No-Bake Peanut Butter Pumpkin Bars
You only need 8 ingredients to make these easy No-Bake Peanut Butter Pumpkin Bars. It’s shocking how this dessert is healthy, paleo, vegan, gluten-free and refined sugar-free! You can even make them nut-free!
Pumpkin Peanut Butter Dessert
If you love peanut butter, pumpkin, and chocolate, this recipe is for you! It’s a healthy peanut butter pumpkin cookie bar recipe that doesn’t taste healthy in the slightest! Fool all your friends with this secretly healthy pumpkin peanut butter treat for the fall. They’re also the perfect freezer-friendly clean eating snack!
Copycat Reese’s Peanut Butter Pumpkin Cups
These no-bake peanut butter pumpkin bars literally taste like a Reese’s! If you’ve read my Peanut Butter Cup Overnight Oats post, you already know that I am not a fan of Reese’s peanut butter cups. HOWEVER, the reason I don’t like them is because they taste fake. Read that blog post to hear more of my reasons.
But, all that to say, I love REAL peanut butter and chocolate together. And just like my healthy cookie dough bars, this pumpkin verizon is spot on! And, similar to my Chocolate Peanut Butter Protein Balls, and Healthy Rice Krispie Treats, this recipe requires NO BAKING! Whoooooraaaay!
Peanut Butter Pumpkin Oatmeal Bars
The problem: A lot of healthy bar recipes call for both coconut flour and almond flour, but I found when I tried this, the bars would fall apart, leaving you with a crumbly mess. Or the healthy recipe would require ½ of melted coconut oil, which is CRAZY PACKED with calories and fat. (I avoid using a crazy amount of oil in my recipes. If you’re looking for more OIL-FREE treats, check out my Chocolate Banana Bread, Vegan Banana Bread, or Carrot Cake Muffins).
My solution: Flax eggs! Flax is loaded with fiber, and low in calories! Flax eggs are also completely vegan and gluten-free! Plus, they help these healthy bars hold together! It’s a win, win, win!
Flour Substitutions For This Healthy Pumpkin Dessert
You can use any type of flour for this healthy no-bake pumpkin dessert! I love using oat flour or almond flour. You can also use whole wheat flour. I have not tested coconut flour, and I wouldn’t suggest using it unless you are mixing it with another flour. Coconut flour absorbs a lot of liquid so I’m not sure how well they would turn out if you try just coconut flour.
How to Store No-Bake Pumpkin Bars
Fridge: Place pumpkin bars in a large zip lock bag or airtight container and keep in the fridge for up to 1 month.
Freezer: My favorite place to keep these pumpkin bars is in the freezer. Just pull one out when you’re ready for dessert, and you have a healthy pre-made sweet treat! Convenience is key when trying to live a healthy life, so having these bars on hand in the freezer at all times is life saving! You can store these bars in the freezer for up to 3 months or more!
I wouldn’t recommend storing these bars at room temperature, because the chocolate will melt.
More Healthy No Bake Treats:
I cannot wait for you to give these Peanut Butter Pumpkin Bars a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
PIN FOR LATER
37 amazing and EASY copycat dessert recipes. All these recipes are corn syrup-free, gluten-free, dairy-free, with vegan and nut-free options. Be prepared to take your taste buds back in time and enjoy these treats without guilt!
Exclusive Discount Just For Visiting My Website! ⤵️
No-Bake Peanut Butter Pumpkin Bars
Ingredients
- 1 Tbs Ground Flax Seeds + 2 Tbs Water See Note 2
- ¼ Cup Pure Maple Syrup or Honey add more to taste if needed
- ½ Cup Creamy Peanut Butter code “shh20” (any creamy or crunchy nut or seed butter will work! See Note 3)
- ½ Cup Pumpkin Puree canned or fresh
- ½ Cup Oat Flour I make my own in 3 steps! (can sub Blanched Almond Flour or Whole Wheat Flour)
- ¼ tsp Cinnamon
- Optional: ¼ Cup Mini Chocolate Chips or Chocolate Chunks
Chocolate Topping:
- ⅓ Heaping Cup Dairy-Free Chocolate Chips or Chopped Chocolate Bar I use dark chocolate
- 1 tsp Refined Coconut Oil can sub ghee or grass-fed butter
- Optional: Sea Salt Crystals or Flaky Sea Salt and Peanut Butter Drizzle
Instructions
- 1. Line a 1.5 quart dish with parchment paper (See Note 1).
- 2. In a medium bowl combine ground flax and water and let sit until thickened (2-5 minutes). Then, stir in peanut butter, maple syrup, and pumpkin puree.
- 3. Add in oat flour and cinnamon and mix until a dough forms. Optional, fold in mini chocolate chips.
- 4. Press peanut butter pumpkin dough into pan in an even layer. Place in freezer to set while you make the chocolate topping.
- 5. Melt chocolate and coconut oil in microwave or using a double boiler. If microwaving, melt in 20 second intervals, stirring in between.
- 6. Remove peanut butter pumpkin bars from freezer, pour melted chocolate on top, and smooth until covered evenly.
- 7. Place peanut butter pumpkin bars back in freezer to set for at least 1 hour.
- 8. Once the chocolate layer has set, pull bars from freezer. Optional: sprinkle with flaky sea salt and drizzle with peanut butter. Cut, and enjoy! (makes about 12 bars)
- 9. Store peanut butter pumpkin bars in the fridge for up to a month or in the freezer for up to 3 months. (I eat these bars straight from the freezer!)
Notes
- Baking Dish Size- Since we aren’t baking these bars, you can use whatever pan you have on hand. My 1.5 quart dish made 12 squares.
- Grinding flax seeds: You can grind whole flax seeds in a coffee grinder, food processor, or blender.
- Make These Bars Nut-Free! Use sunflower seed butter to make these bars nut-free! Tahini may also work. I have not tested tahini, but if you try it, let me know. You may need more sweetener if using tahini.
Never Miss A New Recipe From Claire!
Get on the email list!Nutrition
Some of the links in this post are affiliate links. If you choose to purchase through them, I may earn a small commission—thank you for supporting my site at no extra cost to you 💛
5 Comments
Melanie
This is the second recipe I have tried of yours and it turned out amazing! I substituted cashew butter and sweet potato puree and skipped the chocolate topping (out of laziness). It made the best freezer fudge!!! I bought some pumpkin so I can make it again! So good and so easy to play with the flavours! Thanks for another great recipe!
Sally
I loved the flavors of these bars but wonder what could be added to firm up the base. They only work frozen or right from the fridge.
I subbed equal amount of Chia seed for the ground flax seed. Had it on hand and no need to grind. I also had home made chocolate ganache and used that for the chocolate topping which i then topped with Toffee bits. Delicious!
Claire
Hi Sally! So glad you love the flavor of these. Yes, these bars do need to remain in the fridge or freezer since they are a softer bar on the bottom. If you want, you could always add more oat flour to the base to help them firm up a bit more. Thanks for the feedback 🙂
Carrie H
Loved these as a sweet tooth fix! I subbed chia seeds for the ground flax seed and protein powder for the oat flour, I also used chunky peanut butter to help get a little crunch in them. Turned out to be a really good snack/ desert option for when I’m craving a sweet, as no bake mountain bars used to be a child-hood favorite and something I still find myself craving but I really don’t need the straight carbs and sugar.
Claire
This is so great to hear Carrie! Thanks for leaving the amazing feedback and the substitutions that worked for you as well 🙂 I appreciate you taking the time to write this out and share it!