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Maple Pecan Bars (Gluten-Free and Vegan)

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Maple Pecan Bars are a rich dessert with a tender gluten-free shortbread crust, a smooth maple pumpkin filling, and a crunchy pecan topping. Naturally sweetened with maple syrup and warm spices, these bars deliver the comforting flavor of pecan pie while remaining completely vegan and gluten-free.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 55–60 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 2 cups gluten-free 1:1 baking flour
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 3/4 cup cold vegan butter, cut into chunks
  • 2 teaspoons vanilla extract
  • 2 cups whole pecans
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar (for filling)
  • 1 1/2 cups pure maple syrup
  • 1 teaspoon vanilla extract (for filling)
  • 1 teaspoon kosher salt (for filling)
  • 1 teaspoon ground ginger (for filling)
  • 1/2 cup gluten-free 1:1 baking flour (for filling)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a quarter sheet pan with parchment paper, leaving some overhang for easy removal.
  2. In a food processor, combine the gluten-free flour, sugar, salt, and ginger. Pulse briefly to mix.
  3. Add the vanilla extract and cold vegan butter chunks. Process until the mixture forms a crumbly dough.
  4. Transfer the dough to the prepared pan and press it firmly into an even layer using the bottom of a glass or measuring cup.
  5. In the same food processor bowl, combine the pumpkin puree, sugar, maple syrup, vanilla extract, salt, and ginger. Pulse until smooth.
  6. Add the gluten-free flour and pulse again until fully combined.
  7. Scatter the whole pecans evenly across the crust.
  8. Pour the maple pumpkin filling gently over the pecans, spreading it evenly.
  9. Place the sheet pan on a larger baking tray and bake for 35–40 minutes, until the filling is mostly set with a slight jiggle in the center.
  10. Allow the bars to cool completely in the pan.
  11. For clean slices, place the pan in the freezer for at least 1 hour before cutting into bars.

Notes

  • Chilling or freezing the bars before slicing helps them hold their shape.
  • Use certified gluten-free flour to keep the recipe fully gluten-free.
  • Chopped pecans can be substituted for whole pecans if preferred.
  • Mashed sweet potato or butternut squash can replace pumpkin puree.
  • These bars taste even better after resting overnight in the refrigerator.

Nutrition

Find it online: https://savorymomskitchen.com/maple-pecan-bars-gluten-free-and-vegan/