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Vegan coconut flour pumpkin pie bars without the crust! Made with ease, in one bowl, they are also oil-free, grain-free, gluten-free, and a mere 66 calories per bar!

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

Ingredients for Oil-Free Coconut Flour Pumpkin Bars

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

How to Make Easy Vegan Coconut Flour Pumpkin Pie Bars

Note that the complete directions are also in the recipe card below.

Making the bars is as easy as one bowl and one pan.

Preheat Oven and Prepare Baking 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 (this, of course, would add oil to an otherwise oil-free recipe. It is up to you). Preheat the oven to 325F (160).

Combine All Ingredients in One Bowl

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 🙂

Press Mixture into Prepared Pan

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

Bake the bars in the preheated oven for 30 to 35 minutes until they are browning a bit at the edges and the surface feels dry to the touch.

The bars will look a somewhat dark (don’t worry, that’s how they should look!

Cool and Chill Before Cutting

Cool the bars completely and chill until cold (just like pumpkin pie) before removing from the pan and cutting into bars.

Yum!

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

If you will 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

FAQ

How Should I Store the Bars?

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

What Can I Use in Place of Coconut Sugar?

An equal amount of brown sugar, or sugar-free brown sugar granular replacement, or cane sugar can be used in place of the coconut sugar. You can also use an equal amount of maple syrup (but add an extra tablespoon of coconut flour if you do, to compensate for the added liquid).

Can I Use Different Flours in Place of the Coconut Flour of Chickpea Flour?

No. This recipe will not work, as written, with other flours, such as almond flour, oat flour, or buckwheat flour.

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)
Vegan Coconut Flour Pumpkin Pie Bars (Grain-Free, Oil-Free)

Vegan Coconut Flour Pumpkin Pie Bars (Grain-Free, Oil-Free)

Yield: 16 bars
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Vegan and oil-free coconut flour pumpkin pie bars without the crust! They are also grain-free, gluten-free, and a mere 66 calories per bar!

Ingredients

  • 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

Instructions

  1. Preheat oven to 325F (160C). Line a 9-inch (22.5 cm) baking pan with parchment paper; if desired (this will add a tuch of oil), 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.

Notes

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

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

Nutrition Information
Yield 16 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

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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28 Comments

  1. Also realized I don’t have chickpea flour either and my son is sensitive to chickpeas and breaks out in rashes… so any alternatives to both the chickpea and coconut flour would be nice… ????

  2. These look amazing! Unfortunately I don’t have coconut flour, am I able to use Almond Flour instead??
    Thank you for sharing your recipe!

    1. Hi Maya! I suggest you try this other pumpkin pie bar recipe instead: Vegan Pumpkin Pie Protein Bars (no-bake, GF) They use oat flour and coconut flour, BUT you can easily swap in almond flour for this recipe (eliminating both the coconut flour and chickpea flour in the other recipe is problematic).

      For these no-bake bars, use about 1/2 cup to 3/4 cup almond flour (begin with 1/2 cup, add more if needed). Cheers 🙂

  3. These really did taste like pumpkin pie ????

    I added some finely gratered ginger to give it an extra layer of heat.

    They were delicious with a bit of peanut butter and yogurt. Very quick to make and very easy to munch off!

    1. Ooh, peanut butter and yogurt? Those are two of my favorite foods (along with pumpkin)–a trifecta of deliciousness, Mel! So glad you like these!

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