Pumpkin Bars

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).

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Allergy Friendly Pumpkin Bars

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

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.

Course: Dessert

Servings: 20 servings

Author: Kristi

Ingredients

• 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

Instructions

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.

Pour batter into prepared pan.

1. If using a cake pan, bake at 350 degrees F for 25 minutes.
2. If using a jelly roll pan, bake at 350 degrees F for 15-20 minutes.

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