Flourless Pumpkin Bars (Gluten/Grain/Dairy/Egg-Free)
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 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). 
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. 
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?
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
- Almond Butter
- Pumpkin Puree
- Maple Syrup
- Coconut Sugar
- Flaxseed
- Pumpkin Spice
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!
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.
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!
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Flourless Pumpkin Bars with Pecan Streusel (Paleo & Vegan)
Ingredients
- 3/4 cup natural almond butter - *just almonds* see notes
- 1/2 cup canned pumpkin puree
- 2 Tbs ground flaxseed
- 1/2 cup coconut sugar - or golden monk fruit
- 1 Tbs pure maple syrup - or monkfruit syrup
- 2 1/2 tsp pumpkin spice
- 1 tsp baking powder
- scant 1/4 tsp pink salt
Pecan Streusel Topping
- 1/3 to 1/2 cup chopped pecans
- 2 tsp 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
24 Comments
Trudy Delaney
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.
Stephanie
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.
Ritchie
These taste so good. Imagine the tastiest brownie you’ve ever eaten then add pumpkin spice.
Emily
So glad you liked them!
Kay
Could I use pyure instead of coconut sugar?
Emily
If it is a granulated 1:1 sugar replacement product, then yes. Granulated Swerve or erythritol or monk fruit will work.
Jerri
I burnt the first batch. Reduced temp to 375, and baking time to 30 minutes. Second batch came out great.
Emily
Oh no! Glad the second batch worked better for ya! 🙂
Kbg
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!
Sawsan
I don’t have 6×8 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!!
Emily
You are welcome!
Sawsan
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
Emily
Awesome! I agree they are even better the next day
Shelby
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?
Emily
Did you happen to use a larger pan than 6×8? 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!
Kbg
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!
Kim
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?
Emily
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.
Candace
can I use puree from my garden pumpkins instead of the canned version?
Emily
I haven’t tried homemade, but I think that should work fine.
Juliet
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?
Emily
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!
Robin
Fantastic recipes! Thank you so much! You ROCK!
Emily
You are so welcome! Thank you 🙂 Enjoy