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Gluten Free Pumpkin Bars

Gluten Free Pumpkin Bars Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups gluten free all-purpose flour blend
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract (for frosting)

Method
 

  1. Preheat oven to 350°F (180°C) and line a 9x13 inch metal pan with parchment. In a large bowl, whisk together gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  2. Add oil, brown sugar, eggs, pumpkin, and vanilla to the bowl. Beat until smooth and glossy, about 1 minute.
  3. Add the dry ingredients to the wet mixture and stir gently just until no dry streaks remain. Avoid overmixing.
  4. Pour batter into the pan, spread evenly, and bake 25 to 30 minutes until a toothpick comes out clean. Cool completely in the pan on a wire rack.
  5. Beat cream cheese and butter until fluffy, then add powdered sugar and vanilla. Beat until light and spreadable. Frost cooled bars, chill 30 minutes, then slice and serve.

Notes

For the cleanest slices, chill the frosted bars before cutting and wipe the knife between cuts. The bars taste even better the next day after the spices have had time to meld.