Gluten Free Pumpkin Bars
Total Time
40 minutes + 2 hours cooling
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
24 bars
- 2 cups (285g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground clove
- 1 cup (220g) unsalted butter, melted
- 1 cup (205g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 4 large eggs, room temp
- 2 tsp vanilla extract
- (1) 15 oz can pumpkin puree (not pumpkin pie filling)
- 8 oz full fat cream cheese, room temp
- 1/2 cup (110g) unsalted butter, room temp
- 3 cups (300g) powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- 2 tbsp pure maple syrup
- 1 tbsp granulated sugar (optional)
- 1 tsp ground cinnamon (optional)
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Preparation
Chef’s notes
MAKE AHEAD – The easiest option is to make the bars, allow to cool for 45 minutes at room temperature, then wrap the pan in plastic wrap and chill for up to 2 days. Then when you’re ready, make the frosting and spread it on top for serving.
STORAGE – The bars are best served at room temperature, so let them sit out for about an hour before eating. Otherwise, always store in the refrigerator. The bars will stay fresh if stored with the frosting uncovered for about a day, otherwise they’ll start to dry out. If you’ve already served the bars and have leftover slices, store the slices in an air tight container in the refrigerator where they will keep fresh for up to 5 days.
DAIRY FREE – Use vegan baking butter in place of the butter in both the bars and frosting. As for the cream cheese, swap with any vegan cream cheese. I suggest adding about 2 tablespoons of cornstarch to the forsting to help tighten it up as vegan cream cheese tends to be a bit thinner.