No-Bake Pumpkin Bars (5 Ingredients)

These No-Bake Pumpkin Bars are healthy 5-ingredient bars that make you love the fall season. They are gluten-free, rich in pumpkin flavors and really easy to whip up.

Table of contents

+ View More- View Less

I love makin no-bake desserts and when the fall season starts, there’s nothing better than a pumpkin version of my No-Bake Oatmeal Bars. I don’t know if you’ll agree, but for me adding pumpkin and pumpkin spices to any recipe always makes it better.

So if like me you like pumpkinized versions of classic recipes, try my Pumpkin Donut Holes, Pumpkin Oatmeal Pancakes, or Pumpkin Energy Balls.

Ingredients and Substitutions

• Pumpkin Puree – Use canned pumpkin puree or homemade puree. Ensure it’s pure pumpkin, not pumpkin pie filling.
• Peanut Butter – Choose a natural, smooth peanut butter. Almond butter, cashew butter, or sunflower seed butter can be used as alternatives.
• Maple Syrup – Use pure maple syrup. Agave syrup, coconut nectar, or sugar-free liquid sweeteners can be substituted.
• Pumpkin Spices – Use a pre-made pumpkin spice mix or create your own with cinnamon, ginger, nutmeg, and cloves.
• Oat Flour – Make your own by blending rolled oats into a fine powder. This cannot be substituted with almond flour.
• Vanilla Extract – Use pure vanilla extract for the best flavor.

How to Make No-Bake Pumpkin Bars

This is a simple recipe to make with my recipe card further down, but I’ve included below a few pictures of key steps.

Pour all the no-bake pumpkin bars in a large mixing bowl.

Stir it with a silicone spatula until it forms a sticky batter.

Press the batter in a loaf pan lined with parchment paper.

If you want the chocolate shell, melt the dark chocolate chips with coconut oil and pour it on the bars. Freeze the bars to set.

Expert Tips

• Ensure your peanut butter is well-stirred and at room temperature for easier mixing.
• If the mixture seems too wet, add more oat flour one tablespoon at a time until you reach the desired consistency.
• For a firmer texture, refrigerate the bars for at least an hour before adding the chocolate layer.
• Use a warm knife to cut the bars for cleaner edges, wiping the blade between each cut.
• Experiment with different toppings like chopped nuts, pumpkin seeds, or a sprinkle of sea salt on the chocolate layer.
• For a protein boost, add a scoop of your favorite vanilla or pumpkin spice protein powder to the mixture.
• These bars freeze well. Wrap individual portions in parchment paper and store in an airtight container for up to 3 months.
• For a more intense pumpkin flavor, try roasting your pumpkin puree in the oven before using it in the recipe.

More Fall Bar Recipes

Vegan Pumpkin Bars

Pumpkin Protein Bars

Vegan Apple Oatmeal Bars

Peanut Butter Granola Bars

No-Bake Pumpkin Bars

These No-Bake Pumpkin Bars are healthy 5-ingredient bars that make you love the fall season. They are gluten-free, rich in pumpkin flavors and really easy to whip up.

5 from 2 votes

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 10 minutes mins

Freezing: 15 minutes mins

Total Time: 25 minutes mins

Course: Snack

Cuisine: American

Servings: 8 bars

Calories: 189.3 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• ▢ ¼ cup Pumpkin Puree - (note 1)
• ▢ ½ cup Peanut Butter - (note 2)
• ▢ ¼ cup Maple Syrup - (note 3)
• ▢ 2 teaspoons Pumpkin Spices - (note 4)
• ▢ 1 cup Oat Flour - (note 5)
• ▢ 1 teaspoon Vanilla Extract - optional
• ▢ ½ cup Dark Chocolate Chips - optional
• ▢ 1 teaspoon Coconut Oil - optional

Instructions

• Line a 9-inch x 6-inch loaf pan with parchment paper. Slightly oil the pan. Set it aside.
• In a mixing bowl, stir peanut butter, pumpkin puree, maple syrup, and vanilla extract until smooth.
• Stir in oat flour and pumpkin spices until a sticky, consistent batter forms.
• Press the dough in a even layer, into the prepared pan. Set aside.
• In a mixing bowl, add chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each until fully melted.
• Pour the melted chocolate on top of the bar, freeze for 15 minutes until the chocolate layer is hard, and set.
• Use a long sharp knife to slice the bar into 8 squares.
• Store the bars in an airtight container in the fridge for up to 4 days.

Notes

Note 1: I am using canned pumpkin puree, which you can also make yourself with my Pumpkin Puree. This is not the same as canned pumpkin pie filling. Pumpkin puree is made only with pumpkin with no added sugar.

Note 2: Any nut butter can be used, like almond butter or cashew butter. Nut-free options include tahini or sunflower seed butter.

Note 3: Any liquid sweetener works, like agave syrup, coconut nectar, or sugar-free liquid sweeteners.

Note 4: If you can’t find pumpkin pie spices, simply use equal amounts of ground cinnamon and ground ginger.

Note 5: To make oat flour, blend 1 cup of rolled oats into a fine powder. Almond flour won’t work. The dough would be too soft and sticky, and you will need something else, like a few tablespoons of coconut flour or some oat flour to firm up the bars. 

Share on Facebook Pin Recipe

Nutrition

Serving: 1square | Calories: 189.3kcal | Carbohydrates: 21.3g | Protein: 5.9g | Fat: 9.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.5g | Sodium: 73.4mg | Potassium: 187.9mg | Fiber: 2.2g | Sugar: 8.2g | Vitamin A: 1193IU | Vitamin C: 0.3mg | Calcium: 34.2mg | Iron: 1mg | Magnesium: 53.1mg | Phosphorus: 125.5mg | Zinc: 1mg