No Bake (No Gluten) Spiced Pumpkin Bars

Need an easy, last minute dessert that won’t take up precious real estate in your oven this Thanksgiving/Hanakkah? Simply tired of baking? Have gluten intolerances to appease? Then stress no more! This dessert will save the holidays!

These delicious spiced pumpkin bars are free of gluten, dairy, eggs, and refined sugars. You need at least 6 hours to let them firm up in the fridge, so they can easily be made in the morning for your evening feast. These are a great, healthy treat, and a welcome addition to any autumn occasion. Enjoy!

Check out The Ultimate Healthy Holiday Survival Guide for those with food intolerances!

Spiced Pumpkin Bars (adapted from the Kitchn)

(Yields 9-16 bars, depending on size)


1/2 c. rolled oats (gluten-free if that is important to you)
1/2 c. roasted or raw walnuts
1/2 unsweetened shredded coconut
1/2 tsp. cinnamon
1/8 tsp. salt
2/3 c. chopped, pitted dates (or as desired — may be replaced with coconut oil if a sweet crust is not desired)


1 1/2 c. pumpkin puree
1/3 c. maple syrup or coconut palm sugar
1/4 c. melted coconut oil (grass-fed butter is not concerned about dairy)
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
2 T coconut flour

Line an 8×8 baking pan with parchment paper.

Make crust: place oats, walnuts, coconut, cinnamon, and salt into food processor and pulse until finely ground. Add dates and process until thoroughly combined and sticky. The mixture should hold together when pinched. If not, add more dates or a small amount of coconut oil (if you don’t need any more sweetness) to get the right consistency.

Press dough into baking pan evenly. Place in freezer.

Make the filling: Blend pumpkin, maple syrup/coconut palm sugar, coconut oil, vanilla, salt, and spices in food processor. When smooth, add coconut flour and continue until combined.

Retrieve pan from freezer and pour in filling. Spread evenly and cover. Refrigerate for at least 6 hours, if not overnight.

Serve chilled with (coconut) whipped cream and pumpkin seeds. Enjoy!

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heather g.
heather g.1 months ago

Thanks for sharing .....

Teresa Wlosowicz
Teresa W.1 years ago


Interstellar Daydreamer
Cosmic Price1 years ago


Christine Stewart

I have a can of pumpkin puree that was just waiting for this recipe!

Sheila D.
Sheila D.1 years ago

This looks really good, except for the coconut. Maybe I'll try it with substitutes. Thanks for the recipe.

Patricia Abbott
Patricia Abbott1 years ago

Avoid using coconut palm sugar. Tropical Traditions responded to my query as to whether they sold cocnut palm sugar. Now I know why they do not. TT explains: " Many people do not realize that the harvest of coconut palm sugar is not a sustainable practice when the sugar is made from the sap of the coconut flower, since cutting off the coconut flower prevents the formation of more coconuts. By sacrificing the coconut flower that would normally become a coconut, one is sacrificing coconut products in favor of the sap/sugar."
Help preserve the coconut oil industry by using an alternative to coconut palm sugar. Thanks.

JL A.1 years ago

no bake options always welcome

Lynn C.
Lynn C.1 years ago


Spencer Young
Spencer Young1 years ago

Bet they'll be tasty

Roxana Saez
Roxana Saez1 years ago