These flourless pumpkin bars have no flour and are moderately sweet and simply yummy. High in protein with 7g of protein per bar, gluten-free, dairy-free, and vegetarian.

One of my favorite things about fall and winter is pumpkins. They are a delicious ingredient you can use in several of your recipes that provide a hint of sweetness.

And the best thing is that they are gluten-free!

These bars are a healthier alternative to traditional pumpkin desserts while still packing all that autumnal charm. So, if you are looking for a tasty snack or unique fall dessert, you’ve come to the right place.

Every time I make these pumpkin bars, my family keeps asking me for more. And, don’t even get me started when I take them to a dinner party (they disappear in the blink of an eye).

In other words, this is the best recipe if you want to impress your friends and family. Especially the ones who exercise and are quite particular about what they eat.

Ingredients and Substitutes

Pumpkin puree (1 cup) – This is going to be the foundation of the bars. It adds moisture and a rich flavor. Avoid using pumpkin pie filling since it has added sugars and spices, which can overwhelm the recipe.

Egg (1 medium) – use flaxseed egg for a vegan version of this recipe.

Almond butter, smooth (⅓ cup) – You can also use cashew butter or sunflower seed butter (for a nut-free option). 

Maple syrup (⅓ cup) – It adds some sweetness to the recipe. You can also use honey, agave, or sugar-free maple syrup if you want to reduce the calorie content.

Vanilla extract (½ tsp) – Make sure you use pure vanilla extract to have the best flavor.

Vanilla protein powder, optional (3 tbsp) – I recommend using this since it adds a protein boost and makes the recipe healthier. But, you can eliminate it or swap it with cocoa powder for a chocolaty version.

Pumpkin pie spice (2 tsp) – Pumpkin spice is the best! If you don’t have some, you can create it at home. But, I do recommend keeping this ingredient.

Baking soda (½ tsp)

GLAZING

Maple syrup (1 tbsp) – As mentioned, you can use sugar-free maple syrup for a lower-calorie option, or you can use honey or agave.

Powdered sugar (1 tbsp)

How to Make Flourless Pumpkin Bars

Step 1. Preheat the oven to 350F. Grab an 8×8 baking dish and place some parchment paper on the bottom, making sure you cover the sides. In a large bowl, add the pumpkin puree, egg, almond butter, maple syrup, and vanilla extract.

Step 2. Use a whisk to combine all the ingredients thoroughly.

Step 3. Add the vanilla protein powder, pumpkin pie spice, and baking soda.

Step 4. Combine all the ingredients.

Step 5. Pour the mixture into the baking dish. Grab a spatula and level out the mixture.

Step 6. Place the baking dish in the oven and bake for 25-30 minutes until it’s all baked. In the meantime, grab a small bowl and whisk the maple syrup and powdered sugar.

Step 7. Remove the baking dish from the oven and let the bars cool down at room temperature while still in the baking dish.

Step 8. When they have cooled a bit, transfer them to the fridge so they cool completely before slicing them up. When they are completely cooled, slice them up and drizzle them with the glaze.

Watch How To Make

Tips and Tricks

Now, there are a couple of tips I’ve learned while making these flourless pumpkin bars. Here are some tips I can offer you to make these the best bars you’ve had.

• For the perfect consistency, make sure that your almond butter is smooth and well-mixed into the batter. If the mixture seems too thick, you can add a splash of almond milk or water to help loosen it.
• To prevent dryness, try heating your almond butter slightly before mixing it. Almond butter should be runny, which should help combine all the ingredients smoothly.
• If you want to add more depth to your bars, add a pinch of salt to bring out the sweetness and spice. This can balance the overall taste beautifully.

How to Make Them Vegan

One of the best things about this recipe is that you can make them vegan by simply switching the eggs. Replace the egg with a flaxseed egg, which is when you mix one tablespoon of flaxseed meal and 3 tablespoons of water.

Make sure that if you add other ingredients, they are plant-based as well. For example, using plant-based chocolate chips.

Other Desserts for You

• Protein Brownies
• Oatmeal Cookie Bars
• Banana Oatmeal Bread

Storage and Leftovers

To store the leftovers, place the bars in an airtight container in the fridge. You can keep them there for up to a week. Best to store them without the glazing because they’ll get sticky.

But, if you want to keep them for longer, you can place them in a freezer-safe container and keep them in the freezer for up to 2 months.

When you want to have them again, thaw them at room temperature, cover with glazing and enjoy.