I love homemade snack bars. They taste so much better than the store-bought ones. 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 and chopped pecans. Or top with your favorite cream cheese frosting and serve it as a delicious Thanksgiving cake. 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.

 

Easy Pumpkin Snack Cake Bars (Gluten Free)

Yields: 12-16 servings
Prep: 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

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.
• Swap out the white chocolate and pecans for your favorite cream cheese frosting and serve as a delicious Thanksgiving cake.
• 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.

Yield: 16

Easy Pumpkin Snack Cake Bars (Gluten Free)

Print

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?

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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