Pumpkies – GF, DF, EF, NF

Pumpkies (Pumpkin Brownies) Recipe = the pumpkin version of the phenomenal not-quite-cookies-not-quite-cakes-oh-so-gooey

This post was originally published on my old site, Sweet Kisses and Dirty Dishes. I am slowly moving over the recipes that fit this blog from there.

Brownies = Yummy Gooey Chocolate Goodness

Blondies = Yummy Gooey Non-chocolate Goodness

Burnt-Orangies = Who burnt the food?

Slightly-Orangish-Beigies = What in the world is that?

Pumpkies = the pumpkin version of the phenomenal not-quite-cookies-not-quite-cakes-oh-so-gooey “ies” baking category.

So, make way brownies and blondies there is a new “ies” in town, and this one is all about fall.

By the way, did you notice I have not talked about the fact that they are are gluten, dairy, corn, soy, egg, and nut free? That is because you wouldn’t even notice if you did not know. No weird textured, gritty, have to eat when hot baked goods in this post!

5.0 from 1 reviews
Pumpkies-- Dairy Free, Gluten Free, Nut Free, Soy Free, Egg Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Gooey and moist pumpkin cookie bars.
Ingredients
  • 1½ cups pureed pumpkin (1 can)
  • ⅔ cup softened coconut oil
  • 2 teaspoons vanilla extract
  • 2 cups rolled oat flour (rolled oats ground in food processor or coffee grinder)
  • 2 cups sucanant (or white sugar, not brown)
  • 2 tablespoons ground flax
  • ¼ cup arrowroot flour or tapioca starch
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 pinch cloves
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • (can replace cream of tartar and baking soda with 2 teaspoons baking powder)
  • ½ cup allergen free mini-chocolate chips (such as enjoy life brand)
Instructions
  1. Preheat the oven to 350 degrees and prepare a 9 * 13 pan by oiling or lining with parchment paper.
  2. In a large bowl mix together the pumpkin, coconut oil, and vanilla.
  3. In a separate bowl mix the oat flour, flax, arrowroot, cinnamon, ginger, clove, salt, cream of tartar, sucanant, and baking soda (or baking powder). Add the dried goods to the pumpkin mix and stir to combine. The batter will be fairly thick.
  4. Spread batter into the prepared pan, top with chocolate chips if using. Bake at 350 degrees for 40 minutes, or until the sides of the pumpkies pull away from the sides of the pan.
  5. Let cool before cutting. (I know that is hard, but they are pretty delicate before cooling). Cut into 24 approximately 2" pieces.

Linked to:
Allergy Free Wednesday
Savoring Saturdays
Gluten Free Wednesdays @ The Gluten Free Homemaker

Comments

  1. Debbie says

    These sound amazing but I dont seem to tolerate coconut products. Could I use a different oil??

    Thanks They sound amazing.

  2. Sarah says

    HI, these look yummy. just wondering what the flax is for as I cant get any nut free flax here, can I sub it with anything?

    • says

      The flax works as the dry and binding part of replacing eggs and binding in general as these are GF (the pumpkin adds the moisture). My first thought is ground chia, but if you can’t get that nut free and you have dried egg replacer (like ener-g) I would try doing 2 eggs worth of that WITHOUT the liquid. I /think/ either of those should work but have only tried it with the flax.

Trackbacks

Add Comment Register



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: