Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars

I am in the mood for pumpkin…gluten free seven layer bars to be exact 🙂

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

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.

(*If you love 7 layer bars, try these Gluten Free Gingerbread 7 Layer Bars and Gluten Free Peppermint 7 Layer Bars.

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.

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

The first step is a mixture of graham crackers, gingersnaps, and almond meal.

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

Next is the gooey pumpkin and coconut sugar layer.

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

My favorite coconut layer is next :-).

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

Condensed milk sets the ingredients together.

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

The final layers are the chips and nuts. Now it is ready to bake.

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

Dive in!

(*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:

  1. Mixing bowls
  2. 8×8 Baking Dish

(*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.)

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

Gluten Free Pumpkin 7 Layer Bars

Course: Dessert
Cuisine: American
Author: Sandi Gaertner

These delicious gluten free pumpkin 7 layer bars are an easy treat.

Print

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. Put cookies in a zip top bag. Let the air out and seal the top.
  3. Take a rolling pin and crush the cookies into crumbs.
  4. Pour crumbs into a small bowl.
  5. Add almond flour.
  6. Mix well.
  7. In a microwave safe dish, melt butter in the microwave.
  8. Remove from the microwave and pour into crumbs.
  9. Mix well.
  10. Spray a 9x9 pan with coconut oil.
  11. Pour in crust and press to flatten.
  12. In a small bowl, add pumpkin, cinnamon, nutmeg, and coconut sugar.
  13. Pour this on top of the crust.
  14. Next, sprinkle on the shredded coconut.
  15. Pour the condensed milk on top to coat the coconut.
  16. Lastly, sprinkle the chocolate chips and nuts on top.
  17. Bake for 30 minutes.

  18. Allow to cool to room temperature, then refrigerate for 30 minutes.

Want more pumpkin?? Try these Gluten Free Pumpkin Donuts!

Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars image

More Yummy Pumpkin Ideas to Try!

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Comments

  1. Your seven layer bar looks absolutely delicious! I’d like to give it a try! Pinning right now, and stumbling too!

  2. What a lovely seasonal sweet treat.

  3. Now that is just gorgeous and looks wonderfully delicious!

  4. These look simply scrumptious!! Love this recipe!!

  5. They look awesome! I love pie bars, this variation sounds great πŸ™‚

  6. These bars sound fantastic! I love the addition of coconut and chocolate in there. YUM!

  7. Be still my ever beating heart. These are magnificent.

  8. I love that you have so many layers of flavors in these bars.

  9. Can I come over and eat the leftovers? Pretty please! These look amazing! 7 layer bars (or Hello Dolly Bars which may have some slight variances, but are basically the same idea) were always my favorite too! I love what you did to them with all the fall flavors! So awesome!

  10. These are great. Cookie bars are so easy to make.

  11. Love that you used Graham’s and ginger snaps in these bars! I have fond memories of 7 layer bars too and haven’t had one in years. Pinning to share with my family:)

  12. G’day Your Gluten Free bars look and sound so healthy! Wish I could try one now!
    Cheers! Joanne

  13. Gluten Free Pumpkin 7 Layer Bars sound delicious, the recipe sounds like a winner for our family

  14. My favorite dessert bar AND they are gluten free? I could kiss you! Found you on the Sweet Bella Ross link up =)

  15. I love the pumpkin layer for a perfect twist on one of my favorite bars!

  16. Oh my these looks heavenly! I’m going to have to whip up a batch for my mom, she’ll love them!

  17. I love 7 layer bars, and adding pumpkin would just send them over the top!

  18. These sound great! Do the cinnamon and nutmeg go into the pumpkin layer?

  19. Jessica Olsen says:

    Is there something that can be used as a substitute for condensed milk? I have to eat dairy and gluten free

  20. Hi Sandi, I love your recipe and I’m featuring it as my favorite this week on Savoring Saturdays! Come grab a button! Thanks so much for sharing it with us.

  21. These look amazing! I haven’t had these since I went GF DF 5 years ago. But do you have a suggestion as a substitute for sweetened condensed milk and almond flour? Thanks!

  22. I really want to make these as my daughter and I are both gluten free, & we love all things pumpkin! However, she is allergic to tree nuts, & I am allergic to coconut. Could you possibly offer some substitutions for the Almond Meal & the coconut layer?

    • Hi Cheri,
      I am so sorry you can’t have nuts and coconut. These are fairly easy to substitute. For the crust use just gluten free graham crackers (and possibly some gluten free gingersnaps mixed in.) Use brown sugar instead of coconut sugar. The coconut on top is a little more difficult because you want something that can cook into the condensed milk. I have a couple of thoughts, one, use crushed gluten free gingersnap cookies sprinkled on top, or maybe chopped raisins. I would love to hear what you try, and how it turns out.

  23. I am from Australia and I’ve never seen a can of pumpkin at the store. What is the weight of the pumpkin and is it in pieces or mashed?
    I’m looking forward trying this dish, using fresh pumpkin.

  24. Hey Sandi,

    I wanted to let you know that I finally did a roundup of all your 7-Layer Bar recipes on All Gluten-Free Desserts. I know that readers are going to just love them! Especially this pumpkin one that kicks off the fall and holiday baking season! πŸ™‚

    Thanks so much for all your great recipes! Hugs,
    Shirley

  25. Would you believe I’ve never had a seven layer bar? These look amazing and I think I might have to try your childhood favorite!

  26. Jessica Hayes says:

    Hi, I tires to make these but it seemed that the condensed milk just would not sit…do you think I needed to bake longer then 20 min? I even refrigerated overnight.

    • Hi Jessica, It is possible these needed to bake longer, given where you live. I have heard readers say 20-30 minutes is about average. I hope this helps. The condensed milk should seep in while it bakes.

  27. Can these be frozen? I wanted to bake ahead for Christmas…..

  28. I made these this weekend using sweetened condensed coconut milk. Did I do something wrong…or are they …supposed to be very soft and kinda messy? I was picturing the 7 layer bars of my youth and those could be cut and plated and stand on their own. These seem to need to be eaten with a fork instead of picked up like a brownie or cookie bar. Did I not cook them long enough or something??
    They taste great regardless…..😁

  29. Do you think it would work well to double this recipe in a 9×13 for a larger crowd? Bake for maybe 45 minutes instead?

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