Creamy, spiced, and perfectly portable—these Healthy Pumpkin Pie Bars are everything you want in a fall treat without the fuss of a full pie. Imagine the warm flavors of pumpkin pie tucked into a soft, sliceable bar you can grab for breakfast, an afternoon pick-me-up, or a healthy dessert. Fun fact: pumpkin was once used as a pie filling long before the silky custards we know today, so these bars have old-school roots with a modern, lighter twist.
This recipe is special because it strips pumpkin pie down to its best parts—simple ingredients, quick prep, and a family-friendly texture that pleases kids and adults alike. If you enjoy one-pan desserts like our popular pumpkin muffins, you’ll find these bars even easier to slice and share. For more tips and a similar take on pumpkin bars, check our Healthy Pumpkin Pie Bars recipe which inspired some of the tweaks here. Ready to bake something comforting and wholesome? Let’s get started!
What is Healthy Pumpkin Pie Bars?
What exactly are Healthy Pumpkin Pie Bars? Think of them as pumpkin pie’s relaxed cousin—same cozy spices and creamy pumpkin flavor, but baked into bars you can eat without a fork. Why call them “healthy”? Because they swap out heavy creams and refined sugars for pumpkin puree, coconut flour, and maple syrup. Curious about the name—did a health nut invent them or did Grandma sneak in pumpkin for an extra veggie? Maybe both. After all, “the way to a man’s heart is through his stomach,” and these bars might just win over any skeptic with their gentle sweetness and tender crumb. Give them a try and see who they win over at your next gathering.
Why You’ll Love This:
- Comforting pumpkin flavor: Warm pumpkin pie spice and cinnamon provide that nostalgic fall scent and taste without being overpowering. The texture is creamy yet firm, like a custard-meets-brownie.
- Cost-saving and wholesome: Making these at home costs far less than store-bought desserts and uses fewer, cleaner ingredients—pumpkin puree, coconut flour, and pure maple syrup—so you control quality and portions.
- Versatile toppings and mix-ins: Fold in chocolate chips, nuts, or dried fruit for added texture and flavor. A light dusting of cinnamon or a dollop of Greek yogurt takes them to the next level.
If you love our pumpkin mousse or pumpkin muffins on the blog, this recipe delivers the same warm spice profile in an easier, slice-and-serve format. Make a batch and bring them to brunch, pack them for snacks, or enjoy a guilt-free treat after dinner.
How to Make:
Quick Overview
This recipe is intentionally simple: a single bowl, a few stirring motions, and an hour in the oven. The result is a satisfyingly dense bar with a silky, custard-like pumpkin interior and a lightly golden top. Preparation is fast—about 10 minutes of mixing—and baking is hands-off, about 45 minutes. After a long chill in the refrigerator to set, these bars slice cleanly into perfect squares.
Approximate time: Prep 10 minutes, Bake 45 minutes, Chill 8+ hours.
Ingredients
- 1 (15 oz) can pumpkin puree, well-stirred (room temperature is fine)
- 3/4 cup coconut flour, sifted if lumpy
- 1/2 cup maple syrup (pure)
- 1/4 cup almond milk, unsweetened (room temperature)
- 2 large eggs, beaten lightly at room temperature
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/3 cup chocolate chips, dairy-free if needed (optional stir-in)
Directions
- Preheat the oven to 350ºF (175ºC). Grease an 8×8-inch baking dish generously with coconut oil, butter, or nonstick spray to prevent sticking and promote even browning.
- In a large mixing bowl, combine the pumpkin puree, coconut flour, maple syrup, almond milk, eggs, pumpkin pie spice, ground cinnamon, salt, and baking soda. Use a whisk or sturdy spoon to stir until the batter is smooth and well combined—no dry pockets of coconut flour. The batter will be thicker than typical cake batter but spreadable.
- Fold in the chocolate chips or other optional stir-ins, such as chopped nuts or dried cranberries, distributing them evenly through the batter.
- Pour the batter into the prepared 8×8 baking dish. Use a spatula to spread it evenly into the corners and smooth the top. Bake on the middle rack for about 45 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Remove from the oven and let the bars cool completely at room temperature. Once cooled, refrigerate the pan for at least 8 hours (overnight is best). Chilling firms the texture and enhances the flavors so the bars slice neatly.
- Lift the chilled slab from the pan (use parchment overhang if you prefer) and cut into 9 equal squares. Serve chilled straight from the fridge—delicious with coffee, tea, or a dollop of yogurt.
What to Serve With:
- Hot coffee, chai tea, or a pumpkin spice latte for a cozy pairing
- Greek yogurt or a spoonful of coconut cream for extra creaminess
- Fresh fruit like sliced apples or pears to balance the spice with bright acidity
- A simple arugula salad with toasted pecans and a maple vinaigrette when serving as part of a brunch spread
Top Tips for Perfecting:
- Coconut flour absorbs more liquid than grain flours—measure carefully and allow the batter to rest a minute if it looks too dry; it will soften as the flour hydrates.
- Room temperature eggs and almond milk blend more evenly and help create a smooth batter.
- For a nuttier flavor, substitute almond flour for up to half the coconut flour, but reduce total flour slightly and watch texture.
- Do not skip the chill time—refrigeration is key to clean slices and concentrated flavors.
- Avoid overbaking. Bars will firm up as they cool; remove them when the center is mostly set to keep them tender.
Storing and Reheating Tips:
- Refrigeration: Store bars in an airtight container in the refrigerator for up to 5 days. Layer with parchment to prevent sticking.
- Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: These bars are best served cold, but if you prefer warm, microwave a square for 10–15 seconds or warm in a preheated 300ºF oven for 5–7 minutes. Add a spoonful of yogurt or coconut cream after warming.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes. Roast and puree fresh pumpkin until smooth, then measure 15 ounces for this recipe. Fresh puree can be slightly more watery, so ensure it’s well-drained if needed.
Is coconut flour necessary or can I use another flour?
Coconut flour gives these bars their unique density and gluten-free profile. You can experiment with almond flour, but you may need to adjust quantities—start with half the coconut flour amount and add gradually.
Can I make these nut-free?
Absolutely. Use oat milk instead of almond milk and omit any nut stir-ins or toppings. Ensure chocolate chips are processed in a nut-free facility if there are allergies.
How do I prevent the bars from sticking to the pan?
Line the pan with parchment, leaving an overhang for easy removal, and grease lightly. This ensures clean lifting and slicing.
Can I cut the recipe in half or double it?
Yes. For a smaller batch, halve every ingredient and bake in a 6×6 pan for a shorter time. To double, use a 9×13 pan and increase baking time—check for doneness starting at 45 minutes.
Conclusion
These Healthy Pumpkin Pie Bars are a simple, cozy dessert that proves wholesome baking can be indulgent too. They’re easy to make, budget-friendly, and customizable with your favorite mix-ins—perfect for weekday snacks or holiday dessert tables. If you want a different crust or flavor profile, try the inspiring Paleo Pumpkin Pie Bars with Sugar Cookie Crust | Ambitious Kitchen for a grain-free variation that complements this recipe beautifully: Paleo Pumpkin Pie Bars with Sugar Cookie Crust | Ambitious Kitchen
Give these bars a try, share them with friends, and enjoy the warm spices and wholesome sweetness that makes pumpkin season so special.
Healthy Pumpkin Pie Bars
Equipment
- Mixing Bowl
- 8x8-inch baking dish
Ingredients
Ingredients
- 1 can (15 oz) Pumpkin puree well-stirred, room temperature
- 3/4 cup Coconut flour sifted if lumpy
- 1/2 cup Maple syrup pure
- 1/4 cup Almond milk unsweetened, room temperature
- 2 large Eggs beaten lightly at room temperature
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon Baking soda
- 1/3 cup Chocolate chips dairy-free if needed, optional stir-in
Instructions
- Preheat the oven to 350ºF (175ºC). Grease an 8x8-inch baking dish generously with coconut oil, butter, or nonstick spray.
- In a large mixing bowl, combine the pumpkin puree, coconut flour, maple syrup, almond milk, eggs, pumpkin pie spice, ground cinnamon, salt, and baking soda. Stir until the batter is smooth and well combined.
- Fold in the chocolate chips or other optional stir-ins, distributing them evenly through the batter.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for about 45 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let the bars cool completely at room temperature. Refrigerate for at least 8 hours before slicing.
- Lift the chilled slab from the pan and cut into 9 equal squares. Serve chilled.