I am in the mood for pumpkin…gluten free seven layer bars to be exact 🙂
I haven’t made a seven layer bar since going gluten free. Now I can have my childhood favorite with pumpkin!
When I was young, this was a special treat for me. If there was a bake sale, a seven layer bar was the first thing I would buy. I think it was the gooey coconut layer that was my favorite. I would pick the coconut strands out and eat them one by one with other toppings stuck on them.
Since it is fall, I decided to update my favorite magic bars. I added gluten free gingersnaps and pumpkin to the crust layers, making it a perfect holiday layered dessert.
My easy pumpkin bars recipe will leave you wanting to make another batch because these will disappear quickly.
The first step is a mixture of graham crackers, gingersnaps, and almond meal.
Next is the gooey pumpkin and coconut sugar layer.
My favorite coconut layer is next :-).
Condensed milk sets the ingredients together.
The final layers are the chips and nuts. Now it is ready to bake.
(*Please note, these magic bars are gooey and that is okay. Once they cool to room temperature, make sure you put them into the refrigerator for 30 minutes.)
Tools I used to Make This Recipe:
(*Please note there are affiliate links in this post. If you make a purchase from a link, it will not affect the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
These delicious gluten free pumpkin 7 layer bars are an easy treat.
- 6 Schar Cookie Honeygrams should be 1/2 cup total
- 10 gluten free ginger snaps should be 1/2 cup total
- 1 cup almond flour
- 5 tablespoons butter
- 1/2 cup coconut sugar
- 1 cup pureed pumpkin
- 8 ounces condensed milk
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup shredded coconut unsweetened
- 1/2 cup chocolate chips
- 1/2 cup nuts
Preheat the oven to 350 degrees.
Put cookies in a zip top bag. Let the air out and seal the top.
Take a rolling pin and crush the cookies into crumbs.
Pour crumbs into a small bowl.
Add almond flour.
In a microwave safe dish, melt butter in the microwave.
Remove from the microwave and pour into crumbs.
Spray a 9x9 pan with coconut oil.
Pour in crust and press to flatten.
In a small bowl, add pumpkin, cinnamon, nutmeg, and coconut sugar.
Pour this on top of the crust.
Next, sprinkle on the shredded coconut.
Pour the condensed milk on top to coat the coconut.
Lastly, sprinkle the chocolate chips and nuts on top.
Bake for 30 minutes.
Allow to cool to room temperature, then refrigerate for 30 minutes.
Want more pumpkin?? Try these Gluten Free Pumpkin Donuts!
More Yummy Pumpkin Ideas to Try!