Easy To Make Pumpkin Spice Snack Cake Bars (Gluten Free)

I love homemade snack bars. And I adore pumpkin spice, so I created a pumpkin bars recipe you are sure to love. These gluten-free pumpkin bars are a delicious, spiced pumpkin sheet cake topped with a drizzle of white chocolate frosting. They make the perfect gluten-free fall dessert or snack cake for on-the-go.

Easy Pumpkin Bars Recipe

These easy pumpkin bars embrace everything I love about fall. They are full of pumpkin spice flavor so you’ll want to make them all season. They are also great for a crowd. One sheet pan can be sliced and served up for any fall/holiday gathering. Be warned they will disappear fast! So keep these ingredients on hand so you an whip up a quick batch. I also sometimes sneak some flavorless protein powder in them to amp up the protein.

pumpkin bars recipe fountainof30

 

Easy Pumpkin Snack Cake Bars (Gluten Free)

Yields: 12-16 servings
Prep: 10 minutes| Cook Time: 33 minutes | Total Time: 43 minutes

Easy Pumpkin Snack Cake Bars ingredients fountainof30

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Ingredients:

  • 2 cups all-purpose flour (gluten free if necessary)
  • 1.5 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4 eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 15 oz can pumpkin puree
  • 1 cup unsweetened applesauce

Optional Topping:

  • ½ cup white chocolate chips
  • ⅓ cup finely chopped pecans

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking dish and set aside.
  2. In a large bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine.
  3. Add eggs to a medium bowl and whisk until fully combined and frothy. Add sugar, brown sugar, pumpkin puree and applesauce. Stir to incorporate.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir until fully combined.
  5. Pour the batter into the prepared baking dish and bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove cake from the oven and place on a cooling rack until completely cooled.
  7. For the topping: Add white chocolate chips to a small bowl and microwave for 30 seconds on 50% power. Stir and repeat this process until chocolate is smooth and fully melted. Transfer white chocolate to a small sandwich bag. Cut off one corner of the bag and drizzle onto cooled cake.
  8. Immediately sprinkle finely chopped pecans over the white chocolate drizzle. Slice and enjoy!

Notes:

  • Store cake bars in an airtight container for up to 5 days in the refrigerator.
  • The bars are not overly sweet. If you’d like a sweeter treat, mix ½ cup white chocolate chips into the batter prior to pouring into the baking pan. Or increase both of the sugars to ⅔ cups each.
  • These bars are moist but hold together very well. They can simply be sliced and picked up to enjoy.
  • These pumpkin bars would be a great addition to school lunch boxes, for fall bake sales, even added to the breakfast table during the holidays.
  • Swap out the white chocolate and pecans for your favorite cream cheese frosting and serve as a delicious Thanksgiving cake.
Pumpkin Bars recipe fountainof30
In a large bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt.
Pumpkin Bars whisk eggs fountainof30
Add eggs to a medium bowl and whisk until fully combined and frothy.
Pumpkin Bars Recipe mix wet ingredients fountainof30
Add sugar, brown sugar, pumpkin puree and applesauce.
Pumpkin Bars wet ingredients in a bowl fountainof30
Stir to incorporate.
pumpkin bars fountainof30
Pour the wet ingredients into the bowl of dry ingredients. Stir until fully combined.
Pumpkin Bars Recipe batter in pan fountainof30
Pour the batter into the prepared baking dish and bake for 28-33 minutes
baked pumpkin bars fountainof30
Bake until a toothpick inserted into the center comes out clean.
pumpkin bars topping fountainof30
Add white chocolate chips to a small bowl and microwave for 30 seconds on 50% power.
white chocolate in sandwich bag fountainof30
Transfer white chocolate to a small sandwich bag.
icing on cake fountainof30
Cut off one corner of the bag and drizzle onto cooled cake.
sliced pumpkin bars snack cake fountainof30
Slice and enjoy!

Pumpkin Bars serving white plate fountainof30

Yield: 16

Easy Pumpkin Snack Cake Bars (Gluten Free)

pumpkin bars recipe fountainof30

These pumpkin bars would be a great addition to school lunch boxes, for fall bake sales, even added to the breakfast table during the holidays. Top with white chocolate drizzle and nuts for a sweeter treat!

Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes

Ingredients

  • 2 cups all-purpose flour (gluten free if necessary)
  • 1.5 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4 eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 15 oz can pumpkin puree
  • 1 cup unsweetened applesauce

Optional Topping:

  • ½ cup white chocolate chips
  • ⅓ cup finely chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 baking dish and set aside.
  2. In a large bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine.
  3. Add eggs to a medium bowl and whisk until fully combined and frothy. Add sugar, brown sugar, pumpkin puree and applesauce. Stir to incorporate.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir until fully combined.
  5. Pour the batter into the prepared baking dish and bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove cake from the oven and place on a cooling rack until completely cooled.
  7. For the topping: Add white chocolate chips to a small bowl and microwave for 30 seconds on 50% power. Stir and repeat this process until chocolate is smooth and fully melted. Transfer white chocolate to a small sandwich bag. Cut off one corner of the bag and drizzle onto cooled cake.
  8. Immediately sprinkle finely chopped pecans over the white chocolate drizzle. Slice and enjoy!

Notes

  • Store cake bars in an airtight container for up to 5 days in the refrigerator.
  • The bars are not overly sweet. If you’d like a sweeter treat, mix ½ cup white chocolate chips into the batter prior to pouring into the baking pan. Or increase both of the sugars to ⅔ cups each.
  • These bars are moist but hold together very well. They can simply be sliced and picked up to enjoy.
  • These pumpkin bars would be a great addition to school lunch boxes, for fall bake sales, even added to the breakfast table during the holidays.
  • Swap out the white chocolate and pecans for your favorite cream cheese frosting and serve as a delicious Thanksgiving cake.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 199mgCarbohydrates: 31gFiber: 2gSugar: 17gProtein: 4g

Are you going to try this pumpkin bars recipe?

Lauren Dimet Waters Signature

Here are more of my pumpkin recipes you might want to make: Cinnamon Roll Skillet Cake: A Delicious Gluten-Free Treat! and The Most Delicious Chewy Brown Butter Pumpkin Cookies (Gluten Free).

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easy to make pumpkin spice bars fountainof30 easy pumpkin bars with white chocolate and pecans fountainof30

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