Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
September 24, 2013 at 8:36 am
I’m pretty sure this will be love at first bite. Do you think I could halve the recipe again? 9×13″ is just too much for two people. Hmmm.
Jeanine Friesen says
September 24, 2013 at 9:07 am
Hi Sheridan, I think you could have the recipe without a problem. I’d have it, then bake it in an 8×8 pan. Hope this helps!
September 18, 2014 at 2:53 pm
Perfect! I was going to ask the same thing since it’s just me here and while I LOVE pumpkin, my jeans would not appreciate me eating the entire pan in two days….
September 24, 2013 at 8:55 am
Hi there, I love your posts. Thank you. Do you have any suggestions on what I can us in place of Oats?
I would love to try these, yummy I love anything Pumpkin.
September 24, 2013 at 9:06 am
Hi Desi! Thank you so much, I appreciate the feedback. 🙂 I’d actually LOVE to use chopped pecans in place of the oats for the topping. Just couldn’t, or I wouldn’t be able to send them with the kids to school. they would be great in there though.
September 24, 2013 at 9:16 am
I wish you posted this a few days ago when I need a square recipe for the church gathering. I will bookmark it for the next time because it sound so yummy.
September 24, 2013 at 9:30 am
Oh shucks, a few days late, huh? Definitely bookmark it for next time! 😉
Shirley @ gfe & All Gluten-Free Desserts says
September 24, 2013 at 10:34 am
These look amazing, Jeanine! I am crazy about pumpkin anything and adding in molasses, which is another fave of mine, just puts this recipe over the top. And did I mention the cream cheese factor? Swoon. 🙂
September 24, 2013 at 11:10 am
Haha, those were all my exact same thoughts, Shirley! It had everything going on with it! 🙂
Cindy @Hun... What's for Dinner? says
September 24, 2013 at 2:45 pm
These look awesome Jeanine! Great idea pairing pumpkin with gingerbread.
September 25, 2013 at 6:34 pm
Amy DeSantiago says
September 24, 2013 at 9:10 pm
What is a substitute for butter?
September 25, 2013 at 6:35 pm
There might be, Amy, but I’ve only made the recipe as written, sorry!
Anna (Hidden Ponies) says
September 27, 2013 at 5:23 pm
I have always thought pumpkin was a veggie – interesting! These sound amazing, I love gingerbread flavours!
October 1, 2013 at 9:29 am
Ha, me too, Anna! It was only when researching for writing this that I found that out. News to me too! 🙂
October 1, 2013 at 9:23 am
I’ve been looking at your great recipes for a while but this one does have all the things I love to eat and smell in my kitchen pumpkin anything and gingerbread, especially in the fall. One quick question. I don’t have GF quick oats only GF regular. Can these be used? Do I need to put them in the food processor? thanks
Hi Judith, you can most certainly use the rolled oats, just whiz them in the food processor or coffee grinder for a few seconds to break them up a bit. Regular oats are just a little too chunky for this type of thing. Enjoy!
Holly Q says
October 6, 2013 at 10:51 am
I am trying to come up with gluten-free, dairy-free desserts for my son this Thanksgiving. Do you think this recipe could be modified using dairy alternatives?
October 9, 2013 at 10:21 am
Hi Holly! I’m not sure how it would work, since you’d have to replace the butter and the cream cheese. I think it would be possible though!
Jill Anderson says
October 23, 2013 at 5:15 am
I am looking for something yummy for a church meeting tomorrow. These look perfect. Do you think I can freeze the leftovers – if there are any – seeing as the crust gets soggy….
October 23, 2013 at 6:29 am
I haven’t tried it, Jill, but I’d think freezing would work better than keeping in the fridge for a few days. I bet there are no leftovers though. 😉
January 8, 2014 at 7:47 pm
These squares are absolutely divine! My biggest problem was trying not to eat too many! They are moist with a great crunch from the crust. I never knew they were gluten-free until I was told. Yummmm!
January 13, 2014 at 3:22 pm
Haha, that’s a great problem to have, drcoyk! 🙂
Elise M. says
April 25, 2014 at 3:30 pm
I tried these this last fall and they were wonderful! I am not big on cream cheese, but it wasn’t overwhelming with all of the seasonings. Thanks for the recipe!
May 2, 2014 at 7:14 am
Yeah, Elise! It’s not a strong, tart cream cheese flavour – just a nice mellow creaminess. glad that you liked them!
May 25, 2014 at 11:18 pm
Hey, I made the pumpkin squares this morning when I was in a hurry, (never a good idea) and forgot to add the eggs. After 5 minutes in the oven it was too late so hoped for the best. They were fantastic! There you go, the egg free version by dum luck! They made it to a church pot luck at lunch and had rave reviews!
Cindy (Vegetarian Mamma) says
October 13, 2014 at 1:48 pm
Your pictures are truly beautiful!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
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