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You are here: Home / Recipes / Pumpkin Bars

Pumpkin Bars

February 3, 2017 By Kristi 8 Comments

Disclosure: This post may contain affiliate links. Read more here.

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!

allergy friendly pumpkin bars

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).

allergy friendly pumpkin bars
Print
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, applesauce, 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.

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.

Related

Filed Under: Desserts, Recipes

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Reader Interactions

Comments

  1. kara ranieri

    September 6, 2018 at 9:41 am

    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

    Reply
    • Kristi

      September 6, 2018 at 9:55 am

      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

      Reply
  2. Kara

    September 6, 2018 at 11:26 am

    Thanks sooo much!!! I appreciate your reply and can’t it to try these tonight for our girls night in!!

    Reply
  3. Samantha

    October 10, 2018 at 12:27 pm

    Is there a flax alternative? I unfortunately am allergic to flax and my son is allergic to pretty much everything.

    Reply
    • Kristi

      October 10, 2018 at 12:35 pm

      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!

      Reply
  4. Melissa

    December 23, 2018 at 4:25 pm

    The eggs aren’t listed in the directions at all. When do you add them?

    Reply
  5. Melissa

    December 23, 2018 at 4:27 pm

    I meant the applesauce. Its not in the directions. Do you use aplesauce & oil? I am mid combining I hope to get a quick rely.

    Reply
    • Kristi

      December 23, 2018 at 6:50 pm

      Hi Melissa,
      Thank you for pointing this out! The applesauce should be added with the pumpkin, oil, flax seed/water mixture. I updated the recipe to include that. Sorry for the confusion. I hope you enjoy them!

      Reply

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Welcome to Eating With Food Allergies! I am Kristi, mom of two boys with food allergies and Registered Dietitian Nutritionist. I created this website to help you eat well...even with food allergies! Read more →

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