Super easy to make, these gluten-free pumpkin bars have a deliciously moist texture and are full of pumpkin flavor! Sprinkled with powdered sugar for a little extra sweetness, these are the perfect fall sweet treat or even a snack during pumpkin season! Totally dairy-free too, but no one would care!
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Jump to:
- It’s Finally Pumpkin Season!
- Our Best Gluten-Free Pumpkin Desserts
- Pumpkin Bars For The Perfect Sweet Treat
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes/Substitutions:
- How to Make Gluten-Free Pumpkin Bars (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Pumpkin Recipes You’ll Love:
- Fall Recipes to Enjoy:
- Gluten-Free Pumpkin Bars (Dairy-Free)
It’s Finally Pumpkin Season!
Can you believe it? Fall is finally here and it’s time for pumpkin everything!
This is probably the season that most of us spend the whole year waiting for, and now that pumpkin season is officially here (I know Starbucks has already released their pumpkin spice lattes (PSLs), I figured it was time to start sharing pumpkin recipes again!
Our Best Gluten-Free Pumpkin Desserts
Among the pumpkin recipes that we return to over and over again are:
Pumpkin Bars For The Perfect Sweet Treat
And today, I want to tell you all about these moist gluten-free pumpkin bars, that taste just like fall in a single bite, and have a sprinkling of powdered sugar over them for the lightest addition of sweetness.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free pumpkin bars recipe are easily accessible at the local grocery stores (and you might even have most of them at home already).
- Easy to Make: Preparing these gluten and dairy free pumpkin bars is as simple as mixing the wet ingredients with the dry ingredients to get the batter, and then bake, cut and sprinkle with powdered sugar!
- Totally Gluten-Free, Dairy-Free: Best of all, these delicious yet healthy pumpkin bars are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy this perfect dessert without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free pumpkin bars recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes/Substitutions:
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that uses lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend with heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xantham gum, make sure to add it in.
- Brown Rice Flour: I like adding a bit of brown rice flour for a better texture. However, if you don’t have brown rice flour on hand, you can also use sorghum flour or millet flour if you prefer.
- Baking Powder: Since baking powder is the only leavening agent used in this recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Pumpkin Pie Spice: Adding pumpkin pie spice really amps up the fall flavor in these gluten-free pumpkin bars recipe. If you don’t have pumpkin pie spice, you may also use 2 1/2 teaspoons of ground cinnamon and 1/4 teaspoon of ground nutmeg instead.
- Coconut Oil: I like using refined coconut oil (because it has a more neutral flavor), as opposed to extra virgin coconut oil (which has a more pronounced coconut taste and smell). You may also use melted vegan butter or another type of vegetable oil instead. Alternatively, if you are not lactose-intolerant, you may also use normal melted butter or ghee instead.
- Sugar: I used granulated white sugar, but feel free to use light brown sugar, dark brown sugar, or coconut sugar instead (just note that the darker the sugar used, the darker will be the color of the pumpkin bar batter). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: Eggs are necessary for binding the ingredients together and to give the bars moisture. I do not recommend leaving them out. You may substitute some of the yolks with equal amounts of egg whites.
- Vanilla Extract: I like adding vanilla extract for extra flavor. If you are not keen on the taste of vanilla, feel free to leave it out instead.
- Pumpkin Puree: I like using fresh pumpkin puree during pumpkin season (here’s how to make homemade pumpkin puree). But feel free to use canned pumpkin puree instead (note that pumpkin puree is NOT the same as pumpkin pie filling, so don’t mix them up!).
- Powdered Sugar: I like to sprinkle the pumpkin bars with a bit of powdered sugar (aka confectioner’s sugar). If you don’t have it on hand, simply place white sugar in your blend and blitz it until it turns into a fine powder! If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Gluten-Free Pumpkin Bars (Step by Step)
1. Preheat and Grease
Preheat the oven to 350F and adjust the baking rack to the middle position. Grease a 10″ x 7″ glass baking dish and line with parchment paper.
2. Combine Dry Ingredients
In a large mixing bowl, whisk the gluten-free all-purpose flour, brown rice flour, baking powder, salt, and pumpkin pie spice together. Mix well to combine.
3. Beat Sugar and Coconut Oil
In a separate large bowl, beat the melted coconut oil and sugar together until creamy.
4. Add Remaining Wet Ingredients
Add the beaten eggs, vanilla extract, and pumpkin puree to the bowl with the sugar-oil mixture and whisk with a hand mixer or whisk until you get an orange liquid mixture.
5. Combine Dry and Wet Ingredients
Add the dry ingredients into the bowl with the wet ingredients and mix well until you get a homogeneous pale-orange batter.
6. Transfer Batter to Pan
Pour the gluten-free pumpkin bars batter into the parchment-lined pan. Spread out the top of the batter with a wet spatula.
7. Bake Until Ready
Bake the batter for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
8. Let Cool Completely
Let cool completely at room temperature on a wire rack.
9. Slice Into Bars
Slice the cooked pumpkin cake into evenly-sized squares (or rectangles).
10. Dust with Powdered Sugar and Enjoy
Sprinkle a dusting of powdered sugar over the gluten-free pumpkin bars before serving and enjoying.
Dish by Dish Tips/Tricks:
- Use Parchment Paper: Lining your baking pan with parchment paper will ensure that you can easily remove the bars once they are baked.
- Optional Toppings: If you like, you can also top these pumpkin pie bars with chopped nuts such as almonds, walnuts or pecans, or go with pumpkin seeds for more fall vibes. Feel free to add chocolate chips to the batter before baking as well if you want to add some chocolate.
- Make it Fancier: I wanted to create a simple recipe, so I just went with a dusting of powdered sugar, but feel free to spread a dairy-free cream cheese frosting over the pumpkin squares if you like!
- Make a Cake: If you wish to make pumpkin cake instead of pumpkin squares, you can bake the batter in a round cake pan or square cake pan instead and leave the cake whole instead of cutting it into bars.
Recipe FAQs:
To store, place the cooled gluten-free dairy-free pumpkin bars in an airtight container or wrap them in plastic wrap and store in the fridge for up to 5 days.
Yes you can! To freeze, place the cooled pumpkin dessert bars in a freezer-safe container and freeze for up to 2 months. Let the frozen gluten-free pumpkin squares thaw overnight before eating.
Pumpkin is naturally gluten-free, so homemade pumpkin puree and most pumpkin purees should not contain gluten.
Gluten-Free Pumpkin Recipes You’ll Love:
Fall Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Pumpkin Bars (Dairy-Free)
- Total Time: 55 minutes
- Yield: 15 bars 1x
- Diet: Gluten Free
Description
Super easy to make, these gluten-free pumpkin bars have a deliciously moist texture and are full of pumpkin flavor! Sprinkled with powdered sugar for a little extra sweetness, these pumpkin squares are the perfect fall sweet treat or even a snack during pumpkin season! Totally dairy-free too, but no one would care!
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup brown rice flour
- 1/2 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 cup melted coconut oil
- 3/4 cup granulated sugar
- 4 large eggs, beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 1 tablespoon powdered sugar, for dusting (optional)
Instructions
- Preheat and Grease: Preheat the oven to 350F and adjust the baking rack to the middle position. Grease a 10″ x 7″ glass baking dish and line with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk the gluten-free all-purpose flour, brown rice flour, baking powder, salt, and pumpkin pie spice together. Mix well to combine.
- Beat Sugar and Coconut Oil: In another bowl, beat the melted coconut oil and sugar together until creamy.
- Add Remaining Wet Ingredients: Add the beaten eggs, vanilla extract, and pumpkin puree to the bowl with the sugar-oil mixture and whisk well until you get an orange liquid mixture.
- Combine Dry and Wet Ingredients: Add the dry ingredients into the bowl with the wet ingredients and mix well until you get a homogeneous pale-orange batter.
- Transfer Batter to Pan: Pour the gluten-free pumpkin bars batter into the parchment-lined pan. Spread out the top of the batter with a wet spatula.
- Bake Until Ready: Bake the batter for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
- Let Cool Completely: Let cool completely at room temperature on a wire rack.
- Slice Into Squares: Slice into squares.
- Dust with Powdered Sugar and Enjoy: Sprinkle a dusting of powdered sugar over the gluten-free pumpkin bars before serving and enjoying.
Notes
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that uses lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend with heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xantham gum, make sure to add it in.
Brown Rice Flour: I like adding a bit of brown rice flour for a better texture. However, if you don’t have brown rice flour on hand, you can also use sorghum flour or millet flour if you prefer.
Baking Powder: Since baking powder is the only leavening agent used in this recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Pumpkin Pie Spice: Adding pumpkin pie spice really amps up the fall flavor in these gluten-free pumpkin bars recipe. If you don’t have pumpkin pie spice, you may also use 2 1/2 teaspoons of ground cinnamon and 1/4 teaspoon of ground nutmeg instead.
Coconut Oil: I like using refined coconut oil (because it has a more neutral flavor), as opposed to extra virgin coconut oil (which has a more pronounced coconut taste and smell). You may also use melted vegan butter instead. Alternatively, if you are not lactose-intolerant, you may also use normal melted butter or ghee instead.
Sugar: I used granulated white sugar, but feel free to use light brown sugar, dark brown sugar, or coconut sugar instead (just note that the darker the sugar used, the darker will be the color of the pumpkin bar batter). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: Eggs are necessary for binding the ingredients together and to give the bars moisture. I do not recommend leaving them out. You may substitute some of the yolks with equal amounts of egg whites.
Vanilla Extract: I like adding vanilla extract for extra flavor. If you are not keen on the taste of vanilla, feel free to leave it out instead.
Pumpkin Puree: I like using fresh pumpkin puree during pumpkin season (here’s how to make homemade pumpkin puree). But feel free to use canned pumpkin puree instead (note that pumpkin puree is NOT the same as pumpkin pie filling, so don’t mix them up!).
Powdered Sugar: I like to sprinkle the pumpkin bars with a bit of powdered sugar (aka confectioner’s sugar). If you don’t have it on hand, simply place white sugar in your blend and blitz it until it turns into a fine powder! If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Storing/Freezing: To store, place the cooled pumpkin bars in an airtight container and store in the fridge for up to 5 days. To freeze, place the cooled pumpkin bars in a freezer-safe container and freeze for up to 2 months. Allow the frozen gluten-free pumpkin bars to thaw in the fridge completely overnight before eating.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Alesia says
I have a question: I don’t have brown rice, millet, or sorghum flours. Can I use another cup of the GF AP?
Thank you so much!!
Felicia Lim says
Hi Alesia, yes using another cup of GF all-purpose flour should work too!
Grace Lim says
Hello Felicia,
These pumpkin bars taste so yummy and are great and substantial enough for enjoying them on the go for busy days especially when rushing from one place to another.
Moreover, it is so easy to do a batch within an hour and have them ready for later enjoyment.
Thanks Felicia and have a great day ahead!
Love,
Mum
Felicia Lim says
Hi Mummy, glad you enjoyed these pumpkin bars as much as we do!