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.

STOP WHAT YOU’RE DOING. There is a pumpkin emergency.

It’s of utmost importance that you put on your baking hat and whip up these splendid healthy pumpkin bars immediately. Because they’re that good. They’re that good times seventeen million.

Soft. Chewy. Sweet. Moist. Melt-in-your-mouth. Dream. [Healthy.]

I had a whole other recipe planned for today but all bets were off when I sunk my teeth into these pillows of pumpkin perfection. They’re light and airy and perfectly sweet and bursting at the seams with the cinnamony goodness that defines this lovely season.

The best part? Welp, have a look-see at the ingredient list. No flour. No buttah. No oil. No refined sugar.No gluten. No fun.

I kid.

Which nut butter is best?

I have only made these with almond butter (I get Kirkland brand at Costco), but the neutral, cookie-like flavor of cashew butter would also be great. I do not recommend using peanut butter because 1) they’ll taste overwhelmingly like peanut butter and 2) peanut butter is more dry, so I don’t think the texture would be right.

For a nut free version, you can use sunflower seed butter, but they will have a stronger flavor. Also, a natural reaction occurs with sunflower seed butter and baking soda that makes baked goods turn an odd shade of green. It’s harmless, but beware!

All the fun is in these bars. I cordially invite you to the pumpkin party that is currently happening in my mouth and will continue to happen until each and every bar is gone and I make another batch. With chocolate chips. And perhaps walnuts.

These are the healthy fall treat of the century!

Recipe tips and substitutions

Nut butter: Almond butter and cashew butter both compliment the pumpkin flavors nicely. Be sure they’re creamy and drippy, the kind that pours out of the container, not the refrigerated hard kind as that will throw off the texture. Use sunflower seed butter for a nut free version.
Pumpkin: Straight up canned pumpkin, not pumpkin pie mix.
Banana: This adds natural sweetness. The riper the better!
Maple syrup: I’ve only tested this recipe with a liquid sweetener, but I think agave or honey would also work.
Coconut flour: I love the texture of coconut flour here, but you could also use ground flaxseed or 2 tbsp of flour to help bind them.
Pumpkin pie spice: Pumpkin pie spice keeps it super easy, but you can also make your own with 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves. The measure out 1 tsp for this recipe.
Add-ins: Chocolate chips, dried cranberries, chopped walnuts, and pecans would all be delish here.

Storage tips

The best place to store these pumpkin bars is on the countertop in an air-tight container for up to three days. If you still have some left, you can store them in the fridge for up to a week or more and it will stay moist.

To freeze bars, place on a lined baking sheet in an even layer. Once frozen, transfer to a freezer-safe bag. They will stay fresh for up to three months. You can thaw them on the counter when you’re ready to eat or microwave them individually.

Make them OR ELSE.

More pumpkin favorites:

I hope you’re as in love with these delectable Pumpkin Bars as I am! If you make these, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!