Recipe of the Week: Pumpkin Pie Bars

Recipe of the Week: Pumpkin Pie Bars

During this time of year you'll be overloaded with all things pumpkin and spice⏤ but trust us, this one's special.

The original recipe calls for dairy-free creme cheese, which would make this a gluten and dairy free recipe. While this might not be your typical pumpkin pie, it's a perfect treat for those with dietary restrictions who still want to enjoy fall treat!

If you'd like to up the level of indulgence, try them warmed up with a scoop of ice cream.

Servings: 16

Recipe Courtesy of:

What you'll need...

  • 1 1/2 cups gluten free oat flour
  • 1 cup gluten free oats
  • 2/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2 cup melted coconut oil
  • 1/4 cup finely chopped pecans

For the filling:

  • 4 oz plain creme cheese
  • 3/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  • Preheat oven to 375 degrees F. Line a 8x8 inch pan with parchment paper so that you're able to easily remove the bars after.
  • In a large bowl, combine oat flour, oats, baking soda, brown sugar, cinnamon, salt, and vanilla. Stir in melted coconut oil until the mixture is crumbly and toss in pecans. Measure out a cup of the mixture and set aside in a small bowl. Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well. Bake for 10 minutes.
  • While the crust is baking, prepare filling by combining cream cheese, pumpkin, brown sugar, vanilla, egg and spices. Pour over crust then evenly sprinkle remaining topping over the top. Bake for 30 minutes or until top is set and toothpick inserted into middle comes out fairly clean.

One Serving Equals: 187 calories, 11.5g fat, 19.8 carbohydrates, 11.7g sugar, 1.5g fiber, 2.4g protein

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