Gluten-Free Pumpkin Bars Recipe

stack of frosted gluten free pumpkin bars with woman's hand grabbing the top bar

Gluten-Free Pumpkin Bars Recipe

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.

Diet Gluten-Free, Dairy-Free

Prep Time 15

Servings -22

Author Lindsay Cotter

Ingredients

1 ¼ cup 150 grams gluten free oat flour (see notes for substitutions)
½ cup 60 g blanched almond flour
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice OR ¼ teaspoon each nutmeg cloves, ginger, and allspice
1 ½ teaspoons baking powder aluminum-free
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups 250 grams pumpkin puree (see notes)
¾ cup 6 ounces plain Greek yogurt (see notes for dairy free option)
⅔ cane sugar or sugar substitute
2 large eggs room temperature
¼ cup maple syrup
1 teaspoon vanilla extract

Frosting Options

¾ 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.

Substitutions: 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.

Nutrition