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Pumpkin Desserts & Baked Goods

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.

Made gluten and dairy free and sweetened naturally with maple syrup, these bars are nutrient dense and pack everything you love about pumpkin pie into each bite.

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! They’re fun for something different instead of traditional pumpkin pie!

I made these bars in an 8X8 square baking dish and sprayed the bottom with cooking spray when I made them at first but found that lining the pan with parchment paper is the best for easy removal from the pan.

Ingredients for Paleo Pumpkin Pie Bars

  • Pumpkin Pureeyou’re going to use an entire can of pumpkin to make this pumpkin pie shortbread bars!
  • Egg
  • Blanched Almond Flourthis is going to give the bars the look and feel of shortbread.
  • Coconut Oil
  • Full-Fat Coconut MilkI recommend using full-fat coconut milk and not low-fat or light.
  • Maple Syrup if you don’t have maple syrup on hand, light brown sugar would also work.
  • Pumpkin Pie Spice substitute cinnamon if you don’t have pumpkin pie spice on hand.
  • Cloves cloves are the secret ingredient for really bringing out the flavor in any pumpkin baked good.
  • Vanilla Extract
  • Salt
  • Optional Toppings: coconut cream, whipped cream, pecan pieces, pumpkin spice

equipment / utensils:

  • 8X8 baking pan
  • parchment paper
  • high-speed blender
  • mixing bowl
  • spatula

How to Make Pumpkin Pie Bars with Shortbread Crust

  1. Pre-bake the crust. The first step in making these bars in making the crust. You will combine all of the crust ingredients and then bake the crust in the oven for 15 minutes.
  2. Blend the pumpkin pie filling ingredients. Making the pumpkin pie filling is easy! All you have to do is add all of the ingredients to a blender and blend till smooth.
  3. Bake the pumpkin pie bars. Pour the filling on top of the crust and bake until the bars are set. The hardest part will be waiting until they have cooled to cut into them (I promise it’s way less messy when the bars are cooled versus cutting them when they’re still warm!).
  4. Top with coconut whip/whipped cream and enjoy! These bars are best served cold with whipped cream or coconut whip and chopped pecans and pumpkin spice on top!

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 25 mins
Cook Time 45 mins
Servings 9 bars


  • 1 8X8 baking pan
  • 1 sheet of parchment paper
  • 1 Whisk
  • 1 mixing bowl
  • 1 spatula


Shortbread crust:

  • 2 cups blanched almond flour
  • 1/3 cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • pinch of sea salt

Pumpkin Pie Filling

  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup full-fat coconut milk
  • 1 tbsp. arrowroot powder or cornstarch
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. cloves
  • 1/4 tsp. sea salt


  • Preheat oven to 350 degrees F. Line an 8X8 pan with parchment paper to easily lift out the bars after baking.
  • In a medium bowl mix together the almond flour, coconut oil, maple syrup, vanilla and salt until a dough forms.
  • Use a spatula to press the dough into the baking dish in an even layer. Use a fork to poke a couple of wholes in the crust and bake for 10-15 minutes until the corners are slightly golden brown.
  • While the crust bakes, combine all of the pumpkin pie filling ingredient in a bowl. Whisk until smooth and combined.
  • Remove the crust from the oven and let cool for at least 5 minutes before adding the pie filling.
  • Pour the pumpkin pie filling onto the crust. Use a spatula to make sure it's evenly spread out. Bake for approximately 45 minutes until the center is set.
  • Let cool, refrigerate and then cut into bars for serving.
  • Top with 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 Desserts & Baked Goods

Pumpkin Pie Crumble Bars

Pumpkin pie crumble bars are a delicious fall treat and perfect for you if you love pumpkin pie but don’t want to go through the hassle of making a whole pie! Made with simple ingredients, including pumpkin puree and fall spices, you’ll fall in love with each bite!

simple and delicious pumpkin pie crumble bars made with healthier ingredients

Fall is by far my favorite time of year (which should come as no surprise to you if you follow me on Instagram!) and one of my favorite pumpkin season activities is to bake different things with pumpkin! People often ask me, why pumpkin? And the answer is simple. Pumpkins make people happy! They remind us of everything we love about the season!

Add that to the fact that pumpkin is truly a fall superfood adding more nutrition to anything you put it in! I love finding new delicious ways to use it and these pumpkin bars are the latest delicious discovery I can’t wait to share with you!

These pumpkin pie crumble bars will wow you with how easy they are to make and how delicious they come out to be! No fancy technique required, I promise. The crumble on top is my favorite part, and while I added walnuts to my recipe, there’s no doubt that oats, pecans, or pumpkin seeds would also be delicious on top too!

Perfect for any pumpkin pie lover out there and much easier to make than a full pumpkin pie, these pumpkin bars are the perfect thing to bake on a cozy fall weekend! They’re also the perfect treat to bring to a get together in the fall and would be perfect for Friendsgiving and Thanksgiving celebrations too!

Crumb topping for these bars

One thing I love about this recipe is that the crumble topping is so simple. You save some of the main dough, then add in your choice of ingredients like pecans, walnuts, pumpkin seeds. It provides the perfect mix of textures and flavor with the pumpkin pie base.

pumpkin pie crumble bar ingredients

  • pumpkin puree for the bar filling, this recipe uses pumpkin puree not pumpkin pie mix which is just one ingredient — pumpkin! Pumpkin pie mix has sugar mixed in already, and I wanted to sweeten these bars with honey instead. Bonus points that it’s a wholesome and unprocessed sweetener!
  • butter
  • whole-wheat pastry flour
  • light brown sugar – you can also use coconut sugar in place of brown sugar
  • honeyI like using honey to sweetened things because it’s 100% unprocessed and the flavor goes really well with pumpkin!
  • pumpkin spice
  • cinnamon
  • vanilla extract
  • egg
  • salt
  • optional toppings: oats, walnuts, pecan pieces, pumpkin seeds

equipment / utensils:

pumpkin pie crumble bars made with whole wheat flour with a walnut crumble on top

how to make pumpkin crumble bars

Making these pumpkin crumble bars is easy! Nothing fancy is required!

  1. Preheat & soften. Preheat the oven and soften the butter. To soften the butter I place it on a small plate on top of my oven near the warmest spot. Get your pan ready with cooking spray and parchment paper
  2. Combine & press. Once your butter has softened, whisk together the ingredients for the crumble, mix in your butter (can totally use your hands for this part). Reserve about 1/2 cup of the dough for the crumble on top and press the rest into the bottom of the pan forming the crust.
  3. Mix together & pour. Mix together the ingredients for the pumpkin pie filling and pour it over the crust.
  4. Crumble on top & bake. Use the rest of the dough for the crumble on top, adding in any walnuts, pumpkin seeds, pecans or oats you want to use. Bake, let cool, cut and enjoy!

Pumpkin Pie Crumble Bars

Maggie Michalczyk, RDN
Fall in love with these pumpkin pie crumble bars that are easy to make, and taste like mini squares of pumpkin pie! Filled with fall flavor, and delicious! 
Prep Time 15 mins
Cook Time 28 mins
Servings 9 bars


  • For the crust and topping:
  • 1/2 cup light brown sugar can sub coconut sugar
  • 1 1/2 cup whole wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter room temperate/ slightly melted
  • For the filling:
  • 1 1/4 cup pumpkin puree
  • 1/2 cup honey
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 2 tbsp. oats chopped walnuts, pecan pieces or pumpkin seeds (optional)


  • Preheat the oven to 375 degrees F and grease an 8″ pan with cooking spray. Press a sheet of parchment paper into the pan so that it sticks nicely to the bottom with edges hanging over.
  • In a medium sized bowl whisk together the brown sugar, whole wheat pastry flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, baking powder, and salt. Add in the melted butter and use a wooden spoon or your hands to mix the butter into the dough so that a crumbly dough begin to form.
  • Reserve roughly about a half cup of dough for the topping. Press the remaining dough into the baking pan to form a crust. Make sure the whole bottom of the pan is covered as evenly as possible. Set aside.
  • In the bowl of a stand mixer or using a hand mixer, mix together the pumpkin puree, honey, egg, vanilla extract and pumpkin pie spice until smooth and combined. Pour over the crust and use a spatula to spread evenly.
  • Mix walnuts, pumpkin seeds, pecans, or oats into the remaining dough and sprinkle chunks on top of the pumpkin filling. It’s ok if some chunks are bigger and some are smaller. Cover most of the top. 
  • Bake for approximately 28 minutes, remove from oven and let cool. Cut into bars and enjoy!


Store these bars covered in the fridge for maximum freshness and awesome tasete!
Keyword pumpkin pie bars; pumpkin bars; pumpkin pie crumble bars

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how to make pumpkin pie crumble bars