Description
Delightful gluten-free pumpkin bars with a luscious cream cheese frosting, perfect for celebrating the flavors of fall.
Ingredients
- 1 1/2 cups gluten-free 1:1 baking flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 15 oz pumpkin puree
- 1/4 cup milk (or almond milk)
- 2 tsp vanilla extract
- 3 large eggs
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup vegetable oil
- 1/2 cup butter (room temperature)
- 8 oz cream cheese (room temperature)
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat your oven to 375°F and grease a 10×15 inch jelly roll pan.
- Whisk together the gluten-free flour, baking soda, baking powder, salt, and spices in a medium bowl.
- Mix the pumpkin puree, milk, and vanilla extract in a separate bowl until well combined.
- Beat the eggs, white sugar, and brown sugar together in a large mixing bowl until pale and fluffy. Gradually add the vegetable oil while mixing.
- Alternately add the dry mixture and the pumpkin mixture into the egg mixture until everything is fully incorporated.
- Pour the batter into the prepared pan, spreading it evenly, and bake for about 25–30 minutes or until a toothpick inserted comes out clean.
- Allow the bars to cool completely in the pan before frosting them.
- Beat the butter and cream cheese together for the frosting until smooth. Gradually add in the powdered sugar and vanilla, whipping until fluffy.
- Spread the frosting generously over the cooled pumpkin bars. Chill before slicing into squares.
Notes
Serve warm or chilled, topped with cinnamon or caramel sauce for extra flair.