On our homestead, we raise almost 100 laying hens, which means we have an abundance of eggs! While we sell quite a few on our egg stand, this gluten-free chocolate chip pumpkin bar recipe is a great way for us to use a lot of eggs. It’s also the perfect fall dessert or special treat that your family will enjoy!
Even though it is gluten-free it has an incredible texture to it! The eggs help keep it moist, fluffy, and bouncy. I prefer to use organic pumpkin puree from the store, but you can also use homemade pumpkin puree or butternut squash. Whatever squash you have in abundance from the garden can be a great pumpkin replacement!
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Ingredients In Gluten-Free Chocolate Chip Pumpkin Bars
This gluten-free cake that you can cut into bars is a go-to recipe for me when we are having company over. It never fails me and is a crowd favorite, no matter what the season. Especially since many guests now prefer to eat gluten-free, have a sensitivity, or are dealing with celiac disease.
First, eggs! Because some of our hens lay smaller eggs, I sometimes use 9 eggs instead of 8 in this recipe. The recipe is very forgiving. So, if you only have smaller farm fresh eggs, don’t be scared to add an extra one. If you have extra-large store-bought eggs, then no need to add any more.
Then, maple syrup! I think honey would be a great substitute for maple syrup in this recipe, but I think the taste of maple is much more complimentary. We source our maple syrup from our homestead or local farmers nearby. The quality makes such a difference!
Pumpkin puree! This recipe calls for just one standard15 15-ounce can that you can buy from the store. Because we aren’t growing and preserving all of our pumpkins yet, I preferred to make a recipe that made it simple in using only one can, and not part of a second can that would go to waste.
Gluten-free flour! I choose to use this 1-1 gluten-free flour mix. I can purchase it in bulk from a local store. Any 1 for 1 gluten-free flour mix will work! You could experiment with coconut flour, tapioca flour, arrowroot flour, and almond flour but I think the recipe would have to be tweaked slightly.
ACV, or apple cider vinegar, vanilla extract, baking soda, cinnamon, and chocolate chips are also needed for this recipe!
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How To Make Gluten-Free Chocolate Chip Pumpkin Bars
I love that this recipe just takes one mixing bowl. First, gather your ingredients. Then, preheat your oven to 350 degrees Fahrenheit and grease a 9×13 pan, such as this one. I prefer to use coconut oil to grease my pan.
Mix the wet ingredients first in your mixing bowl. This includes eggs, maple syrup, ACV, vanilla extract, and pumpkin puree. Then you can add in your dry ingredients – gluten-free flour, baking soda, cinnamon – and mix again. Lastly, don’t fold the chocolate chips into the dough but instead sprinkle on top of the mixture once it is in the pan. Otherwise, they can sink to the bottom and burn.
Pour your pumpkin batter into your greased pan, sprinkle on the chocolate chips, and bake at 350 degrees F for about 30 minutes.
Gluten-Free Chocolate Chip Pumpkin Bars Recipe
YIELD: 1 pan 9×13 or 12 servings
INGREDIENTS:
8 large eggs (or 9 small eggs)
1 15-ounce can of organic pumpkin puree
2/3 cup maple syrup
1/2 tsp ACV (apple cider vinegar)
2 tsp vanilla extract
2 cups of 1-1 gluten-free flour mix
2 tsp cinnamon
1 tsp baking soda
1 cup chocolate chips
DIRECTIONS:
- Preheat oven to 350 degrees F and grease 9×13 baking dish.
- Mix wet ingredients in a large mixing bowl (eggs, pumpkin puree, maple syrup, ACV, and vanilla extract)
- Add dry ingredients to wet ingredients until mixed.
- Pour into prepared dish and sprinkle chocolate chips on top.
- Bake at 350 degrees F for 30 minutes.
- Allow to cool and then cut into bars at desired size.
How To Store The Gluten-Free Chocolate Chip Pumpkin Bars
Store the gluten-free chocolate chip pumpkin bars on the counter for 2-3 days in an airtight container. You can also store them in a freezer bag in the freezer for longer-term storage. Let them thaw and then enjoy!
Can I Use A Stand Mixer?
Yes, I prefer to use my Bosch Mixer for this recipe. It makes it quick and is simple to use.
Kelsey at GoodPointGrandma
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