Description
This Gluten-Free Pumpkin Bars Recipe features soft, sweet, spiced cake-like bars topped with cashew cream frosting or coconut cream frosting for the perfect fall treat! We provide a dairy-free option, too.
Ingredients
- 1 1/4 cup (150 grams) gluten free oat flour (see notes for substitutes)
- 1/2 cup (60 g) blanched almond flour
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice OR 1/4 teaspoon each nutmeg, cloves, ginger, and allspice
- 1 1/2 teaspoons baking powder (aluminum-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (250 grams) pumpkin puree (see notes)
- 3/4 cup (6 ounces) plain Greek yogurt (see notes for dairy free option)
- 2/3 cane sugar or sugar substitute
- 2 large eggs, room temperature
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Frosting Options
- 3/4 cup to 1 cup Cashew cream cheese frosting or coconut cream frosting (or frosting of choice)
Optional Toppings or Mix-Ins
- Chopped nuts, grated nutmeg, dark chocolate chips,etc,
Instructions
NOTE: Prepare the cashew cream cheese frosting or coconut cream frosting first. Best to prep the day before.
- Preheat the oven to 350 F degrees. Grease or line with parchment paper a jelly roll pan (15 in by 10 in, with a 1 in high rim) set aside.
- In a medium-sized bowl, whisk together the oat flour, almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until combined.
- In a large bowl, beat or mix the pumpkin puree, yogurt, sugar, eggs, maple syrup, and vanilla extract until creamy.
- Add the dry ingredients to the wet ingredients and gently mix until well incorporated. Do not overmix.
- Pour the batter into the prepared pan. Bake for 25 -30 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let the bars cool completely before adding frosting.
- Spread the frosting over the cooled cake. Top with optional chopped nuts and cut into bars.
- Store in the refrigerator in an airtight container for up to 1 week.
Notes
Frosting Tips – Frosting spreads most easily once the bars are completely cooled bars.
Substitute Tips – 1 ⅔ cup gluten free 1:1 flour (around 230 grams) may be substituted for the oat flour and almond flour combined. Note – Not all gluten-free 1:1 flours are the same – each brand blends ingredients differently, which can affect the final texture. For a dairy free option, replace the Greek yogurt with non-dairy yogurt or plant based sour cream. If preferred, use store bought dairy free frosting or regular frosting.
Ingredient Tips – There is a big moisture difference between brands (especially Libby’s and Farmer’s Market) pumpkin puree. Which made a noticeable difference in the texture, too dry or too moist. I prefer to use Libby’s or Whole Foods Market 365 Pumpkin Puree.
Storage Tips – Freeze unfrosted or frosted bars individually wrapped in aluminum foil or place in an airtight container for up to 3 months.
- Prep Time: 15
- Cook Time: 25-30
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bar with dairy-free frosting
- Calories: 139
- Sugar: 10.9 g
- Sodium: 100.2 mg
- Fat: 4.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3.3 g
- Cholesterol: 17.7 mg
