Pumpkin Bars

Each Thanksgiving, we substitute these pumpkin bars for pumpkin pie. The recipe is adapted from a classic pumpkin bar recipe that my mom has made for years - one of my favorites!

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

Even though this is a dessert, I always try to get by with the least amount of sugar and oil needed (but still making sure it tastes good because...it's dessert!)  I ended up cutting 3/4 cup of sugar and 1/4 cup oil without anyone (my kids) noticing.

Allergy Friendly Pumpkin Bars from Eating With Food Allergies

The original recipe says to bake these in a jelly roll pan but I usually use a 9x13 inch cake pan which makes them come out more like pumpkin cake. 

If you use a jelly roll pan or 16 x 12 x 1 inch cookie sheet you will get more servings and they are 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 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 (omit if it's in your all-purpose flour blend already)

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

"Safe" cream cheese or vanilla frosting


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.