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, 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.