Gluten-free Pumpkin Bars
These gluten-free pumpkin bars with cream cheese icing are so good nobody notices they are made with GF flour!
If you follow me on Pinterest you might know that I have an obsession with pumpkin. I freaking love it. My Pinterest board called “Pumpkin is My Favorite Food” has (gulp) 767 pins on it. Yes. Seven HUNDRED and sixty-seven. As if I would ever make them all. And, obviously, about 750 of them are not gluten-free.
But they just look so darn delicious!
I still happily pin all the pumpkin recipes, but now I do it in the hopes that I can experiment with them in all my free time and make them gluten-free. The pumpkin bar recipe I am sharing today has long been a favorite of mine, and I have fiddled with it and figured out how to make it taste amazing in a gluten-free state. Now the only problem is that I eat way too many of them whenever I bake them.
Someday I will have a good relationship with food. But right now is not the time to talk about that—let’s get baking some amazingly yummy gluten-free pumpkin bars!
Gluten-free Pumpkin Bars
Ingredients
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup oil
- 1 15-oz can pumpkin
- 2 cups Namaste Organic All Purpose GF Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 3 teaspoons cinnamon
Directions
Preheat oven to 350ºF.
In a large bowl, combine eggs, sugar, oil, and pumpkin with mixer at medium speed.
Stir together dry ingredients in a separate bowl.
Add the dry ingredients to the pumpkin mixture and mix at low speed until batter is smooth.
Spread batter into a greased 13×9 inch baking pan and bake for 30 minutes.
Let cool completely before frosting. (I have found that it is difficult to frost GF baked goods as they are a lot crumbier than usual. You will have more success at “pretty” icing if you have the patience to let these really cool off totally and completely.)
Cream Cheese Frosting
Ingredients
- 1 8-oz package cream cheese, cold
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Directions
Combine cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add sugar and mix at low speed until combined.
Stir in vanilla and mix again.
Enjoy!
More gluten-free recipes and tips:
- 5 Tips to Help You Transition to Gluten-free
- How to Make a Gluten-free Pie Crust + GF Pear Pie
- My Gluten-free Pinterest Board
- My Pumpkin Pinterest Board
This post may contain affiliate links, for more information, please see my disclosure.
Gluten Free Pumpkin Bars
Ingredients
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup oil
- 1 15-oz can pumpkin
- 2 cups Namaste Organic All Purpose GF Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 3 teaspoons cinnamon
Instructions
1. Preheat oven to 350ºF.
2. In a large bowl, combine eggs, sugar, oil, and pumpkin with mixer at medium speed.
3. Stir together dry ingredients in a separate bowl.
4. Add the dry ingredients to the pumpkin mixture and mix at low speed until batter is smooth.
5. Spread batter into a greased 13×9 inch baking pan and bake for 30 minutes.
Notes
Frost with Cream Cheese Frosting
Recommended Products
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Cream Cheese Frosting
Easy and delicious cream cheese frosting.
Ingredients
- 1 8-oz package cream cheese, cold
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon gluten-free vanilla
Instructions
1. Combine cream cheese and butter in a medium bowl with an electric mixer until smooth.
2. Add sugar and mix at low speed until combined.
3. Stir in vanilla and mix again.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
