Gluten-Free Pumpkin Bars with Butterscotch Chips – A Cozy Fall Baking Tradition
Fall always brings back sweet memories of baking with my daughter Anne when she was younger. Our kitchen would turn into a cozy little workshop filled with laughter, the scent of pumpkin spice, and the occasional butterscotch chip “taste test.” Anne had a knack for sneaking a few chips from the bowl, and I pretended not to notice—those little moments made baking together so special.
Now that Anne’s grown, we still share recipes and swap baking tips, but I’ll always treasure those afternoons when we baked side by side, creating treats and memories that have lasted far longer than the cookies ever did.
Ingredients
- 4 tbsp unsalted butter, softened
- 1/3 cup avocado oil or canola oil
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 (15 oz) can pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 1/4 cups almond flour
- 1 cup butterscotch chips (gluten-free)
How to make gluten-free pumpkin bars
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or lightly grease.
- In a large bowl, mix butter, oil, brown sugar, granulated sugar, and pumpkin purée until smooth.
- Add egg, vanilla, salt, pumpkin pie spice, and baking soda. Stir until well combined.
- Fold in almond flour until the batter is smooth.
- Stir in butterscotch chips.
- Spread batter evenly in the pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing into bars.
Substitutions:
Butterscotch Chips → White Chocolate Chips
For a creamy, sweet twist that pairs beautifully with pumpkin.Almond Flour → Oat Flour or Coconut Flour
If you’re looking for a different texture or flavor profile. Just note that coconut flour absorbs more moisture, so adjust accordingly.Pumpkin Purée → Mashed Sweet Potato or Butternut Squash
These offer a similar texture and earthy sweetness.Brown Sugar → Coconut Sugar or Maple Sugar
For a more natural sweetener with a hint of caramel flavor.
Additions:
Chopped Pecans or Walnuts
Add crunch and a nutty depth that complements the spices.Dried Cranberries or Raisins
For a chewy, tart contrast to the sweet butterscotch.A swirl of cream cheese
Drop spoonfuls and swirl before baking for a rich, tangy layer.Pumpkin seeds (pepitas)
Sprinkle on top for a festive, crunchy finish.Spices like cardamom or nutmeg
To deepen the fall flavor beyond just cinnamon and pumpkin pie spice.
Baking has always been more than just mixing ingredients—it’s about connection, creativity, and tradition. Whether Anne and I were elbow-deep in flour or simply sharing a slice over coffee years later, these pumpkin bars have become a symbol of our bond and the joy of seasonal rituals.
I hope this recipe brings a little warmth to your kitchen and maybe even inspires a new tradition with someone you love.
We’d love to hear from you! Share your favorite fall baking memory in the comments below or tag us on social media with your own version of these pumpkin bars. Let’s celebrate the season together!.