Gluten-Free Pumpkin Magic Bars
These Gluten-Free Pumpkin Magic Bars are the ultimate fall dessert! They start with a buttery almond flour shortbread crust, followed by a warmly spiced pumpkin pie filling, and are finished with layers of chocolate chips, crunchy pecans, and toasted coconut. Every bite is rich, gooey, nutty, and packed with cozy pumpkin spice flavors.
Why you’ll love this recipe:
- Naturally gluten-free – The shortbread crust is made with almond and coconut flour, so there’s no need for a gluten-free flour blend.
- Three delicious layers – You get buttery shortbread, creamy pumpkin pie filling, and a crunchy chocolate-coconut-pecan topping in every bite.
- Naturally sweetened – Maple syrup sweetens both the crust and pumpkin layer.
- Easy to make – Each layer comes together quickly with simple ingredients and no mixer required.
If you are looking for more gluten-free recipes, try my High-Protein Banana Oatmeal Cookies, Healthy Applesauce Cake, and Healthy Double Chocolate Cookies.
Ingredients you’ll need:
- Butter: Adds richness and moisture while helping bind the crust together and giving it a buttery shortbread flavor.
- Maple syrup: Naturally sweetens the crust and pumpkin filling, while adding a subtle maple flavor.
- Vanilla extract: Enhances the sweetness and adds a warm, aromatic flavor.
- Almond flour: Forms the base of the gluten-free crust and gives it a tender, slightly nutty texture.
- Coconut flour: Absorbs excess moisture and helps give the crust a firmer, more structured texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Pumpkin puree: Creates the creamy pumpkin base and provides moisture, color, and a classic fall flavor.
- Pumpkin pie spice: Adds a blend of warming spices that gives the filling its classic pumpkin pie flavor.
- Egg: Binds the filling together and helps it set into a soft, custardy layer as it bakes.
- Chocolate chips: Add pockets of rich, melty chocolate and a little extra sweetness.
- Pecans: Add a buttery, nutty flavor and satisfying crunch that contrasts with the creamy pumpkin filling.
- Unsweetened shredded coconut: Adds a chewy texture and a lightly toasted, nutty flavor to the topping.
How to make gluten-free pumpkin magic bars:
(The full written and printable recipe is further below.)
Step #1) In a large mixing bowl, toss together the almond flour, coconut flour, and salt. Pour in the maple syrup and melted butter. Mix everything together until you get a sticky dough.
Step #2) Transfer the dough into a parchment paper-lined 8×8″ square pan. Press the dough evenly into the bottom of the pan and bake at 350F for 10 minutes.
Step #3) Meanwhile, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and an egg in a medium bowl. Pour the filling over the hot crust.
Step #4) Sprinkle the chocolate chips, pecans, and coconut on top. Bake for another 25 minutes.
🌟 Expert tips:
- Use pumpkin puree, not pumpkin pie filling. Canned pure pumpkin works perfectly and lets you control the sweetness and spices yourself.
- Press the crust firmly into the pan. Compact the almond flour mixture well to help create a sturdy shortbread base that holds together when sliced.
- Let them chill before slicing. These bars become much easier to cut once they’re completely cooled and refrigerated.
Storing & freezing instructions:
Store the pumpkin magic bars in an airtight container in the refrigerator for up to 5 days. Because of the pumpkin and egg filling, I recommend keeping them refrigerated rather than storing them at room temperature.
They can also be frozen for up to 2 months. Place the sliced bars in a freezer-safe container with parchment paper between the layers. Thaw overnight in the refrigerator before serving.
Recipe FAQs:
Yes. Since these bars contain a pumpkin custard-style filling made with egg, they should be stored in the refrigerator after they have cooled.
Absolutely. In fact, they’re an excellent make-ahead dessert because the bars become firmer and easier to slice after chilling. You can make them a day before serving and keep them covered in the refrigerator.
Honey can be used in place of the maple syrup, although it will give the bars a slightly different flavor and sweetness.
If you’ve tried this Gluten-Free Pumpkin Magic Bar Recipe 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!
Gluten-Free Pumpkin Magic Bars
Ingredients
For the shortbread crust
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 tsp salt
- 1/3 cup butter, melted
- 1/4 cup maple syup
- 1 tsp vanilla
For the pumpkin pie filling
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 & 1/2 tsp pumpkin pie spice
- 1 egg
For the topping
- 1/2 cup semi-sweet or milk chocolate chips, plus more for topping
- 1/2 cup pecan pieces
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350F and line an 8×8" baking pan with parchment paper
- In a large mixing bowl, toss together the almond flour, coconut flour, and salt. Pour in the melted butter, maple syrup, and vanilla. Mix everything together until you get a sticky dough.2 cups almond flour, 2 tbsp coconut flour, 1/4 tsp salt, 1/3 cup butter, 1/4 cup maple syup, 1 tsp vanilla
- Transfer the dough into a parchment paper-lined 8×8" square pan. Press the dough evenly into the bottom of the pan and bake for 10 minutes.
- Meanwhile, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and an egg in a medium bowl. Pour the filling over the hot crust.1 cup pumpkin puree, 1/4 cup maple syrup, 1 & 1/2 tsp pumpkin pie spice, 1 egg
- Sprinkle the chocolate chips, pecans, and coconut on top. Bake for another 25 minutes.1/2 cup semi-sweet or milk chocolate chips, 1/2 cup pecan pieces, 1/2 cup unsweetened shredded coconut
Notes
Recipe adapted from Gathered Nutrition
