When Fall gets here we crave the crisp air, fall produce and of course pumpkin spiced treats. Gluten Free Pumpkin Bars With Cream Cheese Frosting are perfect this time of year. Sweet and moist cake-like bars with warm spices and a classic cream cheese frosting.
Gluten Free Pumpkin Bars With Cream Cheese Frosting Recipe Tips
Gluten Free Flour – I use King Arthur Gluten Free Measure for Measure Flour in the recipe which already contains xanthan gum.
Using Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum, start by using 1 teaspoon of xanthan gum and adjust and needed.
Use Room Temperature Ingredients – Room temperature ingredients blend together easily and more thoroughly than cold ingredients.
Canned Pumpkin vs Pumpkin Pie Mix – Use canned pumpkin in this recipe and not pumpkin pie mix. Canned pumpkin is 100% pumpkin while the pie mix has sugar and spices premixed into it.
Cream Cheese Frosting – Double the frosting recipe for a thicker icing layer on the pumpkin bars.
Preheat After Mixing – Preheat the oven after pouring the batter into the prepared pan. This allows time for the flour and ingredients to hydrate which produces better results.
Storing the Pumpkin Bars – Store the bars in the refrigerator because they are topped with cream cheese frosting. Remove them from the fridge 15-20 before serving to take the chill of them.
With Fall arriving and you wanting the taste of pumpkin spice, make these some of these Gluten Free Pumpkin Bars With Cream Cheese Frosting and satisfy that craving.
Find more gluten free recipes on YouTube and Pinterest.
More Gluten Free Desserts
Gluten Free Zucchini Apple Bread – This Gluten Free Zucchini Apple Bread is easy comes together in minutes. Have this tender, moist quick bread as a snack, dessert or breakfast.
Easy Gluten Free Chocolate Snack Cake – This Gluten Free Chocolate Snack Cake recipe is so easy. Mix the ingredients right in the pan, bake, cool and eat. It’s that simple.
Gluten Free Apple Cake – This Gluten Free Apple Cake uses gluten free cake mix and pie filling for an amazingly easy cake that’s moist and full of fall flavor.
Chocolate Chip Bundt Cake – This Chocolate Chip Bundt Cake is gluten free and uses shortcuts like cake mix and instant pudding for an easy chocolatey dessert.
Gluten Free Bakers One Bowl Brownies – These Gluten Free Bakers One Bowl Brownies are fudgy, chewy, and delicious! It’s an easy recipe to cure that chocolate fix
Gluten Free Pumpkin Bars With Cream Cheese Frosting
Ingredients
Pumpkin Bars Ingredients
- 4 Eggs
- 1 ⅔ Cups Granulated Sugar
- ¾ Cup Vegetable Oil
- 1 15 Oz Can Pumpkin
- 2 Cups Gluten Free Flour Blend
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Fine Salt
- 2 tsp. Ground Cinnamon
- ½ tsp. Ground Ginger
- ¼ tsp. Ground Cloves
Cream Cheese Frosting Ingredients
- 4 oz Cream Cheese, Softened
- 4 Tbs Butter, Softened
- 1 tsp Vanilla Extract
- 2 Cups Powdered Sugar
- ½-1 tsp Milk, if needed
Instructions
Pumpkin Bar Instructions
- Line a 15x10x1-inch pan (also called a jellyroll pan) with parchment paper or spray with nonstick cooking spray.
- In a large bowl mix gluten free flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- In another bowl, beat eggs, sugar, oil and pumpkin with whisk until smooth.
- Add the wet ingredients to the dry ingredients, mix well and spread evenly in pan.
- Heat oven to 350°F.
- Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool completely. 1 to 2 hours.
Cream Cheese Frosting Instructions
- In a medium bowl, beat the cream cheese, butter and vanilla with electric mixer on low speed until smooth.
- Gradually beat in the powdered sugar, on low speed until smooth.
- If the frosting is not spreadable, beat in ½ to 1 teaspoon milk until desired consistency.
- Spread frosting over bars.
- Refrigerate for 30 minutes or so before cutting for frosting to set.
- Cut into bars.
- Store loosely covered in refrigerator.
Video
Notes
- Gluten Free Flour – I use King Arthur Gluten Free Measure for Measure Flour in the recipe which already contains xanthan gum.
- Using Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum, start by using 1 teaspoon of xanthan gum and adjust and needed.
- Use Room Temperature Ingredients – Room temperature ingredients blend together easily and more thoroughly than cold ingredients.
- Canned Pumpkin vs Pumpkin Pie Mix – Use canned pumpkin in this recipe and not pumpkin pie mix. Canned pumpkin is 100% pumpkin while the pie mix has sugar and spices premixed into it.
- Cream Cheese Frosting – Double the frosting recipe for a thicker icing layer on the pumpkin bars.
- Preheat After Mixing – Preheat the oven after pouring the batter into the prepared pan. This allows time for the flour and ingredients to hydrate which produces better results.
- Storing the Pumpkin Bars – Store the bars in the refrigerator because they are topped with cream cheese frosting. Remove them from the fridge 15-20 before serving to take the chill of them.
