Vegan Gluten-Free Peanut Butter Pumpkin Bars — Fall Dessert Recipe

I love how easy and delicious these peanut butter pumpkin bars are with only eight ingredients. Vegan, gluten-free, and dairy-free, they make a wholesome fall dessert without refined sugars.

Pumpkin spice, peanut butter, and chocolate is a combination that rarely fails. These bars are gluten-free, vegan, and sweetened without refined sugar, yet they taste indulgent — like a seasonal peanut butter cup but cleaner and homemade. They’re simple to make, freeze beautifully, and are perfect for satisfying fall cravings.

Watch a Short Video of How to Make These Bars

Gluten Free Peanut Butter Pumpkin Bars Recipe

This easy fall treat uses just eight straightforward ingredients and can be stored in the fridge or freezer. I like keeping them in the freezer so I can pull a few whenever a sweet tooth strikes. They’re a cleaner take on seasonal peanut butter pumpkin confections and come together quickly.

Ingredients

• Almond flour: Blanched almond flour or almond meal both work well. Oat flour is a workable alternative if needed.
• Coconut oil: Use melted coconut oil for a vegan option; melted ghee or butter works if you’re not avoiding dairy.
• Maple syrup
• Peanut butter: I used creamy peanut butter, but crunchy is fine if you prefer some texture.
• Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.
• Pumpkin pie spice
• Sea salt
• Chocolate chips: Vegan chocolate chips are recommended if you want to keep the recipe fully vegan.

How to Make Vegan Peanut Butter Pumpkin Bars

1. Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
2. Mix the base layer ingredients in a large bowl until a dough forms. Press the dough evenly into the prepared pan.
3. Bake for about 12 minutes, or until the edges are golden. Remove and let cool for 10 minutes.
4. Make the pumpkin peanut butter filling by stirring together the filling ingredients until smooth. Spread it evenly over the cooled base and place the pan in the freezer while you make the chocolate layer.
5. Melt the chocolate chips with the coconut oil in a microwave or double boiler, stirring until smooth. Pour the chocolate over the pumpkin layer and tilt the pan to distribute it evenly.
6. Freeze for at least 1 hour until set. Slice into 16 bars. Store in the fridge for shorter-term use or in the freezer for longer storage.

How to Store These Peanut Butter Pumpkin Bars

Slice the bars and store them in an airtight container. Refrigerated, they keep well for several weeks; frozen, they maintain best quality for up to three months. If frozen, let the bars thaw 10–15 minutes before serving for easier slicing and a softer texture.

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