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

  • Author: Michelle
  • Yield: 9 servings 1x


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


  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.


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


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