Pumpkin, maple and warm fall spices come together in these tender gluten-free bars.
Gluten-Free Pumpkin Bars
The wonderful combination of warming fall spices in these gluten-free pumpkin bars makes for a pretty irresistible treat. Cinnamon, cloves, ginger and nutmeg lend their warmth without being overpowering, while pumpkin brings its familiar flavor and lovely rusty orange hue.
These pumpkin bars have a texture reminiscent of pumpkin bread, fluffy and tender with a bit of spring to it, but are baked in a square pan instead of a loaf pan. They’re easy to whip up so you can make batch whenever a pumpkin spice craving strikes.
What Makes These Pumpkin Bars Different?
Instead of a traditional gluten-free flour blend, these bars use cashew butter and a small amount of arrowroot flour to create their texture. The cashew butter provides the structure for the bars, while the arrowroot helps keep them light and tender.
They’re also dairy-free and refined-sugar-free, with coconut sugar providing the sweetness and pumpkin, cinnamon, cloves, ginger and nutmeg bringing the classic pumpkin spice flavor. You can serve them plain or finish them with the optional maple pecan glaze.
Ingredients
- Cashew butter: Use smooth, unsweetened cashew butter. It forms the base of the batter and provides the structure for the bars.
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling.
- Coconut sugar: Adds sweetness without refined sugar and complements the pumpkin and spices.
- Eggs: Help bind the batter and give the bars their springy texture.
- Arrowroot flour: Helps create a light, tender crumb.
- Spices: Cinnamon, ginger, cloves and nutmeg give these bars their classic pumpkin spice flavor.
- Maple pecan glaze: An optional topping made with maple syrup, coconut butter, coconut milk and chopped pecans.
How to Make Gluten-Free Pumpkin Bars
- Make the batter. Stir together the cashew butter, pumpkin puree and coconut sugar until smooth. Whisk in the eggs, vanilla, baking soda, spices and salt, then fold in the arrowroot flour.
- Bake. Spread the batter evenly into a parchment-lined 8-inch square baking pan. Bake at 350°F for about 20–23 minutes, until puffed and the center is set.
- Cool. Let the bars cool completely in the pan before cutting.
- Make the glaze, if using. Gently warm the maple syrup, coconut butter and coconut milk together in a small saucepan, stirring until smooth. Remove from the heat and let cool to room temperature.
- Finish. Cut the cooled pumpkin bars into squares. Drizzle with the maple glaze and sprinkle with chopped pecans.
Maple Pecan Glaze
The maple pecan glaze is optional, but adds extra maple flavor and a little crunch to the soft pumpkin bars.
To make it, gently warm the maple syrup, coconut butter and coconut milk in a small saucepan, stirring until smooth. Let the glaze cool to room temperature before drizzling over the bars, then finish with chopped pecans.
Serving Suggestions
These pumpkin bars are good on their own, but the maple pecan glaze adds a little extra sweetness and crunch. Serve them with a cup of coffee, tea or hot cider for an afternoon treat, or warm a bar slightly and add a scoop of vanilla ice cream for dessert.
Storage
Store the pumpkin bars in an airtight container at room temperature for 3–4 days. If you've added the glaze, refrigerate the bars and let them come to room temperature before serving.
Final Thoughts
One of these bars and a cup of hot cider is all it takes to make a chilly fall afternoon feel a little better.
More Gluten-Free Fall Dessert Recipes:
Gluten-Free Pumpkin Bars
These easy to make gluten-free pumpkin bars with a maple pecan glaze are a healthy way to satisfy all those pumpkin spice cravings!
Ingredients
For the Pumpkin Spice Bars
- ½ cup/ 120g cashew butter
- ½ cup/ 120g unsweetened pumpkin puree
- ½ cup/96g coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of fine sea salt
- ¼ cup/36g arrowroot flour
For the Maple Pecan Glaze (optional)
- ¼ cup/ 60ml maple syrup
- ¼ cup/ 64g coconut butter
- 2 Tablespoons/30ml coconut milk
- ¼ cup/28g pecans, chopped
Instructions
Make the Pumpkin Spice Bars:
- Preheat oven to 350 °F. Line an 8-inch-square baking pan with parchment.
- Stir together cashew butter, pumpkin puree and coconut sugar in a large mixing bowl smooth. Whisk in eggs, vanilla, baking soda, spices and salt until well combined. Fold in arrowroot flour.
- Spread the batter evenly into the prepared pan. Bake until puffed and no longer jiggles in the center (about 20-23 minutes).
- Let cool in the pan completely on a wire rack before cutting into squares.
Make the Maple Pecan Glaze: (optional)
- Combine maple syrup, coconut butter and coconut milk together in a small heat proof bowl set over a small saucepan of gently simmering water (do not let the bottom of the bowl touch the water) and stir continuously until glaze is smooth. Remove bowl from heat and let cool to room temperature before using.
- Drizzle over pumpkin bars and sprinkle with chopped pecans.
- Serve and store at room temperature in an airtight container.
Notes
Storage:
Store at room temperature in an airtight container without glaze for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo, Refined Sugar-Free
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 85mgSodium: 235mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Audra says
Hi! Would almond butter work instead of cashew butter? Unfortunately I don't have any cashew butter on hand!
Thank you!