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Bursting with warm pumpkin flavors, these pumpkin bars are the perfect fall treat. This is a simple 6-ingredient recipe that requires zero baking.
A classic pumpkin pie is a family favorite for fall. But because pumpkin treats are my thing, I don’t take this season for granted and make all my special pumpkin desserts back-to-back.
These simple pumpkin bars come high on my list as they are super easy to make but too delicious to resist even if you are not big on sweet pumpkin recipes.
Table of Contents
Why you’ll love this recipe
- A perfect pumpkin season treat. Not only do these bars feature amazing texture and flavor but they also come together in just a few minutes minus the chill time.
- No baking involved. Once the pumpkin batter is ready, it goes straight into the fridge and not the oven. Just mix, chill, and enjoy!
- A good use for leftover pumpkin puree. If you are like me and always make more pumpkin puree than your family could eat, these bars are a savior.
- Perfect texture. Because there is zero baking involved, the bars are soft and tender and almost MELT in your mouth!
If you are looking for more uses for leftover pumpkin puree, try these pumpkin cake pops and pumpkin fudge.
Ingredients needed
You only need six ingredients to make any pumpkin lover’s dream come true. Here’s what this recipe calls for:
- Pumpkin puree. You can make it yourself or buy it canned. Here’s my tried and true pumpkin puree recipe you can follow for a smooth and creamy puree.
- Confectioner’s sugar. It dissolves quickly in the pumpkin puree and never leaves it grainy. As there is cornstarch in the sugar, it also helps stabilize the pumpkin batter.
- Coconut flour. Unlike other flours, this one soaks up tons of moisture which helps hold the bars together.
- Pumpkin pie spice. Is a pumpkin dessert even complete without pumpkin pie spice? If you don’t have it at hand, use a mixture of ground cinnamon, nutmeg, and ginger.
For the frosting:
- Cream cheese. To whip and cover the bars. Use softened cream cheese and preferably full fat, as this has the most stability.
- Powdered sugar. To sweeten the whipped cream topping.
How to make pumpkin bars
Making these bars is super easy especially if you are using pre-made or leftover pumpkin puree. Here’s how they come together.
Step 1 – Make the bars. Start by whisking together the pumpkin puree and confectioner’s sugar. Once fully mixed, add the pumpkin pie spice and coconut flour. Add the flour little by little and keep mixing until you achieve a thick batter consistency.
Step 2 – Transfer. Spread the batter in the prepared pan and press it down evenly.
Step 3- Make the frosting. For the frosting, simply whisk together the softened cream chees and powdered sugar. Make sure no lumps remain in the cream.
Step 4- Spread. Spread the frosting in an even layer all across the pumpkin base.
Step 5- Chill and serve. Place the pan in the fridge for an hour or until the bars firm up. Then slice and enjoy.
Recipe variations
- Top with candied pecans. Crispy and crunchy caramelized pecans will contrast nicely with the soft pumpkin base and airy whipped cream topping.
- Make a crust. You can easily turn these bars into a no-bake pumpkin pie just by adding a crust to it. For the easiest and most delicious no-bake crust, mix graham cracker crumbs with melted butter and press the mixture into a round pan. Add the pumpkin filling and topping and there you have an incredibly delicious no-bake pie.
- Switch the sweetener. Feel free to use maple syrup to sweeten the pumpkin puree. Its warm flavor notes are the perfect sweet addition to this fall treat. You can also use agave nectar, brown sugar, or a sugar-free sweetener of your choice.
Storage instructions
To store. Store the pumpkin bars in an airtight container in the fridge. They will keep well for up to 4 days.
To freeze. Freeze these bars without the whipped cream topping. Wrap the bars individually in food wrap and freeze for up to 3 months.
More pumpkin desserts to try
Frequently asked questions
Unlike canned pumpkin puree, pumpkin pie filling contains sweeteners and spices. If that is all you have, you can use it for this recipe. But make sure to taste it and add more sugar and pumpkin pie spice only if needed.
Made with coconut flour, these bars are completely gluten-free.
The pumpkin batter will not set if you have added too little coconut flour to it. To fix it, simply transfer the pumpkin filling back into a bowl, add more flour, and mix.
Pumpkin Bars Recipe
Ingredients
- 16 ounces pumpkin puree
- 1/2 cup confectioners sugar
- 1 cup coconut flour
- 1/2 teaspoon pumpkin pie spice
Frosting
- 1/2 cup cream cheese softened
- 1/2 cup confectioners sugar
Instructions
- Line a large 8 x 8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, mix together the pumpkin puree and confectioners' sugar. Stir through the coconut flour and mix well, ensuring there are no clumps.
- Transfer the pumpkin bar batter to the lined pan and press down firmly. Refrigerate while you make the frosting.
- To make the frosting, whisk the softened cream cheese with confectioners' sugar until combined. If needed, add a drop of milk.
- Spread the frosting over the bars then slice and serve.
Amazing. Flavour must be amazing. I realize now I like coconut flavour so much. I will just avoid sugar as dont need so sweet.
Its a good combination this coconut flour and pumpkin. Seems interesting!
Does it have to be made with coconut flour or can I use all purpose because I’m allergic to coconut 🥥😢🥺
Try oat flour or almond flour first.
These recipes sound fabulous
I hope you are still responding to this. Can I get your macros on this recipe sounds absolutely a must! TYIA
Hi Jeannie! Haven’t calculated it so feel free to use an online calculator to provide those details for you 🙂 Enjoy!
Great recipe! May I make a suggestion? That would be great if we could convert to gr/ml etc. Maybe you could install that plugin (I think that’s a plugin)? that would be so great 🙂
Hi Eva! Thanks for that, I’ll take it into consideration- Cheers
Just made these for thanksgiving 🙂 I used coconut cashew butter and it was AMAZING! I also added pecans to the chocolate frosting and it tastes divine!
That sounds absolutely fabulous!
Hi, Arman! I was skeptical of your too-easy recipe. Then I went for it, adjusting it, as is my way, to suit me, using very different proportions: 1 c coconut flakes, no protein powder, 1/2 c sesame tahini, 1/3 c honey, 2 c pumpkin puree. Added plenty of cinnamon, cloves, & allspice. Mixed it all up and tasted it. Wow! That was the beginning of the end of half of it before I could even get it in the fridge. I’m sure the chilled bars or mousse or whatever shape they’re in tomorrow will be just as yummy! I’m a chocoholic and didn’t even add the frosting. I might follow it with a bite of chocolate bar though. Thanks for an amazingly easy and awesome quick healthy dessert!
Zanne, you are so welcome! 🙂 Thanks for sharing your changes 🙂
Actually, I took to heart your suggestion of adding chocolate, and added raw cacao nibs for a topping. This made it infinitely better than it already was — and it was already awesome! I look forward to trying another of your easy-peasy recipes soon.
Protein bars definitely have taken the market by storm. There’s so many I want to try, but the fact that the selection has expanded so widely makes it overwhelming for me to do so! I really want to try making my own protein bars. I bet they would taste wonderful–really want to try this recipe too!
I’m stopping to buy coconut flour on the way home! I have to make these. I don’t do so much baking any more, maybe once a month and usually for the blog, not for us. I think your recipes are awesome! Oh, and I just bought your Clean Sweets book for my kindle! 🙂
🙂 That means SO much, Shelby!
You had me at no bake!! This is great for this fall and good use of my pumpkins!!!