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Dairy-Free Pumpkin Bars

November 1, 2019 by Lindsay 24 Comments

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These Dairy-free Pumpkin Bars are so easy to whip up for a snack or dessert! They require just one bowl and one measuring cup! 

Easy Dairy-free pumpkin bars

Hi friends!

We’re knee-deep in pumpkin season over here…although if you’ve been following for any length of time you know that we are team year-round pumpkin! However, I accept the fact that a lot of people only enjoy it in the Fall…which is why I knew I had to share these easy Dairy-free Pumpkin Bars with you guys as soon as possible. They just might become your new favorite dessert. Who knows! Maybe this will be the recipe that converts you to year-round pumpkin loving!

Dairy-free Pumpkin Bars

Overhead shot of dairy-free pumpkin bars with chocolate chips

I’ve been making these bars for several years now and when I shared them over on Instagram a couple of weeks ago, you guys went wild for them! The recipe is so so easy. All you need is one bowl and guess what? You only need one measuring cup as well! My kids love helping me make these and they’ve been a huge hit at football parties, potlucks etc as well!

Here’s how you make them:

Print

Dairy-Free Pumpkin Bars

Easy Pumpkin Bars copy
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

These Dairy-free Pumpkin Bars are so easy to whip up for a snack or dessert! They require just one bowl and one measuring cup! 

  • Author: Lindsay
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: 9x9 pan 1x
  • Category: dessert

Ingredients

Scale

2/3 cup oil (i use avocado oil)
2/3 cup brown sugar
1 cup pumpkin puree
1 egg (or a flax egg)
1 tsp vanilla
1 tsp cinnamon
1 & 1/3 cup flour (i use white whole wheat)
1 tsp baking soda
chocolate chips, to taste

Instructions

  1. Combine oil, brown sugar, pumpkin, egg and vanilla in a bowl and mix well.
  2. Add cinnamon, flour, baking soda and chocolate chips.
  3. Stir until just mixed.
  4. Spoon into 9×9 pan lined with parchment paper and bake at 375 for 20-25 min.

Notes

To make these vegan, use a flax egg.

You can reduce the sugar if desired.

Use dairy-free chocolate chips if needed.

Did you make this recipe?

Tag @theleangreenbean on Instagram

See what I mean? You just grab a 1/3 cup measuring cup and you can make the whole recipe! It doesn’t get any easier. 

These Dairy-free Pumpkin Bars are so easy to whip up for a snack or dessert! They require just one bowl and one measuring cup! 

 

Looking for more pumpkin recipes? Try these:

  • Pumpkin Apple Lentil Muffins
  • Pumpkin Gingerbread Muffins
  • Easy Pumpkin Bread
  • Pumpkin Energy Balls
  • GF Pumpkin Yogurt Bars
  • Pumpkin Protein Pancakes

What’s your favorite pumpkin dessert?

Enjoy!
–Lindsay–

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Filed Under: Dessert, Baking, Snack Tagged With: Brown Sugar, Chocolate Chips, Egg, Oil, Pumpkin, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Lexie says

    November 1, 2019 at 10:43 AM

    So easy and so delicious!

    Reply
  2. Angela says

    November 1, 2019 at 10:50 AM

    Delicious and easy! Thanks for a great recipe!

    Reply
  3. Logan says

    November 1, 2019 at 11:19 AM

    So much better than I hoped for! So quick and my 1 year old devoured them.

    Reply
  4. Carolyn says

    November 1, 2019 at 12:03 PM

    Made these a few weeks ago and they were easy and delicious!! Thanks for the recipe-it’s a keeper!

    Reply
  5. Meghan says

    November 1, 2019 at 12:35 PM

    These were so easy and yummy! They barely lasted 3 days in the house with just my husband and I

    Reply
  6. Rachael says

    November 1, 2019 at 1:25 PM

    So yummy and easy!

    Reply
  7. Martha says

    November 1, 2019 at 2:51 PM

    These bars are amazing!!! So simple and the perfect amount of “sweet” to be satisfying!

    Reply
  8. Kevne says

    November 1, 2019 at 5:16 PM

    These were amazing! The first time I made them I forgot the egg and they still turned out fantastic! They were so good I made two batches in the same week

    Reply
  9. Kayla says

    November 1, 2019 at 10:06 PM

    Loved these! Great texture and didn’t get dry quickly.

    Reply
  10. Carly says

    November 2, 2019 at 8:14 AM

    So easy to make and delicious! And my kids ate it daily until it was gone!

    Reply
  11. Katie Goodine Everett says

    November 2, 2019 at 9:14 AM

    Perfect.

    Reply
  12. Katie says

    November 2, 2019 at 10:12 AM

    Easy and delicious!

    Reply
  13. Brenda Torgersen says

    November 22, 2019 at 6:24 PM

    Super easy to make and a healthier dessert for the holidays. I added a pinch of salt and a T. maple syrup. I used coconut oil instead of avocado. Turned out so good! We have a friend who is lactose intolerant, so it worked out great.

    Reply
  14. Sonny Bellotte says

    December 14, 2019 at 11:35 PM

    I’m a little embarrassed that I have to ask this, but please explain pumpkin puree. Is it necessary to bake your own pumpkin, or is cannot pumpkin suitable? These sound really good, so I might like to try them (I don’t cook a lot).

    Thanks!

    Reply
    • Lindsay says

      December 17, 2019 at 6:44 PM

      canned is fine!

      Reply
  15. Jordan says

    July 28, 2020 at 10:56 AM

    Love love this recipe thank you for such an easy quick recipe to make with my two year old!

    Reply
  16. Shannon says

    August 30, 2020 at 6:28 PM

    Can these be frozen?

    Reply
    • Lindsay says

      September 3, 2020 at 9:24 PM

      yep! should be fine!

      Reply
  17. Not impressed says

    October 20, 2020 at 12:40 AM

    I love pumpkin desserts and had high hopes for this recipe, but these were pretty flavorless. My husband and 3 year old refused to eat more than one bite. I wouldn’t make these again. Two stars because they were soft & had a nice texture.

    Reply
  18. Morgan says

    October 23, 2020 at 8:56 AM

    A treasure of a recipe! So delicious and easy. This recipe makes a dozen perfect muffins. They’re so easy to freeze too. My toddler and make them a couple times a month. My grandpa is almost 90 and these muffins are one of the only things he likes to eat. It makes me so happy to provide him with something yummy. Thanks for creating this recipe and sharing it with us!

    Reply
  19. Michele says

    October 26, 2020 at 2:03 PM

    Can the white wheat flour be subbed out for almond flour?

    Reply
  20. Lori says

    November 7, 2020 at 1:12 PM

    These are so so so amazing! Delicious every single time!

    Reply
  21. Kathy says

    October 31, 2024 at 7:34 AM

    These are delicious, but I can’t find nutrition info for this recipe and I’d love to have it. Even just calories-per-bar. Thank you!

    Reply
    • Lindsay says

      November 4, 2024 at 1:42 PM

      i don’t calculate nutrition info, sorry!

      Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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Questions? Comments? Email me: [email protected]

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