Gluten-Free Vegan Pumpkin Dessert Bars That Taste Like Autumn Just Won the Lottery

Forget bland “healthy” desserts. These Gluten-Free Vegan Pumpkin Dessert Bars are sticky, cozy, and a little bit dangerous—the kind of treat that makes you “accidentally” eat three and call it research. They’ve got that bakery-level chew, a creamy pumpkin center, and a golden top that screams fall without the sugar crash or dairy drama.

You want something you can bring to a Friendsgiving and flex? This is it. Minimal effort, max applause, and yes, your non-vegan uncle will ask for the recipe.

The Secret Behind This Recipe

The magic is in the texture trifecta: a sturdy, cookie-like base, a plush pumpkin custard middle, and a barely set top that feels luxe.

We use a combo of almond flour and oat flour for that tender crumb without the gritty GF vibe—no one wants sandy dessert. Coconut cream and pumpkin purée step in for the dairy, while maple syrup keeps sweetness balanced and grown-up. A little arrowroot starch locks the filling so it slices clean, not goopy.

And the spice blend? Warm and assertive—like a hug from a sweater.

Ingredients Breakdown

• Pumpkin purée (1 1/2 cups) – Use 100% pumpkin, not pie filling. Thick and rich is best.
• Full-fat coconut cream (3/4 cup) – Gives body and creaminess; chill the can and use the thick part.
• Maple syrup (1/2 cup) – Natural sweetness with caramel notes.
• Brown sugar or coconut sugar (1/3 cup) – Deepens flavor and helps caramelize.
• Almond flour (1 3/4 cups) – For a buttery, tender base and topping.
• Gluten-free oat flour (1 cup) – Lightens the crumb and holds everything together.
• Arrowroot or cornstarch (3 tbsp) – Sets the pumpkin layer.
• Ground flaxseed (2 tbsp) + warm water (5 tbsp) – Flax “egg” for structure.
• Virgin coconut oil (6 tbsp), melted – Moisture and richness in the crust.
• Vanilla extract (2 tsp) – Flavor amplifier.
• Pumpkin pie spice (2 1/2 tsp) – Or use 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch clove.
• Fine sea salt (3/4 tsp total) – Balances sweet and makes flavors pop.
• Baking powder (1/2 tsp) – Gentle lift for the base.
• Optional: chopped pecans (1/2 cup) – Crunch that makes it feel fancy.
• Optional: mini dairy-free chocolate chips (1/3 cup) – Not traditional, but who’s complaining?

The Method – Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C).

   Line an 8×8-inch pan with parchment, leaving overhang for easy lift-out.

2. Make the flax egg. Stir ground flaxseed with warm water and set aside 5 minutes to gel.
3. Build the crust. In a bowl, mix almond flour, oat flour, baking powder, and 1/2 tsp salt. Add melted coconut oil, 2 tbsp maple syrup (borrow from the 1/2 cup), and 1 tsp vanilla. Stir until it looks like damp sand and clumps when pressed.
4. Par-bake the base. Press about 2/3 of the crust mixture firmly into the pan.

   Dock lightly with a fork. Bake 10–12 minutes until just set and barely golden.

5. Mix the pumpkin filling. In another bowl, whisk pumpkin purée, remaining maple syrup, brown sugar, coconut cream, flax egg, arrowroot, remaining 1 tsp vanilla, pumpkin spice, and remaining 1/4 tsp salt until glossy and smooth.
6. Assemble. Pour the pumpkin filling over the hot crust. Crumble the remaining crust mixture over the top; fold in pecans or chips first if using.

   Aim for pea-sized clumps for a streusel vibe.

7. Bake to perfection. Return to the oven for 30–36 minutes, until edges are set and the center has a slight jiggle (not sloshy). A toothpick near the edge should come out mostly clean.
8. Cool like you mean it. Let the pan cool on a rack 1 hour. Then chill at least 2 hours (overnight is elite) for clean slices.

   Yes, patience—tragic but necessary.

9. Slice and serve. Lift using parchment, cut into 12–16 bars. Finish with a pinch of flaky sea salt or a dusting of cinnamon if you’re extra.

Keeping It Fresh

Store bars in an airtight container in the fridge for up to 5 days. They’re even better on day two when the spices relax and mingle.

For longer storage, freeze individually wrapped bars for up to 2 months. Thaw in the fridge or give them 15 minutes at room temp; they’re surprisingly great slightly chilled.

What’s Great About This

• Legit bakery texture. No crumbly GF sadness. These slice clean and eat like a dream.
• Allergen-friendly. Gluten-free, dairy-free, egg-free.

  Easy to make nut-free (see Variations).

• One-pan, low mess. Crust and topping from the same bowl—efficiency for the win.
• Not tooth-achingly sweet. Maple + brown sugar = layered flavor, not a sugar bomb.
• Make-ahead friendly. Tastes better the next day. Your schedule just sighed with relief.

Avoid These Mistakes

• Using pumpkin pie filling. It’s pre-sweetened and spiced; your bars will go rogue.
• Skipping the par-bake. Raw bases lead to soggy bottoms. Paul Hollywood would not approve.
• Overbaking the center. A slight jiggle is correct.

  If it’s rigid in the oven, it’ll be dry when cool.

• Cutting while warm. You’ll get mush, not bars. Chill time = clean lines.
• Using thin coconut milk. You need full-fat coconut cream for body. FYI, watery milks break the custard.

Recipe Variations

• Nut-free base: Swap almond flour for an equal weight of fine oat flour plus 2 tbsp coconut flour.

  Add 1–2 tbsp extra coconut oil if the mixture seems dry.

• Gingersnap crust: Replace crust with 2 1/4 cups crushed gluten-free gingersnaps + 5 tbsp melted coconut oil. Press and par-bake 8 minutes.
• Protein boost: Replace 1/4 cup oat flour with 1/4 cup unflavored or vanilla vegan protein powder. Add 1–2 tbsp extra coconut cream if the batter thickens too much.
• Espresso swirl: Whisk 1 tsp instant espresso into the filling for depth that screams “barista dessert.”
• Cheesecake vibe: Dollop 1/2 cup dairy-free cream cheese (softened, whisked with 1 tbsp maple) over the filling and swirl.
• Streusel upgrade: Mix 2 tbsp chopped pecans, 1 tbsp coconut sugar, and 1/2 tsp cinnamon into the crumble topping.

  Crunch city.

FAQ

Can I use a 9×13-inch pan?

Yes, but the bars will be thinner and bake faster. Multiply the recipe by 1.5 for a full, thick layer, and start checking doneness around 28–32 minutes.

Is canned coconut milk the same as coconut cream?

Not exactly. Use the thick, scooped part from a chilled can of full-fat coconut milk if you can’t find coconut cream.

Avoid light coconut milk—too watery, IMO.

How do I make these without coconut?

Swap coconut oil for vegan butter and use a thick, unsweetened plant yogurt (such as cashew or almond) in place of coconut cream. Texture will be slightly less silky but still excellent.

Can I use fresh pumpkin?

Sure, but roast and puree it until smooth, then strain excess liquid with cheesecloth. Canned pumpkin is more consistent, so adjust arrowroot up by 1 tsp if your puree is loose.

Why are my bars crumbly?

Common culprits: not packing the crust firmly, skipping the chill, or using too much dry flour.

Weigh ingredients if possible and chill fully before slicing.

Do these taste strongly of coconut?

Barely. The spices and pumpkin lead. If you’re coconut-sensitive, use the non-coconut swaps in the FAQ above.

Can I reduce the sugar?

Yes.

Drop the brown sugar to 3 tbsp and keep the maple at 1/2 cup to maintain moisture. Flavor will be less caramelized but still solid.

Are they freezer-friendly?

Absolutely. Freeze sliced bars on a sheet tray, then bag.

Thaw in the fridge or enjoy slightly frosty—like a pumpkin ice cream bar, low-key.

Final Thoughts

These Gluten-Free Vegan Pumpkin Dessert Bars deliver the cozy fall hit without the gluten, dairy, or compromise. They’re simple, slice beautifully, and bring that “I can’t believe these are vegan” energy to any table. Bake them once, and they’ll be on repeat from September to “I swear it’s still fall” season.

Got 45 minutes and a can of pumpkin? You’ve got dessert that wins the room.