Pumpkin Cinnamon Apple Pie Bars (Gluten-Free + Keto Option)
- July 23, 2025
- 0
- 7 Min Read
When Pumpkin Spice Dreams Meet Apple Pie Magic…
Hey, baking buddy! 🎃✨ Can you smell it? That glorious moment when cinnamon dances with pumpkin in a warm oven, and caramelized apples start whispering sweet nothings from the stovetop? If your heart just did a happy little *squee* (and your stomach growled), you’re exactly where you belong. Pull up a stool, grab a mug of cider, and let’s talk about these Pumpkin Cinnamon Apple Pie Bars—your new fall obsession.
Imagine this: A buttery almond crust that crumbles just right. A velvety pumpkin layer spiked with cozy spices. A jammy apple-cinnamon topping that’s like autumn in a spoon. And because we’re fancy like that? A glossy vanilla drizzle that makes everything look (and taste!) like it came from a pastry shop. These bars are gluten-free, secretly low-carb, and have a keto option that’ll make your macros weep with joy. No sad “diet desserts” here—just pure, unapologetic FLAVOR that’ll have your whole crew begging for the recipe. Ready to bake magic? Let’s chow down!
Grandma’s Apron & My Apple-Pumpkin Epiphany
Picture 8-year-old me, standing on a wobbly stool in my grandma’s Kansas kitchen, flour in my hair and a wooden spoon clutched like a lightsaber. Grandma was making her famous apple pie, and I was “helping” by sneaking cinnamon-sugar apples from the bowl. Fast-forward 20 years: I’m in culinary school, homesick, and trying to recreate that memory in a tiny apartment kitchen. I had pumpkin purée leftover from a class project and—*lightbulb moment*—tossed it into an apple crumble. The result? A glorious mess that tasted like childhood hugs but looked like a toddler’s art project. 😂
That happy accident sparked years of tweaking! I swapped traditional crust for nutty almond flour (goodbye, gluten aches!), played with sweeteners until even my keto friends swooned, and perfected that gooey apple-pumpkin marriage. Every bite now tastes like Grandma’s kitchen… minus the wobbly stool and with WAY fewer crumbs on my apron. Mostly.
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Pumpkin Cinnamon Apple Pie Bars (Gluten-Free + Keto Option)
- Total Time: ~1 hour
- Yield: 16 bars 1x
Description
These dreamy bars layer an almond flour crust, creamy spiced pumpkin, and warm apple cinnamon topping—then finish with a sweet drizzle. They’re golden, gooey, and surprisingly low in carbs. Whether you’re gluten-free, keto, or just a fan of cozy bakes, these bars bring all the fall flavors in one bite.
Ingredients
Almond Crust:
1½ cups almond flour
¼ cup coconut flour
¼ cup melted butter or coconut oil
2 tbsp keto-friendly sweetener or maple syrup
Pinch of salt
Pumpkin Layer:
¾ cup pumpkin purée
1 egg
¼ cup heavy cream or coconut cream
¼ cup erythritol or coconut sugar
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp vanilla extract
Apple Cinnamon Topping:
1 medium apple (or chayote/zucchini for keto), finely diced
1 tsp cinnamon
1 tbsp butter or coconut oil
1 tbsp keto sweetener or maple syrup
Icing Drizzle (Optional):
¼ cup powdered erythritol
1 tbsp almond milk
Splash of vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment.
Mix crust ingredients and press into the pan. Bake for 10–12 minutes until lightly golden.
Whisk together pumpkin layer ingredients and pour over baked crust.
Sauté apple topping in butter and cinnamon until just soft. Spoon evenly over the pumpkin layer.
Bake for 25–30 minutes until the center is set. Cool completely.
Mix icing ingredients and drizzle over cooled bars before slicing.
Nutrition
- Calories: 140/ Bar
- Sugar: 2g/ Bar
- Fat: 11g/ Bar
- Carbohydrates: 4g/ Bar
- Fiber: 2g/ Bar
- Protein: 3g/ Bar
Your Treasure Map to Flavor Town
Gather these goodies! Pro tip: Measure everything before you start—it’s like a meditation session, but with butter.
Almond Crust
- 1½ cups almond flour – Our gluten-free hero! Soaks up butter like a dream. Swap: Try sunflower seed flour for nut-free!
- ¼ cup coconut flour – Secret weapon for crispiness. Chef’s whisper: Don’t skip it—this absorbs excess moisture!
- ¼ cup melted butter or coconut oil – Butter = rich flavor. Coconut oil = vegan magic.
- 2 tbsp keto sweetener or maple syrup – Monk fruit or allulose blend for keto, pure maple for paleo.
- Pinch of salt – Balances the sweet. Always.
Pumpkin Layer
- ¾ cup pumpkin purée – Not pie filling! Canned or homemade both work.
- 1 egg – Binds it all. Vegan? Use a flax egg (1 tbsp ground flax + 3 tbsp water, wait 10 mins).
- ¼ cup heavy cream or coconut cream – Coconut cream adds lush dairy-free richness.
- ¼ cup erythritol or coconut sugar – Erythritol keeps carbs low; coconut sugar adds caramel notes.
- 1 tsp pumpkin pie spice – Make your own with cinnamon, ginger, nutmeg, allspice, cloves!
- ½ tsp cinnamon + ½ tsp vanilla extract – Because extra cinnamon never hurt anybody.
Apple Cinnamon Topping
- 1 medium apple, finely diced – Fuji or Honeycrisp = sweet/tart perfection. Keto? Use chayote or zucchini—sounds wild, but trust me!
- 1 tsp cinnamon + 1 tbsp butter/coconut oil – Sautéing = flavor explosion!
- 1 tbsp keto sweetener or maple syrup – Helps caramelize those apples.
Icing Drizzle (Optional but Oh-So-Pretty)
- ¼ cup powdered erythritol – Dissolves like a dream.
- 1 tbsp almond milk + splash of vanilla – Add milk slowly to avoid runny icing!
Let’s Build Some Deliciousness!
Preheat that oven to 350°F (175°C) and line an 8×8″ pan with parchment paper (let edges hang over for easy lifting!).
Step 1: Make the crust. In a bowl, mix almond flour, coconut flour, melted butter/oil, sweetener, and salt until it looks like damp sand. HACK: Use a fork to blend—it prevents overworking! Press firmly into the pan (I use a glass to smooth it). Bake 10-12 mins until edges blush golden. WATCH IT: Almond flour burns fast. Set that timer!
Step 2: Whisk the pumpkin layer. While crust bakes, whisk pumpkin, egg, cream, sweetener, spices, and vanilla in the same bowl (less dishes!). SECRET: Whisk 1 full minute—adds air for a fluffier layer!
Step 3: Sizzle the apples. Melt butter in a skillet over medium heat. Add diced apple, cinnamon, and sweetener. Sauté 4-5 mins until just tender (they’ll bake more later!). CHEF MOVE: Let apples cool slightly so they don’t sink into the pumpkin!
Step 4: Layer it up! Pour pumpkin mix over the hot crust. Scatter apples evenly on top. ARTIST TIP: Leave a tiny border—it looks pro when sliced!
Step 5: Bake to perfection. Slide into the oven for 25-30 mins. Bars are done when edges puff and the center barely jiggles. CRUCIAL: Cool 1 hour in the pan! They firm as they cool.
Step 6: Drizzle & devour. Whisk icing ingredients, then zig-zag over cooled bars. Slice into 16 squares. EXTRA JOY: A sprinkle of toasted pecans? Yes, please!
Serve It Like a Boss
These bars are stars solo, but let’s gild the lily! Serve slightly warm with a cloud of whipped coconut cream or a scoop of vanilla ice cream. For brunch? Crumble one over Greek yogurt—*chef’s kiss*. Store leftovers in an airtight container for 4 days (if they last that long!). Freeze slices for up to 3 months; thaw at room temp when pumpkin spice cravings strike.
Mix It Up, Buttercup!
Play with these fun twists:
- Pecan Streusel: Add ¼ cup chopped pecans + 1 tbsp coconut sugar to the apple topping.
- Berry Bliss: Swap apples for ½ cup cranberries + orange zest (tart perfection!).
- Chocoholic’s Fix: Stir ¼ cup sugar-free chocolate chips into the pumpkin layer.
- Savory-Sweet: Add a pinch of black pepper to the pumpkin spice—sounds weird, tastes AMAZING.
- Vegan Victory: Use flax egg, coconut oil, and coconut cream throughout!
Emily’s Extra Scoop
Okay, real talk: The first time I tested these, I used a full cup of pumpkin… and ended up with pumpkin soup bars. 🥴 Lesson learned: Pumpkin purée varies in wetness! If yours looks watery, wrap it in cheesecloth and squeeze. Also? These bars taste better on day two—the flavors mingle like old friends. My husband now requests them weekly (his exact text: “PUMPKIN APPLE EMERGENCY 🚨”). Pro tip: Double the batch and gift some to a neighbor. Instant autumn hero status!
Your Questions, My Answers!
Q: Can I use fresh pumpkin?
A: Absolutely! Roast a sugar pumpkin, purée until smooth, and drain well. Canned works great too—just check labels for no added sugars.
Q: Why did my bars turn out soggy?
A: Three culprits: 1) Underbaked crust (it must be golden!), 2) Wet pumpkin (squeeze it!), or 3) Slicing too soon. Let them cool COMPLETELY—patience, grasshopper!
Q: Can I make these nut-free?
A: Yes! Swap almond flour for sunflower seed flour. For the icing, use oat milk. Easy peasy.
Q: My keto sweetener crystallized. Help!
A: Some erythritol brands “recrystallize.” Blend powdered sweetener super fine, or use allulose (behaves like sugar!).
Pumpkin Cinnamon Apple Pie Bars
Nutritional Nibbles
⏱ Total Time: ~1 hour | 🍂 Yield: 16 bars
Per bar (with keto subs): Calories: 140 | Fat: 11g | Net Carbs: 4g | Sugar: 2g | Protein: 3g | Fiber: 2g
Final Thoughts
Pumpkin Cinnamon Apple Pie Bars aren’t just a dessert—they’re a season. They’re that first sip of cider on a crisp afternoon, the cozy blanket moment after a long day, the edible version of your favorite flannel. Whether you’re keto-curious, gluten-free, or just a full-on fall fanatic, these bars invite you to celebrate the magic of sweet spice and kitchen memories.
So the next time you feel the autumn itch, pull out your mixing bowls, cue up a cozy playlist (I recommend something with a banjo and a little fiddle flair), and let the scent of nostalgia fill your kitchen. These bars bring people together, spark stories, and—if you’re lucky—start new traditions.
Now go forth, bake boldly, and may your pumpkin always be spiced and your apples always tender. 🍁🥧✨
