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Pumpkin Recipes

Paleo Pumpkin Pie Bars with Shortbread Crust

Paleo pumpkin pie bars with shortbread crust are a delicious and easy to make pumpkin treat. Each bar is like a bite-sized slice of pumpkin pie made with simple, nutrient dense ingredients!

paleo pumpkin pie bars

This post was originally posted in October 2019 and updated in October 2021.

These little bite-sized pieces of pumpkin pie are a fun and flavorful dessert to make for any occasion this fall! The shortbread crust is a twist on a classic pumpkin pie that you will love!

I truly cannot believe it’s October, and while I’ve been doing all things pumpkin on Instagram since August, it finally feels like fall here in Chicago, which makes me so happy! There are more leaves on the ground, and fall foliage around the city wherever you turn! Fall in Chicago is a magical time and I think its’ the best time to visit if you’re planning a trip!

You know how lunch dessert is a thing? Well these pumpkin pie bars are the perfect little after lunch treat in the fall that will hit the spot for something sweet in a healthy way. I’m a big fan of having one with my second cup of coffee in the afternoon!

how to make paleo pumpkin pie shortbread bars

Save this recipe for Friendsgiving or Thanksgiving if you’re looking to bring something healthier to the table that does not skimp on flavor, taste or texture!

I made these bars in an 8X8 square baking dish and sprayed the bottom with cooking spray so that the bars would come out easily. You can also line the pan with parchment paper for easily removal from the pan.

Ingredients for Paleo Pumpkin Pie Bars

  • pumpkin puree
  • almond flour
  • coconut oil
  • full fat coconut milk or coconut cream
  • maple syrup
  • coconut sugar or light brown sugar
  • pumpkin pie spice
  • vanilla extract
  • salt
  • optional toppings: coconut cream, pumpkin spice whipped topping and pecan pieces

For a paleo-friendly version, you can top these pumpkin bars with the new dairy-free coconut whipped topping from Trader Joe’s or if that doesn’t matter to you, Whole Foods has a great pumpkin spice whipped topping that I like topping them with too! Pecan pieces give them that pumpkin pie look and feel but feel free to use any other nut you prefer, or pumpkin seeds!

pumpkin spiced whipped topping from Whole foods
paleo pumpkin pie bars
paleo pumpkin pie shortbread bars

Paleo Pumpkin Pie Shortbread Bars

Maggie Michalczyk, RDN
Gluten and dairy free pumpkin pie bars taste like a slice of pumpkin pie!  Sweetened naturally and full of pumpkin-y goodness, you’ll love how easy they are to make and delicious!  
Prep Time 15 mins
Cook Time 7 hrs 59 mins
Servings 9 bars


  • For the shortbread crust:
  • 2 ½ cups blanched almond flour
  • ½ cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • couple pinches of sea salt
  • For the pumpkin pie filling:
  • 2 1/2 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/3 cup full-fat coconut milk
  • 1/4 cup coconut sugar
  • 3 tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. sea salt


  • Preheat oven to 350 degrees F. 
  • Mix together the ingredients for the shortbread crust together in a bowl. 
  • Add the mixture to a 8X8 square baking pan with parchment paper and press it into the corners to make an even layer.
  • Combine the filling ingredients in a small bowl and pour the filling into the prepared crust and smooth over with a spatula or spoon.
  • Bake for 45-50 minutes in the middle of the oven, until the filling it not jiggly. It will look exactly like pumpkin pie!
  • Let cool and cut into approximately nine pieces. 
  • Top with pumpkin spiced whipped cream or coconut cream, and pecan pieces if desired. Store covered in the fridge for up to a week. 
Keyword pumpkin pie bars; paleo pumpkin pie bars

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easy to make paleo pumpkin pie shortbread bars
Pumpkin Recipes

Pillowy Pumpkin Cookies With Spiced Cream Cheese Frosting

These delicious pillowy pumpkin cookies with pumpkin cream cheese frosting are gluten free, and can be made dairy free for fall! Topped with spiced cream cheese, they will be your go-to cookie all season long!

Each bite of these pumpkin cookies will make you love fall even more! This recipe for pillow pumpkin cookies with spiced cream cheese frosting is sweetened naturally and made with simple gluten free, grain free and a dairy-free option.

I firmly believe that not matter what diet or meal pattern you follow, you should be able to enjoy a pumpkin treat this time of year, which is why I strive to create all types of pumpkin recipes! Sweet, savory and literally everything in between, I seriously believe there’s nothing you can’t do with pumpkin!

soft pumpkin cookies with cream cheese frosting
cookies with cream cheese frosting
healthy gluten and dairy free pumpkin cookies

I wouldn’t be a good dietitian if I didn’t mention the fact that pumpkin is busting with nutrition! It contains fiber, vitamin A, C, E and potassium. It adds texture, nutrition and flavor to everything you add it too, including these cookies!

‘Tis the season for all things pumpkin spiced often topped with a think layer of cream cheese frosting. My recipe for dairy free pumpkin cream cheese frosting is a lightened up version that still tastes very fall-ish and is easy to make with cashews! Who knew?!

Soaking cashews gives them that thick and creamy cream cheese-like texture, and of course I added pumpkin puree!

Ok, but back to this pillowy pumpkin cookies! They are extra soft, melt-in-your-mouth little fall gems that would taste perfectly fine without anything on top too! I nearly make a batch for us to have every week!

paleo pumpkin cookies
cookies with dairy free pumpkin cream cheese frosting
dairy free pumpkin cream cheese
gluten and dairy free pumpkin cookies

Pillowy Pumpkin Cookies With Dairy-Free Pumpkin Cream Cheese Frosting

Maggie Michalczyk, RDN
These pillowy paleo pumpkin cookies with dairy free pumpkin cream cheese frosting are little bites of delicious fall flavor you are sure to fall in love with this season! 
Prep Time 5 mins
Cook Time 12 mins
Servings 18 cookies


For the cookie dough:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 egg
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

For the frosting:

    Please refer to this dairy free pumpkin cream cheese recipe! Or for a version that uses cream cheese see below:

    • 4 tbsp. grass-fed butter softened
    • 8 oz. cream cheese softened
    • 1 tsp. vanilla extract
    • ¼ tsp. pumpkin pie spice
    • ½ cup powdered sugar


    • Preheat the oven to 375 degrees F.
    • In a medium bowl whisk together almond and coconut flour plus pumpkin pie spice, baking soda, baking powder and salt.
    • In another small bowl whisk the egg with the pumpkin puree, maple syrup, melted coconut oil and vanilla extract.
    • Add the wet ingredients to the dry and mix until combined.
    • Use a cookie scoop or roughly 2 tbsp scoop to scoop the dough onto a parchment lined baking sheet. Use the back of a glass or mug to gently press the cookie dough down a little bit. 
    • Bake for approximately 12 minutes, let cool and frost if desired. Store in an airtight container in the fridge for up to a week. 
    • To make the frosting: 
    • Place softened butter (very important that it’s soft!), cream cheese and vanilla in a medium bowl (or bowl of a stand mixer).
    • Beat until well combined. Add powdered sugar and pumpkin pie spice and continue to beat on high speed until fluffy.
    • Spread frosting on cooled cookies and sprinkle with additional pumpkin pie spice

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    More fall decor and fall fashion I’m loving for the season!

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