Pumpkin Cake Crumble Bars

Soft, fluffy pumpkin cake bars topped with a sweet and nutty oat crumble. The perfect pairing with a warm pumpkin spice latte.

pumpkin cake crumble bars

At this point, I’m trying to turn everything pumpkin flavored. This season just gets me.

I recently went to Trader Joes and all of the pumpkin, autumn-inspired treats got me really excited for fall. I love the heat of the summer, but rainy days are where it’s at.

So, get ready for so many more pumpkin and fall recipes.

pumpkin cake crumble bars

These bars are very simple and easy. The ingredients include:

almond flour, baking powder and soda, pumpkin spice, salt, coconut oil, pumpkin puree, flax egg, almond milk, and coconut sugar for the cake base.


almond flour, rolled oats, coconut oil, maple syrup and cinnamon for the crumble topping.

pumpkin cake crumble bars

If you’re a fan of pumpkin I recommend to check out some of my favorite pumpkin recipes on my site, including:

Pumpkin Spice Pop Tarts

Pumpkin Pie

Pumpkin Bread (all-time favorite)

Pumpkin Streusel Muffins

Pumpkin Cinnamon Rolls

pumpkin cake crumble bars

These Pumpkin Cake Crumble Bars are…

  • Easy and simple
  • Fluffy, soft, and moist
  • Vegan and gluten-free
  • Perfectly spiced
  • Oh so delicious!

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pumpkin cake crumble bars
Pumpkin Cake Crumble Bars
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Soft, fluffy pumpkin cake bars topped with a sweet and nutty oat crumble. The perfect pairing with a warm pumpkin spice latte.

Course: Dessert
Keyword: fall dessert recipe, gluten-free, pumpkin cake crumble bars, vegan
Servings: 12 bars
Author: Taavi Moore
  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • ¾ cup pumpkin puree
  • ¼ cup softened coconut oil
  • ½ cup non-dairy milk
  • ½ cup coconut sugar
  • 1 ½ cups almond flour
  • 1 ½ tsp pumpkin spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • cup almond flour
  • ¼ cup rolled oats
  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • ½ tsp ground cinnamon
  1. Preheat the oven to 350 degrees. Grease or line an 8×12 baking dish with parchment paper. To a small bowl, combine flaxseed meal and water. Set aside for 5 minutes to thicken.

  2. To a large mixing bowl, add flax egg, pumpkin puree, coconut oil, non-dairy milk, and coconut sugar. Whisk until smooth and creamy. Add flour, pumpkin spice, baking soda and powder, and salt. Use a wooden spoon or spatula to stir until a smooth and thick batter forms.

  3. To a separate bowl, combine almond flour, oats, melted coconut oil, maple syrup, and cinnamon to form the crumble.

  4. Add cake batter to the prepared baking dish. Sprinkle over the crumble. Bake for 30-35 minutes until top is golden brown. Important! Allow to cool for 10 minutes before slicing into 12 even bars.



    • healthienut
      October 5, 2020 / 6:14 pm

      Thank you so much!

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