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.
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 then I saw a version of them on Two Peas and Their Pod.
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.
Ingredients
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
- cornstarch
- xanthan gum
- cinnamon
- baking soda
- salt
- butter
- sugar
- egg
- vanilla
- canned pumpkin puree (not pie filling)
- chocolate chips
Gluten Free Chocolate Pumpkin Bars
A gluten free pumpkin bar that is easy to make and so good that no one will know that they are gluten free.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
15Serving Size:
1Amount 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.
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.
Fortunately, no one in my family has a problem with gluten. So…how would I substitute for regular flour?
Thanks so much!
This is the link to the original recipe I based these on and it uses regular flour. I hope that helps. https://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-bars/
These look great! My kids will eat them for sure with the chocolate chips in there!
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.
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.
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!
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!
I am so glad that you enjoyed them! Gluten free can be challenging so I love hearing that about my gluten free recipes.