Easy Gluten Free Pumpkin Bars
These easy gluten free pumpkin bars will soon become your go-to fall dessert, too! Combining the autumnal spices you know and love into a delicious, sharable bar that's perfect for any party!
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Servings: 12
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
**To make very cake-like and for highest rise, add a full 1 teaspoon baking powder. To make most like blondies, add only 1/4 teaspoon baking powder. See photos for the difference.
** 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.