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Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}

1-bowl, coconut flour pumpkin pie bars without the crust! They are vegan, grain-free, oil-free, and a mere 66 calories per bar.

coconut flour pumpkin pie bars stacked on a piece of parchment paper

Resistance is futile. I’m giving in to pumpkin pie spice!

Mosquito bites, intense humidity and maximum air-conditioning are still part of daily life in these parts, but I am nevertheless ready to cozy up with a warm blanket, mug of tea, and a whole lot of pumpkin spiciness.

First up is my Coconut Flour Pumpkin Pie Bars, which I know you will love every bit as much as I do.

overhead shot of 16 coconut flour pumpkin pie bars cut into squares

Oh my goodness, these bars are so delicious! You can eat them for dessert, because they taste like pumpkin pie (sans crust), but they are also so healthy that you can eat them for breakfast and snacks, too.

Yes, you read that correctly: pumpkin pie for breakfast!

vegan  pumpkin pie bar on a pieces of parchment paper, atop a green floral napkin

In order for these bars to “work” without eggs, I use a combination coconut flour, chickpea flour, and wee bit of flaxseed meal.  The end result is moist, pie-filling-like bars that are also sturdy enough to be eaten out of hand.

Recipe Benefits

Other brag-worthy qualities of the bars? They are:

  • Vegan
  • Grain-Free
  • Oil-Free
  • Gluten-Free
  • Nut-free
  • Quick and easy
  • Packed with Vitamin A

Making them is as easy as 1 bowl and 1 pan. I prefer to line the pan with parchment paper, as it makes the bars easier to remove from the pan, but in a pinch you could simply spritz or grease the pan with oil. Next, mix all of the ingredients in a large bowl until blended. Easy, right?

glass bowl filled with the dough for vegan grain-free pumpkin pie bars

Within seconds of combining the ingredients, the coconut flour will absorb most of the liquid, creating a mixture better described as a moist, springy dough than a batter.

I have made a note in the recipe to sift the chickpea flour if it looks lumpy. Every few purchases, I get a bag of particularly lumpy chickpea flour. They are usually tiny lumps and, without sifting, they are almost impossible to whisk out! If your chickpea flour has such lumps, save yourself some grief and take 30 seconds to sift it before adding to your recipe 🙂

Once the dough is mixed, simply press into the pan and smooth the top.

 pumpkin pie bar dough spread in a baking pan

Bake the bars at a relatively low heat (325F) for 30 to 35 minutes until they are browning a bit at the edges and the surface feels dry to the touch. They will look a somewhat dark (don’t worry, that’s how they should look! Cool the bars completely and chill until cold (just like pumpkin pie) before removing from the pan and cutting into bars.


close up of a coconut flour pumpkin pie bar on a cooling rack

If you’ll excuse me, I have a date with a murder mystery (set in the depths of winter!), a comfy chair, and a couple of these bars.

Happy (almost fall) baking!

vegan pumpkin pie bar on a cooling rack
coconut flour pumpkin pie bars stacked on a piece of parchment paper

More Pumpkin Deliciousness to Try:

  1. Pumpkin Almond Flour Cookies (vegan, grain-free, oil-free)
  2. Thai Pumpkin Coconut Soup (vegan, oil-free, 5 ingredients)
  3. Chickpea Flour Pumpkin Muffins (vegan, grain-free, oil-free)
  4. 3-Ingredient Black Bean Pumpkin Soup (vegan, oil-free)
  5. Chocolate Pumpkin Pudding Cups (vegan, grain-free)
  6. Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
  7. Vegan Pumpkin Blondie Protein Bars (oil-free, nut-free, GF)
Yield: 16 bars

Coconut Flour Pumpkin Pie Bars {Vegan + Grain-Free + OIl-Free}

Coconut Flour Pumpkin Pie Bars {Vegan + Grain-Free + OIl-Free}

1-bowl pumpkin pie bars that taste like the fall favorite, but without the crust. They are vegan, grain-free, oil-free, and perfect for breakfast, snacks, or dessert!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 1 and 1/2 cups (366 g) canned unsweetened pumpkin puree
  • 3/4 cup (177 mL) nondairy milk
  • 2/3 cup (96 g) coconut sugar (see notes for options)
  • 1/2 cup (56 g) coconut flour (lightly spoon to measure; do not pack)
  • 1/3 cup (40 g) chickpea flour (sifted, if lumpy)
  • 1 tablespoon flaxseed meal
  • 1 teaspoon vanilla extract
  • 2 and 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt


  1. Preheat oven to 325F (160C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.
  2. In a large bowl, whisk all of the ingredients until completely blended (the mixture will be more like a fluffy, moist dough as the coconut flour soaks up the liquid): spoon into the prepared pan, smoothing the top.
  3. Bake in the preheated oven for 30 to 35 minutes or until the edges begin to brown and the top of the bars appears dry.
  4. Cool completely (in the pan) on a wire rack and then refrigerate until cold. Use parchment to remove bars from pan. Cut into 16 squares.


Storage: Store the cooled bars in a covered container in the refrigerator for 1 week or the freezer for up to 6 months.

Coocnut Sugar Options: An equal amount of brown sugar, or sugar-free brown sugar granular relacement, or cane sugar can be used in place of the coconut sugar.

Nutrition Information



Serving Size

1 square (1/16 of pan)

Amount Per Serving Calories 66Total Fat 0.9gSaturated Fat 0.2gCholesterol 0mgSodium 113mgCarbohydrates 13.3gFiber 2.6gSugar 9.5gProtein 1.4g

Did you make this recipe?

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Monday 9th of August 2021

Sooo, good! Made these this week, even though we are months away from pumpkin season. So delicious and easy!


Monday 7th of June 2021

these sound great, but for a keto version is there a substitute for the chickpea flour


Monday 15th of March 2021

Hi Camilla! Can I use White Monkfruit in place of coconut sugar? I can't consume regular sugar and use replacements (Truvia Brown Sugar, Splenda and Golden/White Monkfruit for baking). Thank you, your recipes are wonderful!


Tuesday 16th of March 2021

That should work just fine, Lily! I am not familiar with the replacement amounts, but I am sure that information is on the packaging (i.e., use the equivalent for coconut sugar)

Thai Pumpkin Coconut Soup (vegan, oil-free, 5 ingredients) | power hungry

Thursday 8th of October 2020

[…] Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free} […]


Wednesday 12th of August 2020

I used ground chia seeds in place the flax ( I was ou) and they came out really good!


Thursday 13th of August 2020

Glad it worked with the chia seeds, Saa Samantha!

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