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You are here: Home / Recipes / Easy No Bake Vegan Pumpkin Bars

Easy No Bake Vegan Pumpkin Bars

Published on September 25, 2023 By Gunjan 13 Comments

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Irresistible and satisfying, these Easy No Bake Vegan Pumpkin Bars are the perfect quick and fuss-free dessert for those who love the flavors of fall. With just a handful of simple ingredients and minimal prep time, these bars are hassle-free and healthy.

a front view of pumpkin bars leaning on its stack.

These vegan pumpkin bars are the best go-to-dessert this season.

However, vegan almond butter cookies and banana protein bars are my recent favorite go-to-desserts too.

I love the idea of enjoying the combination of energy bar and a dessert cake. These no bake pumpkin bars fulfills all the requirements.

These vegan pumpkin bars possess the softness of a pumpkin cake and the chewiness of an energy bar, making them both easy and tasty.

To fully savor the pumpkin season, I indulge in my vegan pumpkin mousse.

Additionally, my apple pumpkin cookies and pumpkin oatmeal cookies are cherished seasonal treats.

My kids love my healthy pumpkin muffins especially its glaze.

Why you love this recipe

Simple and easy
Healthy, nutritious and gluten free
Fiber rich and plant based
Loaded with healthy fats and antioxidants
No oven required
Only 10 ingredients

Ingredients

top view of all the ingredients on a wooden board.

Ingredients notes

Almond flour – This is the foundation of this recipe. It adds healthy fats and helps make this recipe gluten free too.

Flaxseed meal – Acts as an excellent egg replacer and a binder.

Walnuts – there are many health benefits of walnuts which makes them essential in our daily diet. Walnuts add crunch in this pumpkin bar recipe.

Pumpkin puree – I used canned pumpkin puree for convenience but you may use your own homemade one in this recipe.

Spices – I used the blend of cinnamon, nutmeg and cardamom in this recipe but pie spice works too.

Maple syrup – Imparts a delightful caramelized flavor to these gluten-free pumpkin bars.

front view of stacked pumpkin bars.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make

Firstly, in a mixing bowl, I combined almond flour, flaxseed meal, chopped walnuts, spices and salt. Then, I mixed them together with a spoon.

dry ingredients in a mixing bowl.

Secondly, I added pumpkin puree, maple syrup and vanilla extract to it.

wet ingredients into the dry ingredients in the mixing bowl.

Next, I mixed them well into a soft and sticky dough.

whipped up dough in the mixing bowl.

Thereafter, I spooned it out in a prepared baking pan and shaped it smooth.

shaped dough in the baking pan.

Afterwards, I sprinkled crushed walnuts on it and pressed them lightly so the walnuts do not fall out.

garnished and settled in the baking pan.

Then, I placed it in the refrigerator for about 25 minutes to settle.

Lastly, I took it out and placed the baking pan on a flat counter. Then, I gently pulled out the parchment paper along with the settled dough and placed them on a working counter.

With a sharp knife, I then sliced them into square pieces.

top view of the sliced vegan pumpkin bars.

These were the best pumpkin bars and we all enjoyed them as our after school snack.

I also like to enjoy them for my pre-workout snack or simply to satisfy dessert cravings guilt-free.

Variation

You may sprinkle about 1/2 cup chocolate chips at the top of the dough and press them lightly along with crushed walnuts.

Serving tips

  • You may top the squares with vegan whipped cream.
  • Simply drizzle them with melted chocolate or smear chocolate fudge on each square slice.
    3.If desired smear each bar with vegan cream cheese frosting.
  • You may drizzle some more maple syrup to add to its sweetness giving them a delightful pancake like taste.

Storage tips

These can be refrigerated in a glass container in a single layer for about 2 weeks.

Expert tips

  • When forming the dough, ensure it sticks together when pressed between your fingers. This indicates it’s ready to be shaped.
  • Even if you find it little less sweet do not add more maple syrup to the dough. Once its settled in the refrigerator, slice them and then drizzle more maple syrup depending on your taste.
Frequently Asked Questions (FAQs)

What size of the pan should I use for these pumpkin bars?

I used a 8*6*2 inches glass baking pan with a parchment paper in it.

Do they taste like a cake?

These pumpkin bars have a different texture than cake. They are more akin to pumpkin protein bars or pumpkin energy bars.

Can I leave the pumpkin bars on the counter?

Yes! In a closed container they can be left out of the refrigerator for about 12 hours.

a 45 degree angle view of the stacked vegan pumpkin bars.

More related recipes

No bake protein cookies
Flaxseed bars
Oatmeal protein balls
No bake quinoa brownies

This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

a front view of pumpkin bars leaning on its stack.
Print Recipe
5 from 6 votes

Easy No Bake Vegan Pumpkin Bars

Irresistible and satisfying, these Easy No Bake Vegan Pumpkin Bars are the perfect quick and fuss-free dessert for those who love the flavors of fall. With just a handful of simple ingredients and minimal prep time, these bars are hassle-free and healthy.
Prep Time10 minutes mins
Refrigerator time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: easy pumpkin bars, healthy pumpkin bars, no bake pumpkin bars, pumpkin bars, vegan pumpkin bars
Servings: 12
Calories: 107kcal
Author: Gunjan

Ingredients

  • 2 cups almond flour
  • 3/4 cup whole ground brown flaxseed meal
  • 1/2 cup chopped raw walnuts
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 tsp vanilla extract

Topping

  • 1/4 cup crushed walnuts (see notes)

Instructions

  • Prepare an 8*6*2 inch rectangular glass baking pan with a parchment paper.
  • In a mixing bowl, combine almond flour, flaxseed meal, chopped walnuts, cinnamon powder, nutmeg powder, cardamom powder, salt. Mix it well with a spoon until all the ingredients blend well.
  • Add pumpkin puree, maple syrup and vanilla extract to it.
  • Mix it with a spatula or your hands. It will be like a sticky dough. Scoop a little dough and try to make a ball with your fingers. It should stick together.
  • Spoon the dough into the prepared baking pan and shape it with a spatula or hands according to the pan.
  • Cover its top with crushed walnuts and press them gently with fingers into the dough so the walnuts do not fall out.
  • Place the pan in the refrigerator for about 25 minutes. Once done, take the pan out of the refrigerator and place it on a counter. Gently pull out the parchment paper along with the settled dough batter and place it on a flat surface. Then, with a sharp knife cut into desired slices. Drizzle some more maple syrup or enjoy as is.

Video

Notes

  • Refrigerate the leftovers in a glass container in a single layer for about 2 weeks.
  • You may sprinkle about 1/2 cup chocolate chips at the top of the dough along with crushed walnuts.
  • These pumpkin bars are mildly sweetened so feel free to drizzle some maple syrup on your slice as per your taste.
  • Do not use golden flaxseed meal in this recipe.
  • Roughly crush the walnuts with the help of mortar and pestle. Do not make them too powdered. Tiny pieces add to the overall texture and taste.

Nutrition

Calories: 107kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.01g | Sodium: 50mg | Potassium: 37mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1589IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1mg

a close up view of stacked pumpkin bars.

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Filed Under: Dairy Free, Dessert, Gluten Free, Paleo, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Natalie says

    October 8, 2019 at 5:49 am

    5 stars
    I love that this recipe is no bake. And so healthy too. I will definitely make this now that pumpkins are in season. Can’t wait. Looks delicious!

    Reply
  2. SHANIKA says

    October 7, 2019 at 10:10 pm

    5 stars
    These No-bake Bars look amazing! Such a healthy option for the Fall season! I love using ground flaxseed meal in certain recipes as well, especially since it acts as a great binder.

    Reply
  3. Claire | The Simple, Sweet Life says

    October 6, 2019 at 8:12 pm

    These look so delicious! And how easy since they don’t even require turning on the oven. Can’t wait to give them a try!

    Reply
  4. Kate says

    October 6, 2019 at 5:10 pm

    5 stars
    These look wonderful I love how easy and simple they are to make! (And I love using my hands when I cook too!)

    Reply
  5. Paula Montenegro says

    October 5, 2019 at 2:28 pm

    Sometimes last-minute recipe ideas turn out to be amazing! I love these bars! Super healthy and easy to make. They will definitely make my mornings more energetic.

    Reply
  6. Leslie says

    October 4, 2019 at 11:20 am

    I love the topping on this recipe. It adds great texture and flavor to these pumpkin bars. Great idea!

    Reply
  7. Shelley says

    October 4, 2019 at 9:06 am

    5 stars
    I’m so excited about this recipe! Every year, my aunt makes fantastic (baked) pumpkin bars, but they are definitely a non-healthy, guilty indulgence. I’m happy to find a recipe that will help me enjoy all those flavors I love so much, in a far more nutritious (and easy) way! Seriously wonderful that these don’t even require firing up the oven, too! Hurray for pumpkin season! 🙂

    Reply
  8. Jess says

    October 3, 2019 at 10:18 am

    Now this recipe has got my attention! First it’s no-bake! Then it’s vegan. AND it’s PUMPKIN! Love it!

    Reply
    • Gunjan says

      October 3, 2019 at 12:50 pm

      HAHAHAH! enjoy.

      Reply
  9. Carrie | Clean Eating Kitchen says

    October 2, 2019 at 6:46 am

    5 stars
    Love that these are no bake! So perfect for a mid afternoon snack with some coffee! Cant wait to make a batch!

    Reply
    • Gunjan says

      October 2, 2019 at 7:36 am

      Totally Carrie. Its a great post workout snack too for replenishment. Since its no bake I think its the easiest pumpkin recipe.

      Reply
  10. Kelly Anthony says

    October 1, 2019 at 10:45 am

    5 stars
    I also love that there is no baking involved with only a handful of ingredients. These will make the perfect snack or breakfast for my busy family.

    Reply
    • Gunjan says

      October 2, 2019 at 7:37 am

      Absolutely Kelly. This is versatile snack that would be relished by all ages and at any time of the day.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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