So, I've Got a Pumpkin Bar Story...
You know those recipes you sort of stumble into by accident? That's these gluten free pumpkin bars for me. I was trying to make something vaguely autumnal for a friend's potluck (because, honestly, who isn't obsessed with pumpkin once September hits?) but I was low on flour, and, let's be real, I wasn't about to run to the store again. Enter: my very first batch of pumpkin bars that just happened to be gluten free because that's all I had. My kids ate half the pan before I even got my shoes off. Lesson learned: always make a double batch, especially if you live with snack bandits. Oh, and I once forgot the baking powder (don't recommend that one, unless you like pancake bars...)
Why You'll Want to Make These (Even if You're Not GF)
I make these when I'm craving something cozy but can't be fussed with pie crust. My family goes a little bananas for them (especially with a swipe of cream cheese frosting, which I will get to later). If you’re thinking gluten free baked goods are dry or taste like sadness, these might change your mind. And if you’re not usually the baking type, don’t sweat it—I’ve burned these once or twice and they still taste great. Oh, and they come together way faster than you’d expect, which is good because I’m not patient when it comes to dessert.
Here’s What You’ll Need (Plus Some Wiggle Room)
- 1 can (about 425g/15oz) pumpkin puree (Honestly, Libby's is my go-to but I've used organic store brands. Just don't use pumpkin pie filling. Been there... not great.)
- 4 large eggs (sometimes I've used 3 in a pinch—it still works, just a bit denser)
- 1 cup (200g) white sugar (Or swap half with brown sugar for a caramel-y vibe)
- ½ cup (120ml) vegetable oil (I've tried melted coconut oil, and it's good but a little coconutty, if that's your thing)
- 1 cup (120g) gluten free all-purpose flour blend (I like King Arthur or Bob's Red Mill, but I've honestly mixed my own with random GF flours and it was... fine)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and a pinch of clove—my gran always used her own blend but I’m lazy and the jar stuff works)
- Optional: ½ cup chopped walnuts or pecans (I add them for crunch if it’s not for a nut-averse crowd)
How I Actually Make Gluten Free Pumpkin Bars (With Honest Commentary)
- Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking pan, or line it with parchment if you hate scrubbing pans as much as I do. (If you forget, just let it soak overnight. That's my solution for most kitchen problems.)
- In a big bowl, whisk together the eggs, sugar, and oil until they're all friends. Add the pumpkin puree and stir until smooth. (This is usually where I sneak a taste—it’s just eggs and pumpkin for now, so don’t worry too much.)
- In another bowl (unless you’re feeling rebellious and just dump it in), mix together your flour, baking powder, baking soda, salt, and pumpkin pie spice. Try not to dump flour on the cat. I speak from experience.
- Now, add your dry ingredients to the wet. Don’t overthink it. Stir until just combined. If it looks a bit lumpy, that’s fine. Nobody’s judging.
- Fold in nuts if you're using them. Sometimes I skip this, sometimes I double it, depending on my mood.
- Pour the batter into the pan – it should settle pretty evenly, but if not, give it a little nudge with your spatula.
- Bake for about 25 to 30 minutes, but honestly ovens vary so start checking at 23 just in case. A toothpick should come out mostly clean – a few crumbs is okay, but no goopy batter. (I once got distracted by a phone call and overbaked these by 10 minutes and they were a little dry but not tragic.)
- Let them cool in the pan. Or, if you're like me, cut off the edge pieces while they're still warm. Perks of being the cook.
Quick Notes, Because I've Learned Stuff the Hard Way
- Don't use pumpkin pie filling—seriously, it's a different beast.
- If your flour blend doesn’t have xanthan gum, maybe add about ½ teaspoon. Or don’t; they’re more cake-y without it, which I kinda like.
- If you want to make a half batch, an 8x8 pan works just fine but watch the bake time—it cooks faster.
- I think these taste better the next day, but they rarely last that long in my house.
How I've Tweaked, Fiddled, and Occasionally Ruined These Bars
- Swapped in applesauce for half the oil—pretty tasty, a bit lighter.
- Added chocolate chips once; my kids say it's the best version but I'm still not convinced.
- Tried a coconut flour-only blend—too crumbly, wouldn't recommend unless you like eating with a spoon.
- Once tried to bake in muffin tins—actually, that works! Just check them after 15 minutes.
Stuff You Might Need (But Don’t Panic If You Don’t Have)
- Mixing bowls – any big ones work; I sometimes use an old salad bowl, no shame.
- Whisk or electric mixer. I use a fork if I can't find the whisk, honestly.
- 9x13 inch pan – or two loaf pans in a pinch (been there, worked fine).
- Parchment paper for easy clean-up, but foil works too if you grease it well.
If you’re missing an electric mixer, don’t sweat it; your arm might get a workout but it still works!
How Do I Store These? (Not That They Last Long)
Technically, you can keep these bars in an airtight container at room temp for up to three days, but honestly, in my house, it never lasts more than a day! If you want to keep them moist, toss a slice of bread in the container. Or, freeze 'em for up to a month—just take one out and zap it in the microwave for a quick treat. You can check out more on freezing home-baked goods at Sally's Baking Addiction (she knows her stuff).
How I Like to Serve Them
Now, here's where things get personal. I love these with a generous slather of cream cheese frosting (sometimes I just use the tub stuff—don't judge). Sometimes we sprinkle a bit of cinnamon sugar on top for an extra crunch. My sister dips hers in her morning coffee, which honestly sounds weird but is actually kind of brilliant.
Random Life Lessons (AKA Pro Tips)
- I once tried to rush the cooling step and the frosting melted everywhere. Oops. Definitely let these cool before you frost.
- Using parchment paper makes lifting the bars out (and slicing them evenly) way easier. Actually, I find it works better if you cut them before removing from the pan, but your mileage may vary.
- Don’t overmix the batter. Trust me, I got overzealous once and they got gummy. It’s not a good look.
Frequently Asked Questions (Yes, Folks Have Actually Asked)
- Can I use homemade pumpkin puree? Oh, for sure! Just make sure it’s not too watery (I’ve had a soggy disaster before). Strain it a bit if necessary.
- Can I make these vegan? Probably! Replace the eggs with flax eggs (1 tablespoon ground flax + 2.5 tablespoon water per egg). I haven’t tried all vegan yet, but let me know if you do.
- Are these healthy? Sort of? They’re gluten free and have pumpkin, but also sugar and oil. It’s dessert, not a salad.
- Can I double the recipe? Yup, just use a bigger pan or two pans. Or do what I do and freeze half (in theory, anyway).
- Do I have to use nuts? Nope! Totally optional. Or swap with pumpkin seeds for a nice crunch.
- Why do my bars sink in the middle? Usually from underbaking or too much pumpkin. Try checking your oven temp—mine runs a bit hot, so I always keep an oven thermometer handy (here’s a good one: Serious Eats review).
Oh, and a quick unrelated tip: if you ever spill batter on your favorite tea towel, soak it in cold water first—trust me, don’t just toss it in the wash. Learned that the hard way.
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup gluten free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
-
1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
-
2In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until smooth.
-
3In a separate bowl, combine the gluten free flour, baking powder, cinnamon, and salt.
-
4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
5Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
-
6Allow the bars to cool completely before slicing and serving. Optionally, top with your favorite cream cheese frosting.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!