Gluten Free Chocolate Pumpkin Bars

I love pumpkin desserts during the fall and winter. And just because I eat gluten free does not mean that I have had to give up my pumpkin desserts.

In fact, I have found that gluten free and pumpkin go very well together. The moisture from the pumpkin, and the strong flavor that is has, really enhances gluten free baking. It also helps cover up some of the texture and taste issues that gluten free flours often have.

These gluten free pumpkin bars are a recipe that I have seen several times on various sites. I first saw them on Martha Stewart and I recently saw a version of them on Two Peas and Their Pod.

It was after I saw Two Peas and Their Pod’s version that I knew I had to try these gluten free. I mean what could be a better fall dessert than chocolate and pumpkin together in a cookie bar.

I decided to try tweaking a few things to make them gluten free and gave them a try. And I am so glad that I did.

The gluten free version turned out perfectly. We loved these and the pan of cookie bars were gone in no time.

Lynn's Kitchen Adventures


  1. These look great! I think I’ll make them as an alternative GF pumpkin dessert for Thanksgiving (other than pie). One question: how many bars do you get out of the 9×13 dish?

    • I got about 15 from these, but you could cut them a little smaller, especially if you were serving them with other desserts.

  2. Fortunately, no one in my family has a problem with gluten. So…how would I substitute for regular flour?

    Thanks so much!

  3. Angie Halten says:

    These look great! My kids will eat them for sure with the chocolate chips in there!

  4. Margaret Flynn says:

    Can you substitute an all purpose gluten free flour? I’m just getting started with my gluten free pantry and don’t have all these different flours yet.

    • If you have a gf flour mix you like than yes you can. The texture might be a little different than what I use, but it should work. Just be sure to check the blend to see if it has xanthan gum in it. Some blends do and some don’t and this will need the xanthan gum, so if it does not have it be sure to add it. I hope that helps and that you enjoy the bars.

  5. Hi Lynn, what size canned pumpkin?

    • It is 1 cup of pumpkin. I am not sure there is a can of pumpkin that small. I usually just open a 15 ounce can and use the rest for something else or freeze the leftover pumpkin for another recipe. I hope that helps.

  6. Hi Lynn….. We are new to gluten free, as 2 of my kids were recently diagnosed with celiac. I have loved your website prior to our gluten free days and love it even more now. Thanks for all you do for your website….has been a life saver!!
    On this recipe….for the “rice flour”…. Do you use white rice flour or brown rice flour?
    Thanks again….my family loves your recipes!!

    • Either will work. I usually use white rice in my gluten free desserts because the texture is a little better I think. However, this is a pumpkin dessert and is really moist, so you could use either brown or white rice or a combo of both. And I am so glad that you are finding my site helpful for gluten free recipes. Gluten free can be overwhelming, especially at first, but it does get easier as you figure it out. I hope you enjoy these bars!

      • Thank you! That is helpful….as is your site!! Gluten free has been a bit overwhelming, but am looking forward to when it’s easier. 😉 Can’t wait to make these this weekend!
        God Bless!

  7. OMG these were amazing! I loved chocolate chip cookie dough raw, and these remind me of that! My BF said I need to make these again and often!

Share Your Thoughts