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+ servings

Gluten Free Pumpkin 7 Layer Bars

Sandi Gaertner
These delicious gluten free pumpkin 7 layer bars are an easy treat.
4.95 from 34 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 438 kcal


  • 6 Schar Cookie Honeygrams should be ½ cup total
  • 10 gluten free ginger snaps should be ½ cup total
  • 1 cup almond flour *see note
  • 5 tablespoons butter *see note
  • ½ cup coconut sugar *see note
  • 1 cup pureed pumpkin *see note
  • 8 ounces condensed milk *see note
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • 1 cup shredded coconut unsweetened
  • ½ cup chocolate chips
  • ½ cup nuts


  • Preheat the oven to 350º F 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.
  • Mix well.
  • In a microwave safe dish, melt butter in the microwave.
  • Remove from the microwave and pour into crumbs.
  • Mix well.
  • 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.


  1. If you can't find almond flour, you can use almond meal.
  2. To make this recipe dairy-free, substitute vegan butter for the regular butter.
  3. I use coconut sugar because it is lower glycemic. You can also use brown sugar.
  4. Do not use pumpkin pie filling
  5. If you are dairy-free, use coconut condensed milk.


Serving: 1gCalories: 438kcalCarbohydrates: 49gProtein: 7gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 12gCholesterol: 21mgSodium: 181mgFiber: 4gSugar: 34g
Keyword gluten free pumpkin 7 layer bars, pumpkin magic bars
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