These pumpkin filled bars are just bursting with fall flavors! Whether you are simply in the mood for a pumpkin treat or want a holiday themed dessert, these gluten-free pumpkin bars are it!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see full Disclaimer.
Gluten Free Pumpkin Bars
Pumpkin bars are just one of those things. Like water…. and air….. You just need them, right? Ok, well, maybe not quite like that, but close!
I love Fall for so many reasons: jeans, sweatshirts, and PUMPKIN!
I have an old pumpkin bar recipe that I used to make ALL the time. BUT, it is not dairy-free or paleo and so I set out to make one that was! I do eat dairy, but I just wanted a bar that did NOT contain any dairy ingredients.
These are actually paleo pumpkin bars as well! SCORE! And I’ll let you in on a little secret – they are ALSO low carb naturally.
Health Benefits of Pumpkins
Are pumpkins healthy? You get they are!
According to Healthline, not only are pumpkins high in beta carotene as well as other vitamins and minerals, but they also have the potential to reduce your risk for chronic diseases and cancer, boost immunity and may promote weight loss.
AND they really are not that high in carbs and I definitely take note of that!
All in all – I’ll take it!
Are Pumpkin Bars Gluten Free?
Many pumpkin bars are not gluten-free, but these gluten-free pumpkin bars ARE! In case you couldn’t tell from the name!
We do not use any wheat flours and all our ingredients are gluten-free.
Sometimes baking with gluten-free flours can be challenging, but not for this recipe. We don’t need the “rise” and these naturally stay together, so the lack of gluten does not cause an issue in the baking part.
Do These Paleo Pumpkin Bars Need to be Frosted?
No way! They are moist enough and flavorful enough to stand strong on their own!
I do, however, like the new flavors and different textures that frosting or glazing them provide.
Your bars, your choice!
How To Make Gluten Free Pumpkin Bars
Prepare the frosting or glaze according to instructions from your recipe choice. My two recommendations are:
Low Carb Cream Cheese Frosting or Paleo Coconut Cream Glaze
Now, preheat oven to 350 degrees F and lightly grease a 10×8 baking sheet pan.
NOTE: You can double the recipe and use your average baking sheet pan.
In a large bowl, add eggs, olive oil, and pumpkin puree. Using hand beaters, mix together until combined.
In a medium bowl, add sweetener, almond flour, pumpkin spice, baking soda, baking powder, and salt. Combine well.
Add dry ingredients to pumpkin mixture and continue beating with hand beaters.
Add mixture to the prepared baking sheet and bake for 20-25 minutes or until toothpick test passes!
Set aside and let cool. Once it is cool, frost and serve!
Note:
If you frost with the paleo frosting (shown below), the frosting will not be solid and is not intended to be.
If you use the low carb frosting, it will be solid so make sure it is soft enough to be able to frost the cake with.
Other Gluten Free Desserts From The Gluten Free Option
Gluten Free Chocolate Chip Cookies
Gluten Free Pumpkin Bars
The weather is cooling off and it is time to dive into these gluten free pumpkin bar treats! Exploding with sweet pumpkin flavor with an optional almond coconut cream glaze, these bars will quickly become a favorite!
Ingredients
Pumpkin Bars
- 3 eggs
- 1/2 cup olive oil
- 1/2 cup granular sweetener (I like Lakanto monk fruit, coconut sugar is an option too)
- 1/2 cup pumpkin puree
- 1 cup almond flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- coconut oil for greasing
Frosting
- Any frosting of your choice:
- For low carb: keto cream cheese frosting (1/2 batch)
- For Paleo: Almond paleo coconut cream frosting (1/2 batch)
Instructions
Prepare frosting according to instructions from your recipe choice.
Preheat oven to 350 degrees F and lightly grease a 10x8 baking sheet pan. You can double the recipe and use your average baking sheet pan.
In a large bowl, add eggs, olive oil, and pumpkin puree. Using hand beaters, mix together until combined.
In a medium bowl, add sweetener, almond flour, pumpkin spice, baking soda, baking powder, and salt. Combine well.
Add dry ingredients to pumpkin mixture and continue beating with hand beaters.
Add mixture to the prepared baking sheet and bake for 20-25 minutes or until toothpick test passes!
Set aside and let cool.
Once cool, frost and serve!
Notes
If you frost with the paleo frosting, the frosting will not be solid and is not intended to be.
If you use the keto frosting, it will be solid so make sure it is soft enough to be able to frost the cake with.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Natierra Himalania Himalayan Fine Pink Salt Shaker, 13 Oz - Bob's Red Mill Resealable Gluten Free Baking Powder, 14 Oz (6 Pack)
- Anthony's Almond Meal Flour, Natural Unblanched, 5lbs, Batch Tested Gluten Free, Keto Friendly
- Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Classic White - 3 lbs)
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 140Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 49mgSodium 84mgCarbohydrates 5gNet Carbohydrates 5gFiber 0gSugar 4gProtein 2g
Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.
Nice blog heгe! Additionally ʏouｒ web site a lot
ᥙp fast! What host are yyou thе usage оf?
Cаn І get your affiliate hyperlink оn үouг host? I want mʏ website loaded uup as fɑѕt aѕ yours lol
Here is mｙ blog: game slot gacor hari ini