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

1½ cups (225g) gluten-free measure-for-measure flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon kosher salt
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

OTHER

one 15-ounce can (425g) canned pumpkin puree
¼ cup (60ml) milk of choice
2 teaspoons vanilla extract
3 large eggs
¾ cup (150g) granulated sugar
½ cup (106g) brown sugar
⅔ cup (160ml) neutral oil

CREAM CHEESE FROSTING

8 ounces (226g) cream cheese, at room temperature
½ cup (113g) butter, at room temperature
3 cups (360g) powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375°F. Spray a 10×15-inch jelly roll pan with cooking spray.
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, cloves, ginger and nutmeg.
In a small bowl or large measuring cup, combine the pumpkin, milk and vanilla extract, then whisk together until smooth.
Add the eggs, granulated sugar and brown sugar to the bowl of a stand or hand mixer. Mix on medium-high speed 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 ½ of the dry ingredients. Mix until combined, then add ½ of the pumpkin mixture. Repeat with the rest of the dry ingredients and pumpkin mixture, mixing well after each addition. Scrape the bottom of the bowl to make sure everything is well-combined.
Pour the batter into the prepared pan and spread into an even layer.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean. Cool completely before frosting.
FOR THE CREAM CHEESE FROSTING: In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese and butter on medium high speed until creamy, about 2 minutes. Add the powdered sugar and vanilla and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes.
Frost the pumpkin bars. Chill for 1 hour before slicing. Store leftover pumpkin bars in the refrigerator.

Video

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.

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