Can I use pumpkin pie filling?

No. Pumpkin pie filling already contains sugar and spices, which can make these bars too sweet and change the texture.

How do I know the blondie bars are done?

Check the center with a toothpick at 22 minutes. It should come out with moist crumbs, while wet batter means the bars need a few more minutes.

Can I make these bars dairy-free?

Yes. The recipe already uses oil instead of butter, so just confirm your add-ins and any optional glaze ingredients are dairy-free.

Why should the bars cool completely before slicing?

Gluten-free pumpkin bars are delicate while warm. Cooling lets the crumb set so the squares slice neatly instead of smearing.

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Gluten-Free Baking

Easy Gluten-Free Pumpkin Molasses Blondie Bars with Warm Spices

Name: Easy Gluten-Free Pumpkin Molasses Blondie Bars with Warm Spices
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon salt; 1/3 cup pumpkin puree (not pumpkin pie filling); 1/4 cup molasses; 1/4 cup coconut sugar or brown sugar; 1 large egg, at room temperature; 1/4 cup melted coconut oil or mild vegetable oil; 1 teaspoon vanilla extract

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 5, 2026 · Updated May 12, 2026

American 35 mins beginner-friendlyeasystep-by-stepgluten-freespicedlow-sugarholidayminimal-ingredientsfreezer-friendlysnack

Make soft, chewy gluten-free pumpkin molasses blondie bars infused with warm spices. These low-sugar, beginner-friendly bars are perfect for holiday snacks or anytime treats. Featuring simple ingredients and an easy recipe, they’re also freezer-friendly for convenient batch baking.

Easy Gluten-Free Pumpkin Molasses Blondie Bars with Warm Spices

Prep 10 min

Cook 25 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/3 cup pumpkin puree (not pumpkin pie filling)
1/4 cup molasses
1/4 cup coconut sugar or brown sugar
1 large egg, at room temperature
1/4 cup melted coconut oil or mild vegetable oil
1 teaspoon vanilla extract

Measured pumpkin puree, molasses, gluten-free flour, warm spices, egg, oil, and sugar for BeginnerBakes blondie bars

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8 inch square baking pan with parchment paper, leaving overhangs for easy removal.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large bowl, combine pumpkin puree, molasses, and coconut sugar. Stir until sugar begins dissolving.
Beat in the egg until fully incorporated.
Add melted coconut oil and vanilla extract; mix to combine.
Gradually fold dry ingredients into wet ingredients with a rubber spatula until just combined, avoiding overmixing.
Pour batter into the prepared pan and smooth the top evenly.
Bake for 22–26 minutes, checking at 22 minutes by inserting a toothpick in the center—it should come out with moist crumbs, not wet batter.
Remove from oven and cool completely in the pan on a wire rack.
Use parchment paper overhangs to lift blondie slab out, then cut into 12 bars.
Store bars in an airtight container at room temperature for up to 3 days or freeze up to 2 months. Wrap individually or separate layers with parchment in freezer-safe containers.

Pumpkin molasses blondie batter smoothed in a parchment-lined pan for BeginnerBakes

Tips

Equipment Needed

Use an 8x8 inch square pan lined with parchment overhangs so the cooled slab lifts out cleanly. A whisk, rubber spatula, and toothpick are enough for mixing, smoothing, and checking the bars.

Ingredient Prep Notes

Use plain pumpkin puree, not pumpkin pie filling, so the sugar and spices stay balanced. Let the egg come to room temperature and cool the melted coconut oil slightly so it blends smoothly into the pumpkin mixture.

Oven Note

Preheat fully to 350 degrees F (175 degrees C) and bake on the middle rack for even edges and a tender center. Start checking at 22 minutes; the toothpick should show moist crumbs, not glossy wet batter.

Easy Upgrade Ideas

Fold in chopped pecans, walnuts, or dairy-free chocolate chips if you want extra texture. For a simple finish, dust cooled bars with cinnamon sugar or drizzle them with a quick maple powdered sugar glaze.

Frequently Asked Questions

Can I use pumpkin pie filling?: No. Pumpkin pie filling already contains sugar and spices, which can make these bars too sweet and change the texture.
How do I know the blondie bars are done?: Check the center with a toothpick at 22 minutes. It should come out with moist crumbs, while wet batter means the bars need a few more minutes.
Can I make these bars dairy-free?: Yes. The recipe already uses oil instead of butter, so just confirm your add-ins and any optional glaze ingredients are dairy-free.
Why should the bars cool completely before slicing?: Gluten-free pumpkin bars are delicate while warm. Cooling lets the crumb set so the squares slice neatly instead of smearing.

Ingredient Replacements

Use a gluten-free flour blend with xanthan gum for the most reliable structure; if your blend does not include it, add 1/4 teaspoon xanthan gum. Mild vegetable oil can replace melted coconut oil, and brown sugar can replace coconut sugar for a softer caramel flavor.

For an egg-free version, use a flax egg made with 1 tablespoon ground flaxseed and 3 tablespoons water, rested until gelled. Light molasses gives a milder bar, while blackstrap molasses tastes stronger and slightly less sweet.

Storage and Reheating

Store cooled bars in an airtight container at room temperature for up to 3 days, with parchment between layers if stacked. For a firmer texture or warmer kitchen, refrigerate for up to 5 days.

Freeze individual bars for up to 2 months. Thaw at room temperature, or warm briefly in a 300 degrees F oven if you prefer a softer, just-baked texture.

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Easy Gluten-Free Pumpkin Molasses Blondie Bars with Warm Spices

Recipe Details

Ingredients

Instructions