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Gluten Free Pumpkin Bars

Moist and chocolatey pumpkin bars made with pumpkin puree and gluten free oats

 

Creator: Leslie Stokes

The season for yummy fall baking is here and I love a good pumpkin bar! After going gluten free a few years ago, I wanted to try to create a bar I can still enjoy and put my own healthier spin on- These pumpkin bars are so yummy to enjoy in the morning with a cup of coffee, or if you are like me, your post workout protein shake!

 

Ingredients:

 

  • pumpkin puree– not pumpkin pie filling, it is loaded with sugar
  • eggs
  • nut butter– I like to use almond or cashew for this recipe, peanut butter is too overpowering
  • maple syrup
  • oat flour
  • pumpkin pie spice
  • baking powder
  • dark or milk chocolate

This batch makes 12 bars and you will need an 8×8 baking pan.

 

Along with being gluten free, these are refined sugar free, making them a little healthier because your body does process maple syrup differently than refined sugar.

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Gluten Free Pumpkin Bars

Moist and chocolatey pumpkin bars made with pumpkin puree and gluten free oats
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12 bars

Equipment

  • 8x8 baking pan

Ingredients
  

  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 eggs
  • 1/2 cup nut butter- I like almond or cashew for this slightly melted so it is runny
  • 1/3 cup maple syrup
  • 1 1/2 cup oat flour I use gf whole oats and blend them with a food processor until I get a flour like texture
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 cup dark chocolate chips or chunks

Let's Make It
 

  • Preheat the oven to 375℉
  • Line an 8x8 baking pan with parchment paper or grease heavily with olive oil or butter to prevent sticking
  • In a bowl combine the pumpkin, eggs, maple syrup and nut butter. Once the consistency is smooth, add in the oat flour, baking powder, and pumpkin pie spice, mix until you have a smooth, thick batter.
  • Pour the batter into the 8x8 pan and top with chocolate chips/chunks.
  • Bake in the oven for 25-30 minutes or until the bars are firm and golden brown on top.
  • Once the bars are cool, cut into 12 squares and store in the fridge for up to 7 days.
Keyword apple pumpkin oatmeal, gluten free baking, gluten free dessert, gluten free pumpkin bars, healthy pumpkin bars, pumpkin bars, pumpkin recipes
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