely in the pan before slicing into squares. For best results, chill them in the fridge for an hour to firm up.
Notes
Let cool completely before slicing for clean bars. Chill leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
