As the leaves change color and the air turns crisp, there's nothing quite like the comforting aroma of pumpkin and chocolate wafting through your kitchen. Gluten-free pumpkin chocolate chip bars are the perfect treat to celebrate the season. These bars are not only delicious but also cater to those with gluten sensitivities or celiac disease. In this blog post, we'll dive into the recipe, nutritional benefits, and some frequently asked questions about this delightful dessert.
Gluten-free baking has gained immense popularity over the years, and for good reason. Many people suffer from gluten intolerance or celiac disease, which makes it essential to find alternatives to traditional wheat-based recipes. Pumpkin is a fantastic ingredient for gluten-free baking because it adds moisture and a rich, earthy flavor. When combined with chocolate chips, it creates a dessert that is both indulgent and wholesome.
Moreover, pumpkin is packed with nutrients. It's rich in vitamins A and C, which are essential for maintaining healthy skin and boosting the immune system. Pumpkin also contains fiber, which aids in digestion. By incorporating pumpkin into your gluten-free bars, you're not just satisfying your sweet tooth but also nourishing your body.
Before we get into the recipe, let's take a look at the ingredients you'll need to make these gluten-free pumpkin chocolate chip bars:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Brown sugar | ¾ cup |
| Granulated sugar | ¼ cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground cloves | ¼ tsp |
| Chocolate chips | 1 cup |
Now that you have all your ingredients ready, let's get started with the recipe:
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bars to cool in the pan for about 10 minutes, then use the parchment paper to lift them out of the pan. Let them cool completely on a wire rack before cutting into squares.
Here's a breakdown of the nutritional content per serving (assuming 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 35mg |
| Sodium | 120mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 3g |
Yes, you can use almond flour or oat flour as a substitute for the gluten-free flour blend. However, the texture and taste may vary slightly.
Absolutely! Simply use dairy-free chocolate chips to make these bars dairy-free.
Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months.
Yes, you can add chopped nuts like walnuts or pecans for an extra crunch. Just fold them in with the chocolate chips.
Gluten-free pumpkin chocolate chip bars are a delightful treat that combines the warmth of pumpkin spice with the indulgence of chocolate. They're perfect for fall gatherings, holiday parties, or simply as a cozy dessert to enjoy at home. With their rich flavor and nutritional benefits, these bars are sure to become a seasonal favorite. So, roll up your sleeves, gather your ingredients, and get ready to bake a batch of these irresistible gluten-free pumpkin chocolate chip bars!
``` Back to Home