Vegan Pumpkin Pie Bars

Rich and gooey vegan pumpkin pie bars, loaded with pumpkin spice and all the comforting flavors of a traditional pumpkin pie! These pumpkin pie bars are vegan, gluten free and sweetened naturally.


More pumpkin – specifically, vegan pumpkin pie bars. Hope you aren’t over it yet!

I’m definitely NOT over it.


How do you guys feel about pumpkin pie?! It seems like most people either love it or hate it. Cake is my favorite type of dessert by far, so growing up I definitely didn’t get overexcited about the abundance of pies at Thanksgiving. But I do find pumpkin pie definitely grew on me as I got older – maybe my palate matured and adjusted to enjoy the spice? Either way, it definitely became my choice at Thanksgiving, since chocolate cake wasn’t a choice (can we make that a thing?).

After visiting my parents this past weekend, I already can’t wait to get back for Thanksgiving. Holiday recipes are a HUGE source of inspiration for recipes I like to turn into vegan, healthy treats that taste just as decadent and nostalgic. I couldn’t be more giddy about entering this season for the first time as a blogger! So much yumminess is coming. Hope you’re ready!


Today, we’re focused on vegan pumpkin pie bars. These bars are all about replicating the traditional flavors of a pumpkin pie, but in healthy, vegan form!

For these decadent, rich bars, I start with my recently discovered and absolutely treasured blondie base recipe. The combination of canned chickpeas (blended with almond milk until smooth) and chickpea flour gives the best result. Thick, chewy, but still slightly gooey. Sturdy enough to pick up, but soft in texture.


I use pumpkin puree for a moist texture, and pump up that flavor with a lot of spice. The spice amount is totally adjustable, based on your preference! I just find pumpkin really tastes best when complemented with a heavy hand with spice.

Last is some date paste, which lends the perfect rich, caramel-like sweetness to the bars. The date paste also helps even more with the slightly gooey texture, so similar to a traditional pumpkin pie filling, but without the eggs/other unhealthy ingredients!

Pie bar success.


I find that these have a pretty long bake time, compared to my other recipes – about 50 minutes. I know, the wait is the WORST. But if you think about it, we’ve got a lot of moisture going on here. Between the pumpkin puree, chickpea puree (ew, sorry), and date paste, the bars need a longer time in the oven to get firm, and a decent amount of chill time to set up.

Trust me, the wait is worth it for the insane flavor you get with these vegan pumpkin pie bars! Plus, you want them to be sturdy enough to pick up. Let them chill and set, you’ll be SO happy you did.


I garnish my vegan pumpkin pie bars with some pecans, because I wanted to taste them without any distracting flavors. Now that I know how amazing they are, I’ll definitely be making them for Thanksgiving gatherings, and I’ve been thinking a dollop of coconut whipped cream or date caramel drizzle would really send them over the top. Plain or topped, you can’t go wrong either way with these beauties!


Joe told me about twenty times, “THESE ARE JUST LIKE THE FILLING OF A REAL PUMPKIN PIE!!!!” as he shoveled multiple bars into his mouth.

Talk about a glowing review.


These vegan pumpkin pie bars are perfectly spiced, rich, chewy, with a slightly gooey texture just like a traditional pumpkin pie. Healthified, glorious, pumpkin pie in pick-uppable, bar form. You need these for your holiday gatherings!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pumpkin Pie Bars

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 9 bars


  • 1 can chickpeas (rinsed and drained)
  • 1 c unsweetened almond milk
  • 1 c chickpea flour
  • 1 1/2 c date paste (I used 16 medjool dates blended with 1 c hot water)
  • 1 c pumpkin puree
  • 1 tbsp pumpkin pie spice


  1. Preheat the oven to 350 degrees.
  2. Drain and rinse your chickpeas, and blend with almond milk until totally smooth.
  3. Mix the chickpea almond milk mixture with the chickpea flour, date paste, pumpkin puree, and pumpkin pie spice until thoroughly combined.
  4. Bake in a square pan until the blondies are golden - mine took about 50 minutes.
  5. Allow the blondies to cool in the pan before cutting - I usually put the entire pan into the refrigerator for at least an hour.