Pumpkin Spice Cookie Bars are an easy and delicious gluten free dessert that is a perfect addition for fall gatherings.

You will enjoy a wonderful blend of fall flavours in every bite!

These pumpkin spice cookie bars are soft, chewy and loaded with marshmallows and  Skor bits.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these cookie bars, I started by dumping some pumpkin puree into a large mixing bowl along with some margarine, brown sugar and granulated sugar.

I used an electric mixer to cream the ingredients together until smooth.

Then I added some eggs and vanilla and continued mixing with the electric mixer.

I added some Bob’s Red Mill All Purpose Gluten Free Flour Blend, baking powder, salt, xanthan gum, cinnamon, cloves, ginger and nutmeg to the bowl and continued mixing.

Then I added some mini marshmallows and Skor bits to the bowl.

I used a rubber spatula to stir the marshmallows and Skor bits into the cookie dough.

Then I dumped the cookie dough onto a greased 10 x 15 inch cookie sheet and spread it out evenly.  It didn’t quite reach the edges but spread when baking.

I baked the pumpkin spice cookie bars until they were well cooked around the edges.

I allowed the them to cool slightly before slicing them.

The marshmallows melt into the cookie dough as it bakes making these pumpkin spice cookie bars extra soft and chewy.

If you are looking for a delicious and simple pumpkin spice cookie recipe, try these Gluten Free Pumpkin Spice Cookie Bars.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Pumpkin Spice Cookie Bars:

• 1/2 cup pumpkin puree
• 1/2 cup margarine
• 1 cup golden brown sugar
• 1/2 cup granulated sugar
• 2 eggs, large
• 1 tsp vanilla extract
• 1 1/4 cups Bob’s Red Mill All Purpose Gluten Free Flour Blend
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp salt
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 3 cups mini marshmallows
• 1 cup Skor bits

How to Make Gluten Free Pumpkin Spice Cookie Bars:

1. Preheat oven to 350F.
2. In a large mixing bowl combine pumpkin puree, margarine, brown sugar and granulated sugar using an electric mixer until smooth.
3. Add the eggs and vanilla and continue mixing.
4. Then add in the flour, baking powder, xanthan gum, cinnamon, ginger, cloves, nutmeg and salt.
5. Use the electric mixer start on low speed to mix the dry ingredients into the dough.
6. Add the marshmallows and Skor bits to the bowl and use a rubber spatula to stir them into the cookie dough.
7. Pour the mixture out onto a greased 10 x 15 inch cookie sheet and spread it out evenly. It may not quite reach edges of pan.
8. Place the cookie sheet in the oven and bake until the edges are well cooked. 25-30 minutes.
9. Remove from oven and allow to cool slightly before slicing.
10. When completely cooled serve and enjoy!

FAQS:

How do I store gluten free pumpkin spice cookie bars?

Storing gluten-free pumpkin spice cookie bars is similar to storing regular cookie bars. To keep them fresh and prevent them from drying out or becoming stale, follow these steps:

1. Allow the Cookie Bars to Cool: Let the freshly baked pumpkin spice cookie bars cool completely in the baking pan before attempting to store them. This helps retain their moisture.
2. Use an Airtight Container: Transfer the cooled cookie bars to an airtight container. You can use a plastic container, a glass container with a lid, or a resealable plastic bag. The container should be large enough to hold the bars without overcrowding, as crowding can cause them to stick together.
3. Layering: If you need to stack the bars on top of each other in the container, place a piece of parchment paper or wax paper between the layers to prevent them from sticking together.
4. Store at Room Temperature: Gluten-free pumpkin spice cookie bars can typically be stored at room temperature for up to 3-5 days. If you live in a particularly humid climate, you may want to place a piece of bread in the container to help maintain moisture. Replace the bread as needed to prevent it from getting too soggy.
5. Refrigeration: If you need to store the bars for a longer period, you can refrigerate them for up to a week. Place them in an airtight container and make sure they are well sealed to prevent moisture from getting in. Before serving, you can let them come to room temperature to improve their texture.

Properly stored, gluten-free pumpkin spice cookie bars should maintain their flavor and texture.

Can I freeze gluten free pumpkin spice cookie bars?

Yes, you can definitely freeze gluten-free pumpkin spice cookie bars. Freezing them is a great way to extend their shelf life and enjoy them at a later date. Here’s how you can do it:

1. Allow the cookie bars to cool completely: Let them cool in the baking dish or on a wire rack until they reach room temperature.
2. Cut the bars: Cut the pumpkin spice cookie bars into individual servings or the desired portion size.
3. Wrap for freezing: Wrap each bar or portion tightly in plastic wrap, aluminum foil, or parchment paper. You can also place them in an airtight container. Make sure they are well sealed to prevent freezer burn.
4. Label and date: It’s essential to label each package with the contents and the date you froze them. This will help you keep track of their freshness.
5. Store in the freezer: Place the wrapped cookie bars in the freezer. For added protection, you can store them in a resealable plastic bag or a freezer-safe container.
6. Thawing and serving: When you’re ready to enjoy your gluten-free pumpkin spice cookie bars, simply remove them from the freezer and allow them to thaw in the refrigerator or at room temperature for a few hours. You can also warm them up in the oven for a few minutes if you prefer them warm.

Properly frozen gluten-free pumpkin spice cookie bars can typically be stored in the freezer for up to 2-3 months. This way, you can have a delicious treat on hand whenever you’re in the mood for some autumn flavor.