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pumpkin brownies

No Bake Pumpkin Bars with Chocolate Icing

Indulge in these ooey, gooey pumpkin bars with an amazingly rich chocolate icing. These pumpkin bars are gluten-free, grain-free, and made without any refined sugar. And best of all, they require no baking, making them an easy treat to whip up any time.

No-Bake Pumpkin Layer

These gluten-free, no-bake pumpkin bars are made with two layers: a chewy gooey pumpkin layer topped with a layer of smooth, rich chocolate icing. 

The pumpkin layer is made with pumpkin puree, pumpkin spice, walnuts, and dates. Simply add all the ingredients to a food processor and pulse to combine, and then continue blending until you get a ball or a thick paste texture. The dates add natural sweetness to the pumpkin layer, while the walnuts give it a great texture. The pumpkin spice mixture compliments the flavor of the pumpkin puree, giving the whole dessert an undeniable Fall flavor.

Dates are very nutritious: they are high in fiber, which is important for digestive health. Fiber helps regulate the digestive system and prevents blood sugar levels from spiking. Make sure to buy dried, pitted dates that do not have any sugar or preservatives added.

Walnuts are full of healthy fats that are good for the brain and are a great nutritious and filling ingredient, if you can tolerate tree nuts in your diet.

Pumpkin adds beta-carotene to this no-bake dessert, which converts to Vitamin A in the body and can help boost our immune system. Pumpkin is also loaded with antioxidants that may help prevent chronic illnesses. In addition, it is low in calories and high in fiber.

AIP pumpkin browniesAIP pumpkin brownies https://content.amymyersmd.com/recipe/no-bake-pumpkin-bar-with-chocolate-icing/AIP pumpkin bars

Homemade Pumpkin Spice Seasoning

Pumpkin spice is a mixture of seasonings that go really well with pumpkin: a blend of ground cinnamon, ground ginger, ground nutmeg, and ground cloves. You can use the recipe below to make just enough pumpkin spice for these pumpkin bars, or scale up and make extra so you have it available when you need it next time!

All of these spices have anti-inflammatory benefits as well as many antioxidants, and they really give these bars a great flavor.

AIP pumpkin browniesAIP pumpkin brownies https://content.amymyersmd.com/recipe/no-bake-pumpkin-bar-with-chocolate-icing/AIP pumpkin bars

AIP-Friendly Chocolate Icing

These pumpkin bars are topped with a layer of the smoothest, most decadent chocolate icing. You will not believe that it’s made without any refined sugar or unhealthy fats!

The chocolate icing is made by blending together a peeled avocado, honey, cacao powder, and a little sea salt until you get a smooth mixture.

Spread the icing over the pumpkin layer, chill in the fridge, slice, and enjoy!

Avocados contain healthy plant fats that help us feel full longer. Honey has natural antibacterial and antifungal properties, and add sweetness to this icing without adding refined, processed sugar. Raw cacao is full of fiber and antioxidants, and a pinch of salt really helps balance the sweetness of the honey.

These pumpkin bars keep well in the fridge for up to 3 days, and are just as delicious left over as they are on day one!

They go great with a hot cup of tea, such as a chai latte or a Thai tea.

More Fall Desserts to Try:

pumpkin brownies

No Bake Pumpkin Bars with Chocolate Icing



16 bars

Prep Time

20 minutes


For the pumpkin layer
  • 1 1/2 cup walnuts
  • 30 dates *avoid if following The Myers Way® or AIP diet - sub for dried apricots
  • 3/4 cup canned pumpkin *if substituting with apricots, add 1 full can of pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
For the pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger or ⅛ tsp fresh grated ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
For the chocolate icing
  • 1/2 cup cocoa powder
  • 1 avocado
  • 1/2 cup honey *avoid if following The Myers Way® or AIP diet
  • 1/2 tsp sea salt to taste


  1. In a food processor, combine the ingredients for the pumpkin layer and pulse to combine. Continue to process until a paste forms. Transfer the paste to an 8x8 inch dish and press it down with a spatula.

  2. Rinse out the food processor, then add the chocolate icing ingredients. Process until smooth. Spread the icing over the pumpkin layer.
  3. Refrigerate at least two hours, or until the layers set and are easier to slice and handle. Slice into 16 squares and serve chilled or at room temperature.
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