Best 3 Gluten Free Pumpkin Date Bars Recipes
Looking for a gluten-free yet delicious treat that is easy to make and packed with flavor? Gluten-free pumpkin date bars are the perfect solution! These delectable bars combine the warm, inviting flavors of pumpkin and dates with a hint of spice, all wrapped up in a tender, gluten-free crust. Whether you're a seasoned baker or just starting out, this recipe is beginner-friendly and sure to impress family and friends alike. With minimal ingredients and a straightforward process, you'll have a batch of these delectable gluten-free pumpkin date bars ready to enjoy in no time.
Let's cook with our recipes!
GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING
A perfect dessert for fall potlucks, these delicious pumpkin bars are gluten free and topped with yummy cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 19 g, TransFat 0 g
DAIRY-FREE, GLUTEN-FREE PUMPKIN BARS
So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Provided by momx3pcm
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
- Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 173.7 mg, Sugar 18.7 g
GLUTEN-FREE PUMPKIN DATE BARS
These delicious pumpkin date bars are gluten free! They are a good source of protein and a great snack for work, school, and more!
Provided by Aubrey Velin
Categories Granola Bars
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper.
- Gently mix oats, dates, hazelnuts, almonds, raisins, cranberries, pretzels, and chia seeds in a large bowl.
- Mix water and flax seeds together in a small bowl. Let stand until thickened, about 5 minutes.
- Mix pumpkin puree, bananas, and honey together in a medium bowl. Gently mix into the oat mixture until soft and evenly combined. Spread onto the cookie sheet in an even 1/2-inch layer.
- Bake in the preheated oven until browned but still slightly gooey, 25 to 33 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 36.8 g, Fat 9.7 g, Fiber 6.7 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 86 mg, Sugar 16.1 g
Tips:
- Use ripe dates. Softer dates are easier to blend and will give your bars a more cohesive texture.
- Don't over-process the dates. You want them to be finely chopped, but not a paste.
- Press the mixture firmly into the pan. This will help the bars hold together better.
- Chill the bars before cutting them. This will make them easier to slice and less likely to crumble.
- Store the bars in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months.
Conclusion:
These gluten-free pumpkin date bars are a delicious and healthy snack or dessert. They're easy to make and packed with nutrients, making them a great option for people with dietary restrictions or those who are looking for a healthier alternative to traditional baked goods. With their chewy texture, sweet pumpkin flavor, and hints of cinnamon and nutmeg, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these gluten-free pumpkin date bars a try!
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