Get all the cozy fall flavors with these delicious and healthy pumpkin bars. These easy to make gluten-free pumpkin bars with a maple pecan glaze will satisfy all those pumpkin spice cravings!

So here we are, fall has officially begun and pumpkin madness has been in full swing since the start of September. Every year I feel like the last one to arrive at the party, holding out on summer as long as I can before surrendering to all things pumpkin and spice. Store shelves are lined with everything pumpkin and I have to admit; even I am not immune to the allure of the new season and its promise of crisp mornings, cozy sweaters and all the pumpkin goodness that comes along with it. So while you may already be fully immersed in all things fall I’m just dipping my toes in with these pumpkin bars.
The wonderful combination of warming fall spices in these gluten-free pumpkin bars makes for a pretty irresistible treat. There are all the usual players like cinnamon, cloves, ginger and nutmeg that lend their warmth and spice without being overpowering and pumpkin of course for flavor along with it’s lovely rusty orange hue that defines this season.

Pumpkin Bars
Pumpkin bars have a texture reminiscent of pumpkin bread (fluffy and tender yet with a bit of spring to it) but are made in a square baking pan instead of a loaf pan. It’s an easy recipe that bakes up quickly, so you can whip up a batch whenever a pumpkin spice craving strikes. These healthy pumpkin bars are also gluten-free, grain-free and refined sugar free so you can feel good about eating them for a snack, dessert or even breakfast. Here’s what’s in them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cashew Butter – Unsweetened cashew butter is the base of the pumpkin bars and creates a bar with a light airy texture.
- Pumpkin – Use unsweetened pumpkin puree not pumpkin pie filling for these bars.
- Coconut Sugar – Coconut sugar is the sweetener for these bars and provides a nice caramel-like sweetness that pairs well with the spices.
- Eggs – You’ll need two large eggs for the bars.
- Baking Soda – Baking soda provides the lift for these bars.
- Spices – Vanilla, cinnamon, ginger, cloves and nutmeg gives the bars their signature pumpkin spice flavor.
- Arrowroot Flour – A little arrowroot flour ensures the bars are tender and light.
- Maple Pecan Glaze – You’ll need maple syrup, coconut butter, coconut milk and pecans for the optional glaze if you are making it.

How to Make Gluten-Free Pumpkin Bars:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by stirring together the cashew butter, pumpkin puree and coconut sugar in a large mixing bowl until smooth. Then you’ll whisk in the eggs, baking soda and spices until well combined. And last you’ll fold in arrowroot flour.
- Next you’ll spread the batter evenly into an 8-inch square baking pan and bake the bars until puffed and set in the center (about 20-23 minutes).
- Meanwhile you can make the optional glaze by combining the maple syrup, coconut butter and coconut milk together in a small heat proof bowl set over a small saucepan of gently simmering water and stirring until the glaze is smooth. Let the glaze cool to room temperature before using.
- When the bars are out of the oven and cooled to room temperature, cut them into squares and drizzle the glaze over the pumpkin bars then top with the chopped pecans.
- Serve and store the bars at room temperature in an airtight container.
One of these bars and a cup of hot cider and you’ve got all those cozy fall flavors covered!
More Gluten-Free Fall Dessert Recipes:

Gluten-Free Pumpkin Bars
These easy to make gluten-free pumpkin bars with a maple pecan glaze are a healthy way to satisfy all those pumpkin spice cravings!
Ingredients
For the Pumpkin Spice Bars
- ½ cup/ 120g cashew butter
- ½ cup/ 120g unsweetened pumpkin puree
- ½ cup/96g coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of fine sea salt
- ¼ cup/36g arrowroot flour
For the Maple Pecan Glaze (optional)
- ¼ cup/ 60ml maple syrup
- ¼ cup/ 64g coconut butter
- 2 Tablespoons/30ml coconut milk
- ¼ cup/28g pecans, chopped
Instructions
Make the Pumpkin Spice Bars:
- Preheat oven to 350 °F. Line an 8-inch-square baking pan with parchment.
- Stir together cashew butter, pumpkin puree and coconut sugar in a large mixing bowl smooth. Whisk in eggs, vanilla, baking soda, spices and salt until well combined. Fold in arrowroot flour.
- Spread the batter evenly into the prepared pan. Bake until puffed and no longer jiggles in the center (about 20-23 minutes).
- Let cool in the pan completely on a wire rack before cutting into squares.
Make the Maple Pecan Glaze: (optional)
- Combine maple syrup, coconut butter and coconut milk together in a small heat proof bowl set over a small saucepan of gently simmering water (do not let the bottom of the bowl touch the water) and stir continuously until glaze is smooth. Remove bowl from heat and let cool to room temperature before using.
- Drizzle over pumpkin bars and sprinkle with chopped pecans.
- Serve and store at room temperature in an airtight container.
Notes
Storage:
Store at room temperature in an airtight container without glaze for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo, Refined Sugar-Free
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 85mgSodium: 235mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Audra says
Hi! Would almond butter work instead of cashew butter? Unfortunately I don't have any cashew butter on hand!
Thank you!