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5 from 1 vote

No Bake Pumpkin Crumble Bars

Prep Time10 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: American
Servings: 10
Calories: 291kcal
Author: Lorie Yarro


For Bar/Crumble

  • 1 1/4 c raw pecans
  • 1 1/4 c raw almonds
  • 11-13 medjool dates pitted
  • 2-3 tsp cinnamon
  • 1 T coconut oil not melted
  • 1 tsp vanilla
  • Dash of sea salt

For Pumpkin Layer

  • 1 c pumpkin purée
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 - 1 1/2 T pure maple syrup or honey


  • In a food processor, process almonds and pecans until grain like consistency.
  • Add in all other bar/crumble ingredients and blend until a crumbly consistency. (Try not to overprocess this. Once the dates are broken down and it seems to be forming almost a dough should be good.
  • Set aside about 2/3 c of the crumble to use later.
  • Press the rest of the mixture very firmly into a parchment paper lined pan (I used a 6x8 glass pan, a bread loaf pan is good if you want them thick.)
  • Set pan in freezer to set for a few minutes.
  • Meanwhile, mix together all ingredients for the pumpkin layer. Sweeten more or less to taste.
  • Spread the pumpkin layer over the bar layer evenly.
  • Crumble the topping over the pumpkin layer to cover completely.
  • Chill in the freezer for up to 1 hour or so to set. (not necessary, but makes cutting way easier!)
  • Cut into bars and store in the refrigerator.


Calories: 291kcal | Carbohydrates: 29g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 415mg | Fiber: 6g | Sugar: 21g | Vitamin A: 3859IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg