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.