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Gluten Free Pumpkin Pie Streusel Bars

Gluten Free Pumpkin Pie Streusel Bars

The ultimate fall treat, Gluten Free Pumpkin Pie Streusel Bars bring the cozy flavors of pumpkin and spice together in a deliciously easy dessert. Perfectly balanced sweetness and a crunchy streusel topping make them irresistible. Treat yourself to these scrumptious bars tonight!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cups certified gluten-free oat flour
  • 2 cups certified gluten-free rolled oats
  • 1 tablespoon cinnamon
  • 1 cup brown sugar
  • 0.25 teaspoon salt
  • 0.75 cups unsalted butter, melted
  • 1 15-ounce can pumpkin puree
  • 2 large eggs
  • 0.33 cups granulated sugar
  • 0.33 cups brown sugar
  • 2.5 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 0.5 cups evaporated milk

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Mixing Bowl
  • Wooden Spoon

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8 x 8-inch pan with parchment paper, allowing some excess to hang over the sides for easy removal.
  2. In a large mixing bowl, combine oat flour, rolled oats, cinnamon, brown sugar, and salt. Stir these dry ingredients together until well mixed.
  3. Pour in the melted butter and mix well until everything is combined. The texture should be crumbly but hold together when pressed.
  4. Take half of the mixture and firmly pat it down into the bottom of the prepared pan. Ensure it’s even and compact, creating a solid base.
  5. Place the pan in the oven and bake for 18 to 22 minutes, or until the edges are lightly golden. You’ll notice a slight bubbling in the crust during baking.
  6. While the crust bakes, prepare the filling. In another large bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, salt, and evaporated milk. Mix until smooth and well incorporated.
  7. Once the crust is done baking, remove it from the oven and allow it to cool for about 5 to 10 minutes. This will help the filling set better.
  8. Pour the pumpkin filling evenly over the crust and return the pan to the oven. Bake for an additional 12 minutes, allowing the filling to set.
  9. After the initial bake, take the pan out again and sprinkle walnut-sized pieces of the remaining oat mixture over the top of the filling. Don’t worry if some of it sinks slightly; that’s perfectly normal.
  10. Return the pan to the oven and bake for another 30 minutes, or until the filling is golden brown and firm to the touch. The middle should be set but still slightly jiggly.
  11. Once done, let the bars cool in the pan for about 1 hour. This step is crucial for ensuring they hold together when you cut them.
  12. After cooling, carefully lift the bars out of the pan using the parchment paper. Slice into squares and serve with a dollop of whipped cream or drizzle of maple caramel sauce, if desired.
  13. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Notes

Allowing the bars to cool completely helps them firm up, making slicing easier and cleaner. When combining the filling ingredients, mix until just combined. Overmixing can lead to a gummy texture. The filling should be set and slightly jiggly in the center. If it looks too soft, give it a little more baking time. Using oat flour is key for gluten-free baking, creating a unique texture and flavor that complements the pumpkin.