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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

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