Are you craving a warm, comforting dessert that's also healthy and gluten-free? Look no further! These delightful pumpkin bars are the perfect fall treat, satisfying your sweet tooth without compromising on taste or dietary needs. This easy recipe is perfect for beginner bakers, and experienced cooks will appreciate the delicious results and customizable options. Get ready to enjoy a homemade, delicious dish that's quick to make and even quicker to devour!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions:
Getting Started: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures your pumpkin bars won’t stick and will come out perfectly.
Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, and cloves. This simple step ensures even distribution of spices and leavening agents.
Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract until well combined. A smooth batter is key for even baking.
Combining: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough bars. If using nuts, gently fold them in now.
Baking: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
Cooling and Serving: Let the pumpkin bars cool completely in the pan before cutting into squares. This prevents them from crumbling and allows them to set properly.
Tips for the Best Gluten-Free Pumpkin Bars:
- Flour Blend: Using a good quality gluten-free flour blend is crucial for the best texture. Make sure your blend contains xanthan gum, which helps mimic the gluten in traditional flour.
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Don't Overmix: Overmixing the batter can lead to tough bars. Mix until just combined.
- Cooling Time: Allow the bars to cool completely before cutting to prevent them from crumbling.
Variations:
- Spiced Pumpkin Bars: Add a pinch of nutmeg or allspice for extra warmth.
- Chocolate Chip Pumpkin Bars: Fold in ½ cup of chocolate chips for a decadent twist.
- Cream Cheese Frosting: Top the cooled bars with a cream cheese frosting for an extra layer of deliciousness.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Protein: 4-5g
- Fat: 10-12g
- Carbohydrates: 35-40g
- Fiber: 2-3g
These gluten-free pumpkin bars are a fantastic healthy meal option, a quick dinner addition, and a perfect example of homemade cooking at its finest. Enjoy this delicious and easy recipe, perfect for any fall gathering or a cozy night in! They're sure to become a new favorite among your best recipes.