Pumpkin Almond Flour Cookie Dough Crunch Bars

Name: Pumpkin Almond Flour Peanut Butter Cookie Dough Crunch Bars
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups blanched almond flour; ¼ teaspoon salt; ⅓ cup pure pumpkin puree; 1 teaspoon pure vanilla extract; ¼ cup maple syrup; ¼ cup dark chocolate chips (optional); ½ cup natural peanut butter; 1 cup crispy rice cereal; 10 ounces dark chocolate chips

Published byGina Fontana onNovember 16, 2023January 29, 2025 Updated onJanuary 29, 2025

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These no-bake Pumpkin Almond Flour Cookie Dough Crunch Bars combine layers of soft and chewy chocolate chip pumpkin cookie dough made with almond flour and real pumpkin, smooth and creamy peanut butter, and topped with a dairy-free chocolate crunch layer for the most delicious soft and crunchy sweet treat.

Three Almond Flour Pumpkin Cookie Dough Crunch Bars stacked on top of one another on a round metal plate with handles

Table of Contents

Pumpkin meets cookie dough meets chocolate candy bar… 🎃😉 This no-bake pumpkin dessert recipe is so good and the perfect snack to keep in your fridge for when the sweet tooth hits. I made these adorable Sugared Almond Flour Pumpkin Cookie Dough Bites and the cookie dough turned out so well I wanted to create another drool-worthy pumpkin cookie dough dessert!

The Ingredients

Almond flour. You’ll want to used blanched almond flour for these bars, it really allows the orange pumpkin color to come through. Not all almond flour is the same, so for these bars I would suggest using Bob’s Red Mill Super Fine Blanched Almond Flour.

Pumpkin. You’ll need 1/3 cup of pure pumpkin puree for these cookie dough bars. Don’t use pumpkin pie mix, you’ll want to buy 100% pure pumpkin puree.

Vanilla. Make sure to use pure vanilla extract and not imitation vanilla (not gluten-free!).

Maple syrup. I like to use pure maple syrup, NOT maple flavored syrup.

Chocolate chips. Adding dark chocolate chips in the cookie dough is optional since there’s a whole layer of chocolate on top. You’ll need a full 10 ounce bag of dairy-free dark or semi-sweet chocolate chips for the top chocolate crunch layer. You’ll need an additional 1/4 cup if adding chocolate chips into the pumpkin cookie dough.

Peanut butter. I like to use a natural, organic peanut butter with no added sugar or palm oil. It’s a bit runnier, but it works great in these pumpkin cookie dough bars. Feel free, however, to just use whatever peanut butter you have on hand.

Crispy rice cereal. You can use Rice Krispies, but I always try to find another brand of crisp rice cereal, such as One Degree Organic Foods Brown Rice Crisps.

a close up of one Almond Flour Pumpkin Cookie Dough Crunch Bar on a piece of parchment paper, a bite taken out of it

How To Make These No-Bake Bars

This no-bake dessert recipe could not be easier to make! Simply stir all cookie dough ingredients together in a bowl and press into an 8×8 parchment lined baking pan. Spread the layer of peanut butter over top of the cookie dough. Sprinkle the crispy rice cereal over the peanut butter layer. Melt the chocolate chips and spread the melted chocolate over top of the crispy rice cereal. Place into the fridge to harden, about 30 minutes. Slice into bars and enjoy!

Tip: It helps to slice the bars with the cookie dough facing up so the chocolate doesn’t crack.

Store leftovers covered in an airtight container in the fridge for up to 5 days.

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a close up of Three Almond Flour Pumpkin Cookie Dough Crunch Bars stacked on top of one another on a round metal plate

Oh! And just because they’re pumpkin doesn’t mean you can’t make and enjoy this delicious treat all year round! 😉

Let me know what you think about these delicious Pumpkin Almond Flour Peanut Butter Cookie Dough Crunch Bars down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this sweet no-bake pumpkin recipe! Tag me on Instagram, Facebook, or Pinterest if you make them!