Chocolate and pumpkin are combined in these gluten free chocolate pumpkin bars that are so good no one will know that they are gluten free!
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 it has, really enhances gluten free baking. It also helps cover up some of the texture and taste issues that gluten free flours often have.
After seeing the recipe so many times I knew that I had to try them 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.
I prefer to use the individual gluten free flours for those gluten free pumpkin chocolate bars, but Bob’s Red Mill 1 to 1 Gluten Free Flour blend can be used in place of the gluten free flours and xanthan gum.
- rice flour
- sweet rice flour
- xanthan gum
- baking soda
- canned pumpkin puree (not pie filling)
- chocolate chips
- 1 ¼ cups rice flour
- ½ cup sweet rice flour
- ¼ cup cornstarch
- ½ teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter, room temperature
- 1 ¼ cups sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup canned pumpkin puree (not pie filling)
- 2 cups chocolate chips
- Line the bottom of a 9x13 baking pan with foil. This will help the bars come out of the pan easily.
- In a bowl mix together rice flours, cornstarch, xanthan gum, cinnamon, baking soda, and salt. Set aside.
- With a mixer cream together sugar and butter until smooth. This will take several minutes.
- Beat in egg. Then add vanilla.
- Beat in pumpkin. The mixture may have a funny texture after you add the pumpkin, but that is fine.
- Gradually add dry ingredients and mix just until combined. Stir in chocolate chips.
- Spread batter into a greased pan. Line the pan with foil or parchment paper for easier removal.
- Bake at 350 for 35-40 minutes.
- Let cool in pan and then remove from pan and cut into squares. Preheat oven to 350 degrees.
Bob's Red Mill 1 to 1 Gluten Free Flour Blend can be used in place of rice flour, sweet rice flour, cornstarch, and xanthan gum.
Amount Per Serving: Calories: 390Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 45mgSodium: 296mgCarbohydrates: 53gFiber: 3gSugar: 30gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Originally published November 2011. Updated November 2023.