Oct 262015
 
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Pumpkin Patch Kids

I am a lazy cook, so I use canned pumpkin instead of fresh pumpkin. Usually 28-ounce cans of pumpkin have the lowest unit price, so that is what I tend to buy. Leftover pumpkin can be scooped into muffin cups or measured by 1/2-cupfuls into zipper bags and frozen for several months. Or you can plan to make several pumpkin goodies over a few days and use up the large can. For those of us who don’t use a lot of pumpkin at once, it can even be found in 8-ounce cans, which I admit are quite convenient. They cost a lot more per ounce than larger 15 or 28-ounce cans, but there is no wasted leftovers either.

This recipe uses 1-3/4 cups of pumpkin, or a 15-ounce can. You could also use 2-cups of pumpkin and the recipe would still turn out fine. It’s made with brown rice flour, so it’s cheap and easy too. These bars do not taste gluten-free, which is sometimes hit or miss in the world of gluten-free baking. They can be served to guests or at pot lucks and no one will know the difference. If you’re not gluten-free then feel free to use all-purpose flour or whole wheat flour in place of the rice flour.

If you use fresh pumpkin then bake your pumpkin until it’s tender. Then cool and scoop the meat from the shell. Process the pumpkin meat in a food processor until smooth. Use 1-3/4 to 2-cups of mashed pumpkin for this recipe. Freeze the remainder in 1/2-cup or 1-cup quantities.

Gluten Free Pumpkin Bars

Ingredients

  • 2 cups rice flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1-3/4 cups mashed pumpkin (15-ounce can)
  • 1 cup vegetable oil
  • Mock Cream Cheese Frosting (optional)

Directions

In a large bowl combine the rice flour, sugar, baking powder, cinnamon, baking soda and salt. Mix it with a whisk or your hands to get the leavening and cinnamon evenly distributed. Add the eggs, pumpkin and oil. Whisk thoroughly.

Grease a 15 by 10-inch baking pan (the kind with sides). Turn the batter into the pan. Spread it evenly.

Bake at 350° for about 30-minutes, or until a fork poked into the center comes out clean. Cool before frosting. Makes about 32 bars (cut 4 x 8).

  5 Responses to “Gluten Free Pumpkin Bars”

  1. Maggie, I am out of rice flour but I have Glad flour I made previously. Would that work in place of the rice flour too?

  2. Miss Maggie, you’re not the only one who is a supposedly “lazy cook”, however I see it as efficiency :), more cooking less time. I think that’s perfect actually. can’t wait to try these

  3. I made this today and the bars are cake-like and fantastic!! I’m trying to have some self control and not eat it all at once. I don’t think it needs frosting at all.

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