Dairy-Free Pumpkin Bars
Indulge in the warm, spiced flavors of fall with these Dairy-Free Pumpkin Bars, a wholesome twist on a classic treat. Perfectly moist and full of autumn-inspired spices like cinnamon, ginger, and nutmeg, these bars are crafted using dairy-free milk and unsweetened applesauce for a lighter, allergy-friendly option without sacrificing flavor. Featuring canned pumpkin puree as the star ingredient, this recipe delivers a soft and tender texture that pairs beautifully with the natural sweetness from granulated and brown sugar. Ready in just 15 minutes of prep time and baked to perfection in 35 minutes, these gluten-free dessert bars make an excellent addition to your seasonal baking repertoire. Whether enjoyed as a snack or elegant party dessert, share them with friends and yourself this season.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup canned pumpkin puree
- 0.5 cup unsweetened applesauce
- 0.75 cup granulated sugar
- 0.75 cup brown sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 cup dairy-free milk (such as almond or oat milk)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, whisk together the canned pumpkin puree, unsweetened applesauce, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix to ensure the bars remain tender.
Pour in the dairy-free milk and fold it into the batter until smooth and uniform.
Transfer the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out of the pan.
Cut into 16 squares and serve. Enjoy your dairy-free pumpkin bars!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 534.6 g | 194% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 349.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 490 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
