It’s hard to know where to begin when describing what is now affectionately known around our house as my new favorite fall dessert. These easy gluten free Pumpkin Bars have been the hit of many a party already, and we can’t seem to get enough.
The recipe is delightful made many different ways, as it’s enough like cake to be pleasingly light, not dense, but also easily made more blondie-like if you choose a larger pan or cut back on the baking powder.
I describe your options in the recipe card, but suffice to to say that you can’t go wrong no matter the pan size, no matter your choice of baking powder amount … within reason, of course! (from 1/4 to 1 teaspoon).
Gluten Free Pumpkin Bar Recipe Variations
Allow me to explain a few of the gluten free Pumpkin Bar variations I’ve explored with this oh-so-forgiving recipe!
I’ve made this recipe with mini vegan chocolate chips, without any chocolate added, and with chopped vegan white and milk chocolate bars. All divine.
I’ve made this recipe in a small pan so the texture was quite cake-like.
Made this way, I think it would be magical as cake topped with cream cheese frosting or my maple frosting. I’m already drooling.
I’ve also made it in a larger pan with less baking powder and flaky sea salt on top. Mmmmmm such a great, sharable pumpkin bar treat for parties!
That salty accent really brings out the spices!
You can even opt for using LESS baking powder for a more dense, pumpkin blondie-like texture ….
We netted out with our favorite gluten free Pumpkin Bars variation being a mid-range, happy medium amount of baking powder (**after many, many delicious taste tests!), which is how the recipe is written, but I’d love to know what you decide!
The key here is using my gfJules Flour, of course, as that allows you the flexibility to make any of these changes successfully, knowing that they’ll work … knowing that your gluten free pumpkin bars, cake or blondies will turn out fantastically, with no grit, no funny after taste and no tell-tale “gluten free” signs.
Be sure to whip the egg (or aquafaba) with the sugars in the beginning of the recipe for 6 minutes for the best brownie-like top on these bars, too. This photo shows how the mixture should look after mixing:
Which variation will you choose? Or will you be like me and make this recipe again and again and again, a different way each time, because they’re all delicious?!
Be sure to leave a comment about which way you made these yummy gluten free pumpkin bars, and if you love them, leave 5-stars!
Easy Gluten Free Pumpkin Bars
Easy Gluten Free Pumpkin Bars
Ingredients
- 1/2 cup 4 ounces butter or vegan butter, melted (I used Earth Balance Buttery Sticks)
- 3/4 cup 5 ounces brown sugar, packed lightly
- 1/4 cup rounded 2 ounces granulated sugar
- 1 large egg OR 2 Tablespoons aquafaba
- 1/2 cup 4 ounces pumpkin puree
- 1 teaspoon .17 ounces pure vanilla extract (I used Watkins Organic Pure Vanilla Extract)
- 1 cup 135 grams gfJules Gluten Free All Purpose Flour
- {1 teaspoon salt* only use if using UN-salted butter}
- 1/2 teaspoon 2 grams baking powder**
- 1 teaspoon 2 grams ground cinnamon
- 1/2 teaspoon <1 gram ground ginger
- 1/4-1/2 teaspoon <1 gram ground nutmeg (freshly grated is ideal)
- 1/4 cup ~2 ounces chocolate chips or chopped chocolate bars (I used Enjoy Life chips and chopped Pascha Organic Vegan chocolate bars)
- flaky sea salt for topping optional
- maple frosting optional
- cream cheese frosting optional
Instructions
- Gently melt butter in a microwave safe bowl or on the stove-top, being careful not to allow the butter to scald or burn. When it's just melted completely, set aside to cool.
- Preheat oven to 350°F (180°C/160 fan/Gas 4) and butter one 8x8 or 9x9 baking pan or line with parchment and set aside.
- In a mixing bowl, beat together sugars and egg for 6 minutes until light in color and texture.
- Add melted butter, pumpkin and vanilla, then mix to combine.
- In a separate bowl, whisk together gfJules Flour, salt (if using), baking powder and spices. Add these dry ingredients to the larger mixing bowl and mix just until the batter is smooth.
- Fold in chips or chopped chocolate, if using, then transfer to the prepared baking pan.
- Bake for approximately 30 minutes, less if using a larger pan, longer if using a smaller pan. A toothpick inserted into the center should come out clean, but not wet; it may have some dry crumbs attached. The top should have a few cracks from rising and should not sink when pressed lightly.
- Cool completely before cutting. A plastic knife makes the cleanest cuts!
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Could you substitute your Breakfast Baking flour instead of the all purpose?
Hi Marilyn, yes, you should be able to use that flour here in place of the all purpose. If you’re weighing, it’s 140grams/cup. Enjoy!
~jules