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Easy Fall Flavored Gluten Free Pumpkin 7 Layer Bars

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I am in the mood for pumpkin…gluten free pumpkin seven layer bars to be exact 🙂 Have you ever made magic bars? This easy pumpkin magic bar recipe is a wonderful variation for fall.

Creamy, chocolaty, with a graham cracker crust…you will want to make this recipe over and over again!

 

a gluten free pumpkin seven layer bar on a brown paper napkin

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.

7 Layer Bars Variations

Since it is almost fall, I decided to update my favorite magic bars recipe to make it more festive…Not to mention I love pumpkin desserts! I added gluten free gingersnaps and pumpkin to the crust layers, making it a perfect fall layered dessert.

My easy gluten free pumpkin bars recipe will leave you wanting to make another batch because these will disappear quickly.”

How to make pumpkin seven layer bars:

pressing down the graham cracker crust in the baking dish.

The first step is to mix a blend of graham crackers, gingersnaps, and almond meal. It all sticks together with butter, or coconut oil if you want these gluten free bars to be dairy free too.

adding pureed pumpkin on top of the graham cracker layer

Next is to add the gooey pumpkin and coconut sugar layer. Just wait until you taste the flavor that this adds to these amazing 7 layer bars.

adding shredded coconut to the magic bars

My favorite coconut layer is next :-). I use unsweetened shredded coconut. I highly advise doing the same as these bars are very sweet and don’t need the extra sugar.

pouring condensed milk over the shredded coconut layer.

Condensed milk sets the ingredients together. You can use regular condensed milk or coconut condensed milk. If you want these pumpkin magic bars to be dairy free, you can easily use coconut oil instead of butter in the graham cracker layer.

Adding walnuts and chips to the magic bars

The final layers are the chips and nuts. Here are some fun substitutions to customize this recipe:

  • Use pecans or slivered almonds instead of walnuts
  • Use white chocolate chips or the new salted caramel chips by Hershey’s. Butterscotch chips are also pretty tasty in with the fall pumpkin flavors!
  • As I mentioned above, you can use coconut condensed milk if you are avoiding dairy.

Now it is ready to bake!

a close up of a gluten free pumpkin 7 layer bar on a brown napkin

 

You can see the typical layers of a 7 layer bar in this close up shot, plus the added pumpkin! You can check out all of my gluten free pumpkin desserts and find more favorites :-).

(*Please note, these magic bars are gooey and that is okay. Once they cool to room temperature, make sure you put them in the refrigerator for 30 minutes.)

Tools I used to Make This Pumpkin 7 Layer Bars 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.)

recipe love

5 from 9 votes
Print
Gluten Free Pumpkin 7 Layer Bars
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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

Course: Dessert
Cuisine: American
Servings: 12
Calories: 355 kcal
Author: Sandi Gaertner
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.
Nutrition Facts
Gluten Free Pumpkin 7 Layer Bars
Amount Per Serving (1 g)
Calories 355 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 24mg 8%
Sodium 150mg 6%
Potassium 173mg 5%
Total Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 27g
Protein 5g 10%
Vitamin A 67.8%
Vitamin C 1.6%
Calcium 10.3%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

pumpkin donut on a plate

More Yummy Pumpkin Ideas to Try!

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Reader Interactions

Comments

  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!

    Reply

  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:)

    Reply

  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!

    Reply

  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?

    Reply

    • 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.

      Reply

  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.

    Reply

  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! 🙂

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

    Reply

  26. 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.

    Reply

    • 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.

      Reply

  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…..😁

    Reply

  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?

    Reply

  30. Thanks for your creative ideas for 7 layer bars! I made these and added an egg to the pumpkin layer to make it a little more like pumpkin pie in texture. I also added about 7 minutes to the cooking time to make sure it was cooked through. Wow! This will definitely be on my Thanksgiving table! No longer will I feel cheated when it comes to Thanksgiving dessert!

    Reply

  36. What a wonderful recipe! I am so ready for pumpkin and it’s nice to see that I can make such a delightful “fall” treat in the middle of the summer! So easy and incredibly delicious, I’ll be making these bars over and over again.

    Reply

  37. I made these for my brother who is gluten free and we both absolutely loved them! Thanks for a great gluten free dessert recipe 🙂

    Reply

  38. These are so delicious! Reminds me of what my mom used to make at the holidays – magic cookie bars. I love the addition of pumpkin for some added health benefits!

    Reply

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