Gluten Free Gingerbread Pumpkin Bars

Disclaimer: This is a sponsored recipe. I was compensated by the kind folks at Crosby’s Molasses for creating this recipe. However, like always, the opinions are entirely my own.

 

Gluten Free Gingerbread Pumpkin Bars | The Baking Beauties

 

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~ Jim Davis, the creator of the Garfield comics.

Although the pumpkin is technically a fruit (and a berry at that), I like Mr. Davis’ thinking on this one. It is now officially autumn in the northern hemisphere, and that means that from now until the snow flies, it is pumpkin season. If you’ve been around my blog for a while, you’ll know that I love to baking with pumpkin. Not every post will feature pumpkin, but I’m sure I can come up with a few new ones for you to try. I blame Starbucks to introducing us all to the Pumpkin Spiced Latte – it’s been a losing battle ever since.

While I was browsing Crosby’s Molasses Gingerbread e-book, I was immediately drawn to the recipe for Gingerbread Pumpkin Bars. Mmm… marrying the flavours of pumpkin AND gingerbread? Genius! I tried to convince myself to try other recipes, like the Apple Gingerbread Upside Down Cake or the Gingerbread with Coffee and Chocolate – both which sound amazing – but I was always drawn back to the recipe with pumpkin. Like I said, I just can’t help myself.

I made these Gingersnap Pumpkin Bars a few ways. Since you should always follow a recipe as written the first time you make it, that’s what I did. After doing that, I decided to make a few tweaks here and there, just for personal preference. The essence of the recipe remains the same, and let me tell you, it is delicious! It is like having a creamy pumpkin pie filling on top of a spicy gingerbread cookie. I decided to decrease the size of the pan for two reasons. First – you are more likely to have a 9×13-inch pan in your kitchen. Second (and more importantly) – I wanted a thicker pumpkin filling on the squares. Not very scientific, but very delicious. You’re welcome to bake them in a 10×15-inch pan, you just have to decrease the baking time to 30-35 minutes.

 

5.0 from 4 reviews
Gluten Free Gingerbread Pumpkin Bars
Author: 
Recipe type: Squares
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These squares have a delicious gingerbread crust topped with a creamy pumpkin pie-like filling. Adapted from Crosby's Molasses Gingerbread e-book
Ingredients
The Crust:
  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch (not flour)
  • 1/3 cup tapioca starch
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon xanthan gum
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter
  • 1/4 cup Crosby's Fancy Molasses
  • 1/3 cup gluten-free quick cook oats
The Filling:
Instructions
  1. Preheat the oven to 350 degrees F. Line a 9x13-inch baking sheet with parchment paper so that the paper goes up both sides of the pan.
  2. In a mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, baking soda, 1 teaspoon pumpkin pie spice, and xanthan gum. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup sugar, butter, and 1/4 cup molasses. Scrape down the bowl.
  4. With the mixer running on low speed, slowly add the dry ingredients. Mix until fully combined.
  5. In a small bowl, mix 3/4 cup of the dough with the quick cook oats and set aside.
  6. Dump the remaining dough into the prepared baking pan. Place a sheet of plastic wrap over the top, and spread the dough into an even layer.
  7. In a large mixing bowl, beat together the filling ingredients. Pour over the crust in the baking pan, spreading until you have an even layer. Top with the reserved dough and oat mixture.
  8. Bake in preheated oven for about 45 minutes, or until the topping is a beautiful brown colour. Cool completely before storing, loosely covered, in the refrigerator.
Notes
The crust will begin to get soggy after about two days in the refrigerator. It is best to serve these squares the first day.

 

Gluten Free Gingerbread Pumpkin Bars | The Baking Beauties

This post is shared at Gluten Free Fridays.

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33 Responses to Gluten Free Gingerbread Pumpkin Bars

  1. sheridan September 24, 2013 at 8:36 am #

    I’m pretty sure this will be love at first bite. Do you think I could halve the recipe again? 9×13″ is just too much for two people. Hmmm.

    • Jeanine Friesen September 24, 2013 at 9:07 am #

      Hi Sheridan, I think you could have the recipe without a problem. I’d have it, then bake it in an 8×8 pan. Hope this helps!

      • Genie September 18, 2014 at 2:53 pm #

        Perfect! I was going to ask the same thing since it’s just me here and while I LOVE pumpkin, my jeans would not appreciate me eating the entire pan in two days….

  2. Desi September 24, 2013 at 8:55 am #

    Hi there, I love your posts. Thank you. Do you have any suggestions on what I can us in place of Oats?

    I would love to try these, yummy I love anything Pumpkin.

    • Jeanine Friesen September 24, 2013 at 9:06 am #

      Hi Desi! Thank you so much, I appreciate the feedback. :) I’d actually LOVE to use chopped pecans in place of the oats for the topping. Just couldn’t, or I wouldn’t be able to send them with the kids to school. they would be great in there though.

  3. vivi September 24, 2013 at 9:16 am #

    I wish you posted this a few days ago when I need a square recipe for the church gathering. I will bookmark it for the next time because it sound so yummy.

    • Jeanine Friesen September 24, 2013 at 9:30 am #

      Oh shucks, a few days late, huh? Definitely bookmark it for next time! ;)

  4. Shirley @ gfe & All Gluten-Free Desserts September 24, 2013 at 10:34 am #

    These look amazing, Jeanine! I am crazy about pumpkin anything and adding in molasses, which is another fave of mine, just puts this recipe over the top. And did I mention the cream cheese factor? Swoon. :-)

    Shirley

    • Jeanine Friesen September 24, 2013 at 11:10 am #

      Haha, those were all my exact same thoughts, Shirley! It had everything going on with it! :)

  5. Cindy @Hun... What's for Dinner? September 24, 2013 at 2:45 pm #

    These look awesome Jeanine! Great idea pairing pumpkin with gingerbread.

  6. Amy DeSantiago September 24, 2013 at 9:10 pm #

    What is a substitute for butter?

    • Jeanine Friesen September 25, 2013 at 6:35 pm #

      There might be, Amy, but I’ve only made the recipe as written, sorry!

  7. Anna (Hidden Ponies) September 27, 2013 at 5:23 pm #

    I have always thought pumpkin was a veggie – interesting! These sound amazing, I love gingerbread flavours!

    • Jeanine Friesen October 1, 2013 at 9:29 am #

      Ha, me too, Anna! It was only when researching for writing this that I found that out. News to me too! :)

  8. Judith October 1, 2013 at 9:23 am #

    I’ve been looking at your great recipes for a while but this one does have all the things I love to eat and smell in my kitchen pumpkin anything and gingerbread, especially in the fall. One quick question. I don’t have GF quick oats only GF regular. Can these be used? Do I need to put them in the food processor? thanks

    • Jeanine Friesen October 1, 2013 at 9:29 am #

      Hi Judith, you can most certainly use the rolled oats, just whiz them in the food processor or coffee grinder for a few seconds to break them up a bit. Regular oats are just a little too chunky for this type of thing. Enjoy!

  9. Holly Q October 6, 2013 at 10:51 am #

    I am trying to come up with gluten-free, dairy-free desserts for my son this Thanksgiving. Do you think this recipe could be modified using dairy alternatives?

    Thanks!

    • Jeanine Friesen October 9, 2013 at 10:21 am #

      Hi Holly! I’m not sure how it would work, since you’d have to replace the butter and the cream cheese. I think it would be possible though!

  10. Jill Anderson October 23, 2013 at 5:15 am #

    I am looking for something yummy for a church meeting tomorrow. These look perfect. Do you think I can freeze the leftovers – if there are any – seeing as the crust gets soggy….

    • Jeanine Friesen October 23, 2013 at 6:29 am #

      I haven’t tried it, Jill, but I’d think freezing would work better than keeping in the fridge for a few days. I bet there are no leftovers though. ;)

  11. drcoyk January 8, 2014 at 7:47 pm #

    These squares are absolutely divine! My biggest problem was trying not to eat too many! They are moist with a great crunch from the crust. I never knew they were gluten-free until I was told. Yummmm!

  12. Elise M. April 25, 2014 at 3:30 pm #

    I tried these this last fall and they were wonderful! I am not big on cream cheese, but it wasn’t overwhelming with all of the seasonings. Thanks for the recipe!

    • Jeanine May 2, 2014 at 7:14 am #

      Yeah, Elise! It’s not a strong, tart cream cheese flavour – just a nice mellow creaminess. glad that you liked them!

  13. Tilly May 25, 2014 at 11:18 pm #

    Hey, I made the pumpkin squares this morning when I was in a hurry, (never a good idea) and forgot to add the eggs. After 5 minutes in the oven it was too late so hoped for the best. They were fantastic! There you go, the egg free version by dum luck! They made it to a church pot luck at lunch and had rave reviews!

  14. click here May 29, 2014 at 4:15 am #

    I wish you posted this a few days ago when I need a square recipe for the church gathering.

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