Pumpkin Bars

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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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°F 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

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

19 responses to “Pumpkin Bars”

  1. Just tried this recipe for the first time and will be making these again. I made a couple of changes: I poured the mixture into muffin tins, used maple syrup vs agave, added a scoop of protein powder, and used 1/2 tsp of baking powder, because I keep forgetting to buy baking soda. I got eight large muffins, and in the future I will reduce the amount of maple syrup due to the sweetener in the protein powder, and use baking soda. A great recipe, and even though I made some changes, the texture and taste seem similar to the comments left by other people.

    • Jeff, thanks for your wonderful comment! I’m so happy you are enjoying this recipe and will be making it again :-)

  2. I am allergic to nuts, have Celiac disease and cannot have arrowroot or tapioca, or any grain, but love the looks of these recipes! Do you think I could substitute coconut flour?

  3. Hi Elana,
    Will this Pumpkin Bar recipe work in your Pumpkin Bread Pudding instead of your Paleo Pumpkin Bar recipe? Thanks for your wonderful site and fantastic recipes!!
    Kathryn

  4. This has been one of my go-to recipes ever since I discovered it 4 years ago. I reduce the sweetener by half and sub pure maple syrup. Sometimes I like to top it with cream cheese (we have no dietary restrictions in our house, but I do enjoy grain-free cooking!) Admittedly, I use canned pumpkin and almond meal because it’s fast and what’s on hand, and I use Trader Joe’s pumpkin pie spice, which is different than others I’ve seen – it contains lemon peel in the spice mix which just makes it so much better!

  5. Just made these again and they were delicious. I doubled the recipe though, and used half the amount of honey and they were still quite sweet. Whole family loved it! We served with whipped cream. They don’t rise except for baking soda, so cutting in attractive square or pie shape with whip cream makes an attractive presentation. I would serve to guests.

  6. I love love love this!!! It was so easy to make! And my kids ate it!!! ( I added Lilly’s dark chocolate chips) This recipe is a keeper :)

  7. Came out just as pictured, moist and coloured. Yummy!
    Also still don’t have a 8×8 cooking tray. Damn.. I used a tart tray, and sliced them up afterwards.
    Thank you!

    I made four pumpkin recipes from you today (The pumpkin bread, the paleo pumpkin bar with chocolate, this pumpkin bar, and the pumpkin chocolate chip cookies). Before I made the pumpkin pie and that is still my favourite :-).

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

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