Best 3 Gluten Free Pumpkin Date Bars Recipes
Indulge your taste buds with the delightful combination of pumpkin and dates in these gluten-free pumpkin date bars. These delectable treats are not only easy to make but also packed with wholesome ingredients, making them a perfect snack or dessert option for those with gluten sensitivities or those seeking healthier alternatives.
This recipe collection features three variations of pumpkin date bars to cater to different dietary preferences and flavor inclinations. The classic pumpkin date bars offer a harmonious blend of pumpkin puree, dates, and warm spices, resulting in a moist and flavorful bar. For a vegan and refined sugar-free option, the vegan pumpkin date bars use maple syrup as a natural sweetener and coconut oil instead of butter, delivering a guilt-free indulgence.
For those who prefer a no-bake option, the no-bake pumpkin date bars are a breeze to make. These bars combine pumpkin puree, dates, oats, and nuts into a delicious and nutritious treat that requires no baking time. With these three variations, everyone can find their perfect pumpkin date bar to satisfy their sweet cravings.
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 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
DAIRY-FREE, GLUTEN-FREE PUMPKIN BARS
So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Provided by momx3pcm
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
- Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 173.7 mg, Sugar 18.7 g
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your bars will be.
- Don't overmix the batter. Overmixing will make the bars tough.
- Press the bars firmly into the pan. This will help them hold together better.
- Bake the bars until they are set. A toothpick inserted into the center should come out clean.
- Let the bars cool completely before slicing them. This will help them stay intact.
Conclusion:
These Gluten-Free Pumpkin Date Bars are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. Add your favorite nuts, seeds, or dried fruit for a unique twist. These bars are also a great way to use up leftover pumpkin puree. Enjoy!
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