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Dairy Free Pumpkin Recipes

No-bake Pumpkin Cookie Dough Bars

No-bake pumpkin cookie dough bars “bake” in your freezer and make for a delicious sweet treat that give you the best of both worlds — pumpkin goodness and cookie dough! They are made gluten and dairy free with just a few simple ingredients.

Cookie dough and pumpkin. What’s not to love?! These are definitely two of my favorite flavors of all time coming together in one delicious treat! Made gluten and dairy free, with just a few simple ingredients you’ll love how easy these bars are to make.

If you’ve been following me on Instagram, then you know I love pumpkin year round! There is truly no wrong time to make something pumpkin! I always recommend having a can in your pantry to add to recipes for more nutrition and that pumpkin taste we all know and love!

pumpkin cookie dough bars

These no-bake pumpkin bars are super fun because you can keep them stashed in your fridge or freezer and grab one out when you need a little something sweet. Creamy cashew butter and pumpkin come together to give these bars a really incredible texture and the mini chocolate chips in the cookie dough layer add just the right about of sweetness and crunch!

One of the things I love the most about pumpkin is how versatile it is in both sweet and savory recipes! It truly is a fall superfood!

Hungry for more pumpkin recipes?! Be sure to check out my NEW cookbook, The Great Big Pumpkin Cookbook, available now on Target.com and Amazon! It’s packed with both sweet and savory recipes with lots of gluten and dairy free recipes.

how to make no-bake pumpkin bars

ingredients in no-bake pumpkin cookie dough bars

  • pumpkin puree
  • cashew butter
  • collagen (optional; I use this brand!)
  • blanched almond flour
  • coconut flour
  • pumpkin pie spice or cinnamon
  • maple syrup
  • vanilla extract
  • mini chocolate chips (dairy free if desired)
  • regular chocolate chips (dairy free if desired)
  • flaky sea salt
gluten and dairy free no bake pumpkin cookie dough bars
For bite-sized bars cut the bars shown here in half one more time.

how to make no-bake pumpkin cookie dough bars

Making these no-bake pumpkin bars is actually super easy and takes less than 20 minutes for the prep! The hard part is waiting for them to freeze so you can enjoy them!

  1. Line. Line a 9X5-inch bread pan with parchment paper and spray lightly with cooking spray.
  2. Stir. Stir the cashew butter, pumpkin puree, maple syrup, almond flour, coconut flour, vanilla extract and pumpkin spice together until combined. Fold in the mini chocolate chips.
  3. Melt. Melt the regular sized chocolate chips and stir in 1 tbsp. of cashew butter
  4. Scoop & Smooth. Scoop the pumpkin cookie dough into the pan and spread evenly until there is a smooth later on the bottom. Drizzle the melted chocolate on top and use a spatula to spread it evenly across the top. Sprinkle with flaky sea salt.
  5. Freeze. Place the pan in the freezer for at least 2 hours to freeze!
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how-to-make-no-bake-pumpkin-bars

No-Bake Pumpkin Cookie Dough Bars

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 2 hours+
  • Total Time: 55 minute
  • Yield: 18 mini bars 1x
  • Category: pumpkin recipes
  • Method: no bake
  • Cuisine: american

Description

No-bake pumpkin cookie dough bars “bake” in your freezer and make for a delicious sweet treat that give you the best of both worlds — pumpkin goodness and cookie dough! They are made gluten and dairy free with just a few simple ingredients. 


Ingredients

Scale

for the cookie dough: 

  • 1 cup creamy unsweetened cashew butter
  • 1/3 cup pumpkin puree
  • 1/4 cup maple syrup 
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 tbsp. unflavored collagen
  • 1/4 cup mini chocolate chips
  • 1 tsp. vanilla extract

for the chocolate layer on top: 

  • 2/3 cup semi-sweet or dark chocolate chocolate chips 
  • 1 tbsp. cashew butter
  • 1/2 tsp. flaky sea salt 

Instructions

  1. Line a 9X5-inch bread pan with parchment paper and lightly spray it with cooking spray. 
  2. In a small bowl using a wooden spoon, stir together the cashew butter, pumpkin puree, maple syrup, almond flour, coconut flour, collagen, pumpkin spice and vanilla extract until combined. Fold in the mini chocolate chips.
  3. Spread the pumpkin cookie dough batter in an even later in the pan so that it’s smooth.
  4. Melt the chocolate chips and stir in 1 tbsp. cashew butter. Pour the melted chocolate over the cookie dough layer, sprinkle with flaky sea salt and freeze for at least 2 hours or overnight.
  5. When you’re ready to enjoy, remove bars from the freezer and use a knife to cut them into pieces. Store covered in the fridge or freeze for longer. 

Keywords: no-bake pumpkin bars; no-bake pumpkin cookie dough bars

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no-bake pumpkin bars
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