pumpkin bars

Pumpkin Bars

In honor of fall, I spent several days last week in a pumpkin “trance,” experimenting with various iterations of gluten free baked goods containing pumpkin.

At first, I had terrible failures. Suffice it to say that my pumpkin cookies and pumpkin scones while edible, were not at all blog worthy. Next, I decided to make pumpkin loaves –while they didn’t look too pretty, they were delicious. Finally, I made these gluten free pumpkin bars, which my 10 year old declared “addictive.”  Every day last week, he brought our neighbor boys (Cole and Carson) over after school for a fix. I hope you enjoy these gluten free pumpkin bars as much as the boys did.

If you’re not in the mood for a bar, try these gluten free Pumpkin Pie Muffins.

Pumpkin Bars
Ingredients
Instructions
  1. In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
  2. Pulse dry ingredients into wet for a full minute, until well combined
  3. Pour batter into a greased 8 x 8 inch baking dish
  4. Bake at 350° for 30-35 minutes
  5. Serve naked or with Whipped Cream Frosting

Here are some other pumpkin bread recipes you may like:

Pumpkin Pie Bread Recipe from Karina of Gluten-Free Goddess
Gluten-Free & Vegan Pumpkin Bread from Maggie of She Let Them Eat Cake
Vegan Pumpkin Walnut Bread from Joy of Joy the Baker

Comments

  1. Morgan K Halverson says

    This is honestly the best gluten free pumpkin cake/bar recipe I have ever tried. Came out so moist and delicious!

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!