These allergy friendly pumpkin bars are a great substitute for pumpkin pie on Thanksgiving. They are a treat that everyone will enjoy whether they have food allergies or not!
Pumpkin pie is a Thanksgiving staple but it is kind of tricky to make with out common food allergens. To make these pumpkin bars, I adapted a recipe that called for 4 eggs. I was not sure if these bars could be made without eggs and wheat flour 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.
Pick a Pan
The original recipe says to bake these in a jelly roll pan but I usually use a 9×13 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!
Allergy Friendly Frosting
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).
These allergy friendly pumpkin bars are a great substitute for pumpkin pie on Thanksgiving. This recipe is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
- 2 tablespoons flax seed meal
- 6 tablespoons warm water
- 1(15) ounce 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 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- "Safe" cream cheese or vanilla frosting
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Preheat oven to 350 degrees F. Grease the bottom of a jelly roll pan or cake pan.
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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, baking soda, baking powder, salt, and cinnamon. Add the flour mixture to the pumpkin mixture and beat with mixer until well blended.
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If using a cake pan, bake at 350 degrees F for 25 minutes.
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If using a jelly roll pan, bake at 350 degrees F for 15-20 minutes.
I’m excited and in the middle of trying this yummy looking recipe. I got all the ingredients yesterday and as i’m starting to prep I noticed it calls for xanthan gum in the steps but isn’t listed in the ingredients. Unfortunately, I don’t have any on hand. Is there something I can use to substitute or is it absolutely necessary for the success of the bars? Also, for future, how much xanthan gum is used in the recipe so i can add to the steps as I’ll add to my pantry. hoping for help as i’ve already begun the recipe. : / THanks so much
Hi Kara,
If you are using a gluten free all purpose flour, it probably already has xanthan gum in it so you can omit it. Xanthan gum works as a binder to prevent cakes and breads from being crumbly. I have made recipes without it and they still turn out ok, maybe just a little more crumbly. This recipe is super moist so it probably wouldn’t make as much of a difference if you omit it.
I hope that helps!
Kristi
Thanks sooo much!!! I appreciate your reply and can’t it to try these tonight for our girls night in!!
Is there a flax alternative? I unfortunately am allergic to flax and my son is allergic to pretty much everything.
Hi Samantha,
Can you have chia seeds? You could try substituting the same amount of ground chia seeds. I haven’t tried it myself but I know chia and flax are similar. You could also try 6 tablespoons of aquafaba (the liquid from a can of beans). Again, I haven’t tried this myself but it might just work! If you try either of these, let me know how it turns out!