allergy friendly pumpkin bars
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
  • 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
  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, 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.