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Kitchen Tricks
- Use canned pumpkin puree for the best texture and flavor.
- Make sure your baking powder is fresh to help the bars rise properly.
- Avoid overmixing the batter to keep the bars tender.
Ingredients 0/13
Why You'll Keep Making This
These bars are perfect for anyone avoiding dairy and gluten without missing out on flavor. They are moist, naturally sweet, and packed with warm spices that celebrate the pumpkin season. Plus, they make a great snack or dessert for all ages.
Directions
Lightly heat your oven to 350°F and lightly grease a 13x9-inch baking dish. In a bowl, mix together the rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger. In a separate large bowl, beat the margarine until it’s nice and creamy. Then, add the brown sugar and keep beating until the mixture lightens up a bit. Crack in the eggs one at a time, making sure each one is fully mixed in before adding the next. When you add the third egg, also stir in the pumpkin and vanilla. Slowly add the dry ingredients to the wet mixture, stirring until everything is combined into a smooth batter. Pour it into your prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
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people cooked this recipe
Serving Recommendations
Serve these bars slightly warm with a drizzle of dairy-free icing or a dusting of powdered sugar. They also pair nicely with a cup of herbal tea or dairy-free coffee creamer for a cozy treat.
Food Storage Guide
Store the bars in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week or freeze for up to three months. Thaw frozen bars overnight before serving.
Frequently Asked Questions
Can I use a different type of flour instead of rice and soy flour?
You can try other gluten-free flours, but the texture may change. Almond or oat flour might work with some adjustments.
How do I store the bars to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this recipe vegan?
To make it vegan, substitute eggs with flax eggs and use a vegan margarine or coconut oil.
What can I use if I don’t have dairy-free margarine?
You can use coconut oil or another plant-based butter substitute.
How can I tell when the bars are done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, they’re done.
Is canned pumpkin puree different from pumpkin pie filling?
Yes, use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
Can I add nuts or chocolate chips to this recipe?
Yes, adding nuts or dairy-free chocolate chips can enhance flavor, just fold them in before baking.
Can I freeze these bars?
Yes, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.
