Best 4 Gluten Free Harvest Pumpkin Spice Bars Recipes
Embark on a culinary journey with our enticing Gluten-Free Harvest Pumpkin Spice Bars, a symphony of autumn flavors captured in delectable treats. These delectable bars are a delightful blend of pumpkin puree, warm spices, and a hint of maple syrup, all encased in a tender gluten-free crust. Indulge in the classic Pumpkin Spice Latte Cake, where moist pumpkin cake meets a creamy pumpkin spice frosting, creating an irresistible indulgence. For a vegan treat, try the scrumptious Vegan Pumpkin Spice Bars, featuring a moist and flavorful pumpkin base topped with a luscious maple glaze. If you prefer a keto-friendly option, the Keto Pumpkin Spice Bars await you, offering a guilt-free indulgence with a decadent pumpkin filling and a crunchy almond flour crust.
Let's cook with our recipes!
GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING {DAIRY-FREE OPTION}
An easy recipe for gluten-free pumpkin bars with cream cheese frosting. This classic pumpkin gluten-free dessert also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
- In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
- Add the granulated sugar and brown sugar and mix until fully combined.
- Add the eggs and mix until combined.
- Add the gluten-free flour and mix until combined.
- Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil)
- Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
- Store leftovers in an air-tight container or cover with plastic wrap refrigerate.
Nutrition Facts : ServingSize 1 bar, Calories 256 kcal, Carbohydrate 33 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 138 mg, Fiber 1 g, Sugar 26 g
GLUTEN FREE HARVEST PUMPKIN BARS
This recipe is one I've been making for twenty-five years. It's our family's first taste of pumpkin in the fall and my kids clamor for it the moment the leaves turn and the air gets crisp. The pumpkin purée makes these bars moist and silky.
Provided by Malak
Categories Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter a large baking sheet.
- Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in pumpkin purée. It's normal for batter to look a little curdled at this stage. Add flour, baking powder, baking soda, cinnamon, and salt and beat on low speed until combined. Stir in raisins.
- Spread batter in prepared baking sheet, be careful to fill in corners. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
- Cream-cheese frosting
- In a large bowl, beat all ingredients until well combined. Spread on cooled pumpkin bars.
- Cut as desired.
- Makes 18 large or 24 medium bars.
GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING
A perfect dessert for fall potlucks, these delicious pumpkin bars are gluten free and topped with yummy cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 19 g, TransFat 0 g
HARVEST PUMPKIN-SPICE BARS
Moist and delicious--with or without the frosting! It brings out all the flavours of an old-fashioned pumpkin pie; but so moist it melts in your mouth. These bars were a big hit at Thanksgiving parties.
Provided by seashells63
Categories Dessert
Time 3h35m
Yield 49 bars
Number Of Ingredients 17
Steps:
- Heat oven to 350°F
- Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
- Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
- Stir in chocolate chips, spread in pan.
- Bake 25 to 30 minutes or until light brown.
- Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
- Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Spread frosting over bars.
- Sprinkle with walnuts.
- For bars, cut into 7 rows by 7 rows.
- Store in refrigerator.
- Tastes better the day after!
Tips:
- Use fresh pumpkin puree. This will give your bars the best flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree. Just be sure to drain it well before using it.
- Don't overmix the batter. Overmixing can make your bars tough. Mix just until the ingredients are combined.
- Bake the bars until a toothpick inserted into the center comes out clean. This will ensure that the bars are cooked through.
- Let the bars cool completely before frosting them. This will help the frosting set properly.
- Store the bars in an airtight container at room temperature for up to 3 days. You can also freeze the bars for up to 2 months.
Conclusion:
These Gluten-Free Harvest Pumpkin Spice Bars are the perfect fall treat. They're moist, flavorful, and have the perfect amount of pumpkin spice. They're also easy to make and can be enjoyed by people with and without gluten sensitivities. So next time you're looking for a delicious and festive fall treat, give these bars a try!
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