Jump to Recipe· 5 from 2 reviews

These pumpkin pie cookie bars are the best take on pumpkin pie you’ll have all holiday season! It’s gluten-free, dairy-free, and simple to make.

Three pumpkin chocolate cookies bars stacked on top of each other.

If you love pumpkin pie, you’re going to love this take on it! I mean, I love a regular gluten-free pumpkin pie bar or a gluten-free apple pie bar as well, but I love mixing it up for something a bit more nontraditional. When I saw Butternut Bakery make pumpkin pie cookie bars a while back, I knew I had to try my own version!

These gluten and dairy-free cookie bars are truly incredible! The top tastes just like pumpkin pie, and the base goes perfectly.

Table of contents

Why you’ll love these…

  • It’s a fun twist on a classic! I love a creative crust, like these cereal crust pumpkin pie bars, so making a cookie crust is even more fun.
  • Everyone loves these, trust me! I’ve had tons of people try these and they’re a hit every time! These pumpkin chocolate chip cookie bars were a top request for my personal Thanksgiving this year, and my friends even requested a friendsgiving.

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

Ingredients for pumpkin pie cookie bars in individual bowls.
  • Pumpkin Puree. For the delicious, real pumpkin flavor!
  • Almond Flour. I haven’t tried any other flours to make this nut-free.
  • Dairy-Free Chocolate Chips. I like the brand Enjoy Life.
  • Coconut Yogurt. I like the brand Culina for coconut yogurt.

Substitutions

  • Ghee. The original recipe calls for ghee, but you can easily substitute coconut oil.
  • Eggs. I tested this recipe without eggs last year, and you can easily swap a flax egg into the cookie base. As for the pumpkin pie layer, this is harder to swap. I added a 1/3 cup of coconut cream, baked the bars through, and then let the topping set in the fridge overnight. It’s not as solid, but it’s a decent vegan swap.
  • Arrowroot starch. You can easily swap the arrowroot starch for tapioca starch.

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Cookie bar ingredients in a bowl, unmixed.

Step one. To make the cookie layer, combine the almond flour, arrowroot starch, and pumpkin pie spice. Add the coconut sugar, melted ghee (or coconut oil), egg, and vanilla extract.

Cookie bar ingredients in a bowl mixed together with chocolate chips folded in.

Step two. Fold in the chocolate chips.

Pumpkin pie layer ingredients in a bowl, unmixed.

Step three. Combine all of the ingredients for the pumpkin layer.

Pumpkin pie layer ingredients mixed well in a bowl.

Step four. Stir to combine the pumpkin pie layer.

Cookie bar dough pressed into a baking pan.

Step five. Add the cookie layer to a baking pan.

Pumpkin cookie bars baked in an 8x8" pan.

Step six. Pour the pumpkin layer over and bake!

Tips & Tricks

  • Let the bars set! You’ll notice this theme with a lot of grain-free baked goods, like my AIP garlic and herb dinner rolls; you just need some extra rest time with grain-free baked goods!These need time to cool and come together. Leave them at room temperature for at least 20 minutes or more before slicing.
  • Don’t skip the toppings. You should definitely have some coconut whipped cream on hand to enjoy these bars with.
Can you make pumpkin pie cookie bars egg-free?

I tested this recipe without eggs last year, and you can easily swap a flax egg into the cookie base. As for the pumpkin pie layer, it’s a bit harder. I added in a 1/3 cup of coconut cream, baked the bars through, and then I let the topping set in the fridge overnight. It’s not as solid, but it worked okay.

Can you freeze pumpkin pie chocolate chip cookie bars?

Though this recipe is best fresh, you can freeze it! I recommend freezing it in an airtight container for up to a month.

Can you make these gluten-free pumpkin cookie bars nut-free as well?

I haven’t tried a nut-free base for these bars, so I can’t recommend a 1:1 swap.

Three pumpkin chocolate chip cookie bars stacked on top of eachother.

If you tried these Pumpkin Pie Chocolate Chip Cookie Bars or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Pumpkin Pie Chocolate Chip Cookie Bars {Gluten Free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These pumpkin pie cookie bars are the best take on pumpkin pie you’ll have all holiday season! It’s gluten-free, dairy-free, and easy to make.

 

Ingredients

Units Scale

For the cookie layer

  • 1/3 cup coconut sugar
  • 1/3 cup ghee, melted and cooled (sub coconut oil)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cup almond flour
  • 1/4 cup arrowroot starch
  • 1 tsp pumpkin pie spice
  • 1/2 cup dairy-free chocolate chips

For the pumpkin pie layer

  • 1 cup pumpkin puree
  • 1/4 cup coconut yogurt
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tbsp arrowroot starch
  • 1 tsp pumpkin pie spice

Instructions

  1. Preheat the oven to 350 F and line an 8×8″ baking pan with lightly greased parchment paper.
  2. To make the cookie layer, combine the almond flour, arrowroot starch, and pumpkin pie spice. Add the coconut sugar, melted ghee (or coconut oil), egg, and vanilla extract. Stir until a cookie dough forms. Fold in the chocolate chips.
  3. Press the cookie dough into the bottom of the greased baking pan and set aside.
  4. Using a seperate bowl, combine all of the ingredients for the pumpkin layer and stir until well combined.
  5. Pour the pumpkin layer over the cookie layer and transfer to the preheated oven. Bake for 30-35 minutes or until the top of the pumpkin pie is set.
  6. Remove from the oven and allow to cool completely before slicing into 9 bars. Store in the fridge for 2-3 days and serve fresh or chilled.

Notes

Please ensure you leave enough time for these cookie bars to set! I recommend allowing them to chill for minimum 20-25 minutes before slicing. 

Nutrition

  • Serving Size: 1 serving
  • Calories: 359
  • Fat: 17.1g
  • Carbohydrates: 31.4g
  • Fiber: 2.7g
  • Protein: 5.8g