Pumpkin Bars – Gluten Free & Vegan

Pumpkin Bars - Gluten Free & Vegan at The Happy Housewife

By contributing writer Tessa

Tis the season for all things pumpkin! My family (especially me) gets giddy with all the orange orbs I am pulling from the garden. You can frequently find cookie sheets full of various pumpkins and winter squashes baking away in my oven this time of year.

Fresh puree is infinitely tastier than any variety you find in a can. It is an extra step, but I liken the difference to a fresh tomato off the garden vine versus a canned tomato—no comparison! In case you’re interested, I wrote a post to help you make your own pumpkin puree and explain that all pumpkins are not created equal.

Here is a quick recipe for pumpkin bars that your family will love! And you, as a mommy, can be happy that a vegetable is lurking within. You can eat it as is or consider some of these fun toppings:

  • whipped cream
  • melted caramel (add some milk to thin it)
  • a scoop of vanilla ice cream
  • cream cheese frosting
  • maple sweetened creme fraiche

Not gluten free? This can be made with regular flour. See the note at the end of the recipe.

Pumpkin Bars - Gluten Free & Vegan at The Happy Housewife

Pumpkin Blondies- Gluten Free & Vegan

Yield 16


  • 3/4 cup allowed butter (vegan butter, coconut oil, palm shortening)
  • 1 cup palm sugar, or brown sugar
  • 1/8 teaspoon Nu Naturals Pure White Stevia Powder or 1/4 cup additional sugar
  • 1 cup pumpkin puree, fresh is best!
  • 3 teaspoons chia meal gelled in 1/3 cup hot water or 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum or xanthan gum
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup millet flour, or potato starch
  • 1/2 cup chocolate chips (or more!) to taste
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350° F and grease a 9 x 13 inch pan.
  2. In the bowl of a mixer, beat the butter and sugar until creamy.
  3. Beat in pumpkin, vanilla, and chia egg.
  4. With the mixer still running, sprinkle in the the baking soda, guar gum, and sea salt.Continue with the flours.
  5. Mix in the chocolate chips.
  6. Spread into prepared pan and bake about 25 minutes or until a toothpick inserted in the middle comes out clean.


If you don't want a gluten-free bar, you could substitute 1 3/4 cups flour in place of the gum, rice flour, tapioca flour, millet flour, and potato starch.A gluten free all-purpose flour can be use although the flavor will change, and some all-purpose mixes do not do well with no eggs.

Courses Dessert

Pumpkin Bars - Gluten Free & Vegan at The Happy Housewife

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  1. These look GREAT Tessa!!!! Ever since I read your post last year about the difference between homemade pumpkin puree and canned, you had me convinced to make my own… I haven’t done it yet, but one day this season I will! Thanks for the yummy recipe 🙂


    • It is SO worth it Cassidy…and really not hard at all! Just be sure to pick the right kind of pumpkin or squash to cook up, and do several at the same time to stock up!

  2. I LOVE pumpkin season! Thanks for posting such yumminess!

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