These No Bake Pumpkin Crumble Bars will quickly become a favorite fall snack. With just a handful of wholesome ingredients — pumpkin, a touch of cinnamon, medjool dates, almonds, pecans and a few pantry staples — they come together in minutes.
Two words: No. Bake.
Say “no bake” and I’m already interested. Baking can be unpredictable—sometimes it works perfectly, other times it doesn’t—so these effortless, no-bake bars are my safe, delicious choice.
When a reader recently shared a photo of my Blueberry Chia Crumble Bars, I immediately wanted to make them. I didn’t have blueberries on hand and didn’t want to wait for jam to set, so my impatience steered me toward a pumpkin version. Pumpkin seemed like the perfect fall twist.
Simple ingredients, simple steps
This recipe is quick—think 10–20 minutes of active time. The crumble is just raw nuts (I used almonds and pecans; cashews would work too), medjool dates, cinnamon, a little coconut oil and vanilla. Pulse everything in a food processor until you have a crumbly consistency. Reserve a portion for the topping and press the remainder firmly into a lined pan for the base.
The pumpkin layer is equally straightforward: pumpkin purée, cinnamon, vanilla and a bit of maple syrup or honey to sweeten. Spread it evenly over the pressed crust, sprinkle the reserved crumble on top, chill briefly to set, then cut into bars.
They look and taste like something more complicated, but they’re genuinely easy to make—and portable, fridge-stable, and great for sharing. I’m already thinking of other flavors to adapt this format to, but for now enjoy as much pumpkin as you can while it’s in season.
Looking for more pumpkin recipes? Try these!
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Pumpkin Carrot Muffins
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Pumpkin Chip Banana Bread
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Slow Cooker Pumpkin Spice Pecans, Almonds + Cashews
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Pumpkin Ricotta Pasta Bake
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Pumpkin Quinoa Chili
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No Bake Pumpkin Spiced Brownies
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Pumpkin Pie Overnight Oats
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Pumpkin Pie Baked Oatmeal
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
No Bake Pumpkin Crumble Bars
Ingredients
For Bar/Crumble
- 1 1/4 c raw pecans
- 1 1/4 c raw almonds
- 11-13 medjool dates, pitted
- 2-3 tsp cinnamon
- 1 T coconut oil, not melted
- 1 tsp vanilla
- Dash of sea salt
For Pumpkin Layer
- 1 c pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 – 1 1/2 T pure maple syrup or honey
Instructions
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In a food processor, pulse the almonds and pecans until they reach a grain-like texture.
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Add the dates, cinnamon, coconut oil, vanilla and a dash of sea salt. Blend until crumbly but avoid overprocessing—the mixture should start to come together without becoming a paste.
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Reserve about 2/3 cup of the crumble mixture for the topping.
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Press the remaining mixture firmly into a parchment-lined pan (a 6×8 glass pan or a loaf pan works well for thicker bars).
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Place the pan in the freezer for a few minutes to help the base set.
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While the base chills, whisk together the pumpkin purée, cinnamon, vanilla and maple syrup or honey. Adjust sweetness to taste.
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Spread the pumpkin mixture evenly over the chilled base.
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Crumble the reserved topping over the pumpkin layer to cover it completely.
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Chill in the freezer up to an hour to set (optional but helpful for neater slices).
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Cut into bars and store in the refrigerator.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
