Super moist Healthy Pumpkin Bars are the perfect fall treat! One bowl and no flour, butter, or refined sugar. Vegan, gluten free and paleo friendly.

Healthy Pumpkin Bars

almond butter

pumpkin puree

overripe medium banana

maple syrup

tsp vanilla extract

tbsp coconut flour*

tsp pumpkin pie spice

cinnamon

tsp baking soda

tsp fine sea salt

chocolate chips

Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray.

Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined. Add the rest of the ingredients, stirring until smooth.

Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes, or until a knife inserted into the center comes out clean. Allow bars to cool for at least 20 minutes before slicing.

Thank you for this recipe! I'm not vegan, but I often eat and cook many vegan/vegetarian dishes. This one was great! I will definitely make these again. Because I don't enjoy the taste of a lot cinnamon, I think I'll omit the extra cinnamon next time and simply use the pumpkin pie spice.  : )

Thanks again!

Hi, 
I love your blog! I was just hoping you could shed some light on something I'm confused about. Honestly, I was a little shocked to read the comment you made at the top of the article and hope you respond. You called the  bars "guilt free" when regular brownies can be just as guilt free than any paleo bar. As someone has struggled with disordeded eating, it is very upsetting to see food labelled as good or bad. Why cant food just be food? 
By the way, please don't be offended. I just wanted to hear your opinion--because I really do  look up to you as a intutive eater (that's why I'm so confused and upset) Your recipes are spot-on and delicious looking, and they always turn out perfectly.

Just made these- all the other pumpkin treats can stay home this year. SO good, thank you!

These are fantaaaaastic! Nice job lady :)

Any word on how this would turn out if applesauce were used instead of mashed banana?

These came out really dry for me, not moist at all. Can you tell me what kind of almond butter you used? I used Justin's, which is quite thick, so maybe that was the problem?

Big family get together today, where only 2 of us were gluten free. After the chocolate chip cookies and pizza was done baking (we ate salad) we threw in these Paleo Pumpkin Bars! So yummy, they helped us keep our itchy fingers away from foods that would have cause major discomfort. Thank you!
P.S. We've been talking about how it would be delicious to substitute applesauce instead of banana, what do you think?

I made these the other day. Unfortunately, they didn't last more than a day! They are just too good and way too addictive. I'll make them again tomorrow and hide them from everyone LOL 

These are absolutely amazing and will be a regular treat in my kitchen! and so easy to make!

Thanks for sharing.

....these are CAH-RAZY!!! I finally see why everyone has been taling about these. They're SO GOOD! Meant to make them ages ago but just got around it today. I was super-determined to finally make them but realized I didn't exactly have all the ingredients...so I thawed a frozen banana from my smoothie stash and mashed it up, and subbed in mostly honey as I ran out of maple syrup. Added walnuts too. I don't think the changes had any impact, as they're fluffy and moist and yummy. I still can't believe there's no flour? They puffed up so nicely! Thanks for another awesome recipe!

I must comment on these. Just cooking down and had to try. Fantastic! Might be a new favorite recipe!

I LOVE THESE!!! The first thing I said when I took my first bite: "I just don't understand these. They make no sense." Like how can they be so fluffy and moist and delicious with such awesome ingredients and no flour? These are going to be a staple over here year-round!

These are so, so, SO amazing! Made them over the weekend, then stored them in the fridge for a snack. Thank you for adding this to my life, seriously. :)

Okay, I also love the recipe these are inspired by. Any advice in adding in some zucchini into this recipe too?

I just made this recipe and it is INCREDIBLE!! The flavour is magnificent and the texture soft and wonderful. It tastes like a protein dessert bar, pumpkin pie style. Would definitely make again! I didn't have pumpkin pie spice, so I used a pumpkin pie spice recipe from Allrecipes. Thanks so much!

I made these and they are yummy but the banana taste was pretty strong! I will probably try again with applesauce (or maybe just more pumpkin!)

But how much quantity of another kind of flour?

I just made these and I'm in love. Thank you for sharing such a great recipe.  As someone who has had to eliminate starches, grains, and dairy from my diet, as well as reducing sugar intake to a significant degree, it is very challenging to find foods to snack on. These are amazing! Thank you!

We live in the central valley of CA, and every year we get free walnuts from family and friends who have trees. This year, our painter (a walnut farmer) gave us a HUGE sack full of walnuts.  Another neighbor gave us a grocery sack full,.  And  my mother-in-law has a seemingly endless supply of walnuts in her freezer.  The problem?  My family does not like walnuts!

So, I was all excited to try this bar recipe to use up some homemade pumpkin puree (free pumpkin as well!), then was dismayed to realize I didn't have enough almond butter.  Boo.  It was then that I recalled the painter mentioning his girlfriend likes to make walnut butter.  So, at 11 pm, with my four kiddos asleep, I ran my Vitamix and made walnut butter.  Crazy, right?  For this recipe, I used half almond butter and half walnut butter . 

My 13-year-old son saw them the next morning and was sorely disappointed when I told him it wasn't our usual breakfast bars that I serve  with a bit of maple syrup.  My daughter was disappointed when I had to inform her that, despite their dark appearance,  they weren't chocolate.  However, everyone gobbled them up and raved over how scrumptious and filling they were.  Thanks for providing us with another breakfast option that is free from all the foods sensitivities we're dealing with (dairy, gluten, oats, eggs, millet, and soy).

Okay so I just made these with the above modifications, and tried them and they're superb! I am not vegan, nor do I follow a paleo diet, but I'm pretty sure I could easily eat the whole pan. Mine were slightly undercooked but wound up tasting like very soft brownies or even pudding. I would happily make these again, even without sharing them!

Just tried these -- amazing!! Moist and so tasty!! I added a sprinkle of mini chocolate chips, a few slivered almonds, and a sprinkle of unsweetened, low fat, organic, shredded coconut. I could eat the whole pan! I may need to double the recipe next time. I did have to cook it a few more minutes than the 30 minutes, but these will be a favorite recipe of this household for sure! Thanks for sharing!

I just made these, the only thing I changed the 1/4 cup pure maple syrup for 1/4 cup coconut palm sugar, because I ran out of maple syrup, haven't went to store yet, These are super moist and OMG!!!!!! GOOD!!!! The coconut palm sugar work so good in replace of pure maple syrup, 5 star great recipe!!!!!!!

I just made these tonight and oh my they are so good! I'll definitely be making them again in a day or two! Thank you for a perfect dairy, gluten, and egg free recipe!!

Just made these bars and they never set up - just were raw tasting bars. Is there something missing for the ingredient list? An egg perhaps? Your photo of them looks amazing and mine were an ooey gooey mess.

Made these the other day and at first I liked them, but then after being in the fridge I LOVED them! The flavors were intensified and they stayed together! very yummy take on a pumpkin desert! and also a great way to use that one pesky over ripe banana that you have no idea what to do with hahaha!

These are definitely delicious. However,  mine turned dark green all the way through after about 4 hours?!?!?

I made these and they tasted great but I am going to cook them longer than 30 mins in my oven.  They were very moist.  I have put them in the freezer so I don't eat the whole pan!

Oh my god - these are amazing! I'm strict AIP so I subbed the almond butter for 1/2 cup of Tigernut flour and 1/4 cup of melted refined coconut oil and they turned out AMAZING! Thank you!!!

You are too modest. I think the photographs are quite good. They do justice to what appears to be a great recipe. I am definitely going to try it out.

Looks UH-mazing!!! I need to try these ASAP... Pinned!

Thank you for sharing this wonderful blog with us, I believe this website really stands out :D. Also I’m attempting to find things to enhance my site!I suppose its ok
to use a few of your ideas!!
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Can you use Cup 4 Cup multipurpose flour instead of coconut flour?

Its really Yummy Recipe. Thanks for sharing with us

A must make fall recipe! SO moist and easy to make.

I have made this several times now. It’s a fantastic recipe. I just made for my daughter who just had a baby so she can grab a healthy snack in between nursing.

These are the perfect fall treat! Even my kids love them!

Made these last night with my toddler and the whole family loved them!! So easy to make and so fluffy !

Healthy pumpkin bars!! Who would’ve thought!! Just in time for my socially distant Halloween party

The minute I saw this recipe I jumped up to make them. They are SO good! They're super simple and such a great way to use up a ripe banana without making banana bread. I added a heavy hand of chocolate chips and couldn't stop eating the batter. These will definitely be on repeat!

So simple and so yummy! I ended up only baking mine for 23 minutes and they were perfectly chewy on the inside and had enough crunch on the outside. Very much remind me one a brownie! These will be on repeat all season (year) long. Thanks!

These are sooooo good! Great snack. Thanks for the recipe!

These are so yummy and moist!! I make them into muffins every week to have for breakfast! So so good!!

These are SO GOOD! They freeze really well and are the perfect bfast with yogurt! Definitely add chocolate chips :)

These are insanely good!! Super delicious without the guilt! Will be a staple for sure!

Love this recipe! I substitute sunflower seed butter for the almond butter to make them nut free. Always great!

just made these today and even though i had to spend $12 on almond butter and used half the tub to make them, plus broke a can opener while trying to open the pumpkin, it was SO WORTH IT! these are DELICIOUS! I have only tried one and am already planning when I can make more because I know they'll all be eaten in no time. amazing recipe and such great ingredients :)

This has to be one of my favorite desserts ever!! They are so easy and fun to make and they never last very long! Thank you so much for the delicious recipe!

https://content.jwplatform.com/videos/bt7s2p49.mp4

These lightly sweetened, super moist vegan and paleo-friendly pumpkin bars are the perfect healthy fall treat!! One bowl and no flour, butter, or refined sugar.

healthy pumpkin bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 12

Cost: $4.38 /serving

Author : Alexis Joseph | Hummusapien

Ingredients

Instructions

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