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Gluten Free Pumpkin Bars With Cream Cheese Frosting
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Gluten Free Pumpkin Bars With Cream Cheese Frosting

These Gluten Free Pumpkin Bars With Cream Cheese Frosting are perfect for fall. Moist cake-like bars are sweet and filled with pumpkin spice.
Prep Time20 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 48 Bars
Author: Jamie at Savorysaver.com
Cost: 6.00

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.