Dairy-Free, Gluten-Free Pumpkin Bars Recipe

Name: Dairy-Free, Gluten-Free Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice flour; 3/4 cup soy flour; 1/4 cup tapioca starch; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 3/4 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 cup dairy-free margarine, softened; 2 cups packed brown sugar; 3 eggs, beaten; 1 (15 ounce) can pumpkin puree; 2 teaspoons vanilla extract

Servings: persons

1 cup rice flour
3/4 cup soy flour
1/4 cup tapioca starch
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup dairy-free margarine, softened
2 cups packed brown sugar
3 eggs, beaten
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2
Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
3
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.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

731

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup rice flour, 3/4 cup soy flour, 1/4 cup tapioca starch, 2 teaspoons ground cinnamon, and more.

Yes, Dairy-Free, Gluten-Free Pumpkin Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dairy-Free, Gluten-Free Pumpkin Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions