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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: 17 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. 


Scale

Ingredients

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