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What Great Grandma Ate / Recipes / Peanut Butter Pumpkin Bars (Vegan, Gluten Free)

Peanut Butter Pumpkin Bars (Vegan, Gluten Free)

Last Updated on October 3, 2022 by Jean Choi Leave a Comment

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

I love how easy and delicious these peanut butter pumpkin bars are with only 8 ingredients! Vegan, gluten-free, and dairy-free, it’s a healthy Fall dessert without any refined sugars.

peanut butter pumpkin bars stacked on top of each other

I feel like it’s impossible to go wrong with pumpkin spice, peanut butter, and chocolate. There’s something so addicting and wonderful about this flavor combo, and I can’t get enough of it in the Fall. These peanut butter pumpkin bars are gluten free, vegan, and refined sugar free, but you would never know that they are a healthier alternative to Reese’s peanut butter pumpkin cups once you have a bite!

Watch a Short Video of How to Make These Bars

Gluten Free Peanut Butter Pumpkin Bars Recipe

I love that this easy Fall treat just uses 8 simple ingredients, and they are freezer-friendly as well! You can also keep these in the fridge, but I personally like to freeze them then take them out whenever I get a sweet tooth. Of course, they last way longer in the freezer as well. They really do remind me of those seasonal Reese’s peanut butter cups, but without that artificial flavor taste.

Spreading pumpkin peanut butter filling over the baked base layer

Ingredients

  • almond flour: You can either blanched almond flour or almond meal, and they’ll both work great! I haven’t tried with any other type of flour, but oat flour is a good alternative.
  • coconut oil: If you aren’t vegan, melted ghee or butter will also work well in this recipe.
  • maple syrup
  • peanut butter: I used creamy peanut butter, if feel free to use crunchy peanut butter if you like some texture.
  • pumpkin puree: Make sure to use pumpkin puree, NOT pumpkin pie filling.
  • pumpkin pie spice
  • sea salt
  • chocolate chips: There are many vegan chocolate chips you can purchase now. I really like this brand.
Pouring melted chocolate over pumpkin mixture in a baking pan

How to Make Vegan Peanut Butter Pumpkin Bars

  1. Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper.
  2. In a large bowl, add the ingredients for the base crust layer and stir until a dough forms. Press into the parchment lined pan evenly.
  3. Bake for 12 minutes until golden brown at the edges, then cool for 10 minutes. Turn off the oven.
  4. In a mixing bowl, stir together all ingredients for the peanut butter pumpkin filling until smooth. Pour the mixture over the baked base layer and smooth out the top. Freezer while you make the chocolate layer.
  5. Combine chocolate chips and coconut oil and melt together in a microwave or a double boiler. Stir together then evenly pour over the peanut butter pumpkin filling layer, tilting the pan to spread evenly.
  6. Freeze for at least 1 hour until set. Slice into 16 squares and enjoy! You can store in the refrigerator or the freezer.
Copycat Reese's peanut butter pumpkin cups on a plate

How to Store These Peanut Butter Pumpkin Bars

You can store yummy dessert bars in the fridge on the freezer. Slice, then place in an airtight container. Refrigerate for up to 1 month, or you can freeze for up to 3 months! I recommend thawing for 10-15 minutes before biting into them if you do decide to freeze them.

Close up shot of the layers in pumpkin peanut butter bars

If you enjoyed this recipe, you might also like…

  • Paleo Pumpkin Swirl Brownies (Grain Free, Dairy Free)
  • Paleo Reese’s Bars
  • No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten Free)
  • Homemade Twix Bars Recipe (Paleo, Vegan)
  • Marbled Paleo Chocolate Pumpkin Bread
Vegan peanut butter pumpkin bars

Peanut Butter Pumpkin Bars (Vegan, Gluten Free)

I love how easy and delicious these peanut butter pumpkin bars are with only 8 ingredients! Vegan and gluten free, it's a healthy Fall dessert without any refined sugars.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate pumpkin, reeses copycat, vegan fall dessert, vegan pumpkin dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 16 bars
Calories: 257kcal

Ingredients

Base Layer

  • 1½ cup almond flour
  • 3 tbsp coconut oil melted
  • 3 tbsp maple syrup

Peanut Butter Pumpkin Filling

  • 2/3 cup peanut butter
  • 1/3 cup pumpkin puree
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt

Chocolate Layer

  • 1 cup chocolate chips these are vegan
  • 2 tbsp coconut oil

Instructions

  • Preheat the oven to 350 degrees F, and line an 8×8 baking dish with parchment paper.
  • In a mixing bowl, add all ingredients for the base layer and stir until a dough forms. Press into the parchment lined pan evenly.
  • Bake for 12 minutes until slightly puffed and golden brown at the edges, then cool for 10 minutes. Turn off the oven.
  • In a mixing bowl, stir together all ingredients for the peanut butter pumpkin filling until smooth. Pour over the baked base and smooth out the top with a spatula. Place in the freezer while you make the chocolate layer.
  • Combine chocolate chips and coconut oil and melt together in a microwave or a double boiler. Stir together then evenly pour over the peanut butter pumpkin layer, tilting the pan to spread evenly.
  • Freeze for at least 1 hour until set. Slice into 16 squares and enjoy! You can store in the refrigerator or the freezer.
Nutrition Facts
Peanut Butter Pumpkin Bars (Vegan, Gluten Free)
Amount Per Serving (1 bar – makes 16)
Calories 257 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 83mg4%
Potassium 89mg3%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 6g7%
Protein 5g10%
Vitamin A 795IU16%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

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By Jean Choi | October 3, 2022

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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