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Chocolate Pumpkin Pie Bars

Combining the flavors of pumpkin, chocolate, and maple, these bars are great for the fall and winter. They are also portion controlled and look really appealing with the chocolate drizzle if your hosting a party and want to impress your guests!

chocolate 5 seed butter peanut alternative nutella substitute

This recipe makes 6-8 bars.

For the crust:

  • ⅔ cup coconut flour
  • ⅔ cup all purpose flour (regular or gf)
  • 1 teaspoon baking powder
  • A pinch of salt
  • ⅓ cup maple syrup
  • ¼ cup nondairy milk

For the filling:

  • ⅓ cup chocolate seed butter
  • 1 can pumpkin puree (can sub for 1 ½ cup sweet potato puree, if you do this then use just ¼ cup maple syrup)
  • 2 tablespoons coconut flour
  • 1 tablespoon all purpose flour
  • ⅓ cup maple syrup
  • 1 teaspoon pumpkin spice

For topping:

  • Optional pecans or pumpkin/hemp seeds to keep it nut free
  • Melted vegan chocolate
  • Sea salt
  • Pumpkin spice


1. Preheat the oven to 375 degrees Fahrenheit and line a bread pan with parchment or oil.

2. In a bowl, mix together the crust ingredients until it forms a cookie like dough, evenly press this into the bottom of the lined or oiled bread pan.

3. Spread a generous layer of chocolate seed butter over top of the crust.

4. In a bowl, mix together the pumpkin filling ingredients, evenly spread this over top of the seed butter.

5. Top with pecans/any nuts/seeds of choice. Bake for 20-25 minutes, until lightly golden.

6. Let cool before slicing. Drizzle over top melted chocolate and sprinkle over a little bit of sea salt and pumpkin spice. Enjoy!

chocolate 5 seed butter peanut alternative nutella substitute

Make sure to check out our Chocolate 5 Seed Butter: Shop Now!

Here are some other recipes you may be interested in:

Pumpkin Banana Muffins

Gluten Free and Allergy Friendly Snickerdoodles

Apple Pie Bars

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