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Gluten-Free Pumpkin Spice Bars

Gluten-Free Pumpkin Spice Bars

I like to try new recipes outside my comfort zone. I don’t care if it’s soy, gluten-free, vegan or a plain old regular recipe. If it sounds good I’ll attempt to make it. This recipe sounded delicious. So I made it with some minor changes and it turned out so good! It’s actually my go-to dessert if I go to a potluck or if I bake for the office.

Gluten-Free Pumpkin Spice Bars
  • 2 large eggs (I used a flaxseed and water mixture)
  • ⅓ cup extra light olive oil (I used applesauce)
  • 1 cup light brown sugar, packed
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • 1¾ cups Pamela's Ultimate Baking Mix (or gluten-free flour mix with 1 tsp baking powder, ½ tsp baking soda, ¾ tsp salt, and ¾ tsp xanthan or guar gum added)
  • 1 tsp cinnamon
  • ½ tsp GF Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger
  • 4 Tbs butter
  • ¼ cup light brown sugar, packed
  • 2 tbs apple cider or orange juice (I used orange juice)
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp vanilla extract
  • 2 cups powdered sugar
  1. Preheat oven to 350 F
  2. Oil a 9x13 pan or use parchment.
  3. Beat eggs until blended, add oil and beat to combine.
  4. Add the brown sugar, beat until smooth. Add the pumpkin, beat until smooth.
  5. Add the vanilla, baking mix and spices. Beat until smooth.
  6. Dump batter into the pan and spread evenly.
  7. Bake in the center of the oven for 20-25 min.
  8. While it's baking, make the frosting.
  9. In a saucepan, heat the butter, brown sugar and cider. Stir constantly.
  10. When it begins to bubble, remove from heat and let it cool for a little.
  11. Pour the mixture into a mixing bowl. Add the vanilla and spices.
  12. Begin adding the powdered sugar, a little at a time and beat until smooth.
  13. Add enough sugar to your liking and frost the bars once they are cooled.
Allow frosting to cool in the fridge for an easier spread. Also, if you cool it first it will stick more to the bars and not melt off as quickly.



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