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No-Bake Pumpkin Cookie Dough Bars

Maggie Michalczyk, RDN
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. 
Prep Time 10 mins
Cook Time 8 hrs 8 mins
Servings 18 mini bars


  • 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


  • Line a 9X5-inch bread pan with parchment paper and lightly spray it with cooking spray. 
  • 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.
  • Spread the pumpkin cookie dough batter in an even later in the pan so that it's smooth.
  • 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.
  • 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. 
Keyword no-bake pumpkin bars; no-bake pumpkin cookie dough bars