Sensational Holiday Pumpkin Bars ~ Gluten & Dairy-Free options
These sensational holiday pumpkin bars are more popular at our house during the holidays than pumpkin pie!
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We can hardly wait to dig into the pan and reach our spoons to the bottom, where all that delicious crust is hiding under the perfect blend of pumpkin and spices.
To Make Sensational Holiday Pumpkin Bars, You Will Need these Ingredients:
- All-purpose flour or a gluten-free flour such as Pamela’s Gluten Free All-Purpose Flour Artisan Blend, Bob’s Gluten Free All Purpose Baking Flour, or King Arthur Gluten-Free Measure-For-Measure, my favorite.
- Brown sugar
- Granulated sugar
- Cold butter or Earth Balance for dairy-free.
- Chopped nuts (I use walnuts)
- Canned Pumpkin
- Sweetened condensed milk ~ *See special dairy-free instructions below. Sweetened condensed coconut milk is an option, but the bars require longer baking time.
- Eggs ~ no substitutions are recommended.
- Ground cinnamon
- Ground allspice
- Salt
*Special dairy-free instructions:
14 oz SO Dairy Free Coconut Creamer, add about 1 1/2 – 2 T of sugar. Mix in the recipe as a substitute for sweetened condensed milk. Bake for about 30-40 minutes longer than the regular pumpkin bars.
You might also like Aunt Polly’s Chocolate Silk U-NO Pie, a smooth, rich chocolate pie my aunt used to make!
Enjoy!
Sensational Holiday Pumpkin Bars
Ingredients
- 1 3/4 cup all-purpose flour ~ or for gluten-free: Pamela's Gluten Free All-Purpose Flour Artisan Blend, Bob's Gluten Free All Purpose Baking Flour, or King Arthur Gluten-Free Measure-For-Measure Flour.
- 1/3 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 cup (2 cubes) cold butter ~ or Earth Balance or Plant Based Country Crock for dairy-free.
- 1 cup chopped nuts I use walnuts
- 2 cups pumpkin
- 1 14- oz can sweetened condensed milk ~ *See special dairy-free instructions below.
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
Instructions
- Preheat oven to 350. Mix flour, brown sugar, and granulated sugar in a medium bowl. Cut in butter using a pastry blender into small pieces. Stir in nuts.
- Set 1 cup of crumb mixture aside for topping.
- Press the remaining crumb mixture on the bottom and partially up the sides of a 12"x7" glass baking dish. A similar size square dish works well too.
- Mix pumpkin, sweetened condensed milk, eggs, and spices in a large mixing bowl. Mix well.
- Pour into prepared baking dish.
- Top with remaining crumb mixture.
- Bake for 55 minutes or until golden brown and the knife inserted comes out clean.
- * Remember, if making the dairy-free version bake about 30-40 minutes longer.
- Cool on a wire rack and chill in the refrigerator before serving.
- Cut into 10-12 servings.
- Enjoy with or without whipped topping
Notes
14 oz SO Dairy Free Coconut Creamer, add about 1 1/2 - 2 T of sugar. Mix in the recipe as a substitute for sweetened condensed milk. Bake for about 30-40 minutes longer than the regular pumpkin bars.