Honestly, I’m already in the pumpkin mood before I even get to september. I literally count down the days until I can order a pumpkin spice latte. I love baking dessert recipes with pumpkin, whether it is using pumpkin instead of eggs like in these vegan pumpkin brownies, or using pumpkin to get that traditiondal fall flavor like these gluten free pumpkin bars! These gluten free pumpkin bars are soft, but sturdy… think part cookie bar and part cake! They are loaded with pumpkin flavor. These bars are an easy recipe that’s full of fall flavor that you’ll want to make it all season!
If you love gluten free desserts made with pumpkin, you’ll also love these gluten free pumpkin chocolate chip muffins, this chocolate pumpkin cake, and these pumpkin cookie bars.
why you’ll love this gluten free recipe
- I love bringing these Gluten Free Pumpkin Bars to a potluck or party because no one ever knows it is actually gluten free and I get to safely enjoy it! They’re great to make for a crowd or even a holiday!
- This Gluten Free Pumpkin Bars recipe is allergy friendly. It is made with gluten free flour so it is a gluten free recipe. There is no butter or milk so it is a dairy free recipe.
- These are lighter and fluffier than a cookie bar. There isn’t a crispy crunch when you bite in. They are also not as fluffy as a cake. So think somewhere in between. More of a brownie texture.
- You can frost these pumpkin and chocolate chip bars, but since they are bursting with chocolate chips in them I usually don’t need frosting!
- These Gluten Free Pumpkin Bars are an easy freezer friendly dessert! These gluten free chocolate chip pumpkin bars also freeze well. If you don’t need a full batch of them fresh, freeze the extras for easy gluten free treats anytime you want them. Just pull them out of the freezer and heat them up.
ingredients & substitutions
Vegan butter: I like using the vegan version but you can use any better you want. You can also use applesauce, or avocado oil!
Brown sugar: Adds sweetness and moisture to the gluten free pumkin bars. I have used white sugar before and it works the same there will just be a slightly different taste since brown sugar has molasses in it.
Pumpkin puree: Can be substituted with sweet potato puree or butternut squash puree instead! Any fall flavor will work here.
Gluten-free flour: To keep this recipe gluten free I used gluten free flour! I like the gluten free flour blends that have rice flour or brown rice flour in it the best but you can use whichever you have! I love the trader joes one because its honestly affordable.
Baking powder: Helps the Gluten Free Pumpkin Bars rise. No one wants flat pumpkin bars.
Chocolate chips: I’m always in the mood for chocolate, but if you’re not, chopped nuts, raisins, or dried fruit work too!
directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large bowl, mix together the vegan butter and brown sugar until light and fluffy.
Step 3
Beat in the pumpkin puree until well combined.
Step 4
Add in the gluten-free flour, baking powder, and salt.
Step 5
Mix all ingredient together fully.
Step 6
Gently fold in the chocolate chips.
Step 7
Pour the batter into the prepared baking pan.
Step 8
Bake the Gluten Free Pumpkin Bars for 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the pumpkin and chocolate chip bars cool completely in the pan before cutting into bars.
expert tips & tricks
I recommend letting the Gluten Free Pumpkin Bars cool for about 30 minutes before serving so they are easier to slice.
This recipe uses pumpkin puree and not pumpkin pie filling. I would not use pumpkin pie filling in this recipe instead of canned pumpkin puree because it does not have the exact same taste. Canned pumpkin is just plain pumpkin pureed into a smooth texture. but pumpkin pie filling has spices and sugar so the Gluten Free Pumpkin Bars wouldn’t taste the same.
serving and storing
I like these pumkin bars best at room temperature or warmed up in the microwave for 30 seconds before eating. The chocolate being slightly melted is my favorite part.
To store, I let the Gluten Free Pumpkin Bars cool completely before refrigerating in an airtight container for up to four days.
For longer storage, I love to portion the pumpkin and chocolate chip bars into freezer-safe containers and freeze for up to 2 months. To eat, I defrost in the fridge overnight or in the microwave until the center is warm.
Looking for more allergy friendly easy recipe?
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Gluten Free Pumpkin Bars
Ingredients
- 1/4 cup vegan butter softened
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 1/4 cups gluten free flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or dairy free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line the 8×8 or 9×9 pan with parchment paper. Option to spray with oil instead of using parchment paper.
- In a large bowl, mix together the vegan butter and brown sugar until light and fluffy.
- Beat in the pumpkin puree until well combined.
- Add gluten-free flour, baking powder, and salt.
- Mix together until fully combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared baking pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before cutting into bars.
Nutrition
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