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+ servings
a stack of two gluten free pumpkin cake bars on a plate

Gluten Free Pumpkin Bars

Sandi Gaertner
Delicious fluffy gluten free pumpkin cake bars. Load them up with chocolate chips for a delicous dessert!
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 9 bars
Calories 389 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend * see notes
  • ¾ cup brown sugar
  • 1 tablespoon ground pumpkin spice
  • 1 ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter * see note
  • cup light oil
  • 1 egg size large
  • ½ cup pumpkin puree
  • 2 teaspoons pure vanilla extract
  • ¾ cup chocolate chips

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and add the chocolate chunks. Mix until just barely mixed.
  • Line an 8x8 pan with parchment paper and pour in the cake batter. Use a spoon to spread it out so that it is evely dispursed.
  • Bake for 25 minutes until done.
  • To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  • Remove from the oven and pull the parchment paper to lift the cake out of hte pan and onto a cooling rack.
  • Make the optional cinnamon buttercream frosting (see notes for the link to the recipe.) Frost the cake when it is completely cooled.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Butter - soften to room temperature or melt. Be sure it isn't too hot or it can cook the eggs. Use dairy-free butter if you can't eat dairy.
  4. These pumpkin bars will keep for up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1sliceCalories: 389kcalCarbohydrates: 44gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 48mgSodium: 361mgPotassium: 68mgFiber: 3gSugar: 28gVitamin A: 2495IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword gluten free pumpkin bars, gluten free pumpkin cake bars
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