Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
These Gluten-Free Pumpkin Magic Bars look like something you’d see at a bakery counter, but don’t let that layered beauty fool you—they’re surprisingly simple to make once you get going! Built on a buttery almond flour shortbread crust, layered with creamy pumpkin pie filling, rich homemade coconut caramel, gooey chocolate chips, crunchy pecans, and toasted coconut… yeah, these bars are a fall dream come true!!
They’re gluten-free, naturally sweetened, and so worth every golden bite.
Why You’ll Love Them:
Sweetened naturally with maple syrup, honey, and coconut sugar
Made with wholesome ingredients (but still dessert!)
Perfect for fall gatherings, holiday tables, or just because it’s pumpkin season
Gluten-free
How we make them
To make the recipe super straight-forward, I’ve laid out which part of the bars to make in which order. If you follow it this way, it makes the process super simple!
Step 1: Make the Caramel Sauce
In a small saucepan, whisk together the coconut milk, coconut sugar, maple syrup, and arrowroot starch over medium heat. Bring to a gentle simmer, stirring frequently, until it thickens (about 8–10 minutes). Stir in the vanilla, sea salt, and milk of choice if needed to thin slightly. Set aside to cool while you prep the rest.
This caramel thickens more as it cools and can be made ahead. Try adding some to your coffee or on top of apples!!
Step 2: Make the Crust
Preheat oven to 350°F and line an 8×8” baking dish with parchment paper.
In a medium bowl, whisk together melted butter, honey, and vanilla. Add almond flour, coconut flour, and salt and mix until a dough forms. Press the dough evenly into the bottom of your prepared pan. Bake for 10–12 minutes, until the edges just begin to turn golden.
Step 3: Pumpkin Layer
While the crust bakes, mix together the pumpkin purée, maple syrup, coconut sugar, cinnamon, pumpkin pie spice, and egg until smooth.
Once the crust is out of the oven, pour the pumpkin mixture evenly over the warm crust and gently spread to cover.
Step 4: Layer the Magic
Drizzle ½ cup of the cooled caramel sauce evenly over the pumpkin layer. Then sprinkle on chocolate chips, pecan pieces, and shredded coconut. Add a few extra chocolate chips on top if you’re feeling it.
Step 5: Bake & Cool
Return the pan to the oven and bake for 25–30 minutes, or until the edges are golden and the center looks set. Let the bars cool completely in the pan—chilling in the fridge for 1–2 hours helps them firm up for clean slicing.
Pro Tips:
Do not slice until the bars until they are totally chilled!!
The leftover caramel is amazing on yogurt, apples, ice cream, or in your coffee!
Try using a mix of semi-sweet and milk chocolate chips (that’s what I did!)
These Pumpkin Magic Bars check every fall baking box: cozy, sweet, slightly spiced, and sooo satisfying. Such a crowd pleaser, too!
Bake them, tag me, and let me know what you think! xo
1 cup full fat coconut milk from the can (mostly the thick creamy part on top, but if the liquid part gets mixed in that’s ok)
1/2 cup coconut sugar
2 tbsp maple syrup
1 tbsp arrowroot starch (can sub cornstarch)
1/4 tsp vanilla extract
1/4 tsp sea salt
2 tbsp milk of choice, as needed
For the shortbread crust
1/3 cup butter, melted
5 tbsp honey
1 tsp vanilla
2 cups almond flour
2 tbsp coconut flour
1/2 tsp salt
For the pumpkin pie filling
1 cup pumpkin puree
2 tbsp maple syrup
1 tbsp coconut sugar
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 egg
For the topping
1/2 cup semi-sweet or milk chocolate chips, plus more for topping
1/2 cup pecan pieces
1/2 cup unsweetened shredded coconut
Instructions
Start off by making your caramel sauce: combine all ingredients BESIDES the milk in a small pot and heat over medium heat. Once bubbling, whisk frequently for 5 minutes or until thickened. Stir in 1 tablespoon of milk. Set aside. If mixture becomes too thick, add the extra milk.
Preheat oven to 350°F and line a square baking sheet with parchment paper.
Make your cookie crust: In a large bowl, whisk together the butter, honey, and vanilla. Stir in your almond flour, coconut flour, and salt. Press mixture evenly into the bottom of your pan (if mixture is sticking to your hands, dampen your hands a bit). Bake for 15 minutes.
Meanwhile, in a bowl whisk together all of your pumpkin pie filling ingredients until smooth. In a separate bowl, mix the pecans, shredded coconut, and 1/2 cup of the caramel sauce. Set aside.
When shortbread crust is done baking, spread pumpkin pie mixture out, then top with chocolate chips. Sprinkle the pecan and coconut caramel mixture over the top and gently press it down. Top with a little extra of each topping, then bake for 25 minutes.
Allow bars to cool on the counter for 30 minutes, then transfer to the refrigerator for 1 hour before slicing and enjoy!
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
