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Nutella Swirled Pumpkin Pie Bars (Paleo!)

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5 from 2 votes

Paleo pumpkin pie bars have homemade Nutella swirled through a layer of pumpkin pie filling, on a shortbread crust – gluten free, dairy free, and paleo!

Paleo Nutella Swirled Pumpkin Pie Bars

Getting into paleo baking is like starting from scratch. I feel like I should forget everything I know and treat it like a whole new world.

At this point, I consider myself a novice who's had some beginner's luck that has a lot to learn from the pros. It's a weird place to be in after running this blog for a few year, but it's also sort of fun.

One of the things I've learned is that making frosting that doesn't need to be refrigerated is basically impossible and that I should probably stop trying for a while because I might actually lose my mind trying.

Overhead shot of Paleo Nutella Swirled Pumpkin Pie Bars:

How to make paleo Nutella

I've been taking the route instead of stuffing things with chocolate chips, drizzling them with honey, and — as of this recipe — swirling the tops with homemade paleo Nutella.

I found this recipe and I have to admit, it was easier than I thought it would be. It kinda makes me mad at myself for not making it sooner! Whip some up, store it in a jar, and use it as you like.

But first – use it for these pumpkin pie bars.

Ingredients for Nutella pumpkin pie bars

To make these, you don't need anything crazy. You don't have to deal with making a pie crust, stressing out that it might crack.

Just grab some:

  • real maple syrup
  • coconut flour
  • coconut sugar
  • eggs
  • a can of pumpkin puree
  • some spices
  • and plenty of coconut oil

Coconut oil is essential

Coconut oil has become essential for me in paleo baking. It acts as a great replacement fat, and can be used in either liquid or solid form to get different kind of textures in your finished product.

I've been buying so much of it, but I only ever find it in small containers and I blow through them in no time flat. I probably look like a crazy person with a cart full of coconut oil all the time. I bet the people at the store call me coconut lady or something… I just know it.

Close up on a paleo Nutella swirled pumpkin pie bar

You're going to use the coconut oil twice

Once in the shortbread crust, and again in the homemade Nutella.

You can just leave your jar in a cabinet at room temperature and it will be just the way you need it – unless you live in Antarctica and “room temperature” is 40 degrees, in which case it will be too cold.

This crust makes a nice base for the pumpkin pie filling, and makes for a lovely layered effect when you sink your fork in for a bite.

A white counter full of Nutella Swirled Pumpkin Pie Bars and pumpkins

When I originally made this, I wasn't even going for that but it was a pleasant surprise! 

That swirl, though. Just look at it. 

You can top yours with whipped cream, as is traditional. Or be a rebel and it eat without any topping at all.

I've added a sprinkle of sea salt on top before and I'd highly recommend it. It gives it a certain… je ne sais quoi.

A cat eyeing a counter full of Nutella swirled pumpkin pie bars

You know who else likes it? This freaking cat. This freaking cat that will never leave me alone when I'm in the kitchen.

This freaking cat that thinks, “No, get off the table!” actually means “Please, climb up here and help yourself”.


Word to the wise: Indulge yourself in as many as you can before your crazy cat tries to make off with them.

Close up on a paleo Nutella swirled pumpkin pie bar with a bite removed

Tis the season for all the (paleo) pumpkin things!

Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!

Paleo Nutella Swirled Pumpkin Pie Bars

5 from 2 votes
The perfect alternative to pumpkin pie! Homemade Nutella swirl through a thick layer of pumpkin pie filling, sitting atop a shortbread crust – you won't believe they're gluten free, dairy free, and paleo.
Prep Time: 10 minutes
Cook Time: 53 minutes
Total Time: 1 hour 3 minutes
Servings: 16 bars (or 9 large)






  • Preheat oven to 350°F and line an 8×8 pan with parchment paper. Set aside.
  • In the bowl of an stand mixer, combine coconut oil and maple syrup on high speed until combined and creamy.
    1/2 cup (109 g) coconut oil
    1/4 cup (80 ½ g) pure maple syrup
  • Add coconut flour, ground cinnamon, pumpkin pie spice, and salt and mix on low speed until completely combined.
    1 cup (120 g) coconut flour
    1/2 teaspoon (½ teaspoon) ground cinnamon
    1/8 teaspoon (⅛ teaspoon) salt
    1/2 teaspoon (½ teaspoon) pumpkin pie spice
  • Press batter into prepared pan and flatted into an even layer and bake for 8 minutes. Set aside.


  • In a large bowl, whisk together eggs, pumpkin, coconut sugar, coconut milk, pumpkin pie spice, cinnamon, and salt until completely combined and mostly smooth.
    2 eggs
    1-15 oz (28 ⅓ g) can organic pumpkin puree
    1/2 cup (80 g) coconut sugar
    1/2 cup (113 g) coconut milk
    1 tablespoon pumpkin pie spice
    1/2 teaspoon (½ teaspoon) ground cinnamon
    1/4 teaspoon (¼ teaspoon) salt
  • Pour over the prepared crust, smoothing with a spatula if necessary.
  • If it's not already a pourable consistency, warm your homemade nutella in the microwave for about 30 seconds.
    1/4 cup (75 g) homemade paleo Nutella
  • Place large dollops of Nutella on top of the pumpkin filling, then drag a knife between the dollops to create swirls.
  • Bake for 45 minutes, or until the top is set and no longer jiggles if you lightly shake the pan. Let cool completely in pan.
  • Use the edges of the parchment paper to lift the bars out of the pan, slice into 9-16 pieces and enjoy!


Not paleo? Feel free to use real Nutella!

Nutrition Facts

Calories: 178kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 112mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4168IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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