All the cozy flavor of pumpkin pie, cut into straightforward-to-hold bars: these crustless pumpkin pie bars are moist, gently spiced, and made in one bowl. Coconut flour, chickpea flour, and flaxseed help them set without eggs. They are vegan, gluten-free, grain-free, nut-free, and oil-free when the pan is lined with parchment.

stack of vegan pumpkin pie bars made with coconut flour

Introduction

I may still be running the air-conditioning when pumpkin spice season arrives, but I am always ready for a slice of pumpkin pie. These bars bring that creamy, warmly spiced flavor into a much simpler, crustless form. A mug of tea and a good murder mystery are optional, but strongly encouraged.

The lovely trick here is that the bars hold together without eggs. Coconut flour absorbs the pumpkin and milk, while chickpea flour and a little flaxseed meal help the filling set. You get a moist, pie-like center that is firm enough to pick up once the pan has cooled and the bars have chilled.

I also love how little fuss they take: one bowl, a whisk, and a parchment-lined pan. The waiting is harder than the mixing. Let the bars chill before you cut them, and you’ll have tidy squares with that soft pumpkin-pie center.

Why You’ll Love This Recipe

Pumpkin pie flavor without a crust.Pumpkin, vanilla, and pumpkin pie spice do the satisfying work, without the fuss or time needed to make a pastry crust or crumb crust.
Straightforward one-bowl mixing.Whisk everything together, spread the thick mixture in the pan, and bake. NO blender, mixer or food processor needed.
Soft yet sliceable.Chilling turns the moist, filling-like center into bars you can eat by hand.
Fits multiple dietary needs.The recipe is vegan (egg-free and dairy-free), gluten-free, grain-free, nut-free, and oil-free (when prepared with parchment paper to line the pan, rather than nonstick cooking spray).
Make-ahead friendly.The bars keep well in the refrigerator and can also be frozen.

Ingredients for Pumpkin Pie Bars

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Pumpkin puree:Use unsweetened canned pumpkin puree, not sweetened pumpkin pie filling. Cooked kitchen-made pumpkin puree also works; avoid raw pumpkin puree.
Nondairy milk:Adds the liquid needed to hydrate the flours. Soy milk, almond milk, cashew milk or coconut milk are options; choose a nut-free milk if needed. If you do not need the bars to be grain-free, you can also use oat milk.
Coconut sugar:Sweetens the filling and brings a deeper flavor than plain white sugar. See the substitution notes for other sweeteners.
Coconut flour:Absorbs a remarkable amount of moisture. Spoon it lightly into the measuring cup rather than packing it down.
Chickpea flour:Helps the bars hold their shape without eggs. Sift it first if the flour has little lumps; they are surprisingly stubborn once mixed into the batter.
Flaxseed meal:Works with the flours to give the bars structure.
Vanilla extract and pumpkin pie spice:Round out the pumpkin flavor with warmth and sweetness.
Baking soda and fine sea salt:Complete the mixture and balance the flavors.

How to Make Vegan Pumpkin Pie Bars

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

pumpkin pie bars dough mixed in a mixing bowl

Prepare the pan.Heat the oven to 325°F (160°C). Line a 9-inch (22.5 cm) baking pan with parchment paper, leaving enough overhang to lift out the bars later.
Mix the ingredients.Whisk all of the ingredients together in a large bowl until completely blended. As the coconut flour absorbs the liquid, the mixture will become more like a moist, fluffy dough than a pourable batter.
Fill the pan.Spoon the mixture into the prepared pan and smooth the top evenly.
Bake the bars.Bake for 30 to 35 minutes, until the edges begin to brown and the top appears dry.
Cool and chill.Cool completely in the pan on a wire rack, then refrigerate until cold. Lift out with the parchment and cut into 16 squares.

vegan pumpkin pie bars on a cooling rack

Taste and Texture

Each square tastes like the gently spiced center of pumpkin pie: sweet pumpkin and vanilla up front, with warm spice in every bite. The texture is moist and tender rather than cakey. After chilling, the bars are firm enough to lift and eat by hand, while still keeping that soft, pie-filling quality.

close up of vegan pumpkin pie bars on cooling rack

Storage

Refrigerator:Keep the completely cooled bars in a covered container in the fridge for up to 1 week. They are especially good cold.
Freezer:Store in a covered freezer-safe container for up to 6 months. Thaw in the refrigerator before serving.

Serving Suggestions

Serve the pumpkin pie squares cold, just as you would a chilled pumpkin pie. They are satisfying treats for dessert– add a spoonful of nondairy yogurt or a dollop of either cashew whipped cream or sunflower seed whipped cream. They also make a convenient afternoon snack with coffee or tea. I love eating one or two for breakfast with some fruit alongside.

a single vegan pumpkin pie bar on a plate

Flavor Variations

Chocolate chippumpkinbars

Add 1/3 cup or up to 1/2 cup of miniature dark chocolate chips to the dough before baking.

Pecanspumpkinbars

Add 1/2 cup or up to 1 cups of chopped toasted pecans to the dough before baking.This is one of my go-to variations.

Extraginger pumpkinbars

For a little extra heat, try adding finely grated fresh ginger or finely chopped candied ginger.

Citruspumpkinbars

For a brighter finish, consider adding a teaspoon or two of finely grated lemon zest or orange zest.

Tips for Success

Measure and sift the flours

Lightly spoon the coconut flour into the measuring cup; do not pack it. For the most accurate measurement, weigh the flours on a digital kitchen scale.
If the chickpea flour looks lumpy, sift it before mixing. Small lumps can be difficult to whisk out of the thick batter.

Expect a thick mixture

The coconut flour quickly absorbs liquid, so the mixture should resemble a moist, springy dough rather than a pourable batter.
Spread it evenly and smooth the surface before baking.

Chill before slicing

Look for lightly browned edges and a dry-looking top, then cool the bars completely in the pan.
Refrigerate until cold before lifting out the slab and cutting it into squares.

Ingredient Substitutions

Coconut sugar alternatives

Use an equal amount of brown sugar, cane sugar, or a granular sugar-free brown sugar replacement in place of coconut sugar.
Use 2/3 cup maple syrup, date syrup, agave nectar or brown rice syrup and add 1 extra tablespoon of coconut flour to compensate for the liquid. The flavor and sweetness may vary with the sweetener.

Cooked kitchen-made pumpkin

Cooked pumpkin purée or butternut squash purée made from roasted pumpkin, can stand in for canned pumpkin.
Do not use uncooked fresh pumpkin puree.

Flaxseed meal alternative

A reader used ground chia seeds in place of the flaxseed meal and reported good results. I have not tested that swap myself, but I have had success swapping chia seed meal for flaxseed meal in many other recipes.

Frequently Asked Questions

Can I replace the coconut flour or chickpea flour?

I do not recommend replacing either flour in this recipe as written. Almond flour, oat flour, and buckwheat flours absorb moisture differently, so a direct swap will change how the bars set.

Can I bake the mixture as a full-size pumpkin pie?

I do not think this mixture would work as a full-size pie. Make the bars in the square pan so they set and slice as intended.

Why does the mixture look like dough?

That is exactly what you should expect. Coconut flour absorbs the liquid quickly, leaving a fluffy, moist mixture that you spoon and smooth into the pan.

Vegan Coconut Flour Pumpkin Pie Bars

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

Ingredients

1 1/2 cups canned unsweetened pumpkin purée
3/4 cup nondairy milk e.g., coconut milk, soy milk, hemp milk
2/3 cup coconut sugar (see notes for options)
1/2 cup coconut flour (lightly spoon to measure; do not pack)
1/3 cup chickpea flour (sifted, if lumpy)
1 tablespoon flaxseed meal
1 teaspoon vanilla extract
2 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt

Method

Prepare the pan. Preheat the oven to 325°F (160°C). Line a 9-inch (22.5 cm) baking pan with parchment paper . If desired, spray or grease any exposed sides of the pan; doing so adds oil to the recipe.
Mix the ingredients. In a large bowl , whisk all of the ingredients until completely blended. The coconut flour will absorb the liquid, making the mixture more like a fluffy, moist dough than a pourable batter.
Fill the pan. Spoon the mixture into the prepared pan and smooth the top.
Bake the bars. Bake for 30 to 35 minutes, until the edges begin to brown and the top appears dry.
Cool and cut. Cool completely in the pan on a wire rack, then refrigerate until cold. Lift the bars from the pan using the parchment and cut into 16 squares.

Notes

Storage: Store completely cooled bars in a covered container in the refrigerator for up to 1 week or in the freezer for up to 6 months. Thaw frozen bars in the refrigerator. Coconut sugar options: An equal amount of brown sugar, cane sugar , or granular sugar-free brown sugar replacement can be used. An equal amount of maple syrup (or other liquid sweeteners) is also an option; add 1 extra tablespoon of coconut flour when using it to compensate for the added liquid. Oil-free preparation: Line the pan with parchment and leave the exposed sides ungreased to keep the recipe oil-free.