Gluten-Free Pumpkin Bars

Meaningful Eats

36 slices

These gluten-free pumpkin bars feature a soft, spiced pumpkin sheet cake topped with a fluffy cream cheese frosting. They make the perfect gluten-free fall dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Author Erin Collins

Ingredients

Dry Ingredients

1 1/2 cups gluten-free 1:1 baking flour 230g
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 ½ teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Other:

15 oz pumpkin puree one small can
1/4 cup milk 62 grams (or almond milk)
2 teaspoons vanilla extract
3 large eggs
3/4 cup white sugar 160 grams
1/2 cup brown sugar 110 grams
2/3 cup vegetable oil 130 grams

For the Cream Cheese Frosting:

1/2 cup butter room temperature
8 oz cream cheese room temperature
3 cups powdered sugar 340 grams
1 teaspoon vanilla

Instructions

Make the Pumpkin Bars:

Preheat oven to 375F and generously grease a 10x15x1 inch jelly roll pan with cooking spray. (PS - This is a good time to set out your butter/cream cheese for the frosting so it's at room temperature when you need it!)
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt and spices. Set aside.
In a small bowl or large measuring cup, combine the pumpkin, milk and vanilla extract, then whisk together until smooth.
In the bowl of a stand mixer, add the eggs, white sugar and brown sugar. Mix on medium high for 2-3 minutes, until fluffy and pale in color. With the mixer running on low, slowly drizzle in the oil. Mix until combined.
With the mixer running on low, add 1/2 of the the dry ingredient mixture. Mix until combined then add 1/2 of the pumpkin mixture. Repeat with the rest of the dry ingredients and pumpkin, mixing well after each addition. Scrap the bottom of the bowl to make sure everything is mixed together.
Transfer the batter to the prepared pan and spread out into an even layer using an offset spatula. Bake at 375F for about 25-30 minutes or until the center of the cake springs back when pressed lightly. Cool completely before frosting.

Make the Cream Cheese Frosting:

Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
Smooth the frosting over the cooled pumpkin bars. Refrigerate for at least 30 minutes before slicing.

Notes

Storage/Serving: These are best stored in the refrigerator. You can take them out a few minutes before serving, but I prefer to eat them slightly cold!

Dairy-free? These pumpkin bars can be made dairy-free if you use almond milk in place of the milk. For the frosting use Earth Balance buttery sticks and Kite Hill Almond milk cream cheese.

What kind of pan? It's best to use a 10x15x1 inch jelly roll pan for pumpkin bars. If you don't have a jelly roll pan, you can also use a 9x13 pan. The bars will need to bake for an additional 5 minutes and will be slightly thicker.

Nutrition