Gluten Free Gingerbread Pumpkin Bars

Gluten Free Gingerbread Pumpkin Bars | Glutenfree-jenny.comLooking for a gluten free dessert recipe for Canadian Thanksgiving?

These squares have a delicious gingerbread crust topped with a creamy pumpkin pie-like filling.

This is a very rich bar with a nice and crispy crust.  I recommend that you serve it with a little whipped cream or vanilla ice cream and cut into small pieces.

 

Ingredients:

The Crust:

  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/3 cup tapioca starch
  • 1 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice (cinnamon, ginger, allspice and nutmeg)
  • 2 1/2 tsp “Pixie Dust
  • 1 cup Wholesome Sweeteners Organic Sugar
  • 3/4 cup unsalted organic butter
  • 1/4 cup molasses
  • 1/3 cup gluten-free quick cook oats

 

The Filling:

 

Preheat the oven to 350 degrees .

Line a 9×13-inch baking sheet with parchment paper so that the paper goes up both sides of the pan.

In a mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, baking soda, 1 teaspoon pumpkin pie spice, and Pixie Dust. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup sugar, butter, and 1/4 cup molasses. Scrape down the bowl.

With the mixer running on low speed, slowly add the dry ingredients. Mix until fully combined.

In a small bowl, mix 3/4 cup of the dough with the quick cook oats and set aside.

Dump the remaining dough into the prepared baking pan. Place a sheet of plastic wrap over the top, and spread the dough into an even layer. (I just used my fingers instead of the plastic wrap).

In a large mixing bowl, beat together the filling ingredients. Pour over the crust in the baking pan, spreading until you have an even layer. Top with the reserved dough and oat mixture.

Bake in preheated oven for about 45 minutes, or until the topping is a beautiful brown colour. Cool completely before storing, loosely covered, in the refrigerator.

(The crust will begin to get soggy after about two days in the refrigerator. It is best to serve these squares the first day).

(adapted from: The Baking Beauties)

6 thoughts on “Gluten Free Gingerbread Pumpkin Bars

  1. Oh, these look amazing!! I live for pumpkin season and this recipe looks like a real keeper. Also, I’m so intrigued to try making pixie dust! For me, lately, I’ve been experiencing a burning sensation after eating baked goods with xanthan gum. Not fun.
    -Dana
    Dana recently posted…Gluten Free Pumpkin Chocolate Chip MuffinsMy Profile

    • Dana,

      I’ve never like the gums, and the pumpkin bars were made with the Pixie Dust and the family is gobbling (get it) them up. Oh I should explain it’s Canadian Thanksgiving this weekend! We are all about the turkey and pumpkin ANYTHING! They are rich little bars….hope you, hubbie and the kiddos enjoy them! j

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