Easy Flourless Pumpkin Bars

Alright, folks, buckle up because today we’re diving headfirst into a recipe that screams “fall” but also whispers “I barely tried.” We’re talking about Easy Flourless Pumpkin Bars, a magical concoction that lets you pretend you’re a domestic goddess (or god, no judgment) without actually needing to know how to bake. It’s gooey, it’s spiced, and it’s basically an excuse to eat pumpkin pie filling with a spoon, but in a more socially acceptable bar form. You should try this if you like things that taste incredible, are ridiculously easy to make, and won’t make your kitchen look like a flour bomb exploded. Plus, it’s flourless, so you can tell yourself it’s practically a salad.

The last time I made these Easy Flourless Pumpkin Bars, my husband, bless his cotton socks, decided he was going to “help.” His idea of help, apparently, is to ask if “this bowl is big enough?” while holding a teacup, then proceeding to “stir” with the intensity of a blacksmith forging steel, splattering pumpkin batter across the entire counter, half the backsplash, and a corner of the dog. The kids, meanwhile, were circling like tiny, sugar-starved vultures, demanding to “lick the bowl” before I’d even poured it into the pan. I swear, the only thing that contained the chaos was the sheer will of pumpkin spice. We still ate it. Directly from the pan, in fact. Because, as established, I’m not washing any more dishes than absolutely necessary.

Time-Saving Hacks

– Don’t bother sifting anything. Unless you’re a professional baker auditioning for a show, just dump it in. It’ll be fine.
– Use parchment paper, people! Yes, it’s an extra step, but it means no scrubbing the pan. It’s a trade-off I’m willing to make. (Unless I’m *really* lazy, then the pan gets soaked for three days).
– Buy pre-mixed pumpkin pie spice. Yes, you *could* mix your own cinnamon, nutmeg, ginger, and cloves, but why? Your time is precious. Spend it scrolling TikTok.
– If you’re feeling particularly rebellious, just mix everything directly in the baking pan. Less mess, fewer bowls. Just don’t tell anyone I told you to do it.

Serving Ideas

Serve these Easy Flourless Pumpkin Bars warm with a dollop of whipped cream (from a can, obviously, because we’re not fancy) or a scoop of vanilla ice cream. A drizzle of caramel sauce wouldn’t hurt anyone either, especially not your dentist.
If it’s breakfast, pair it with a giant mug of coffee – ideally, one that needs refilling every five minutes.
If it’s an afternoon pick-me-up, a glass of whatever you need to get through the rest of the day (wine, sparkling cider, or just water if you’re feeling virtuous).
And if it’s midnight and you’re sneaking a piece, serve it with a side of blissful silence and zero judgment. Bonus points if you eat it over the sink to catch any crumbs.

What to Serve It With

Honestly? Your hands. Maybe a napkin if you’re trying to be civilized. But if you *must* know, these bars are fantastic with a big ol’ glass of milk (for the kids, or the inner child), or a steaming cup of tea or coffee if you’re an adult trying to function. Add a sprinkle of cinnamon or a dusting of powdered sugar if you’re feeling fancy, or just because you like making a mess.

✔Tips & Mistakes

– Don’t eyeball the pumpkin puree. It’s not like adding sprinkles. Too much and it’ll be mush; too little and it’ll be dry. Use a measuring cup, you rebel.
– Resist the urge to cut into these bars while they’re still piping hot. They need to set, otherwise you’ll have delicious, warm pumpkin crumble. Which, honestly, isn’t the worst mistake, but still.
– Yes, your pan probably *is* too small. Mine always is. Just embrace the overflow, or get a bigger one. (Spoiler: I still use the small one).
– If your bars come out looking more like a dense brownie than a light bar, you probably overbaked them. It’s fine, just call it “rustic.”
– Forgot an ingredient? Did you really? Go back and add it. Unless it’s something minor, then just shrug and call it “experimental.” That’s what I do.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Easy Flourless Pumpkin Bars

This recipe for easy flourless pumpkin bars creates a deliciously moist treat that's perfect for the fall.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 cups pumpkin puree
• ▢ 0.75 cups almond butter
• ▢ 1.5 cups oats Use gluten-free oats if necessary.
• ▢ 0.5 cups honey Maple syrup can be used as a substitute.
• ▢ 2 large eggs
• ▢ 0.5 tsp vanilla extract
• ▢ 1 tsp baking powder
• ▢ 1 tsp pumpkin spice Can be substituted with cinnamon.

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and grease a baking dish.
• In a large bowl, mix together pumpkin puree and almond butter until smooth.
• Add eggs and vanilla extract, and beat until fully combined.
• Stir in honey, oats, baking powder, and pumpkin spice until mixture is well blended.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 25 minutes or until a toothpick comes out clean.
• Let cool before slicing into bars and serving.

Notes

These bars can be topped with whipped cream or a sprinkle of nuts for added crunch.