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Pumpkin Bars Recipe--Gluten Free

Pumpkin Bars Recipe--Gluten Free

Updated May 11, 2018.

This Pumpkin Bars Recipe is a scrumptious gluten-free indulgence your family will love!

Grandma’s recipes were so delicious we swore she slaved over the oven all day!  But, quick and easy old-fashioned treats were something my Grandma specialized in.

Taking a cue from her ageless wisdom, I used one of my favorite vintage recipes, Banana Bars, to create this pumpkin bars recipe.

By substituting pumpkin puree for mashed bananas, adding Grandma's signature pumpkin pie spices and tweaking the base ingredients, these bar cookies quickly became a rich, moist family favorite.

You can make this recipe corn-free, dairy-free and egg-free, and still turn out a terrific product your family will clamor for!

I love the cool notes of the crème icing against the warm pumpkin spice flavors. They’re a perfect combination for a satisfying snack or dessert on crisp autumn evenings.

Make this bar cookie recipe gourmet by frosting with cream cheese frosting.

For that extra special touch, serve them with eggnog or hot spiced apple cider.





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Pumpkin Bars Recipe--Gluten Free


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Pumpkin Bars Recipe--Gluten Free


Enjoy scrumptious spicy pumpkin pie flavor in a quick and easy cookie bar that will delight family and friends. Psst! They will think you slaved over a hot oven all day; that's how great these gluten-free cookie bars are!

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 36 cookie bars

Ingredients:
- 1/4 cup butter, room temperature
- 1 cup dark brown sugar
- 2 large eggs (or equivalent egg replacer)
- 1 cup pumpkin puree
- 1 teaspoon Homemade Vanilla Extract
- 2 cups Whole Grain Gluten Free Flour Blend
- 2 teaspoons Homemade Gluten-free Baking Powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped nuts
- Crème Icing

Instructions:
1. Preheat oven to 350°F.
2. Prepare a jelly roll pan, 15x10x1 inches, with butter or gluten-free non-stick cooking spray.
3. In a large mixing bowl, cream together butter and brown sugar.
4. Add eggs, pumpkin puree and vanilla extract, and mix until light and fluffy.
5. In a small mixing bowl combine flour, baking powder, cinnamon, allspice, cloves, nutmeg and salt.
6. Stir dry ingredients into pumpkin mixture until well blended.
7. Stir in chopped nuts.
8. Spread batter evenly into prepared pan.
9. Bake 20 to 25 minutes or until batter is set or golden brown.
10. While warm, frost with Crème Icing.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Low Fat, Soy-free, Vegan, Vegetarian




Variations

Crème Icing

Prep Time:  5 minutes

Yield:  enough to frost a jelly roll baking pan, 15x10x1 inches, of cookie bars

Ingredients

  • 1 1/2 cups gluten-free powdered sugar
  • 1/4 teaspoon Homemade Vanilla Extract
  • 2 to 3 tablespoons heavy cream or evaporated milk (or milk substitute)

Instructions

  1. In a small mixing bowl, blend all ingredients until smooth.
  2. If necessary, thin icing with a small amount of cream until the consistency of cookie icing.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 60 ml butter, room temperature
  • 250 ml dark brown sugar
  • 2 large eggs (or equivalent egg replacer)
  • 250 ml pumpkin puree
  • 5 ml Homemade  Vanilla Extract
  • 500 ml Whole Grain Gluten Free Flour Blend
  • 10 ml Gluten-free Baking Powder
  • 2.5 ml ground cinnamon
  • 1.25 ml ground allspice
  • 1.25 ml ground cloves
  • 1.25 ml ground nutmeg
  • 1.25 ml salt
  • 1.25 ml chopped nuts
  • Crème Icing

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Prepare a jelly roll pan, 38x25x2.54 cm, with butter or gluten-free non-stick cooking spray.
  3. In a large mixing bowl, cream together butter and brown sugar.
  4. Add eggs, pumpkin puree and vanilla extract, and mix until light and fluffy.
  5. In a small mixing bowl combine flour, baking powder, cinnamon, allspice, cloves, nutmeg and salt.
  6. Stir dry ingredients into pumpkin mixture until well blended.
  7. Stir in chopped nuts.
  8. Spread batter evenly into prepared pan.
  9. Bake 20 to 25 minutes or until batter is set or golden brown.
  10. While warm, frost with Crème Icing.



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