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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!
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.
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!
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.
Table of Contents
- Recipe Benefits
- Ingredients for Oil-Free Coconut Flour Pumpkin Bars
- How to Make Easy Vegan Coconut Flour Pumpkin Pie Bars
- Preheat Oven and Prepare Baking Pan
- Combine All Ingredients in One Bowl
- Press Mixture into Prepared Pan
- Bake the Bars
- Cool and Chill Before Cutting
- FAQ
- How Should I Store the Bars?
- What Can I Use in Place of Coconut Sugar?
- Can I Use Different Flours in Place of the Coconut Flour of Chickpea Flour?
- More Pumpkin Deliciousness to Try:
- Vegan Coconut Flour Pumpkin Pie Bars (Grain-Free, Oil-Free) Recipe
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- canned unsweetened pumpkin puree
- nondairy milk (e.g., soy milk, almond milk, coconut milk)
- coconut sugar (see notes for options)
- coconut flour (lightly spoon to measure; do not pack)
- chickpea flour (sifted, if lumpy)
- flaxseed meal
- vanilla extract
- pumpkin pie spice
- baking soda
- fine sea salt
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?
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.
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!
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!
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:
- Pumpkin Almond Flour Cookies (vegan, grain-free, oil-free)
- Thai Pumpkin Coconut Soup (vegan, oil-free, 5 ingredients)
- Chickpea Flour Pumpkin Muffins (vegan, grain-free, oil-free)
- 3-Ingredient Black Bean Pumpkin Soup (vegan, oil-free)
- Chocolate Pumpkin Pudding Cups (vegan, grain-free)
- Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
- Vegan Pumpkin Blondie Protein Bars (oil-free, nut-free, GF)
Vegan Coconut Flour Pumpkin Pie Bars (Grain-Free, Oil-Free)
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
- 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.
- 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.
- 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.
- 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.
These were so easy to make! I used leftovers homemade pumpkin puree since in my country we do not have canned pumpkin puree or something similar.
One thing to mention for newbies since my boyfriend was one too, related to recipes with chickpea flour, is that at first you won’t love it, but be open and you will start liking it and if it’s too much for you, do what i did: i made small/medium balls and dipped them in melted chocolate that was mixed with some nuts, or just spread the mix with/out nuts/ coconut flakes/etc. and enjoy. You will still taste the pie, but not so much the chickpea!
Just thought that there are many people dismissing chickpea flour too easily and throw food away instead of trying to diminish a little bit the chickpea taste.
Anyway, thank you Camilla for the recipe! I enjoyed it !
Thrilled to hear you like them, Kate!
why coconut oil if oil free
Hi Claude,
There is no coconut oil in the recipe, just coconut sugar and coconut flour.
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… ????
These look amazing! Unfortunately I don’t have coconut flour, am I able to use Almond Flour instead??
Thank you for sharing your recipe!
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 🙂
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!
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!
Sooo, good! Made these this week, even though we are months away from pumpkin season. So delicious and easy!
These are AMAZING!!!! Andso easy, thank you!????
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!
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)
I used ground chia seeds in place the flax ( I was ou) and they came out really good!
Glad it worked with the chia seeds, Saa Samantha!
I used roasted kobacha squash which is naturally sweeter than canned pumpkin and white sugar instead of coconut sugar and the result was too sweet for me, so beware as always when you substitute:). The texture and all-over flavor were great and I could not pick out a coconut taste.
Yum! Sounds great, Heather!
This looks so tasty! Is there an aip-friendly substitution for the flaxseed meal?
Hi Kaylee! I think a tablespoon of arrowroot starch would work great in place of the flax as an aip option 🙂
Love your recipes..
Can I work with fresh pumpkin puree instead of canned
Hi Divya,
Thank you! Glad you are here 🙂 If it is cooked pumpkin puree (e.g., roasted), then yes. But not uncooked fresh puree.
Can I sub cassava flour for the chickpea flour? I have cassava flour on hand and really want to make these!!
Hi Andrea, I think that will work (same quantity)! Especially in combination with the ingredients here, should be good. Let me know if you try it 😊
Hi Camilla, I just made this recipe & made the following modifications- used lite canned coconut milk, subbed cassava + a little potato starch for the chickpea flour and chia seed meal in place of the flax- I was trying to use what I had on hand. Also added a little meyer lemon zest & a squeeze of the juice for a little zing. They smell amazing! I’ll give you the verdict after dessert tonight!
Ooh, sounds good, Andrea!
Verdict: These pumpkin bars are amazing! I couldn’t stop eating them! Thank you for the wonderful recipe!
These bars are delicious! They really do taste like pumpkin pie minus the crust, including the texture! I made 9 larger bars out of them and for anyone who is interested, they have 5 WW Freestyle points apiece this way. They’re sooo good and so easy, and I will be making them again soon! I did have to bake mine longer than what the recipe advised in order to get them to set up good.
Yay, so glad you liked these, Katie! Thank you for providing the WW Freestyle points, too, I know that will be helpful for others!