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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.

A plate of pumpkin pie cookie bars sitting on the counter.

If you love pumpkin pie, you’re going to love this take on it! Ever since changing my diet, I never really found a pie crust that I was in love with. I’ve been playing with alternatives for along time, but when I saw Butternut Bakery make pumpkin pie cookie bars last year, 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.

The Ingredients for Pumpkin Pie Chocolate Chip Cookie Bars

  • Pumpkin Pie Spice and Pumpkin Puree. For the delicious, real pumpkin flavor!
  • Coconut Sugar.
  • Ghee. You can sub coconut oil as well.
  • Eggs. If you want to make an egg-free version, you can see notes below on subs.
  • Vanilla Extract.
  • Almond Flour. I haven’t tried any other flours to make this nut-free.
  • Arrowroot Starch. You should be able to use tapioca starch instead as well.
  • Dairy-Free Chocolate Chips. I like the brand Enjoy Life.
  • Coconut Yogurt. I like the brand Culina for coconut yogurt.

How to make Pumpkin Pie Chocolate Chip Cookie Bars

  • 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. Stir until a cookie dough forms. Fold in the chocolate chips.
  • Step Two. Press the cookie dough into the bottom of the baking pan.
  • Step Three. Make the pumpkin layer.
  • Step Four. Add the pumpkin layer over the cookie dough and bake.
  • Step Five. Remove from the oven and enjoy!

Step by step photos of making and baking the pumpkin pie cookie bars.

A serving plate with pumpkin pie cookie bars sitting on a counter.

Tips & Tricks

  • Let the bars set! These need time to cool to totally come together. Leave them at room temperature for at least 20 minutes or more before slicing.
  • Don’t skip the toppings. You definitely want to have some coconut whipped cream on hand to enjoy these bars with.

Making this recipe 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.

A pumpkin pie cookie bar being held in a hand.

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Pumpkin Pie Chocolate Chip Cookie Bars {Gluten & Dairy Free}

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 9 servings 1x
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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

  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

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