These Pumpkin Bars are straightforward to make and built around a short list of pantry ingredients. They bake up soft, gently spiced, and naturally sweetened—easy to keep on hand for busy days or to share with others.
The recipe uses pumpkin puree, unsweetened applesauce, and olive oil for moisture and structure, with coconut sugar providing sweetness. A touch of cinnamon adds depth without overpowering the other ingredients. Everything is combined with gluten-free all-purpose flour, making this a good option for those avoiding wheat.
The method is simple: mix dry ingredients in one bowl, wet ingredients in another, then fold together and bake. No need for a mixer or any advanced steps. Once cooled, the bars are easy to slice and hold their shape well, making them ideal for storing or packing.
This recipe is adaptable—you can leave it as is or make small changes depending on what you have. Stir in chopped nuts, fold in raisins, or top with seeds before baking. However you make them, these bars are a dependable option when you want something simple, flavorful, and made with familiar ingredients.
Recipe
Serves 12
1 ½ cups (180g) gluten-free all-purpose flour
1 tsp ground cinnamon
½ tsp salt
½ tsp baking soda
2 eggs, room temperature
1 cup (180g) coconut sugar
1 cup (250g) pumpkin puree
½ cup (120ml) olive oil
¾ cup (185g) unsweetened applesauce
How to Prepare
Preheat the oven to 350°F (180°C). Line a square baking pan with baking paper. Mix the flour, cinnamon, salt and baking soda in a large bowl. Beat the eggs, sugar, pumpkin puree, oil and applesauce in another large bowl. Fold the dry ingredients into wet ingredients and mix until just combined. Pour the batter into the prepared baking pan, place into a hot oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven, and set aside on a wire rack to cool completely before slicing into bars.
