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    Home » Recipes » Desserts

    Gluten Free Pumpkin Bars

    Published: Sep 7, 2020 · Modified: Sep 10, 2022 by Ashlee Welter · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    These gluten free pumpkin bars are easy to make and taste delicious! They are soft, packed with flavor and will melt in your mouth!

    gluten free pumpkin bars

    Pumpkin is one of my favorite foods to cook with! I love it because it is a healthy way to make your baked goods taste really moist! Also I just love the flavor. If it was up to me, pumpkin foods with be a thing year around!

    Jump to:
    • Reasons To Love This Recipe
    • Step By Step Instructions
    • Healthy Modifications
    • Customize these Gluten Free Pumpkin Bars
    • Leftovers
    • Expert Tips
    • Frequently Asked Questions
    • Nutrition Information
    • More Fall Recipes
    • Gluten Free Pumpkin Bars

    Reasons To Love This Recipe

    • The pumpkin bars are gluten free, but you can't even tell! They have the perfect texture and taste like normal pumpkin bars.
    • These GF pumpkin bars are so easy to make! They can be prepped and baked in less than 40 minutes.
    • The pumpkin bars are low in sugar: the recipe uses applesauce to reduce some of the sugar content.

    Step By Step Instructions

    Combine all the dry ingredients in one bowl: flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

    gluten-free-pumpkin-bars-dry ingredients

    In a separate bowl, combine the wet ingredients: eggs, sugar, pumpkin and applesauce.

    gluten-free-pumpkin-bars-wet ingredients

    Pour the pumpkin mixture into the flour mixture. Mix gently using a rubber spatula.

    how to make gf pumpkin bars

    Pour into your prepared pan and bake!

    Make the Cream Cheese Frosting

    Choose a reduced fat cream cheese. Let it sit out at room temperature for about 30 minutes to soften. Allow the butter to sit out for 30 minutes to soften also.

    Mix the cream cheese, butter and powdered sugar together until smooth. Spread on completely cooled bars.

    Healthy Modifications

    There are many variations to these gluten-free pumpkin bars. Below are some suggestions to make these pumpkin bars a more nutritious.

    • Low Calorie Pumpkin Bars: Use 1 cup of applesauce and omit the oil completely.
    • Frosting Optional: Leave off the frosting to reduce calories and fat. Another option is to drizzle the frosting over the bars in a zig-zag pattern so that you still have some frosting, yet not as much as the normal bar
    • Low Fat Cream cheese: Use low fat or fat free cream cheese for the frosting to reduce calories fat.
    Gluten Free Pumpkin Bars

    Customize these Gluten Free Pumpkin Bars

    • Add nuts: Add ¾ cup of your favorite type of chopped nuts into the batter mixture after all ingredients are combined. Popular options are chopped walnuts or chopped pecans
    • Add chocolate chips: Add ¾ cup of chocolate chips or white chocolate chips into the batter mixture after all other ingredients are combined.
    • Top the Bars! Garnish these bars with anything desired! Add extra flavor by garnishing with chopped walnuts, or sprinkle some extra cinnamon over the top for an extra festive flavor. Another great garnish is mini chocolate chips!

    Leftovers

    Store the pumpkin bars in the refrigerator in an airtight container. They will keep for about 4-5 days. The pumpkin bars taste great when cold, however, they also taste good when served warm or at room temperature.

    Based on your preference, let the pumpkin bars sit out for 30 minutes prior to serving if wishing to eat at room temperature. These bars can also be warmed in the microwave for about 10 seconds prior to eating them.

    Gluten Free Pumpkin Bars

    Expert Tips

    • Cool completely prior to icing. To make the pumpkin bars easier to ice, stick them in the refrigerator for 3 hours prior to frosting. You could also stick them in the freezer for about 30 minutes to create a hard top which makes it easier to spread the frosting on top.
    • Mix your wet ingredients & dry ingredients separately. This helps so all ingredients are evenly mixed in.
    • Don't over mix the bars when combining the wet and dry ingredients. This will prevent a rubbery texture.

    Note: There are links on this site that are "affiliate links". This means that I may receive a small commission if you subscribe or purchase something through the links provided.

    Frequently Asked Questions

    What Can I Use Instead Of A 10x15 Inch Pan?

    A 13x19 inch pan can be used, however, it will create taller bars (similar to the height of a sheet cake). The cook time will also take longer than recommended in the recipe.

    Another option is to pour ¾ of the batter into a 13x9 inch pan. This will allow the bars to rise to the normal “pumpkin bar height”, which is shorter than your typical sheet cake. Pour the remaining batter into a smaller pan (9x5” bread pan) or make them into mini muffins! Cooking times will vary significantly.

    Having trouble finding a 10x15 inch jelly roll pan? Check your local Target's baking section, or check out this one!

    Can I Make the Batter Into Muffins?

    Yes! This batter is very versatile! It can be made into muffins, mini muffins or a sheet cake. Cooking times will vary significantly.

    Gluten Free Pumpkin Bars pic (3 of 10)

    Nutrition Information

    • The serving size for these bars is 1/16 of a pan. A gluten free pumpkin bar with frosting contains 280 calories, 3 g protein and 44 g carb.  
    • This recipe contains 85% DV of Vitamin A. More info on Vitamin A!

    More Fall Recipes

    • Healthy Pumpkin Smoothie
    • Gluten Free Pumpkin Bread
    • The Best Gluten Free Pumpkin Cookies
    • Healthy Butternut Squash Casserole
    gluten free pumpkin bars

    Gluten Free Pumpkin Bars

    Ashlee Welter - Pinch of Wellness
    These gluten free pumpkin bars are moist and light. Made with gluten free ingredients and lightened up to reduce the fat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American, fall
    Servings 16 servings
    Calories 279 kcal

    Ingredients
      

    Wet Ingredients

    • ½ cup canola oil
    • ½ cup unsweetened applesauce
    • 1 & ⅔ cup granulated sugar
    • 1 can (15 ounces) pumpkin puree
    • 1 teaspoon vanilla

    Dry Ingredients

    • 2 cups gluten free flour (sub all-purpose flour if not concerned about gluten)
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 2 teaspoon cinnamon
    • 2 teaspoon pumpkin pie spice

    Cream Cheese Frosting

    • 1 package (8 ounce) low fat cream cheese softened
    • 1 cup powdered sugar
    • 2 tablespoon butter softened

    Instructions
     

    • Preheate oven to 350F. Grease a 10x15 inch jellyroll pan* with nonstick pan spray.
    • Combine the oil, sugar and applesauce together in a large mixing bowl. Beat on high with electric mixer for 1 minute.
    • Add in the eggs, pumpkin and vanilla. Mix with electric mixer until combined.
    • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Mix with spoon until combine.
    • Pour the flour mixture into the pumpkin mixture. Mix gently with a large spoon until combined.
    • Pour evenly into prepared baking pan. Bake for 20-25 minutes or until toothpick is inserted into the middle and comes out clean.
    • Top with cream cheese frosting when cooled (optional).

    Cream Cheese Frosting

    • Combine cream cheese, butter and powdered sugar in a large mixing bowl.
    • Using an electric mixer, mix on high for 2 minutes until smooth and ingredients are combined. Spread over the cooled pumpkin bars.

    Notes

    *A different pan can be used in place of the 10x15 inch jelly roll pan. Prepare a 9x13 inch pan with nonstick pan release spray and use to bake the bars. The cook time will take a little bit longer and bars will be taller in height, similar to a sheet cake. 
     
    Healthy option: Replace the ½ cup of oil with another ½ cup of unsweetened applesauce. 

    Nutrition

    Calories: 279kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 298mg | Potassium: 102mg | Fiber: 3g | Sugar: 30g
    Keyword gluten free dessert, pumpkin
    Tried this recipe?Mention @pinchofwellness or tag #pinchofwellness!
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    Reader Interactions

    Comments

    1. Maggie

      September 07, 2020 at 7:27 pm

      These look terrific! Thank you!

      Reply
    2. Jean K

      October 31, 2020 at 4:30 pm

      These look great. Right along the lines of the type recipe I was looking for. Far too much sugar for my likes, so I'll be substituting either Swerve or Xylitol. And NO canola oil either so what oil substitute would you recommend to replace? I'm thinking olive would impart it's flavor a bit too much? Definately going to use walnuts in the cake part and only add half the frosting. So far, I hope these substitutions will work out.

      Reply
      • Pinch of Wellness

        November 01, 2020 at 8:27 am

        Hi! Walnuts sound great in the cake ???? I have only made this with canola oil, however melted coconut oil is another alternative. Subbing Olive oil does tend to have a very strong flavor if used in baking, but some people don’t mind this. I’m curious to see how the sugar subs work out for you, as I have not tried these either. Hope you enjoy ????

        Reply
    3. Jessie

      September 17, 2022 at 7:19 pm

      5 stars
      Turned out perfectly!!

      Reply
      • Ashlee Welter

        September 18, 2022 at 10:31 am

        Woohoo!

        Reply

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    ashlee welter pinch of wellness

    Hi, I'm Ashlee! I'm a Registered Dietitian with over 10 years of experience in nutrition, cooking, and health! I am an expert in developing gluten free and healthy recipes!

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