Gluten-free Pumpkin Bars with Cream Cheese Frosting
This gluten-free pumpkin bar recipe is the perfect fall dessert! Moist gluten-free pumpkin cake with warm spices pairs well with the pillowy soft cream cheese frosting. The perfect dessert for any occasion, whether for Thanksgiving or enjoying a cozy fall moment with family and friends.
1cupgluten-free 1:1 flour blendCup4Cup Multipurpose, Pamela's Artisan Blend, or King Arthur Measure for Measure
1teaspoonbaking powder
½teaspoonbaking soda
1teaspoonpumpkin pie spice
½Teaspooncinnamon
½teaspoontable salt
½cupbuttersoftened
½cupgranulated sugar
½cuplight brown sugar
1cupcanned pumpkin puree
2largeeggs
1teaspoonvanilla extract
Cream Cheese Frosting
6ozcream cheesesoftened
6tablespoonsbuttersoftened
1 ½teaspoonsvanilla extract
3cupspowdered sugar
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch or 10x15-inch pan.
In a small bowl, whisk together the gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together softened butter, granulated sugar, and brown sugar.
Add canned pumpkin puree, eggs, and vanilla, mixing until well combined.
Gradually blend in the dry ingredients until evenly incorporated. Scrape the bowl as needed.
Spread the batter into the greased pan.
Bake at 350°F for 15-18 minutes (for a 10x15" pan) or 22-25 minutes (for a 9x13" pan) or until a toothpick inserted in the center comes out clean. Allow it to cool completely before frosting.
Cream Cheese Frosting:
Using an electric mixer, blend softened cream cheese and butter until smooth.
Add vanilla extract and gradually mix in powdered sugar until the frosting reaches a thick, spreadable consistency.
Spread the frosting over the completely cooled cake.
Cut and serve bars immediately or refrigerate until serving.
Notes
This recipe is about half the size of the traditional pumpkin bar recipe. Double check the size of your pan and use the proper size.
To double the recipe, use the entire 15 oz can of pumpkin and bake in a 13x18-inch pan.
Can be made one day ahead. Keep refrigerated until serving.