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Gluten-Free Pumpkin Yogurt Bars

September 21, 2022 by Lindsay 61 Comments

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and you can customize with your favorite mix-ins!.

Gluten-free pumpkin yogurt bars with peanut butter and hemp seeds

*Originally published June 2016. Updated Sept 2020*

Hi friends!

I first shared these Gluten-free Pumpkin Yogurt Bars four years ago and they’re still a weekly staple at our house…and not just in the fall! I make them year-round and they’re one of my favorite gluten-free pumpkin recipes, as well as my kids.

I first started making these when my oldest was a young toddler. They’re perfect for young kiddos because they’re moist, not super crumbly and you can make them with no added sugar if you choose! Top them with peanut butter too add some healthy fats to your meal or snack or customize to your liking by adding mix-ins like chocolate chips, Craisins, nuts or seeds.

You only need a few simple ingredients to make these:

  • Pumpkin – be sure to get 100% pumpkin puree for canned pumpkin recipes, not pumpkin pie filling.
  • Yogurt – I use plain, but you could use vanilla. You can also use milk (try plant-based to make them dairy-free) or even kefir.
  • Eggs – I haven’t tried it, but you can probably sub flax eggs if needed
  • Peanut butter- you can use your favorite nut or seed butter
  • Maple syrup – I originally shared this recipe using a jar of baby food prunes. Since my kids are older now I don’t always have those on hand so I use maple syrup, but prunes are a great way to naturally sweeten this recipe
  • Oat flour – Make your own by just grinding some oats in the food processor. I’ve also used white whole wheat flour and that works fine too.

Gluten-Free Pumpkin Yogurt Bars

Gluten-free pumpkin yogurt bars with a spoonful of peanut butter and bowl of pumpkin

These Gluten-free Pumpkin Bars can be whipped up in just one bowl and they’re perfect for baking with kids! Since they’re moist, it’s best to store them in the fridge.

Here’s the recipe:

Print

Gluten-Free Pumpkin Yogurt Bars

gluten free pumpkin yogurt bars 1 copy
Print Recipe

★★★★

4 from 1 reviews

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and easy to customize

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 9 bars 1x

Ingredients

Scale
  • 3/4 cup canned pumpkin puree
  • 1/2 cup plain yogurt (or milk- cow or plant-based)
  • 2 eggs
  • 1/4 cup peanut butter (sub oil to make them nut-free)
  • 1/3 cup maple syrup* (I use 1/4 cup)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 3/4 cup oat flour (if not GF, white whole wheat flour works too)
  • Optional mix-ins – chocolate chips, hemp seeds etc

Instructions

  1. In a large bowl, mix the pumpkin, yogurt, eggs, peanut butter (or oil) and maple syrup until well combined.
  2. Add remaining ingredients, including any mix-ins you want and stir to combine.
  3. Pour into a greased 9×9 pan (i lined mine with parchment paper).
  4. Bake at 375 degrees for 25 minutes or until cooked through.

Notes

*You can also use vanilla yogurt

*I make these with only 1/4 cup maple syrup especially if adding dried fruit or chocolate chips. If you want these naturally sweetenend, swap maple syrup for a jar of baby food prunes.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Pretty simple right? These will be a little bit moist inside like most baked pumpkin recipes…and they’re not super sweet. If you want them sweeter, add a little more maple syrup or use vanilla yogurt instead of plain. I store mine in the fridge.

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They're kid-friendly and you can customize with your favorite mix-ins!.

Enjoy!
–Lindsay–

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Filed Under: Breakfast, Baking, Healthy Muffins & Bars, Snack Tagged With: Pumpkin

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. Angela @ happy fit mama says

    June 6, 2016 at 5:21 AM

    I usually am in the pumpkin mood in the fall. But this made me want to break out the puree now. Love the simple ingredients. And my kids will gobble these up too! Pinning!

    Reply
    • Lindsay says

      June 7, 2016 at 10:43 AM

      Woohoo! Let me know if they’re a hit!

      Reply
  2. rachel @ Athletic Avocado says

    June 6, 2016 at 7:46 AM

    yes to all the pumpkin all year round! Perfect grab n’ go breakfast!

    Reply
  3. Annmarie says

    June 6, 2016 at 8:11 AM

    Love anything pumpkin- these look so good!

    Reply
    • Lindsay says

      June 7, 2016 at 10:43 AM

      Thanks so much!

      Reply
      • Emily says

        September 20, 2020 at 7:22 PM

        We subbed in the whole wheat flour and they were more cake like but still tasty!

        ★★★★

        Reply
  4. Kat says

    June 6, 2016 at 9:02 AM

    These look yummy..and suggestions for substituions for the prune puree? Applesauce maybe?

    Reply
    • Lindsay @ The Lean Green Bean says

      June 6, 2016 at 9:04 AM

      I think applesauce or mashed banana would work! Might be slightly less sweet so you might want to add a little extra maple syrup.

      Reply
  5. Linz @ Itz Linz says

    June 6, 2016 at 10:17 AM

    so simple! i do love pumpkin and need to bring it back this summer!

    Reply
    • Lindsay says

      June 7, 2016 at 10:43 AM

      Lemme know if you guys try them!

      Reply
  6. Sarah Grace Spann says

    June 6, 2016 at 12:58 PM

    You know I love my pumpkin Lindsay! Mmm mmm mmm. I’ll take the whole batch please! I love the moisture and delicious texture yogurt lends to baked goods too, so I know I would love these!

    xo,
    Sarah Grace

    Reply
    • Lindsay says

      June 7, 2016 at 10:42 AM

      Me too! It’s a baking favorite!

      Reply
  7. Hannah @CleanEatingVeggieGirl says

    June 6, 2016 at 2:25 PM

    These pictures are amazing, Lindsay.. like I could just reach in and grab one!

    Reply
    • Lindsay says

      June 7, 2016 at 10:40 AM

      Thank you so much, Hannah!

      Reply
  8. Kristy @ Southern In Law says

    June 6, 2016 at 4:50 PM

    Yum! It is winter in Australia so I am loving alllll the pumpkin things!

    I definitely need to make these soon!

    Reply
    • Lindsay says

      June 7, 2016 at 10:42 AM

      Ahh perfection! ENjoy 🙂

      Reply
  9. Sarah @ Sweet Miles says

    June 6, 2016 at 11:13 PM

    Yummmmm these look amazing!! I LOVE me some pumpkin, and these will bring a little hint of ‘fall’ to any time of the year!

    Reply
    • Lindsay says

      June 7, 2016 at 10:42 AM

      perfect when you’re craving that cool fall weather in the hot summer, right?!

      Reply
  10. Kristen Chidsey says

    June 7, 2016 at 9:14 AM

    What a fabulous treat! My kids will love these!

    Reply
    • Lindsay says

      June 7, 2016 at 10:41 AM

      Let me know if you try them!

      Reply
  11. Ellen @ My Uncommon Everyday says

    June 7, 2016 at 9:42 AM

    These sound like an awesome, easy snack! Absolute yes to eating pumpkin year-round – it’s too delicious not to!

    Reply
    • Lindsay says

      June 7, 2016 at 10:41 AM

      I agree. I hate that it always gets stuck just in fall!

      Reply
  12. Heather @ Polyglot Jot says

    June 7, 2016 at 10:39 AM

    This looks great! Do you know what i could sub for prunes?

    Reply
    • Lindsay says

      June 7, 2016 at 10:41 AM

      I think any pureed fruit would work. You could try mashed bananas or applesauce. It just might not be quite as sweet so you may want to add a little extra maple syrup.

      Reply
      • Heather @ Polyglot Jot says

        June 7, 2016 at 11:07 AM

        good ideas! thanks!

        Reply
  13. Thea @ It's Me Vs. Me says

    June 7, 2016 at 9:59 PM

    These look really good. Would using Greek yogurt change the cook time or other ingredient amounts?

    Reply
    • Lindsay says

      June 8, 2016 at 8:31 PM

      nope, shouldn’t really impact it!

      Reply
  14. Rahul @samosastreet.com says

    June 10, 2016 at 6:02 PM

    I’m not so into baking so I normally look at pretty pictures of baked goodies and drool, but this recipe seems pretty easy

    Reply
  15. Judy says

    June 28, 2016 at 6:53 PM

    Hi Lindsay,

    Just found your blog. Everything looks amazing. I haven’t noticed any nutritional info on your recipes?
    Calories?

    Reply
    • Lindsay says

      June 28, 2016 at 8:02 PM

      Hi- Thanks. I don’t include nutritional info but you can always plug the recipe into my fitness pal to get that info!

      Reply
  16. Kate says

    July 11, 2016 at 8:06 AM

    Great recipie to get the kids involved with and perfect school snack. win win.

    Reply
  17. Meredith says

    September 4, 2016 at 1:27 PM

    Is the 3/4 cup oat flour 3/4 oats that you measure out first or do you measure 3/4 after grinding a bunch of oats? Or does it not matter and it’s all about the same anyway? Thanks so much!

    Reply
    • Lindsay says

      September 5, 2016 at 8:29 AM

      I grind first and then measure 3/4 cup!

      Reply
  18. Tisha says

    May 10, 2017 at 9:03 PM

    Found your recipe a couple months ago and my 18 mo old twins and I love it! Have made it almost weekly! Just found out my son needs to go dairy free so subbed almond milk for the yogurt at half the amount and added about 1.5 tsp cream of tartar to neutralize the baking soda. It baked flatter but was still moist and fluffy! 🙂

    Reply
    • Lindsay says

      May 15, 2017 at 2:03 PM

      awesome! happy to hear it!

      Reply
  19. Lauren says

    August 25, 2017 at 1:56 PM

    Making mine this morning. I love anything pumpkin.

    Reply
    • Lindsay says

      August 28, 2017 at 7:01 AM

      hope you loved them!

      Reply
  20. Alla says

    August 28, 2017 at 10:38 PM

    Is it ok if I substitute almond butter for peanut butter?

    Reply
    • Lindsay says

      August 28, 2017 at 11:02 PM

      yep!

      Reply
  21. Danielle Bertiger says

    September 25, 2017 at 2:36 PM

    Looks delicious! Have you (or anyone else here!) tried making them into muffins instead of bars?

    Reply
    • Lindsay says

      September 25, 2017 at 9:24 PM

      i have not tried that yet! let me know if you do!

      Reply
  22. Hayley says

    October 28, 2018 at 1:57 PM

    Why do you maple syrup instead of honey?

    Reply
    • Lindsay says

      October 30, 2018 at 4:04 PM

      i just prefer the taste. honey should be a fine substitute.

      Reply
  23. Leah B says

    December 19, 2018 at 12:53 PM

    Is the peanut butter important? What function does it serve? I find that the smell of peanut butter overwhelms the pumpkin a bit for my taste, so I’m wondering if I could skip it or substitute more yogurt or something?

    Reply
    • Lindsay says

      January 15, 2019 at 7:45 AM

      you could probably leave it out. I just like to add to add some healthy fats. Maybe add a ittle oil or a little extra yogurt, or even a little applesauce.

      Reply
  24. Amanda Sammet says

    May 4, 2020 at 10:26 PM

    I don’t have pumpkin, do you think sweet potato would work instead?

    Reply
    • Lindsay says

      May 5, 2020 at 8:28 PM

      yep!

      Reply
  25. Carrie says

    October 25, 2020 at 3:33 PM

    Made these and they came out too moist in the middle despite baking an additional 8 mins or so – made in an 8×8 pan maybe that is why??

    Reply
    • Lindsay says

      October 27, 2020 at 12:31 PM

      yep, i think these definitely need a 9×9 pan.

      Reply
  26. Meredith says

    March 10, 2021 at 7:39 AM

    Could you add a scoop of vanilla protein powder to this recipe? Can’t wait to try!

    Reply
    • Lindsay says

      April 12, 2021 at 6:14 PM

      i think it should work fine!

      Reply
  27. Aleksandra says

    May 1, 2021 at 7:31 PM

    Soooo… I used a sunflower butter instead of peanut butter and everything went well BUT after around one hour after baking this – the whole bread turned green! I googled it and turns out there was some chemical reaction between sunflower and baking soda. I’m just not sure if it’s safe to eat it now…? Someone help me LOL

    Reply
    • Lindsay says

      May 10, 2021 at 6:34 AM

      totally normal reaction between sunbutter and baking soda. still safe to eat!

      Reply
  28. Hana says

    March 9, 2022 at 5:07 PM

    These are so delicious! Thank you so much for sharing. Do you know if these can be frozen to save them for a longer period of time? If so, do you know how long it would be safe to keep these in the freezer? Thanks!

    Reply
    • Lindsay says

      March 14, 2022 at 7:11 PM

      sure, you should be able to freeze them for a few months!

      Reply
  29. Lois DeRaadt says

    January 27, 2023 at 4:37 PM

    These are absolutely delicious!! Second time making and even without mix ins they are yummy! Thanks for the recipe.

    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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Learn how food affects your body.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

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