Gluten-Free Pecan Bars
Discover these irresistible Gluten-Free Pecan Bars with buttery shortbread and maple filling—perfect Thanksgiving desserts gluten free easy enough for beginners!
You know what I love most about holiday baking? It’s that moment when something looks impossibly fancy but secretly took you less than an hour of actual work.
These Gluten-Free Pecan Bars are exactly that kind of magic—they show up to your Thanksgiving table looking like you spent all day in the kitchen, but really? You’ll have time to shower, get dressed, and maybe even sit down before guests arrive.
The buttery shortbread base holds up beautifully under that glossy maple-pecan filling, and the whole thing slices into perfect squares that look straight out of a bakery window.
Whether you’re searching for thanksgiving desserts gluten free easy enough for a busy schedule or just want something that tastes incredible without the fuss, you’re in the right place.
Why These Are the Perfect Easy Desserts GF
Traditional pecan pie can be tricky—the filling sometimes doesn’t set, the crust gets soggy, or you’re wrestling with pastry dough at midnight. These gluten free thanksgiving desserts skip all that drama.
The shortbread base bakes first, creating a sturdy foundation that never gets mushy. According to research on gluten-free baking from the Celiac Disease Foundation, using a quality gluten-free flour blend with xanthan gum already included helps create structure similar to traditional wheat-based pastries.
Plus, maple syrup adds a gorgeous depth of flavor that makes these bars taste more sophisticated than your average holiday dessert. They’re sweet but not cloying, nutty without being heavy, and absolutely irresistible at room temperature.
Table of Contents
Gluten-Free Pecan Bars
Equipment
- 8-inch square baking pan
- Stand mixer or hand mixer
- Parchment paper
- Large mixing bowls
- Electric mixer
Ingredients
Shortbread Cookie Base
- 1½ cups gluten-free flour with xanthan gum we use GF Jules
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 8 tablespoons butter or dairy-free butter room temperature and cut into pieces
Pecan Filling
- 2 large eggs room temperature
- ⅔ cup maple syrup
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- 1⅓ tablespoons butter or dairy-free butter room temperature
- 1⅓ cups pecans broken pieces
- whole or crushed pecans for topping optional but recommended
Instructions
- Preheat your oven to 375°F. Line an 8-inch square baking pan with parchment paper, making sure it hangs over the edges or tucks in neatly so you can lift the entire batch out later.
- Using a stand mixer or hand mixer, combine the gluten-free flour, cane sugar, and salt in a large mixing bowl on low speed for about 5 seconds. Add the butter one tablespoon at a time, continuing to mix until a soft dough forms and pulls away from the sides of the bowl—this takes about 2-3 minutes.
- Press the dough into an even layer across the bottom of your prepared pan using your hands. Bake for 14-16 minutes, or until the base is set and the edges just start to turn golden.
- Once the cookie base is done, reduce your oven temperature to 325°F.
- In a large bowl, beat the eggs well using an electric mixer until they’re nice and frothy. Add the maple syrup and brown sugar, beating until everything’s well combined and you see tiny bubbles forming on the surface.
- Mix in the vanilla, butter, and broken pecan pieces until well combined. Pour this filling over your baked cookie base, spreading it gently to the edges.
- Sprinkle extra whole or crushed pecans across the top in whatever pattern makes you happy. Bake at 325°F for 45 minutes, checking at the 30-35 minute mark to ensure the pecans aren’t browning too quickly.
- If you notice the pecans getting too dark, simply cover the pan with foil for the final 10 minutes. If your oven runs hot, check at 30 minutes and cover as needed. Let the bars cool completely in the pan before lifting out and slicing into squares.
Notes
Pecan Bars Ingredients
Shortbread Cookie Base
| Ingredient | Amount |
|---|---|
| Gluten-free flour with xanthan gum (we use GF Jules) | 1½ cups |
| Granulated sugar | ⅓ cup |
| Salt | ¼ teaspoon |
| Butter or dairy-free butter, room temperature | 8 tablespoons (cut into pieces) |
Pecan Filling
| Ingredient | Amount |
|---|---|
| Large eggs, room temperature | 2 |
| Maple syrup | ⅔ cup |
| Brown sugar | ⅔ cup |
| Vanilla extract | 2 teaspoons |
| Butter or dairy-free butter, room temperature | 1⅓ tablespoons |
| Pecans, broken pieces | 1⅓ cups |
| Whole or crushed pecans for topping | Optional (recommended) |
Instructions
Make the Shortbread Cookie Base
Step 1: Preheat your oven to 375°F. Line an 8-inch square baking pan with parchment paper, making sure it hangs over the edges or tucks in neatly so you can lift the entire batch out later. This little trick makes slicing so much easier!
Step 2: Using a stand mixer or hand mixer, combine the gluten-free flour, cane sugar, and salt in a large mixing bowl on low speed for about 5 seconds. Add the butter one tablespoon at a time, continuing to mix until a soft dough forms and pulls away from the sides of the bowl—this takes about 2-3 minutes.
Step 3: Press the dough into an even layer across the bottom of your prepared pan using your hands. Don’t worry about making it perfect; just aim for relatively even coverage. Bake for 14-16 minutes, or until the base is set and the edges just start to turn golden.
Step 4: Once the cookie base is done, reduce your oven temperature to 325°F. This lower temperature helps the pecan filling set properly without burning the nuts on top.
Make the Pecan Filling
Step 5: In a large bowl, beat the eggs well using an electric mixer until they’re nice and frothy. Add the maple syrup and brown sugar, beating until everything’s well combined and you see tiny bubbles forming on the surface—that airy texture helps create a lighter filling.
Step 6: Mix in the vanilla, butter, and broken pecan pieces until well combined. The mixture should look glossy and smell absolutely incredible. Pour this gorgeous filling over your baked cookie base, spreading it gently to the edges.
Step 7: Sprinkle extra whole or crushed pecans across the top in whatever pattern makes you happy—I usually go random, but feel free to create neat rows if that’s your style! Bake at 325°F for 45 minutes, checking at the 30-35 minute mark to ensure the pecans aren’t browning too quickly.
Step 8: If you notice the pecans getting too dark, simply cover the pan with foil for the final 10 minutes. Note: if your oven runs hot, check at 30 minutes and cover as needed. Let the bars cool completely in the pan before lifting out and slicing into squares.
Substitutions for Gluten-Free Pecan Bars
Flour Options: If you don’t have GF Jules on hand, Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work beautifully in these thanksgiving desserts gluten free easy recipes. Just make sure your blend includes xanthan gum, or add ½ teaspoon separately to help everything hold together.
Sugar Swaps: You can replace the granulated sugar in the crust with coconut sugar for a deeper, caramel-like flavor. The brown sugar in the filling can be swapped for coconut sugar too, though the filling will be slightly less sweet.
Dairy-Free Needs: These bars work perfectly with dairy-free butter—I’ve tested them with both Earth Balance and Miyoko’s with great results. The texture stays rich and buttery, making these truly easy desserts gf for various dietary needs.
Maple Syrup Alternative: If you need to skip the maple syrup, use light corn syrup or honey instead. The flavor will be a touch different, but the texture stays perfectly gooey and delicious.
Nut Variations: While pecans are traditional, you can swap in walnuts for a slightly more bitter, earthy flavor. You could even try a mix of both for a more complex taste!
Troubleshooting Your Gluten Free Thanksgiving Desserts
Soggy Bottom: If your crust seems soft after adding the filling, it likely needed another minute or two in the oven. Make sure you bake it until it’s fully set and the edges are just starting to color before adding the filling.
Filling Won’t Set: The filling needs the full 45 minutes to set properly. It should still have a slight jiggle in the center when you remove it from the oven—it will firm up as it cools. If you cut into it too early, it’ll be runny, so patience is key here!
Burned Pecans: Ovens vary wildly, and pecans can go from golden to burned in minutes. If your oven tends to run hot, check at 30 minutes and tent with foil immediately. The filling underneath will continue cooking perfectly while the nuts stay protected.
Crumbly Crust: This usually means the dough was undermixed or the butter wasn’t at room temperature. Make sure your butter is soft enough to press with your finger, and mix until the dough truly comes together and pulls from the bowl sides.
Storage and Meal Prep
Storage: These Gluten-Free Pecan Bars stay fresh in an airtight container in the refrigerator for up to a week. I actually prefer them cold—the filling gets even fudgier and the shortbread stays perfectly crisp. You can also store them right in the baking pan covered with plastic wrap or foil.
Make-Ahead Magic: Well… here’s the secret that saves my sanity every Thanksgiving: you can make these bars up to three days ahead! Bake them completely, let them cool, then cover the whole pan and refrigerate. Slice them right before serving so they look fresh and bakery-perfect.
Freezing: These bars freeze beautifully for up to 3 months. Wrap individual bars in plastic wrap, then store in a freezer-safe container. Thaw in the refrigerator overnight before serving—they taste just as good as the day you baked them!
Serving Suggestions
Serve these bars at room temperature or slightly chilled for the best texture and flavor. They’re incredible on their own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream takes them completely over the top.
For Thanksgiving dinner, I love arranging them on a wooden board with a few whole pecans scattered around for that rustic, cozy vibe. They pair beautifully with coffee, hot apple cider, or even a splash of bourbon for the adults.
If you’re bringing these to a potluck or family gathering, consider packaging a few bars in clear cellophane bags tied with ribbon—they make gorgeous edible gifts! Trust me, people will be asking for the recipe.
Variations
Kid-Friendly Version: Reduce the maple syrup to ½ cup and increase the brown sugar to ¾ cup for a milder, sweeter flavor that kids tend to prefer. You can also chop the pecans finer so little ones don’t pick them out!
Dairy-Free Gluten-Free Pecan Bars: Simply swap regular butter for your favorite dairy-free butter in both the crust and filling. The taste and texture stay wonderfully rich and satisfying—perfect for guests with multiple food sensitivities.
Chocolate Pecan Bars: Sprinkle ½ cup of chocolate chips over the crust before pouring the filling on top. As everything bakes, the chocolate melts into pockets of gooey goodness that makes these even more irresistible!
Bourbon Pecan Bars: Add 2 tablespoons of bourbon to the filling for that classic Southern pecan pie flavor. The alcohol bakes off, leaving just a subtle warmth that complements the maple beautifully.
Gluten-Free Pecan Bars FAQs
Can I use regular all-purpose flour instead of gluten-free?
Absolutely! If you don’t need these to be gluten-free, substitute regular all-purpose flour cup-for-cup. The bars will taste just as delicious—just skip the xanthan gum since wheat flour already has gluten to provide structure.
How do I know when the filling is fully set?
The filling should have a slight jiggle in the very center when you gently shake the pan, but the edges should be completely set. It will continue to firm up as it cools, so don’t worry if it seems a bit soft at first!
What’s the best gluten-free flour for these bars?
GF Jules is my personal favorite because it creates a tender, buttery crust that tastes closest to traditional shortbread. However, any quality 1-to-1 gluten-free flour blend with xanthan gum will work wonderfully in these thanksgiving desserts gluten free easy recipes.
Can I make these in a different size pan?
You can use a 9×9-inch pan, but the bars will be slightly thinner and may need 5-10 minutes less baking time for the filling. Watch them closely after 35 minutes to prevent overbaking.
Why is my shortbread crust tough instead of tender?
Overmixing the dough can make the crust tough. Mix just until the dough comes together and pulls away from the bowl—no more than 3 minutes total. Also, make sure you’re using room temperature butter, not melted butter.
Best way to cut clean squares?
Use a sharp knife wiped clean between each cut, or use a plastic bench scraper. I like to score the bars first to plan my cuts, then slice through in one confident motion. Chilling the bars for 30 minutes before cutting also helps!
More Gluten-Free Dessert Recipes You’ll Love
If you’re enjoying these Gluten-Free Pecan Bars, you’ll definitely want to try our indulgent gluten-free cocoa brownies for another easy dessert option. The fudgy texture and rich chocolate flavor make them perfect for any occasion!
For holiday baking, our tender gluten-free cinnamon rolls are absolutely worth the minimal effort—they’ll make your kitchen smell like Christmas morning. And if you’re looking for a versatile bread option to serve alongside dinner, these pillowy soft gluten-free Hawaiian rolls are always a crowd favorite.
Final Thoughts
These Gluten-Free Pecan Bars have become my go-to dessert whenever I need something that looks impressive but doesn’t require professional baking skills. The buttery shortbread base tastes like a cookie and a pie crust had a delicious baby, while the maple-pecan filling sets into something that’s somehow both fudgy and light.
Whether you’re navigating gluten-free baking for the first time or you’re a seasoned pro looking for easy desserts gf style, these bars deliver every single time. They’re forgiving, they’re delicious, and most importantly? They’ll make you look like a baking genius without actually breaking a sweat.
So go ahead and add these to your Thanksgiving menu—or make them this weekend just because. Your kitchen’s about to smell amazing, and you’re about to have the easiest, most impressive dessert ever on your hands. Happy baking!
