These are based on my gluten and dairy free pumpkin bread, but scaled to fit the jelly roll pan.  We love us some pumpkin goodness around here!  I like the contrast of the quinoa flakes and pecans to the sweet, soft bar.

Edited:  Now that Certified Gluten Free Oats are so readily available, I like to use them instead of the quinoa flakes sometimes for a change of pace.  We like them both ways!

Printable recipe card with multiple sized batches for freezer cooking.

The Recipe: Gluten Free Dairy Free Pumpkin Streusel Bars


  • For the topping:
  • ¼ cup gluten and dairy free margarine or coconut oil, room temperature
  • ½ cup packed dark brown sugar
  • 1/2 cup quinoa flakes or gluten free certified rolled oats
  • 1/3 cup chopped pecans or walnuts, optional
  • 4 tablespoons ground golden flax seed
  • 2 tablespoons sorghum flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon cinnamon
  • For bars:
  • 1 1/2 cup packed dark brown sugar
  • 1/2 cup mild tasting oil
  • 3 eggs, or 3 T ground flax seed mixed with 9 T hot water until thick
  • 2 cups pumpkin puree
  • 2 1/2 teaspoons gluten free vanilla extract
  • 2 cups gluten free bean based flour blend, or 7 T garbfava, 3 1/2 T sorghum flour, 2/3 c corn starch, and 2/3 c tapioca starch
  • 1 1/8 teaspoons xanthan gum
  • 1 1/8 teaspoons baking soda
  • 1 1/8 teaspoons baking powder, if egg free, increase to 1 teaspoon
  • 2 1/4 teaspoons ground cinnamon
  • 1 1/8 teaspoon pumpkin pie spice
  • 1/3 teaspoon salt


  • Preheat oven to 350 degrees F. Oil a 10″ X 15″ jelly roll pan.
  • For topping: In a small bowl, blend together topping ingredients. I find this is easiest to do by just digging in and using my hands. Mix until well blended and crumbly. Set aside until called for in recipe.
  • For bars: In a mixing bowl of a stand mixer, beat brown sugar, oil and eggs until well combined. Add pumpkin and vanilla and blend well.
  • In a separate bowl, whisk together the rest of the ingredients. Add the dry ingredients into the wet mixture and mix until just combined. Scrape down sided of bowl and mix again.
  • Pour the batter into prepared baking pan. Sprinkling on evenly, crumble topping ingredients on top of batter. Bake in a pre-heated oven for about 30 minutes or until a wooden pick inserted into the center emerges clean. For cleanest sliced edges, allow bars to cool before slicing.