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    Home >> Baked Goods: Breads, Cakes and More

    Flourless Pumpkin Bars (Gluten/Grain/Dairy/Egg-Free)

    Published: Sep 5, 2018 · Modified: Sep 21, 2022 by Emily · This post may contain affiliate links · 24 Comments

    These scrumptious Flourless Pumpkin Bars with Pecan Streusel make a wholesome breakfast bar or delicious dessert! An easy, one-bowl recipe made with simple, REAL foods (Gluten/Grain-Free, Dairy-Free & Refined Sugar-Free, Vegan & Paleo + Low-Carb/ Keto Option)

    Jump to Recipe

    Pumpkin Bars (Paleo/Vegan) PrettyPies.com

    Pumpkin Season has ARRIVED

    I must confess. I'm a total pumpkin convert. I was the girl who *shuddered* at the mention of pumpkin spice every fall. And NOW? Here I am totally in LOVE!! I surprise myself sometimes. Isn't it funny how people change?

    Are you a pumpkin spice lover, too? You're in for a real treat! Literally. And it's one you can feel good about.

    Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Pumpkin Bars (Paleo/Vegan) PrettyPies.com

    Dessert or Breakfast? 

    Pumpkin bars for breakfast... Yep, that's what my kids have had all week while I've been perfecting this recipe. (hey, third time's a charm, ha) And that's 100% ok with me because these are made with real, wholesome ingredients. And a vegetable, lol. (Or is it technically a fruit??)

    I just asked Alexa "Is pumpkin a fruit?" and she said, "no." Then I asked her if it was a vegetable. Again, "no." I'm so confused... But anyway, there's PRODUCE in there, haha.

    Awesome, healthy plant-based ingredients. Full of protein and fiber for a filling and satisfying breakfast, snack or dessert. Pumpkin Bars (Paleo/Vegan) PrettyPies.com

    Great for Dietary Restrictions

    Eating is HARD when you're on a "free-from" diet. It doesn't feel very free to have so many restrictions. But these bars fit many of them!

    • gluten-free
    • grain-free
    • oil-free
    • egg-free
    • dairy-free
    • soy-free
    • refined-sugar-free

    Isn't it amazing?? When you take away the flour, sugar, butter and eggs, WHAT the heck is LEFT?Pumpkin Bars (Paleo/Vegan) PrettyPies.com

    Brought to you by the wonder of...

    NUTS. (no big surprise there if you follow my blog) Specifically, Almond BUTTER.

    Did you know you can bake almond butter into bread-like deliciousness?? YEAH. It's some kind of miracle. Almond butter mixed with PUMPKIN. You put it in the oven and after about 30 minutes, your house SMELLS LIKE HEAVEN. There is no better aroma than freshly baked FALL FOODS. (Swoon) 

    And what comes out is this hearty little square of a cross between a cake and a cookie.. These bars are deliciously dense and nutty.. and ohhhh the texture from the streusel... Oh em gee.. 

    Simple, Clean Ingredients

    1. Almond Butter
    2. Pumpkin Puree 
    3. Maple Syrup
    4. Coconut Sugar 
    5. Flaxseed
    6. Pumpkin Spice

    Pumpkin Bars (Paleo/Vegan) PrettyPies.com

    Streusel Magic

    I am a little bit OBSESSED with the topping here. It for SURE elevates these bars to a whole other level. PECANS...  I don't think there is ANYTHING better than pecans and pumpkin. Especially when the pecans get all toasted and golden in the oven.. and sweetened and spiced!! HECK YES.

    This streusel is SO simple. Just 3 ingredients. Pecans, coconut sugar and pumpkin spice.

    You don't even have to get out another mixing bowl or do anything extra. Just sprinkle everything on top before you throw it in the oven. It adds such a wonderful bit of soft crunch and a little bit of crisp with the sugar granules.. And of course the AMAZING flavors of cinnamon, ginger, and allspice. Love!Pumpkin Bars (Paleo/Vegan) PrettyPies.com

    Want MORE pumpkin recipes?

    Of course, you do! You're in luck because I'm working on more! But if you can't wait a couple of weeks (yeah, I'm about to go on vacation! woot!) Then you've gotta make these pumpkin recipes from last year (when I finally realized how darn GOOD pumpkin is, lol)

    • Healthy Pumpkin Spice Cake Balls
    • Low-Carb Mini Pumpkin Cheesecakes
    • N'Oatmeal Pumpkin Cookies
    • No-Bake Pumpkin Pie

    Update: Since publishing this recipe 5 years, ago, I've got LOTS more pumpkin recipes including cupcakes, scones, mousse, cheesecake bars, pumpkin spice latte frappuccinos and more! See them all here and in my cookbooks.

    Pumpkin Bars (Paleo/Vegan) PrettyPies.com Be sure to tell me in the comments what kind of pumpkin recipes YOU want on the blog. I love taking requests 🙂  If you make these, tag me on Insta @emily.likes.food hashtag #prettypies so I can see your creations!

    Click the image below to save this recipe on Pinterest:

    Healthy enough for breakfast but tastes like dessert! Flourless Pumpkin Bars with Pecan Streusel! Easy, one-bowl recipe made with whole foods. (Gluten-Free, Dairy-Free & Refined Sugar-Free, Vegan, Paleo) #veganrecipes #paleorecipes #pumpkinspice #pumpkin #prettypies
    Healthy enough for breakfast but tastes like dessert! Flourless Pumpkin Bars with Pecan Streusel! Easy, one-bowl recipe made with whole foods. (Gluten-Free, Dairy-Free & Refined Sugar-Free, Vegan, Paleo) #veganrecipes #paleorecipes #pumpkinspice #pumpkin #prettypies
    Pumpkin Bars (Paleo/Vegan) PrettyPies.com

    Flourless Pumpkin Bars with Pecan Streusel (Paleo & Vegan)

    Pumpkin spice baked into a hearty bar that you can enjoy for breakfast, a snack or dessert! No gluten, dairy, eggs or refined sugar.
    4.34 from 9 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 12 bars
    Author: Emily

    Ingredients

    • ¾ cup natural almond butter - *just almonds* see notes
    • ½ cup canned pumpkin puree
    • 2 Tbs ground flaxseed
    • ½ cup coconut sugar - or golden monk fruit
    • 1 Tbs pure maple syrup - or monkfruit syrup
    • 2 ½ teaspoon pumpkin spice
    • 1 teaspoon baking powder
    • scant ¼ teaspoon pink salt

    Pecan Streusel Topping

    • ⅓ to ½ cup chopped pecans
    • 2 teaspoon coconut sugar - or monkfruit
    • sprinkle of pumpkin spice

    Instructions

    • Preheat oven to 400 degrees F (or 375 if your oven runs hot). Line a 8x6 glass baking dish with parchment paper overhanging the sides for easy removal.
    • Add all ingredients to a large mixing bowl and mix well with hand mixer. Adjust spices to taste.
    • Sprinkle streusel topping evenly over the batter.
    • Bake in the center rack for about 35 minutes until it springs back when touched in the center.
    • Set on a wire rack to cool for 10-20 minutes before slicing.
    • Enjoy!

    Notes

    Note: I used homemade almond butter (blend 2 cups dry roasted almonds in a food processor for about 8 minutes until drippy & smooth)
    Storage: May be stored at room temp in a sealed container for about 4-5 days, or refrigerated for 7-9 days. Freeze tightly wrapped (in individual portions) for 1 month.
    Macros (using coconut sugar): calories 208 Fat 15 g Total Carb 10 g  Fiber 3 g Net Carb 7 g Protein 5 g 
    Macros (using monk fruit): calories 166 Fat 15 g Total Carb 8 g Fiber 4 g Net Carb 4 Protein 5 g
    Nutrition Facts
    Flourless Pumpkin Bars with Pecan Streusel (Paleo & Vegan)
    Amount per Serving
    Calories
    208
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    3
    g
    13
    %
    Net Carbs
     
    7
    g
    Protein
     
    5
    g
    10
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!
    « Tuxedo Pie (Low-Carb, Paleo, Vegan)
    Easy Pumpkin Mousse (Keto, Dairy-Free, Paleo, Vegan) »

    Filed Under: Baked Goods: Breads, Cakes and More, Breakfast Tagged With: almond butter, baked, bites, breakfast, holidays, pecans, pumpkin, Thanksgiving

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Trudy Delaney

      September 07, 2018 at 3:38 am

      Hi
      There is a lot of sugar in this recipe. I know coconut sugar is better than white sugar but it is still not very good for you.
      Is there an alternative other than the usual stevia which is also not really that good for you?
      I usually love to make your recipes but I’m disappointed that this is really not much healthier than how I used to cook prior to raw and Paleo.

      Reply
      • Stephanie

        September 07, 2018 at 7:52 pm

        Why not use monkfruit as suggested for a replacement? I am baking this now and used 1/2 monkfruit and 1/2 coconut sugar. The batter is amazing if that says anything haha.

        Reply
    2. Ritchie

      September 08, 2018 at 2:11 pm

      These taste so good. Imagine the tastiest brownie you've ever eaten then add pumpkin spice.

      Reply
      • Emily

        September 08, 2018 at 2:33 pm

        So glad you liked them!

        Reply
    3. Kay

      September 22, 2018 at 8:13 pm

      Could I use pyure instead of coconut sugar?

      Reply
      • Emily

        September 22, 2018 at 8:15 pm

        If it is a granulated 1:1 sugar replacement product, then yes. Granulated Swerve or erythritol or monk fruit will work.

        Reply
    4. Jerri

      September 23, 2018 at 10:01 am

      I burnt the first batch. Reduced temp to 375, and baking time to 30 minutes. Second batch came out great.

      Reply
      • Emily

        September 23, 2018 at 10:47 am

        Oh no! Glad the second batch worked better for ya! 🙂

        Reply
        • Kbg

          October 07, 2020 at 1:34 am

          5 stars
          These are delicious! I made them today and My kitchen smells like heaven. The only thing I'd do different next time is lower the amount of sugar by half (I used Anthony's golden monk fruit sweetener they were a bit too sweet for me.) My husband thought they were delicious and he's not even doing keto. Great recipe thanks!

          Reply
      • Sawsan

        October 25, 2020 at 7:42 pm

        4 stars
        I don't have 6x8 pan. Doubled the recipe and used a 3 qt Pyrex pan. I used 1/2 monk fruit sugar and 1/2 coconut sugar. The squares are thin but delicious. Havingthem as dessert tonight. Will try a smaller pan, put less sugar or syrup and bake longer next time. Thank you for the recipe!!

        Reply
        • Emily

          October 25, 2020 at 7:52 pm

          You are welcome!

          Reply
          • Sawsan

            October 26, 2020 at 11:07 am

            5 stars
            changing my rating to 5!!! Once mine sat and cooled down they were even more delicious!!! Will definitely make again. Had one with my morning coffee and it was perfect

            Reply
            • Emily

              October 26, 2020 at 11:09 am

              Awesome! I agree they are even better the next day

    5. Shelby

      September 23, 2018 at 7:02 pm

      Mine came out very thin and a little burnt. I used peanut butter instead of almond butter because I’m allergic to almonds. Do you think that could be the reason?

      Reply
      • Emily

        September 23, 2018 at 7:05 pm

        Did you happen to use a larger pan than 6x8? That would definitely make them thinner & cook faster (& burning if you cooked them the same length of time) I'm sorry that happened. Hope they still taste yummy!

        Reply
    6. Kbg

      October 07, 2020 at 1:32 am

      These are delicious! I made them today and My kitchen smells like heaven. The only thing I'd do different next time is lower the amount of sugar by half (I used Anthony's golden monk fruit sweetener they were a bit too sweet for me.) My husband thought they were delicious and he's not even doing keto. Great recipe thanks!

      Reply
    7. Kim

      January 19, 2021 at 5:24 pm

      I attempted to make these today - but the topping burnt. I cooked them in an aluminum baking sheet because I didn't have a glass one the size the recipe called for. Is there a difference in how glass bakes vs aluminum?

      Reply
      • Emily

        January 19, 2021 at 5:36 pm

        I’m sorry it burnt! 🙁 Yes glass and aluminum can yield different results. Or it could also be the size of the pan or maybe that your oven runs hot? Next time, I would just keep an eye on it and watch so it doesn’t burn.

        Reply
    8. Candace

      September 20, 2022 at 1:34 pm

      can I use puree from my garden pumpkins instead of the canned version?

      Reply
      • Emily

        September 20, 2022 at 1:36 pm

        I haven’t tried homemade, but I think that should work fine.

        Reply
    9. Juliet

      September 21, 2022 at 11:06 am

      I have a question before I make them because I don't use as much sugar as you call for this recipe.
      We use both brown and white sswerve as well as liquid Monk fruit could you please tell us the ratio to make your pumpkin bars using swerve and Monk fruit?

      Reply
      • Emily

        September 21, 2022 at 3:26 pm

        Hi! I haven't used Swerve, but it is made of erythritol, correct? Lakanto monkfruit is erythritol plus monkfruit extract and I think it is slightly sweeter. Personally, I would try 3 Tbs monkfruit syrup + 4 Tbs swerve. Taste the batter before baking to make sure it's sweet enough (keep in mind the topping will add some sweetness, too). The syrups bake better than erythritol in my experience (better texture for moist baked goods). The bake time may need a few extra minutes. Just keep an eye on it & test for doneness every minute or so. Hope that helps!

        Reply
    10. Robin

      September 22, 2022 at 10:02 pm

      5 stars
      Fantastic recipes! Thank you so much! You ROCK!

      Reply
      • Emily

        September 22, 2022 at 10:07 pm

        You are so welcome! Thank you 🙂 Enjoy

        Reply

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