Okay, friends, get ready for a serious treat. What do you remember about Pumpkin Bars? What are the ones that are soft, spiced, and practically melt in your mouth? Is gluten-free?Gluten-free pumpkin bars.Are they even better? What is the warmth of pumpkin spice? What screams I’ve tweaked this recipe over the years, and trust me, you’re going to want to make it! Is it true that we are repeat My kids gobble them up faster than I can bake them, and they never even suspect they’re eating them.
What is [Recipe Name]?
What are some of these delightful things?Gluten-free pumpkin bars.What is all about? Think of them as a cross between Pumpkin Pie and soft, chewy cookie but in bar form. What is a spiced pumpkin batter that’s baked in an oven and then topped with whipped cream? Is it possible to make a sweet glaze? What are the best things about bars? They’re so easy to cut and serve, making them perfect for a party. Potlucks, parties, or just a cozy night in. What are some less fussy recipes than pumpkin pie? I love how easily customizable they are too. Add chocolate chips, nuts, or even a little espresso powder to the batter for an extra kick.
Why you’ll love this recipe?
What do I love about these books?Gluten-free pumpkin bars. Gluten FreeHow flavorful they are? What are some of the best pumpkin puree recipes? Is there a spice profile that’s simply irresist What are some of the easiest recipes to make? I know gluten-free baking can seem intimidating, but this recipe is really straightforward. What are some of the best ingredients that are easy to find? What are the base ingredients for this recipe? Gluten-free flour, some baking spices, eggs, pumpkin purée. What are some of the best recipes for home cooking? Is pumpkin puree cheap? What are the advantages of using these bars? Can you enjoy them for breakfast with coffee, as a sweet afternoon snack, or as an indulgent dessert? What is the best dessert after dinner? What are some good gluten free desserts?
What are some of the best fall flavors? Spiced Pear Cake. But trust me, these are real life stories.Gluten-Free Pumpkin bars. All ingredientsare in a league of their own. The texture is just perfect – soft and moist, with a slightly chewy edge. Is it the kind of treat that disappears in minutes at my house? I think they’re so much better than most store-bought gluten-free desserts, which can often be dry. What are nothing but!
How to Make [Recipe Name]
Quick Overview
Making these Gluten-free pumpkin bars.Is it easier than you think? How do you mix wet and dry ingredients? Then, gently fold everything together, spread it into a baking pan, bake until golden brown, and then remove from oven. What are some of the best ways to drizzle a sweet glaze on The whole process takes less than an hour, and the results are absolutely worth it. What makes this recipe special is the combination of gluten-free flour and pumpkin puree, which is a good alternative to regular flour. What creates the perfect texture? What is the best gluten-free recipe you’ve ever tried?
Ingredients
For the Main Batter:
* 1 12 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum) 12 teaspoon baking soda * 1 teaspoon ground cinnamon * 2 teaspoons ground ginger * 3 tablespoons baking powder * 4 teaspoon sugar * 5 teaspoon salt * 6 teaspoon black pepper * 7 teaspoon cinnamon* 1 tablespoon cinnamon 1 teaspoon ground cinnamon * 14 teaspoon cloves *12 teaspoon salt * 2 cups granulated sugar *2 cups ground nutmeg *3 teaspoons ground black pepper *4 tablespoon ground clove *5 teaspoon toasted almond *6 teaspoon dried chili powder *7 1 cup vegetable oil * 2 large eggs * 1 teaspoon vanilla extract* 1 (15-ounce) can pumpkin puree (not canned) What is the best pumpkin pie filling
For the Glaze:
* 4 tablespoons (2 ounces) unsalted butter, melted
* 2 cups powdered sugar
* ¼ cup milk (or non-dairy milk)
* ½ teaspoon vanilla extract
How do I follow step
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. How do you remove a bar that doesn’t stick? I always use parchment paper – it’s a lifesaver!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Make sure everything is well combined so the spices are evenly distributed. This is important for a consistent flavor in every bite.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the flour, sugar, eggs, vanilla extract, and pumpkin puree. Set aside. What should be the consistency of the mixture? How do you make room temperature eggs?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do I avoid overmixing a drink? A few streaks of flour are okay at this stage.
Step 5: Bake
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden brown.
Step 6: Cool & Glaze
Let the bars cool completely in the pan before glazing. This prevents the glaze from melting. While the bars are cooling, prepare the glaze by whisking together the melted butter, powdered sugar and salt. How do you make a smooth paste of sugar, milk, and vanilla extract? Drizzle the glaze over the cooled bars.
Step 7: Slice & Serve
Once the glaze has set, cut the bars into squares and serve. I like to use a sharp knife for clean cuts. What are some good side dishes to serve warm or at room temperature?
What to Serve It With
These gluten-free pumpkin barsWhat are some good snacks to try on their own?
For Breakfast:Enjoy a cup of coffee or chai latte. The warm spices complement the flavors of both.
For Brunch:Serve these bars alongside a fruit platter and some yogurt parfaits for an elegant and satisfying dessert. Can you crumble a bar over the yogurt?
As Dessert: After dinner, these bars are a perfect treat with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or nutmeg adds a nice touch.
For Cozy Snacks:On a chilly afternoon, curl up with ice cream and hot chocolate. What is the ultimate comfort food?
My family loves these with a side of candied pecans during the holidays. What makes a good dessert? I love topping ice cream bars with a few small scoops of vanilla. What are some good ways to do this? What are some good ways to top it off with caramel sauce?
How do I perfect my [Recipe Name]?
Over the years, I’ve learned a few tricks to make these Gluten-free pumpkin bars. Made withWhat are some tips to get better at blogging?
Flour Power:How do I use gluten-free flour? Make sure it contains xanthan gum, which helps to bind the ingredients and create a tender texture. I’ve tried several brands, and I find that Bob’s Red Mill 1-to-1 Baking Flour works really well.
Spice it Up:Don’t be afraid to adjust the spices to your liking. If you prefer a stronger cinnamon flavor, add 1-2 teaspoons. If you’re not a fan of cloves, reduce the amount or leave them out altogether. What works for you?
Pumpkin Perfection: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which will throw off the flavor of the bars.
Don’t Overmix: Overmixing the batter can lead to tough bars. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay.
Baking Time: Baking times can vary depending on your oven. Keep an eye on the bars and test for doneness with a toothpick. They’re done when the toothpick comes out clean or with a few moist crumbs attached.
Glaze Consistency: The consistency of the glaze can be adjusted by adding more or less milk. If you prefer a thicker glaze, use less milk. If you prefer a thinner glaze, use more milk.
Secret ingredient: Okay, I’m going to let you in on a little secret. Sometimes I add a tablespoon of brown sugar to the batter. It gives the bars a richer flavor and a chewier texture. It’s not necessary, but it’s a fun little upgrade!
Storing and Reheating Tips
These gluten-free pumpkin bars are best stored properly to maintain their delicious flavor and texture. Here’s how I handle them:
Room Temperature: You can store these at room temperature for up to 2-3 days in an airtight container. Make sure they are fully cooled before storing to prevent condensation.
Refrigerator Storage: For longer storage, keep the bars in the refrigerator for up to a week. Again, use an airtight container to prevent them from drying out. I find they taste best if you let them come to room temperature before serving.
Freezer Instructions: If you want to keep them for even longer, freezing is a great option. Wrap each bar individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Let them thaw completely at room temperature before enjoying.
Glaze Timing Advice: If you plan to freeze the bars, it’s best to freeze them without the glaze. Add the glaze after they have thawed for the best results. The glaze can get a bit sticky after freezing.
Frequently Asked Questions
Final Thoughts
Okay, friends, I truly hope you give these gluten-free pumpkin bars a try. They’re seriously one of my all-time favorite fall treats, and I know you’ll love them just as much as my family does. They’re easy to make, incredibly flavorful, and perfect for any occasion. Plus, they’re gluten-free, so everyone can enjoy them! If you’re looking for more delicious gluten-free recipes, be sure to check out my other blog posts. I’ve got everything from gluten-free cookies to gluten-free cakes. Happy baking! I can’t wait to hear how yours turn out – let me know if the comment section!
How to Make 7 Irresistible Gluten-Free Pumpkin Bars at Home
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour Bob's Red Mill blend recommended
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 0.5 tsp Salt
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar Packed
- 0.5 cup Vegetable Oil
- 1 cup Pumpkin Puree Not pumpkin pie filling
- 2 large Eggs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, oil, pumpkin puree, and eggs. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting and cutting into bars.
