Pumpkin Spice Bars (Gluten Free)

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  • 2 1/2 cups oat flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 16 oz. weight pureed pumpkin
  • 1/2 cup dried tart cherries - no sugar added
  • 1/2 cup chopped and pitted dates
  • 1/4 cup honey
  • 6-8 oz. maple syrup see note below in directions to clarify amount
  • 2 flax or chia "eggs" see mini-recipe  below
  • 1 tsp vanilla


  • 1. Combine dry ingredients above (flour, cream of tartar, baking soda, cinnamon, cloves, allspice, nutmeg) in a large bowl.
  • 2. In a medium bowl combine
  • • pumpkin (either a 16 ounce can of pumpkin puree or instructions below for making fresh pumpkin puree - always my preference if possible);
  • • cherries
  • • dates
  • • honey
  • • maple syrup (8 ounces if canned pumpkin OR  6 ounces if homemade pumpkin puree)
  • • flax or chia "eggs,"
  • • and vanilla
  • 3. Slowly mix wet ingredients into dry ingredients. Do not overmix.
  • 4. Pour mixture into 8 x 11 glass baking dish and bake 45-50 minutes in preheated 350 degree oven (until toothpick comes out clean when inserted).
  • 5. Cool, cut into bars, and serve warm or cold.

To make flax or chia "eggs"


    • 2 Tbs ground flax or chia seeds *
    • * Ground flax or ground chia can be purchased or can be made from whole seeds at home.  To make ground seeds at home, use a clean coffee or spice grinder which has been stored in the freezer.  Grind seeds until transformed into a fine powder.  My preference is golden flax seed.  Store ground seeds in the freezer.  Whole seeds can be stored in either the refrigerator or the freezer.
    • 6 Tbs water


    • 1. Mix 2 Tbs of ground flax seeds or ground chia seeds into 6 Tbs of water.
    • 2. Refrigerate mixture for a minimum of 15 minutes before using.


      Homemade pumpkin puree


        • Whole pumpkin, cut in half
        • Olive oil


        • 1. Scoop out seeds from each half pumpkin (ice cream scoop works well).
        • 2. Rub olive oil onto cut edge of each pumpkin half and place cut edge down on a baking sheet.
        • 3. Bake at 350° for 45 to 60 minutes, until fork stuck into outside can easily penetrate the skin.  Remove pumpkin from oven and let cool.
        • 4. When cool, scoop out the pumpkin from the skin.  Purée cooled pumpkin in a food processor or a blender.

        Posted On

        November 13, 2017

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