These Ooey Gooey Pumpkin Bars have marshmallow fluff and 

caramel baked into each layer! They are just perfect this time of year!

A few simple ingredients makes up these bars. I love using this Multi-Blend Flour because it already has a few different starches in it which is super important when substituting a gluten-free flour over white bleached four.

 ****Make sure whatever flour substitution you use, it has Xanthan Gum in it, which acts as a thickener and binding agent. Also, do NOT use almond flour. 

Almond flour holds a lot of moisture. And the pumpkin purée is also very high in moisture. The combination of these two will yield mushy bars that do not retain their shape! Trust me, I tried on my first batch!!

After preheating your oven to 350 degrees F and lining an 8" x 8" square baking pan with parchment paper, melt your butter and brown sugar together and whisk together. Then, add your egg, vanilla, and pumpkin, whisk. Add flour salt, cinnamon and nutmeg, whisk. Be careful not to over-mix, batter should resemble this.

Spread half of the batter into your greased pan and add little dollops of marshmallow fluff. Then spread with a knife to incorporate it into the batter. 

I like to swirl mine around. Take care to keep the batter level and even, especially around the edges of the pan.

Next, drizzle caramel sauce over the marshmallow layer and  carefully repeat these steps with the remaining batter. Bake for 25-30 minutes on a middle rack until the center is set. 

**Check on your bars after 20 minutes. If you notice the top is browning, tent a piece of aluminum foil over the top to prevent further browning. 

Here she is fresh outta the oven!! They smelled SO good! And tasted even better! Let your bars completely cool before cutting. Top with additional caramel sauce if that sounds good to you! 

These bars will be a big hit for sure! You can't even tell they're gluten-free! 

Gluten-Free Pumpkin Marshmallow Bars

Prep time: 10 minutes        Cook Time: 25-30 mins        Total Time: 40 minutes

Ingredients:

• 1/2 cup unsalted butter (melted)
• 1 cup light brown sugar
• 1 egg
• 1 1/2 tsp vanilla
• 1/2 cup pumpkin puree
• 3/4 cup gluten-free flour (I love using Natural Foods Multi-Blend Flour because it has starch and Xanthan gum in it. Make sure your flour substitute has Xanthan Gum in it. Do NOT use Almond Flour, it is too moisture heavy) (If using regular white bleached flour, use 1 cup) 
• 1/4 tsp salt
• 1 tsp cinnamon 
• 1/2 tsp nutmeg
• 1/2 cup caramel sauce
• 1/2 cup marshmallow fluff

Directions:

1. Preheat your oven to 350 degrees F and line an 8" x 8" square pan with parchment paper or aluminum foil. Spray with cooking spray and set aside.
2. Melt your butter and in a large mixing bowl, mix it with the brown sugar. Next, add the egg, vanilla and pumpkin puree, whisk to combine. Then add the flour, salt, cinnamon and nutmeg and whisk to combine. Be sure not to over-mix.
3. Pour half of the batter into the prepared pan and spread it out evenly, especially into each corner. Using a spoon, dollop half of the marshmallow fluff into the batter and swirl it into the batter with a knife. Then, drizzle half of the caramel sauce over the batter. 
4. Add the remaining batter carefully over the pan. I used a spoon to evenly spread it out. Repeat with the remaining marshmallow fluff and caramel sauce.
5. Bake 25-30 minutes. I baked mine for 28 minutes. I also tented mine with foil after 20 minutes in the oven to prevent any more browning of the crust.
6. Let the bars completely cool before cutting. Top with additional caramel sauce if desired.
7. ENJOY!!

Thanks for stopping by!! 

What did you think of this recipe? Comment below:)