Pumpkin Bars

Each Thanksgiving, we substitute these pumpkin bars for pumpkin pie.  I adapted a recipe that my mom has made for years.

The recipe called for 4 eggs which I thought was far too many to try to replace. But it turned out I was wrong. Flax seed "eggs" work well in this recipe as does gluten free flour. 

At first, those were the only substitutes that I made.  However, it always sort of bugged me that the recipe called for 2 cups of sugar and 1 cup of oil so I tried cutting back to make it (slightly) healthier.

Even with cutting those ingredients back, the bars still taste great (my kids couldn't tell the difference!)

Another change that I originally made was baking these in a 9x13 inch cake pan instead of a jelly roll pan.  Why?   Well, I didn't have a jelly roll pan.  The bars turned out more like cake but nobody seemed to mind.

Even though we were happy using the cake pan, it turns out my 16 x 12 x 1 inch cookie sheet is pretty much a jelly roll pan (who knew?).  So, I made these using that pan and they turned out more like bars.

Whether they eat them with a fork (like cake) or with our fingers (like bars), my kids love them either way!

I like to frost these with a prepackaged dairy free cream cheese frosting.  Look in the baking aisle for "safe" options.  Otherwise, you can make your own vanilla frosting (try this easy recipe).

Pumpkin Bars
Dairy, egg, soy, wheat/gluten, peanut, tree nut free


2 tablespoons. flaxseed meal

6 tablespoons warm water

1-15 oz. can of pumpkin puree

1/2 cup unsweetened applesauce

3/4 cup cooking oil (vegetable, soy, grapeseed, etc)

1-1/4 cups granulated sugar

2 cups wheat-free all purpose flour mix

1/2 teaspoon xanthan gum

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

"Safe" cream cheese or vanilla frosting

Allergy Friendly Pumpkin Bars from Eating With Food Allergies
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1) Preheat oven to 350 degrees F.  Grease the bottom of a jelly roll pan or cake pan.

2) In a small bowl, whisk together the flax seed meal and warm water. Set aside for a few minutes until the mixture thickens.  In a mixing bowl, cream together the pumpkin puree, oil, flax seed and water mixture and sugar.  In a separate bowl, combine the flour, xanthan gum,  Combine all ingredients in mixing bowl. Beat with mixer until well blended.

3) Pour batter into prepared pan.

If using a cake pan, bake at 350 degrees F for 25 minutes.

If using a jelly roll pan, bake at 350 degrees F for 15-20 minutes.

4) When cooled, frost with your favorite "safe" frosting.

Go from pumpkin bars to allergy free recipes.

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